The Foster's Market Cookbook

March 25, 2002
In the tradition of the Barefoot Contessa Cookbook, Foster has put together favorite recipes featured at her two Foster's Markets (where she prepares and sells seasonal dishes) in Durham and Chapel Hill, N.C. Much of the food is simple and depends on fresh, quality ingredients—enhanced by herbs and spices—for its success. Starting with a wide selection of muffins and breads, such as the moist Granny Foster's Banana Walnut Bread, the book covers a range of breakfast and brunch dishes before moving on to soups, stews, chilies and the more traditional sandwiches, spreads and snacks of a gourmet market store. The Provençal White Bean Dip is given an unusual twist with sun-dried tomatoes and capers, and the Curried Chicken Salad is paired with whole-grain or pumpernickel bread for a savory combination. The salads, sides and entrees—such as the Mediterranean-inflected Sautéed Chicken Breast with Artichokes, Lemons and Capers or the Roast Leg of Lamb Stuffed with Italian White Beans and Spinach—show influences from other cultures from Italy to Asia. Old-fashioned desserts like Chocolate Chip Cookies and Chocolate Pound Cake round out the book. Enhanced with photos and scattered sidebar tips, the book is well designed and user-friendly, making it a welcome addition for those who plan their meals with the seasons. (On sale Apr. 23)Forecast:While the colorful cover will draw browsers, most people outside of North Carolina won't be familiar with Foster's Market. Martha Stewart's endorsement is a plus.

May 1, 2002
Owner of the popular Foster's Markets in Durham and Chapel Hill, NC, Foster re-creates the recipes that have made her store a destination for shoppers looking for fresh, high-quality prepared foods. Foster, a former member of Martha Stewart's catering team, has appeared several times on the popular show, and Stewart herself offers the book's foreword. (Is this a new twist on celebrity cookbooks, with the author just one degree of separation from the real star?) Foster's recipes feature bold flavors and casual presentation; most are simple, relying on high-quality ingredients instead of complicated techniques for their savor. There are no great surprises here but no real detractions either. Most of the recipes reflect Foster's expertise with New Southern cooking, though plenty feature more exotic ingredients, such as Rack of Lamb with Jalape$o-Honey Mustard Glaze and Balsamic Reduction. The publisher compares this work to Ina Garten's The Barefoot Contessa Cookbook, a claim supported by the recipes and promised color photographs of bountiful and beautiful foodstuffs. Smaller libraries will probably require only one of these titles; buy according to demand. Devon Thomas, Hass Assocs., Ann Arbor, MI

Copyright 2002 Library Journal, LLC Used with permission.