The commemorative Community Cook Book Vol. 1 will be available for purchase beginning this Sunday, Dec. 8, at the Quarry Farmers & Ranchers Market.
Filled with 79 seasonal recipes from market members, local chefs, culinary professionals, customers and other like-minded people who appreciate the finest and freshest ingredients, this 120-plus page book is an ideal holiday gift idea for family and friends.
This project was inspired by the market’s 2-year anniversary in May, when they announced they would celebrate with a cookbook. This rich collection of tried and true recipes from local farmers, ranchers, food artisans and others who adore food will inspire and sate even the most discerning palates.
Recipes are provided by market members as well as chefs Jason Dady (caponata), Iliana de la Vega (Austin), Diego Galicia (carrot-ginger cream soup), Blanca Aldaco (salsa de aguacate), Tim the Girl, Green Restaurant (the famous kale salad), Don Strange Catering (The Rain Drop), Andrew Weissman (chicken liver mousse), Whole Foods Market and more.
Heather Hunter, Quarry Market co-founder and director, says “Our hope is that people will shop at a farmers market to enjoy the bounty of each season and then return home to stir up these delicious dishes that each represent the contributors’ love of food.”Hunter compiled the recipes, designed and edited the book (with a little help from her friends).