Books: Cooking by Cuisine -> Cooking Greek
The Hay Day Country Market Cookbook
Workman Publishing Company
Published: November 1, 1998
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Hay Day is the farm stand that grew and grew. It started in well-heeled Westport, Connecticut, in 1978, just as everyone's interest in good food was picking up. Eventually, the founding Van Rensselaer family merged their Hay Day Markets with
a chain of stores, Sutton Place Gourmet, which together serve customers from Washington, D.C., to New England.
Now, thanks to food writer Kim Rizk, you can make 250 of their simple, much-loved dishes at home. Start the day with Jam-Filled Corn
Muffins, chill out with refreshing Cucumber Watermelon Cooler, comfort friends with healthy Mediterranean Turkey Loaf made with oats, and end an elegant meal with decadent Berries in Passion Fruit Cream, which requires the very best fruit, in season.
Step-by-step instructions and an informal, relaxed style make this a delightful and enjoyable book to cook from. Punctuated with line drawings and chatty asides like advice on how to ripen pears and how to select good fontina cheese, ideas and
inspiration are endless. The Hay Day Country Market Cookbook is crammed with tips for entertaining and suggests many fabulous full menus. The Fireside Apres Ski Menu, with Polenta Crostini, Mediterranean Bean Soup, and Gingered Pear Crispis is a meal
that will delight and impress your guests.
With its emphasis on the freshest of ingredients and warm, country-inspired cooking, you'll revisit the Hay Day Country Market Cookbook time after time. --Dana Jacobi--This text refers to the
Since 1978, when the first of its country markets opened in Westport, Connecticut, Hay Day has been a celebrated purveyor of the finest farmstand produce, breads, pastries, cheeses, comestibles,
provisions, and take-out fare. Twenty years later, after having helped shape America's culinary revolution, Hay Day presents 250 of the recipes that keep its customers coming back again and again. Reflecting its passion for quality, freshness,
inventiveness, and character, The Hay Day Country Market Cookbook mirrors the way the country cooks and eats today. It's not about trends or gimmicks, but about ingredients and a love for sound, deep, palate-pleasing flavor. About the delicious
simplicity of Veal Chops in Mustard Sauce, the tangy surprise of Lemon Chevre Chicken, the perfection of the perfect Maryland Crab Cake. It's about the sophisticated--Wilted Radicchio with Gorgonzola and Walnuts--and the down-to-earth--Chunky Tomato and
Bacon Soup. And it's about the integrity of cooking in concert with the seasons--New Potatoes and Fiddlehead Ferns in spring, Grilled Duck with Citrus Cherry Relish in summer, Wild Rice and Cranberries in fall, Rosy Root Vegetable Chili for the dead of
winter. Now even without a Hay Day in town, you can still get the best market-based, seasonal dishes around.
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