The demand and interest for locally grown fruits and vegetables has increased and along with it the number of reasons for eating local foods – eating local means boosting the local economy, fresher produce,local food tastes better, keeps us in touch with the seasons, produce is handled less and doesn’t have to stand up to the rigors of shipping.
The Amelia Library will welcome author Maggie Green on September 10th, at 6:30 p.m. Maggie Green is the author of The Kentucky Fresh Cookbook. Ms. Green specializes in culinary nutrition and cookbook development. Ms. Green, as a cookbook editor has edited several well-known trade cookbooks including: James Beard Award-winning cookbook, BakeWise by Shirley Corriher, and 75th Anniversary Edition of the Joy of Cooking.
The Kentucky Fresh cookbook contains more than 200 recipes using fresh ingredients throughout the year. She complements her recipes with tidbits about her own experiences with food including regional food traditions she grew up with. Green appeals to modern tastes using up-to-date, easy to follow recipes and cooking techniques, and she addresses the concerns of contemporary cooks with regard to saving time, promoting good health, and protecting the environment. The Kentucky Fresh Cookbook contains a year’s worth of recipes and menus for everyday meals, holiday events, and special family occasions. Copies of the Kentucky Fresh Cookbook will be available to purchase.
For more information and recipes for cooking local check out these resources on CCPL’s shelves:
Farm fresh flavors : over 450 delicious recipes using local ingredients by Randall Smith
Farm to fork: cooking local, cooking fresh by Emeril Lagasse
The Locavore’s handbook : the busy person’s guide to eating local on a budget by Leda Meredith
Mark Bittman’s Kitchen express: 202 inspired seasonal dishes by Mark Bittman
The farm to table cookbook: the art of eating locally by Ivy Manning
Pleanty: eating locally on the 100 mile diet by Alisa Smith
The comfort table by Katie Lee
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