4 favorite new cookbooks inspire us to cook fresh, seasonal, local food. Cooking with Shelburne Farms: Food and Stories from Vermont By Melissa Pasanen with RickGencarelli (Viking Studio, 2007 • $34.95) Melissa Pasanen tells the story of a Vermont farm-turned-education-center and thepeople and food behind it. Chapters are organized according to featured Vermont products, with mouthwatering recipes likeMaple-Chipotle Scallops and Hot Milk Sponge Cake. The Farm to Table Cookbook: The Art of EatingLocally By Ivy Manning (Sasquatch Books, 2008 • $29.95) This is a practical and beautiful guide to farmers' markets withinventive, delicious recipes like Dandelion Greens, Italian Sausage & Fontina Cheese Pizza, which we tested and loved. "How toChoose" tips for picking unfamiliar produce and "Tips for Happy Market Going" are helpful. Blue Eggsand Yellow Tomatoes: Recipes from a Modern Kitchen Garden By Jeanne Kelley (Running Press, 2008 • $35.00) Stunningenough for the coffee table, but with easy recipes like Coriander-Roasted Salmon with Cilantro-Dill Yogurt Sauce, this bookwon't leave your kitchen. Kelley takes eating locally a step further with a guide to starting a backyard garden, including tipson keeping chickens. Simply Organic: A Cookbook for Sustainable, Seasonal, and Local IngredientsBy Jesse Ziff Cool (Chronicle Books, 2008 • $24.95) Author Jesse Ziff Cool is serious about seasonality, dividing her recipesinto not four but eight seasons. Try Lamb Chops with Strawberry-Rhubarb Sauce for the first of spring and Cream Cheese-GlazedSponge Cake in midsummer. Originally published in 2000, this book has been reissued and it's worth checking out.