From small towns to big cities, people all over the world love shopping fresh at the farmers’ market. As the farm-to-table movement grows, Cooking From the Farmers’ Market serves as an indispensable resource to bring local farm and garden favorites to the table. Co-authors, Jodi Liano and Tasha De Serio, feature a collection of more than 245 recipes using fresh fuits and vegetables to create healthy dishes that highlight peak-of-season flavors. This essential cookbook and guide shares complete descriptions of more than 100 vegetables and fruits with seasonal buying charts and practical tips and techniques for selecting, storing and preparing them at home. 

Fresh Strawberry Spinach Salad with Poppy Seed Dressing (Page 184).

Whether you’re shopping for still-warm loaves of fresh baked bread and creamy goat cheese from the resident cheesemonger, and in-season produce, Cooking From the Farmers’ Market uses simple recipes and techniques to create healthy dishes that highlight peak-of-season flavor.  For more information, click here.

Jodi Liano (left) answers questions about her book and recipes at the Fillmore Street Farmers' Market in San Francisco on Saturday, July 24th. 

Listen to an interview with Jodi Liano, Co-Author of "Cooking From The Farmers' Market," archived in Radio Gallery I.

Multi-award-winning author, journalist, cooking teacher, and TV host, Steven Raichlen is the man who reinvented barbecue for modern times. His best-selling Barbecue Bible cookbook series (4 million copies in print) and The Primal Grill and Barbecue University™ TV shows on PBS have helped people all over the world ascend the ladder of grilling enlightenment. 

His newest addition is Planet Barbecue! featuing 309 grilling recipes from 60 countries around the world.  For more information and BBQ recipes, go to: www.barbecuebible.com.

In January 2007, The New York Times noted  the passing at age 96, of Momofuku Ando, the inventor of instant ramen (who died a billionaire). The article was titled: “Appreciations: Mr. Noodle.”