Simple Fare: Fall/Winter is a beautifully illustrated cookbook featuring seasonal, market-driven fare that encourages readers to cook simply and intuitively.
Karen Mordechai of the acclaimed Brooklyn-based food community Sunday Suppers shares her meals for cooking at home and her studio. The second book in the seasonal cooking series, Simple Fare: Fall and Winter is a richly illustrated resource, focused on market-driven cooking. The recipes are designed to excite and inspire, each offering 3 to 5 alternate ingredients that can be used in the same preparation. A simple roast chicken with fermented lemon, black garlic, butter, oil-cured olive, and basil, for example, suggests a chermoula butter / caper adaptation — or a garlic confit butter / trumpet mushroom, allowing the reader flexibility depending on what is fresh at the marketAccented by unforgettable photography that showcases Mordechai’s minimalist style, Simple Fare is an oversize, distinctively designed kitchen essential.
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