Cooking for the Seasons

Availability of local produce, holiday events, and even the weather, influence the way we cook. This was the inspiration that led to Cooking for the Seasons!

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Author: Jean Paré

Publisher: Company's Coming Publishing Limited

ISBN: 189545591X

Category: Cooking

Page: 191

View: 794

Spring, summer, fall, and winter...each dynamic season boasts spectacular changes in scenery, character, and style. Availability of local produce, holiday events, and even the weather, influence the way we cook. This was the inspiration that led to Cooking for the Seasons! Inside you will find more than 240 all-new recipes, carefully selected and beautifully photographed to highlight the best of what each season has to offer for your table. Spring is a time of promise. The snow begins to melt and an abundance of vegetables and fruits inspire us to try something new in the kitchen, like Asparagus Quiche or Strawberry Heaven. Summer beckons us outside to enjoy the lazy heat. Invite friends over to share refreshing Apricot Slush, Summer Fruit Salad and grilled Salmon On Cedar. Fall foliage and steady winds are crisp and fresh, like the produce finally ready for harvest. End a busy day of raking leaves with warm Acorn Squash Soup and Parmesan Herb Bread. Winter nights are warmed by a soft blanket of snow -- it's a time to snuggle in with Apple Spiced Tea and warm Gingerbread Cookie Cutouts. A special section on Holiday Baking will help you prepare for the scramble of this festive season. Book jacket.

Cooking with the Seasons

A seasonal cook book organized month by month that offers recipes for foods that naturally complement each other. Monique shares her experiences growing up on a seventeenth century chateau-farm in Brittany.

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Author: Monique Jamet Hooker

Publisher:

ISBN: 0982064004

Category: Cooking

Page: 430

View: 579

A seasonal cook book organized month by month that offers recipes for foods that naturally complement each other. Monique shares her experiences growing up on a seventeenth century chateau-farm in Brittany. Breton cuisine is basic, and the flavors are subtle.

Meals for All Seasons

Georgina Campbell's outstanding and comprehensive Meals for All Seasons contains recipes and dishes for year-round use and quality contemporary cookery.

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Author: Georgina Campbell

Publisher: Irish Amer Book Company

ISBN: 086327322X

Category: Cooking

Page: 248

View: 801

Georgina Campbell's outstanding and comprehensive Meals for All Seasons contains recipes and dishes for year-round use and quality contemporary cookery. As well as starters, side dishes, main courses and desserts; it includes baking and preserving, "basics" and "sauces" sections, seasonal fresh produce listings, sensible and clear instructions on preparation and cooking, and imaginative ideas on serving -- everything the cook needs for all-season cooking. Over 500 recipes and dishes to choose from, including a comprehensive collection of recipes for the cooking seasons. A sensible and refreshing emphasis on balance and economy is evident throughout.

Six Seasons

In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late ...

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Author: Joshua McFadden

Publisher: Artisan Books

ISBN: 9781579656317

Category: Cooking

Page: 384

View: 974

Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

Venice

The book also affords us a rare and intimate glimpse into the life of the city, its hidden architectural gems, its secret places, the embedded history, the colour and vitality of daily life, and the food merchants and growers who make ...

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Author: Russell Norman

Publisher: Penguin UK

ISBN: 9780241299920

Category: Cooking

Page: 320

View: 226

A beautifully designed cookbook with easy, seasonal Italian recipes - the perfect gift for any foodie in your life Russell Norman returns to Venice - the city that inspired POLPO - to immerse himself in the authentic flavours of the Veneto and the culinary traditions of the city. His rustic kitchen - in the residential quarter of the city where washing hangs across the narrow streets and neighbours don't bother to lock their doors - provides the perfect backdrop for this adventure, and for the 130 lip-smacking, easy Italian family recipes showcasing the simple but exquisite flavours of Venice. The book also affords us a rare and intimate glimpse into the life of the city, its hidden architectural gems, its secret places, the embedded history, the colour and vitality of daily life, and the food merchants and growers who make Venice so surprisingly vibrant. 'Russell Norman is among the brightest stars of the British food scene' Esquire 'Offers a rare insight into the beating heart of the city' i

Joel Robuchon Cooking Through the Seasons

The renowned chef presents more than fifty of his favorite recipes arranged by season, including cherry gratin, scallops with caviar, caramelized pear cake, and sea bream in a salt crust.

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Author: Joël Robuchon

Publisher: Rizzoli International Publications

ISBN: 0847818993

Category: Cooking

Page: 183

View: 589

The renowned chef presents more than fifty of his favorite recipes arranged by season, including cherry gratin, scallops with caviar, caramelized pear cake, and sea bream in a salt crust.

