The Findlay Market Cookbook is Cincinnati’s local cookbook — a celebration of local food as it’s best represented by Cincinnati’s historic public market. Established in 1852 — with a gorgeous physical structure that has remained its home since construction in 1854 — Findlay Market hosts an array of nearly 75 vendors, year-round. Selling meats, cheeses, prepared foods and farm-fresh produce and flowers, these small businesses represent both old and new: Some stands are run by fifth- and sixth-generation vendors; others are operated by a new crop of food entrepreneurs. The Market overall is a hub of the community, a place where people of all types are united by one simple thing: food.
The book features heartwarming stories of the vendors, producers, growers and chefs who make up the Findlay Market community. And it features nearly 125 recipes: fresh, seasonal dishes, Market specialties and old-time Cincinnati favorites. The book also includes make-at-home recipes from some of Cincinnati’s top chefs, including Todd Kelly of Orchids at Palm Court, Jean-Robert de Cavel of Jean-Robert’s Table, Julie Francis of Nectar and Cristian Pietoso of Via Vite.
“Findlay Market is emerging as the center of our local food culture and the Findlay Market Cookbook captures that perfectly through its recipes, stories and photographs and celebrates what is unique and best about a community – its local crops, ethnic traditions and creative people.” — Karen Kahle, Findlay Market development director
Recipes
Get sample recipes from The Findlay Market Cookbook »
About the Book
The Findlay Market Cookbook was published in November, 2014, by Farm Fresh Books. Written by Bryn Mooth. Contributions by Karen Kahle. Photography by Julie Kramer. Foreword by Joanne Drilling.
Proceeds from sales of The Findlay Market Cookbook support the Corporation for Findlay Market, the nonprofit organization charged with operating the Market.
A Peek Inside
