<div><b>Ingredients-first cooking for elegant and vibrant seasonal cuisine all year long</b> <p>From the first pale-green shoots of April asparagus to December's robust porcini and creamy sunchokes, food at its seasonal peak offers brilliant flavors. In <i>Fresh from the Market,</i> Chef Laurent Tourondel presents fantastic recipes based on the seasonal, market-driven cooking philosophy that has made him one of America's most successful chefs and restaurateurs. <p>This richly photographed cookbook covers cocktails, appetizers, soups, salads, main dishes, and desserts, along with complete menus for special occasions like an autumn wine harvest dinner or a festive New Year's Eve feast. Chef Tourondel selects the freshest seasonal ingredients and maximizes their flavors with simple cooking techniques. <ul><li>Features 167 recipes organized by season, along with complete menus for special occasions like Thanksgiving dinners and Independence Day barbecues <li>Packed with mouthwatering, full-color photography by renowned photographer Quentin Bacon <li>Includes wine pairings, seasonality charts, sources, and other valuable and insightful information</li></li></li></ul><p>Whether cooking with fava beans in spring, littleneck clams in summer, butternut squash in fall, or Meyer lemons in winter, <i>Fresh from the Market</i> shows home cooks how to create incredible dishes from each season's glorious bounty.</p></p></p></div> Read Less