Savouring Ireland

Examining traditional Irish fare, this book is divided into four sections - spring, summer, autumn and winter.

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Author: Nuala Cullen

Publisher: Gill

ISBN: 0717127559

Category: Cooking, Irish

Page: 140

View: 231

Examining traditional Irish fare, this book is divided into four sections - spring, summer, autumn and winter.

Cooking 4 the Seasons

(All Cooking Times Are in Minutes) Boiling Add vegetables to boiling, salted water using as ... cover; and cook until just tender Drain; season to taste.

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Author: Grace Hutton

Publisher: Trafford Publishing

ISBN: 1426996101

Category: Cooking

Page: 214

View: 929

Featuring recipes ranging from light summer snacks with friends to hearty winter soul food with family, this cookbook offers a wide range of foods from all over Canada. This delightful collection of easy-to-follow recipes has something perfect for every season and occasion, including both formal recipes for the holidays and some to make every day seem special. Author Grace has provided recipes for appetizers and beverages; breads and rolls; soups, salads, and vegetables; meat, poultry, and seafood; casseroles; pies, pastries, and desserts; and jams, jellies, and pickles. Whether youre an experienced cook or just trying out your chefs hat at the microwave, this collection has something perfect for you. From her mothers kitchen to yours, Cooking the Four Seasons has everything you need to bring family and friends together at the table.

The Part Time Vegetarian s Year

This is the perfect book to support your food journey whether you are fully vegetarian, just dipping a toe in the water, or someone looking to cut down on their meat intake a few days a week.

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Author: Nicola Graimes

Publisher: Nourish

ISBN: 1848993811

Category: Cooking

Page:

View: 483

More than 100 seasonal, everyday meals for friends and family from The Part-Time Vegetarian's kitchen. Since The Part-Time Vegetarian was published in 2015 the food landscape has changed. Proving itself more than a passing fad, the term "flexitarian" was added to the OED in 2015 and this way of eating has been highlighted by nutritionists and environmentalists as a necessity for the long-term health of both ourselves and our planet. Beyond eating less meat and more veg, awareness of the importance of eating sustainable, seasonal food is also on the increase. The moment a plant is harvested its nutrients start to deplete, so the sooner it is on the plate, the tastier and more nutritious it is. The Part-Time Vegetarian's Year includes over 100 flexible recipes ordered by season, making it easy to work with the calendar to produce delicious food all year round. In spring, feast on a Rejuvenating Coconut and Spinach Broth or Spring Vegetable Fritto Misto. Summer brings a refreshing Watermelon, Pitta and Goat's Cheese Salad or Avocado, Pea and Mint Pasta. In autumn, cuddle up with a warming Baked Cauliflower Cheese Risotto or Smoky Aubergine Chilli. Finally, winter gives us comforting Winter Green Noodles and Celeriac, Ginger and Sesame Bhajis. From summer barbecues to festive feasts, each chapter also contains at least one full feature menu for easy entertaining. All of the recipes are vegetarian, but most feature a Part-Time Variation, showing you how to include an element of meat or fish, or even how to make the dish fully vegan, if you would like. This is the perfect book to support your food journey whether you are fully vegetarian, just dipping a toe in the water, or someone looking to cut down on their meat intake a few days a week.

The Four Seasons of Pasta

In The Four Seasons of Pasta, Sara Jenkins and Nancy Harmon Jenkins celebrate the Italian native that has become a beloved American staple.

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Author: Nancy Jenkins

Publisher: Avery Publishing Group

ISBN: 0525427481

Category: Cooking

Page: 336

View: 971

A master chef and her acclaimed food writer mother team up with a unique around-the-seasons cookbook devoted to pasta. In The Four Seasons of Pasta, Sara Jenkins and Nancy Harmon Jenkins celebrate the Italian native that has become a beloved American staple. There are few ingredients in a cook's pantry that beat out pasta—for tastiness, for ease of preparation, for versatility, and for sheer delight. It's irresistible to all and perfect for every occasion. Jenkins and her mom draw on their own background in Italy, where they've lived, cooked, studied, and worked in Rome and Florence, and on a Tuscan olive farm for many years. Today Sara is a highly accomplished chef and owner of two restaurants in New York's East Village while Nancy is a nationally known food journalist and authority on the Mediterranean diet, with a number of prominent cookbooks to her credit. The Four Seasons of Pasta brings together more than 120 recipes focused on seasonal ingredients. From rich, gamey meat ragus, chestnuts, and brilliant pumpkins in autumn to summer's explosion of tomatoes, eggplant, and peppers, whether pounded into pesto sauces, tossed with the lightest of seafood, or bathed in rich cheese and cream, the recipes incorporate seasonal ingredients from supermarkets and farmstands across America. Nancy and Sara introduce readers to quick-and-easy weeknight dishes as well as more ambitious affairs while four-color photography brings the recipes vividly to life. Along the way, the two cooks delve into how to cook, sauce, and present pasta, how to make it by hand, and, most important, pasta's significant place in a healthy modern diet. The Four Seasons of Pasta is an invaluable tool for home cooks seeking to enjoy the quintessential food that's in their pantry all year-round.

