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The Foster's Market Cookbook: Favorite Recipes for Morning, Noon, and Night

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For more than a decade, Foster’s Markets have been cooking and baking foods made fresh each day from ingredients picked locally at the peak of flavor. Now Sara Foster shares more than two hundred delicious recipes, providing modern takes on favorite home-style classics. The Foster’s Market Cookbook features old-fashioned ideas about how good food should taste and new-fashioned ideas about prep times and the use of high-quality prepared ingredients. Filled with eighty color photos, this is the perfect cookbook to refer to over and over again for everyday meals or for entertaining, whether it be for two or for twenty. Before moving to Durham, North Carolina, Sara worked alongside Martha Stewart in the kitchen of Martha’s catering business. When she opened her own catering company, Sara kept her food simple yet soulful, trusting the complex flavors of seasonal ingredients. This same basic principle guides the daily offerings at Foster’s Markets in Durham and Chapel Hill. Each week the markets serve nearly a thousand customers hungrily searching out Sara’s innovative, new-style home cooking. And now food lovers everywhere will be able to prepare with ease sumptuous dishes such as Roasted Chicken, Sweet Potato, and Arugula Salad; Herb-Grilled Salmon with Fresh Tomato-Orange Chutney; and Risotto Cakes with Roasted Tomatoes and Foster’s Arugula Pesto. Also featured are a host of wonderful desserts, such as Lemon Chess Pie with Sour Cherries and Chocolate Espresso Layer Cake with Mocha Latte Frosting. Featuring mouthwatering favorites from the market and dozens of helpful sidebars that discuss ingredients, techniques, and make-ahead tips, The Foster’s Market Cookbook provides all you need to know to make the most of every season’s finest offerings. Read more

Publisher ‏ : ‎ Random House


Publication date ‏ : ‎ April 30, 2002


Edition ‏ : ‎ 1st


Language ‏ : ‎ English


Print length ‏ : ‎ 336 pages


ISBN-10 ‏ : ‎ 0375505466


ISBN-13 ‏ : ‎ 61


Item Weight ‏ : ‎ 2.35 pounds


Dimensions ‏ : ‎ 7.8 x 0.83 x 10.32 inches


Best Sellers Rank: #188,781 in Books (See Top 100 in Books) #248 in Southern U.S. Cooking, Food & Wine #273 in Cooking Encyclopedias #997 in Quick & Easy Cooking (Books)


