- This event has passed.
The Farmer’s Market Cookbook: Release & Demo
May 21, 2016 @ 11:00 am - 1:00 pm
Come meet the author, chef, and brains behind The Farmers’ Market Cookbook at the Marshfield Farmers’ Market
The Farmers’ Market Cookbook and Demonstration
Julia Shanks will demonstrate a meal made from the goods offered at the market using recipes from her newly released cookbook.
Julia Shanks – chef and serial entrepreneur – developed a passion for cooking when she was 12 years-old, cooking her way through the Time-Life Cookbooks. As a chef, she worked in restaurants around the country (including Restaurant Nora in Washington DC and Chez Henri in Cambridge), developing a taste for fresh, local and seasonal foods.
Julia received her professional training at the California Culinary Academy in San Francisco. She also earned her BA from Hampshire College and MBA from Babson College. She is co-author of The Farmers Market Cookbook which received critical praise from The Boston Globe, The Boston Herald and Taste of the Seacoast; and was cited as a reference in Michelle Obama’s American Grown.
Today, Julia consults with restaurants, farms and food producers, helping them maximize profits and streamline revenues. She lectures on sustainable food systems, sits on the advisory board of Future Chefs, and is the regional leader of Slow Money Boston
In her tiny, urban garden in Cambridge, MA, she harvests vegetables seven months out of the year
See what people are saying . . . .
Adam Rapaport, Editor-in-Chief of Bon Appétit, writes: “You know how you go to the farmers market and you buy all sorts of amazing produce but never know what to do with it all when you get home? Well, this book is what. Its advice is clear and instructive, its recipes delicious and, most importantly, manageable. Along with all those wonderful fruits and vegetables, this book belongs in your market tote”
The Boston Globe calls it “a book of imaginative and simple recipes for an abundance of vegetables and fruits.”
Amazon reviews write: “I don’t know a cookbook better suited to the cook who hopes to put good, healthy food on the table without any great talent or learning. The Farmer’s Kitchen knows that we aspire to eat locally but struggle with the problem of ‘ingredients first.’ Shanks and Grohsgal help you reverse the usual cookbook practice of picking a dish and then shopping for the ingredients. Even if you don’t belong to a CSA (or know what one is), this is the perfect book to whip out when you come home from the farmers’ market with vegetables that look gorgeous but are otherwise only vaguely familiar. In short, this is that rarest of things: a cookbook that is good for morale.”