Beautiful photos accompany refreshingly simple and wholesome recipes
that showcase the best ingredients and flavors of each season.
More than 90 recipes highlight the best of each season's bounty. With
four chapters - one for each season - recipes feature ingredients at the
height of their flavor and freshness, inspiring light and flavorful
cooking throughout the year. Lush, full-color photography beautifully
illustrates the vibrancy of fresh, ripe ingredients. Special features
explore seasonal approaches to easy classics such as toasts, bowls, puff
pastry tarts, and cocktails.
Cooking in Season is the ultimate handbook for utilizing the best of
each season's ingredients in a collection of simple, yet sublimely
flavorful, recipes. From starters, soups and salads through main courses
and desserts, freshness in flavor and preparation is effortlessly
attained.
Sample Recipes
Spring
Shaved Artichoke, Celery & Fennel Salad; Sesame Ginger Noodles with
Sprouts, Leeks & New Potatoes; Grilled Lamb Chops with Spring Herb Salsa
Verde; Pavlova with Meyer Lemon Curd & Strawberries.
Summer
Grilled Peach Flatbread with Mozzarella, Pickled Onion & Arugula; Summer
Vegetable Ceviche: Grilled Salmon with Stone Fruit Mojo; Watermelon
Mojito Ice Pops.
Autumn
Honeyed Fig, Blue Cheese & Walnut Crostini with Honey; Chopped Chard
Salad with Wheat Berries, Persimmon & Pepitas; Cider-Braised Chicken
with Acorn Squash Ragout; Apple Fritters with Cardamom Cream.
Winter
Creamy Cauliflower Soup with Brussels Sprout Hash; Mixed Citrus Salad
with Mache & Fennel; Beef Tenderloin with Celery Root & Potato Puree;
Grapefruit Sorbet with Candied Ginger
