Seasonal Sensations

books:

	• Seasonal Food: How to Enjoy Food at Its Best with More Than 200 Recipes (A Cook's Bible) Susannah Blake Duncan Baird, 2007 - 224 pages average customer review:based on 1 review view larger image
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Seasonal Sensations

We bought this book on a trip to Minnesota for a wedding from a store near a local farmers market. Seeking flavorful recipes that used fresh, seasonal ingredients, this book was the perfect find.

This book is a must for those seeking delicious, healthy, fresh recipes. Last night we enjoyed the pomegranate duck breast and it was delicious, as have been all of the other recipes we have enjoyed. The recipes are simple to follow and can turn the beginning cook into a gourmet chef. The key is the use of fresh ingredients.

The books organization is also fantastic being sorted into seasons similar to Michael Chiarello's Tra Vigne Cookbook.

This cookbook also contains many flavorful and unique vegetarian recipes, which in my experience are hard to come by.

A definite for a cook who wants healthy and flavorful recipes.

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Being ecologically smart has never tasted so good! Cooking seasonally makes sense for the environment and the palate: just picked, locally grown food simply has more flavor than vacuum-packed specimens that travel thousands of miles. Find out how to make the most of fresh produce with this invaluable sourcebook. Each chapter in the four sections?winter, spring, summer, and fall?showcases the season?s best, complete with advice on buying, storing, and preparing the ingredient, and insight into its textures, aromas, tastes, appearance, and history. More than 200 fabulous recipes cover everything from simple sauces (such as rocket pesto) to more complex dishes, including Venison with Celeriac Rosti, Spring Leaf Salad with Chargrilled Asparagus, and Cranberry and Apple Tart Tatin.

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