Cooking in Season

100 Recipes for Eating Fresh

Written By: Brigit Binns
$29.95
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
Format: Hardbound
Published on: 10/10/2017
ISBN: 9781681882574
Pages: 176
Trim Size: 7.8 x 10.2 x .7

  • About the Author 
  • Press
Brigit Binns, Author: Brigit Binns has authored or co-authored twenty-five cookbooks, many of them for Williams-Sonoma. She&rsquo;s also helped many of this country&rsquo;s most respected chefs&mdash;like New York&rsquo;s Michael Psilakis (<i>How to Roast a Lamb</i>, Little Brown, 2009) and Los Angeles&rsquo; Joachim Splichal (<i>Patina: Spuds, Truffles, and Wild Gnocchi</i>, Collins, 1995)&mdash;turn their cookbook dreams into reality.<BR><BR><i>The Cook &amp; The Butcher</i>, her eleventh book for Williams-Sonoma, has won wide praise. Her book collaboration with the &ldquo;rock-star&rdquo; butcher Ryan Farr&mdash;San Francisco&rsquo;s &ldquo;King of Meats,&rdquo;&mdash;<i>Whole Beast Butchery</i> (Chronicle, 2011) was nominated for a 2012 IACP award.<BR><BR>Her husband, actor Casey Biggs, has gained fame as the &ldquo;Paso Wine Man,&rdquo; via a viral video spot that was awarded the Wine Spectator Video of the Year, and won several Addys.

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