Witch in the Kitchen

In Witch in the Kitchen: Magical Cooking for All Seasons, practicing witch Cait Johnson celebrates the sacred in each season with more than 80 soul-satisfying and appetizing recipes.

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Author: Cait Johnson

Publisher: Destiny Books

ISBN: 0892819804

Category: Body, Mind & Spirit

Page: 240

View: 706

A book of recipes, spells, and rituals for celebrating our connection to the Earth and her seasons. • Redesigned to focus on all eight pagan holidays. • Includes new spells, rituals, and meditations, as well as 80 vegetarian recipes. • Written by practicing witch Cait Johnson, coauthor of Celebrating the Great Mother (12,000 copies sold). The beliefs of Wicca are rooted firmly in the earth--in the gradual circling of her seasons and the bounty and blessings she provides. In Witch in the Kitchen: Magical Cooking for All Seasons, practicing witch Cait Johnson celebrates the sacred in each season with more than 80 soul-satisfying and appetizing recipes. In engaging and inviting prose, the author provides rituals, spells, and meditations for the eight pagan holidays, inspirations for creating a kitchen altar, and ways to prepare for each season. She offers ideas for decorating your kitchen with objects of power and magic--eggs symbolizing fertility in spring, dried orange slices as reminders of the sun in mid-winter--to align our bodies, spirits, and senses to the pace and mood of the Earth's changes. Above all are the recipes for delicious, sensuous salads, soups, main dishes, and desserts made from ingredients in tune with the Earth's seasonal gifts. Serve Stuffed Acorn Squash and Fig-Apple Crumble at a Samhain gathering; celebrate Winter Solstice with Pomander Salad and Savory Yuletide Pie; welcome Imbolc with Sprouted Spring Salad and Magic Isle Pasties; or share the harvest at Lughnasad with Spicy Stir-Fried Greens and Sunny Peach Pie. With its recipes, rituals, and reminders of our ancient connections to the seasons, Witch in the Kitchen invites you to honor yourself and the Earth and delight in the magic that comes from sharing good food with good company.

The Four Seasons of Italian Cooking

Gathers seasonal Italian recipes for antipasto, breads, soups, salads, meat, poultry, seafood, vegetables, and desserts

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Author: A. J. Battifarano

Publisher: Time Life Education

ISBN: 0783553285

Category: Cooking

Page: 192

View: 888

Gathers seasonal Italian recipes for antipasto, breads, soups, salads, meat, poultry, seafood, vegetables, and desserts

Fine Cooking in Season

Presents a guide to choosing and preparing seasonal fruits and vegetables, and includes recipes for such dishes as glazed radishes, cucumber-tomato salad, green chile sauce, cranberry-orange muffins, and ginger ice cream.

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Author: Fine Cooking Magazine

Publisher: Taunton Press

ISBN: 9781600853036

Category: Cooking

Page: 316

View: 773

Presents a guide to choosing and preparing seasonal fruits and vegetables, and includes recipes for such dishes as glazed radishes, cucumber-tomato salad, green chile sauce, cranberry-orange muffins, and ginger ice cream.

Bless This Food

Wonderful menus and recipes are combined with table prayers, food customs, and religious and cultural traditions in a cookbook that is organized by seasons. Original.

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Author: Julia M. Pitkin

Publisher: Cumberland House Publishing

ISBN: 1581824815

Category: Cooking

Page: 240

View: 737

Wonderful menus and recipes are combined with table prayers, food customs, and religious and cultural traditions in a cookbook that is organized by seasons. Original.

Four Seasons Pasta

In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination.

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Author: Janet Fletcher

Publisher: Chronicle Books

ISBN: 9781452123776

Category: Cooking

Page: 132

View: 686

In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, Fletcher has unearthed many little-known gems—authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer's spaghetti alla Palermitana (with zucchini, tomatoes, anchovies and capers), peak-season produce paired with pasta makes a totally satisfying meal. Autumn brings radicchio to braise with pancetta and onions—a savory sauce for tagliatelle. Even winter provides produce for the pasta kitchen: beans for hearty bean-and-pasta soups and kale for a winter pesto. With guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen, Four Seasons Pasta offers readers a delicious and sensible way to eat for life.

