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Learn to COOK - The Foster's Market Cookbook: Favorite Recipes for Morning, Noon, and Night
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List Price: $35.00
Our Price: $23.10
Your Save: $ 11.90 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Random House
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9780375505461
ISBN: 0375505466
Label: Random House
Manufacturer: Random House
Number Of Items: 1
Number Of Pages: 336
Publication Date: 2002-04-30
Publisher: Random House
Release Date: 2002-04-30
Studio: Random House
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Editorial Reviews:
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For more than a decade, Foster’s Markets have been cooking and baking foods made fresh each day from ingredients picked locally at the peak of flavor. Now Sara Foster shares more than two hundred delicious recipes, providing modern takes on favorite home-style classics.
The Foster’s Market Cookbook features old-fashioned ideas about how good food should taste and new-fashioned ideas about prep times and the use of high-quality prepared ingredients. Filled with eighty color photos, this is the perfect cookbook to refer to over and over again for everyday meals or for entertaining, whether it be for two or for twenty.
Before moving to Durham, North Carolina, Sara worked alongside Martha Stewart in the kitchen of Martha’s catering business. When she opened her own catering company, Sara kept her food simple yet soulful, trusting the complex flavors of seasonal ingredients. This same basic principle guides the daily offerings at Foster’s Markets in Durham and Chapel Hill. Each week the markets serve nearly a thousand customers hungrily searching out Sara’s innovative, new-style home cooking. And now food lovers everywhere will be able to prepare with ease sumptuous dishes such as Roasted Chicken, Sweet Potato, and Arugula Salad; Herb-Grilled Salmon with Fresh Tomato-Orange Chutney; and Risotto Cakes with Roasted Tomatoes and Foster’s Arugula Pesto. Also featured are a host of wonderful desserts, such as Lemon Chess Pie with Sour Cherries and Chocolate Espresso Layer Cake with Mocha Latte Frosting.
Featuring mouthwatering favorites from the market and dozens of helpful sidebars that discuss ingredients, techniques, and make-ahead tips, The Foster’s Market Cookbook provides all you need to know to make the most of every season’s finest offerings.
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Spotlight customer reviews:
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Customer Rating:
Summary: Foster's Market From Home
Comment: Great cookbook! Every recipe I have tried has turned out perfectly and has afforded me rave reviews from my friends and family. Some of my favorites from this great resource: Old Fashioned Chicken Salad and Chocolate Chip Cookies!
This is a MUST HAVE for your cookbook library!
Customer Rating:
Summary: Mouthwatering scones, heart-to-heart talks
Comment: I am not an objective reviewer of this cookbook, because sitting in Fosters Market nibbling scones and sipping coffee kept me sane for 5 years of graduate school at Duke. My closest friendships were cemented there. There are other treasures in the region - Bill Smith's Crooks Corner in Chapel Hill was another favorite (you can find their shrimp and grits recipe on-line, and find more recipes in Seasoned in the South: Recipes from Crook's Corner and from Home). I bought Sara Foster's book for the scone recipe, and sent the book to friends. Reading the book reminds me that good food shared with good friends can bring great happiness. Thank you, Sara!
Customer Rating:
Summary: recreating college favorites
Comment: I lived right down the street from Foster's Market in Chapel Hill during college and just gave this cookbook to each of my roommates for graduation presents because we all love it so much! I eat there at least 4 times a week and now that we are all moving away we can attempt to re-create some of our favorites. The pictures in the book make your mouth water and look just like what the food in the market looks like. Some of the recipes seem a little difficult with lots of ingredients but trust me- they are worth it! Once you've mastered this one I would try her 'Fresh Every Day' cook book or 'Barefoot Contessa'.
Customer Rating:
Summary: Just as good as Fosters!
Comment: As a student at Duke University, my friends and I went to Fosters for brunch EVERY Sunday. The breakfast specials - pancakes, omlets, and the "special" - were always, without fail, incredible. If we made it there later in the day, the soups, breads, and salads were always a hit.
