In Charleston, our farmers markets go on into December. Though their offerings have changed, the booths are still well worth visiting.
"Fresh From the Market: Seasonal Cooking With Laurent Tourondel." With seasonality and sustainability at the forefront of culinary concerns, farmers markets play an important part in the cook's ability to access local food products. Tourondel's second book offers advanced cooks a guide, with his expertise as BLT Market chef/creator and a French background of cooking seasonally. The book is divided into the four seasons. In his fall quarter, for example, we find Butternut Squash Soup With Foie Gras and Wild Mushroom Crostini, Roasted Root Vegetable Salad With Marcona Almonds, Sauteed Black Cod with Bacon, Artichokes, and Sherry Vinaigrette, and Honey Crisp Apple Cakes With Pumpkin Spice Ice Cream. Makes you yearn for cool weather and an energetic cook in the kitchen, doesn't it? Hardcover. Wiley & Sons. $35.
"Farmers' Market Desserts." There isn't a lot of farmers market info here, though the color pictures of produce are seducing. Instead, author Jennie Schacht dishes up an ample serving of desserts for each season, plus a chapter each devoted to Honey, Maple Syrup & Market Jam, and Dried Fruits, Nuts & Herbs. I liked her twist on pumpkin pie, Roasted Pumpkin Pie in a Maple-Pecan Crust, and her Fruit and Nut Chocolate Bark with Fleur de Sel. Obviously, I really am ready for fall! Paperback. Chronicle Books. $24.95.
Marion Sullivan is a culinary programs specialist at the Culinary Institute of Charleston. Send your questions to firstname.lastname@example.org.