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Top Amazon Reviews

    • Great cookbook that I actually use a lot
Format: Hardcover
I love this cookbook. I received a copy as a gift from my mother a number of years ago, and finally turned around and bought her a copy. The recipes are approachable (generally easy-to-find, everyday ingredients, and not too complicated), and overall turn out beautifully. The soups are amazing - I think I've made every one. These recipes are kind of old school soup recipes (maybe a little longer winded, which I sort of like), and I often do make broth from scratch which adds considerably to the duration of the soup-making experience ... but I don't think you'd have to do that, and the results would still be great. I've actually made the to-the-recipe version of the Chicken Gumbo (wonderful!) and an abbreviated (cheater) version, where I didn't roast the chicken before adding it to the soup, used purchased broth, etc, and it was still delicious. The chicken recipes (roast chicken, but other chicken recipes too) are really good, and easy, and the quick breads are super (brown bread, scones, so on). I haven't made many of the desserts in the book, though I've made the brownies and they're wonderful (and they DO keep well (which is noted in the book)). One note: in my copy (2002, first edition) has what has to be an error in the hummus recipe. It calls for 2 teaspoons of salt (which I put in - and it was like eating salt with some chickpeas) ... I've cut it down to about 3/4 tsp and that seems about right. I didn't check my mom's copy for that to see if it had been fixed. Just a great cookbook though ... I really have gotten a lot of use out of it over the years. ... show more
Reviewed in the United States on February 7, 2016 by K.C.
    • A delightful cookbook filled with flavorful recipes
Format: Hardcover
Its not too often when you pick up a cookbook you take sheer delight in its recipe collection. This book just does that. It is for those of us that enjoy common recipes that with a special ingredient or two it becomes something extradinorinary. This book is has several different sections covering a wide range of tastes. For breakfast this cookbook offers many tasty dishes to wake up to. This book is filled with all sorts of hearty muffins the Oatmeal-Banana Muffin with Chocolate Chip is wonderful, hearty and sweet. The Panama Buttermilk Pancakes are heavenly the addition of banana and coconut make for a delicious breakfast. This book has so many different salad dressing recipes and vinagrettes you are sure find a new favorite. Sour Cherry, Cranberry, Dijon, and my favorite Lemon-Dill Vinaigrette. There are heartier dishes such as the succulent Chicken Breasts Stuffed with Procuitto and Sun Dried Tomatoes, Chicken Potpie with Foster's Herb Biscuits are down right good home cooking. And did I mention the desserts? Blondies, Brownies, Chocolate Chip cookies, and so much more. So not only are there tons of great recipes the book is laid out very well, and easy to read. The instructions are extremely clear, and they aren't confusing. This book has been a welcomed addition to my personal recipe collection. ... show more
Reviewed in the United States on May 26, 2002 by Stephanie Manley
    • FANTASTIC cook book!
Format: Hardcover
I have a later cookbook by Sarah Foster and love it. After browsing several of her books at a friend's house, I knew that this was one I would use most often. I was afraid it was out of print, but thankfully found a copy on Amazon! The recipes do not disappoint!
Reviewed in the United States on May 15, 2023 by southern Weezie
    • Beautiful pictures and great recipes
Format: Hardcover
This is a great cookbook. I have over 500 cookbooks and this has moved up to my top 10 when making something for either the two of us or cooking for a group. I loved the Peach Muffins with Streusel Topping and with this years peaches, they have been a hit. And the Turttle Cheesecake was great. As someone who makes sells cheesecakes, this was a great addition to the assortment available. When I saw that Sara had worked for Martha Stewart, I knew she would have some great recipes. The pictures make your mouth water and the book is divided into appropriate sections. This was a great choice and very glad I bought it. ... show more
Reviewed in the United States on October 1, 2016 by Meganator
    • Very Good Collection of Comfort Restaurant Food
Format: Hardcover
`The Foster's Market Cookbook' by Sara Foster, with Sarah Belk King, I bought in my `buy everything I saw on the Food Network' phase, especially after I saw Sarah Foster demonstrate her killer sticky bun recipe on the Food Network's `In Martha's Kitchen' show. This was also in my sticky bun-baking period, before I gave it up as too much work and went back to straight breads. One of the main reasons the book sat unopened on my shelves for so long was the fact that the `killer sticky bun' recipe was simply not that killer. Do not believe anyone when they say they have an easy sticky bun recipe, because it probably means the end result will fall below expectations. Around the same time, I did a sticky bun recipe from funny baker Wayne Harley Brachman, and that one didn't come up to snuff anyway. Leave it to Julia Child to come through for me. I did the sticky bun recipe in `Baking with Julia' and it was a LOT of work, but it in fact surpassed anything you can get from the mall. But getting back to Sarah Foster's book, I have come back to it because I harbored s suspicion that there was some really good stuff in the book, and I was not disappointed. Part of my attraction is that I am a sucker for any cookbook that covers sandwiches. While I think Foster's sandwich recipes are not as interesting or as complete as those in Nancy Silverton's whole book devoted to the subject, they are a great resource if you happen to have no other source of ideas for sandwiches. Otherwise, the book covers everything you would expect, and it is especially strong on topics where you would expect expertise such as muffins, biscuits, scones, soups, salads, and egg dishes. On one of my favorite criteria for evaluating cookbooks, the recipe for a classic French omelet, Foster comes through like a champ. The only omelet tip she does not follow is to let the eggs come to room temperature before cracking and beating them, but then, this is probably quite impractical for a restaurant kitchen. She is also quite good on another of my favorite criteria, the making of stocks. Her recipes are very good for non-foodies and people who care not for haute cuisine, as they do not take very long to produce a very acceptable chicken, vegetable, or beef stock. My only reservations may be that some of her suggestions may lead to waste perfectly good poached chicken on the one hand and include less than edible vegetable cuttings into stocks. There is a reason some people are hyperfussy about stock making. These are but two of the reasons. I fully endorse Ms. Foster's recipes for muffins, biscuits, and scones. They are as good or better than recipes I have seen in books by professional bakers and books specializing in these subjects. The hardest aspect of whether it is worth buying this book is how if will complement your current cookbook collection. If you are a cookbook collector, the question is moot. Nothing will stop you from getting this notable title. On the other hand, if all you have is `The Joy of Cooking', this would be a welcome supplement, as like fellow Martha Stewart alumnae, Ina Garten's early cookbooks, all the recipes come from a commercial kitchen which depends on their products for good business and the products are relatively easy to make. This also means that the selection of recipes is very good fare for church bazaars and bake sales. While Foster is downsizing her recipes to household serving numbers, I am sure that her soups would work well at two to four to eight times her recipe size. Just be a little careful on multiplying some of the spicier ingredients. I find all the recipes extremely well written. They are full of important details for amateur chefs and unlike some books, everything is printed in good old fashioned black and white with a little highlight shading here and there for sidebars. And, several dishes are presented in living color photographs, and little real estate is taken up by cutsie pics of Foster's Market staff and customers. My only argument with the layout of the book is the chapter title pages where the names of the recipes are written in a kind of multicolored hodgepodge, similar to the maddening typography in Jamie Oliver's otherwise excellent cookbooks. Fostering this kind of material is what made Martha Stewart so respectable in what she did on her shows. Of this genre of cookbook, this is a very good sample. I would recommend it to anyone who is looking for recipes from this `feel good market' venue. I think, for example, that it is more value for the money than Ina Garten's first cookbook. ... show more
Reviewed in the United States on April 30, 2005 by B. Marold

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