My best friend bought me this cookbook for graduation, and it was by far the best gift I received. Being able to actually make all the food we always ate at Fosters brought back all the memories of my college days. The strawberry-rhubarb crisp, hummus, blondies, and scones are among my favorie recipies to make. The pictures speak more than a thousand words and entice even the novice cooks to try out her recipies. Among my collection of cookbooks, this one is certainly the favorite.
If you are ever in Durham or Chapel Hill area, I encourage you to check out Fosters Market - truly worth the trip.
Customer Rating: 
Summary: Very Good Collection of Comfort Restaurant Food
Comment: `The Foster's Market Cookbook' by Sara Foster, with Sarah Belk King, I bought in my `buy everything I saw on the Food Network' phase, especially after I saw Sarah Foster demonstrate her killer sticky bun recipe on the Food Network's `In Martha's Kitchen' show. This was also in my sticky bun-baking period, before I gave it up as too much work and went back to straight breads.
One of the main reasons the book sat unopened on my shelves for so long was the fact that the `killer sticky bun' recipe was simply not that killer. Do not believe anyone when they say they have an easy sticky bun recipe, because it probably means the end result will fall below expectations. Around the same time, I did a sticky bun recipe from funny baker Wayne Harley Brachman, and that one didn't come up to snuff anyway. Leave it to Julia Child to come through for me. I did the sticky bun recipe in `Baking with Julia' and it was a LOT of work, but it in fact surpassed anything you can get from the mall.
But getting back to Sarah Foster's book, I have come back to it because I harbored s suspicion that there was some really good stuff in the book, and I was not disappointed.
Part of my attraction is that I am a sucker for any cookbook that covers sandwiches. While I think Foster's sandwich recipes are not as interesting or as complete as those in Nancy Silverton's whole book devoted to the subject, they are a great resource if you happen to have no other source of ideas for sandwiches.
Otherwise, the book covers everything you would expect, and it is especially strong on topics where you would expect expertise such as muffins, biscuits, scones, soups, salads, and egg dishes. On one of my favorite criteria for evaluating cookbooks, the recipe for a classic French omelet, Foster comes through like a champ. The only omelet tip she does not follow is to let the eggs come to room temperature before cracking and beating them, but then, this is probably quite impractical for a restaurant kitchen.
She is also quite good on another of my favorite criteria, the making of stocks. Her recipes are very good for non-foodies and people who care not for haute cuisine, as they do not take very long to produce a very acceptable chicken, vegetable, or beef stock. My only reservations may be that some of her suggestions may lead to waste perfectly good poached chicken on the one hand and include less than edible vegetable cuttings into stocks. There is a reason some people are hyperfussy about stock making. These are but two of the reasons.
I fully endorse Ms. Foster's recipes for muffins, biscuits, and scones. They are as good or better than recipes I have seen in books by professional bakers and books specializing in these subjects.
The hardest aspect of whether it is worth buying this book is how if will complement your current cookbook collection. If you are a cookbook collector, the question is moot. Nothing will stop you from getting this notable title. On the other hand, if all you have is `The Joy of Cooking', this would be a welcome supplement, as like fellow Martha Stewart alumnae, Ina Garten's early cookbooks, all the recipes come from a commercial kitchen which depends on their products for good business and the products are relatively easy to make.
This also means that the selection of recipes is very good fare for church bazaars and bake sales. While Foster is downsizing her recipes to household serving numbers, I am sure that her soups would work well at two to four to eight times her recipe size. Just be a little careful on multiplying some of the spicier ingredients.
I find all the recipes extremely well written. They are full of important details for amateur chefs and unlike some books, everything is printed in good old fashioned black and white with a little highlight shading here and there for sidebars. And, several dishes are presented in living color photographs, and little real estate is taken up by cutsie pics of Foster's Market staff and customers. My only argument with the layout of the book is the chapter title pages where the names of the recipes are written in a kind of multicolored hodgepodge, similar to the maddening typography in Jamie Oliver's otherwise excellent cookbooks.
Fostering this kind of material is what made Martha Stewart so respectable in what she did on her shows. Of this genre of cookbook, this is a very good sample. I would recommend it to anyone who is looking for recipes from this `feel good market' venue. I think, for example, that it is more value for the money than Ina Garten's first cookbook.
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