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.
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.
Grilled Peach Flatbread with Mozzarella, Pickled Onion & Arugula; Summer Vegetable Ceviche: Grilled Salmon with Stone Fruit Mojo; Watermelon Mojito Ice Pops.
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.
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
Brigit Binns is an accomplished food writer, cooking instructor, and culinary personality. She has authored numerous cookbooks, including The Relaxed Kitchen, The Cook & the Butcher, and Let's Do Brunch. Cooking in Season is her 30th cookbook. She has appeared on television and radio, and wrote for Food Network's popular Too Hot Tamales. She lives in the wine country of central California.