Writer, teacher, and award-winning author of "The Seasonal Jewish
Kitchen: A Fresh Take on Tradition" and "The Santa Monica Farmers'
Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from
the Market and Farm," Amelia Saltsman is passionate about helping
everyday cooks make the connection between small-farmed foods and
real-life meals. In her warm style, Amelia streamlines today's
desire for healthier, sustainable foods; the need to get dinner on
the table; and the longing for rich holiday traditions into one
seamless whole.
Amelia's name is synonymous with intuitive, seasonal cooking, and
as the Los Angeles-born daughter of a Romanian mother and Iraqi
father who were raised in Israel, her food reflects the bold,
diverse flavors of her eclectic background. Amelia's books have
made numerous "best" lists, including The Washington Post, Cooking
Light, and KCRW's Good Food, and she has been featured in such
diverse outlets as Parade Magazine, Yahoo! Food, Food52, Fit
Pregnancy, Vegetarian Times, US Airways, USA Today, Jewish
Chronicle of London, The Jerusalem Post, and Los Angeles magazine.
Her work has appeared in Bon Appetit, Los Angeles Times, Washington
Post, Boston Globe, Food52, The Kitchn, Cooking Light, Huffington
Post, Jewish Journal, National Geographic Traveler, and more.
Amelia is a frequent guest on KCRW's Good Food and has appeared on
Hallmark's Home & Family and Good Day L.A. Known as an energetic
and inspiring teacher, she teaches at such venues as Google's
corporate offices and Rancho La Puerta.
A long-time champion of local family farms, fair food, and farmers'
markets, Amelia is committed to raising the food literacy rate:
knowing how, where, and by whom our food is grown; knowing how to
cook a simple, healthy meal; and understanding the historical,
local, and global impact our food choices have on our families and
communities. Amelia served ten years on the California Certified
Farmers' Markets Advisory Committee and Direct Marketing Task
Force; contributed to The Sage Encyclopedia of Food Issues; and
empowers people to confidently "read" their farmers' markets.
"Great taste and good farming practices go hand in hand," says
Amelia. "When the raw ingredients taste good, it's the most obvious
sign that our food has been grown sustainably and locally, and that
it's at its freshest and most nutritious."
...for anyone who has ever stood in the produce aisle of the
supermarket, wishing for something more; for anyone who has
wandered past the rows of beautiful produce at a farmers' market
gazing longingly but unsure where to start. -Suzanne Goin,
chef-owner of Lucques and AOC restaurants
Amelia's book is an amazing resource to have with you, a complete
season-by-season handbook to guide you through the bounty of the
market. -Alice Waters owner of Chez Panisse Restaurant
Amelia's book is really three volumes in one: gleanings from the
culture of farming; a guide to produce, meats, and cheeses found at
this extraordinary market; and a great cookbook. -From the Foreword
by Deborah Madison
"When you cook food that is locally grown and in season, the
importance of shopping at farmers' markets becomes crystal clear:
that's where you'll find ripe, tasty ingredients. Amelia's book is
an amazing resource to have with you, a complete season-by-season
handbook to guide you through the bounty of the market."
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