French Women For All Seasons

By letter, by email, in person, readers have inundated Mireille Guiliano with requests for more advice. Her answer: this buoyant book full of advice, ideas and fresh, French recipes for each season.

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Author: Mireille Guiliano

Publisher: Random House

ISBN: 9781448181827

Category: Cooking

Page: 400

View: 711

The bestselling author of French Women Don't Get Fat, Mireille Guiliano offers the perfect combination of delicious, balanced recipes. French Women Don’t Get Fat was a mould-breaking book that unlocked the secrets of 'The French paradox' and sold well over a million copies worldwide. By letter, by email, in person, readers have inundated Mireille Guiliano with requests for more advice. Her answer: this buoyant book full of advice, ideas and fresh, French recipes for each season.

Wild Seasons

For nature lovers as well as cooks, there's plenty to whet the appetite in this unique field guide-cum-cookbook.

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Author: Kay Young

Publisher: U of Nebraska Press

ISBN: 0803299044

Category: Cooking

Page: 318

View: 874

For nature lovers as well as cooks, there's plenty to whet the appetite in this unique field guide-cum-cookbook. Starting with the first plants ready for eating in the early spring (watercress and nettles) and following the sequence of harvest through the late fall (persim-mons and Jerusalem artichokes), Kay Young offers full, easy-to-follow directions for identifying, gathering, and preparing some four dozen edible wild plants of the Great Plains. And since most of the plants occur elsewhere as well, residents of other regions will find much of interest here. ø 'This is not a survival book," writes the author; "only those plants whose flavor and availability warrant the time and effort to collect or grow them are included." The nearly 250 recipes range from old-time favorites (poke sallet; catnip tea; horehound lozenges; hickory nut cake; a cupboardful of jams, jellies, and pies) to enticing new creations (wild violet salad, milkweed sandwiches, cattail pollen pancakes, day-lily hors d'oeuvres, prickly-pear cactus relish). ø Reflecting the author's conviction that just as we can never go back to subsisting wholly on wild things, neither should we exclude them from our lives, this book serves up generous portions of botanical information and ecological wisdom along with good food.

The D o of Cooking

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Author: Cornellia Aihara

Publisher: George Ohsawa Macrobiotic

ISBN: 0918860393

Category: Cooking

Page: 230

View: 225

Waitrose Food for All Seasons

This is your ultimate guide to eating the tastiest food, all year round.

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Author: Janice Anderson

Publisher:

ISBN: 1405311649

Category: Cookery

Page: 224

View: 350

Rediscover real food with real taste by knowing what's in season when and what to cook to make the most of it. Produced in association with Waitrose Food Illustrated magazine, Food for All Seasons features over 120 sumptuously illustrated mouthwatering recipes for family meals or a great night in with friends. This is your ultimate guide to eating the tastiest food, all year round.

Paleo By Season

Paleo By Season presents a chef’s approach to healthy Paleo cuisine by teaching home cooks the essential techniques for cooking any food, so they can focus not on recipes but on using the best fresh, local ingredients.

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Author: Peter Servold

Publisher: Victory Belt Publishing

ISBN: 1628600063

Category: Cooking

Page: 304

View: 534

Paleo By Season presents a chef’s approach to healthy Paleo cuisine by teaching home cooks the essential techniques for cooking any food, so they can focus not on recipes but on using the best fresh, local ingredients. With dozens of techniques, over 100 Paleo recipes, and a showcase of small farmers and ranchers cross the country who are providing sustainably raised meats and organically grown fruits and vegetables, Paleo By Season offers home cooks the tools they need to think like a chef. Paleo By Season presents a chef’s approach to Paleo cuisine. From day one of culinary school, chefs are taught not to rely on recipes. Instead, they’re trained in cooking methods, techniques, and flavor profiles that give them the skills to handle any ingredient, in any kitchen, anywhere in the world. And it’s fresh, local ingredients that chefs care about most. Paleo By Season brings this approach to healthy, seasonal home cooking that follows paleo cuisine’s emphasis on whole meats, fruits, and vegetables. It gives home cooks the tools they need to conquer any farmer’s market or CSA box—no matter what ingredients they find, they’ll have the skills to turn them into something delicious. Essential kitchen skills from roasting poultry to keeping your knife sharp to sautéing vegetables are all clearly explained and broken down into easy-to-follow steps.