Cooking in Season : 100 Recipes for Eating Fresh
by
Brigit Binns
Book Details
Format
Hardback or Cased Book
ISBN-10
1681882574
ISBN-13
9781681882574
Publisher
Insight Editions
Imprint
Weldon Owen, Incorporated
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Oct 10th, 2017
Print length
176 Pages
Weight
960 grams
Dimensions
20.60 x 26.30 x 2.00 cms
Product Classification:
Cookery / food & drink etc
Ksh 4,400.00
Re-Printing
Delivery Location
Delivery fee: Select location
Secure
Quality
Fast
Beautiful photos accompany refreshingly simple and wholesome recipes that showcase the best ingredients and flavors of each season.
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
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
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