Description
In Season is more than encyclopedic: it's instructive, practical, charming, and written with utter devotion to its subject. "Food is the medium here," writes New York's Blue Hill chef Dan Barber in the foreword, "but the message amounts to a philosophy of life. She may teach us a thing or two about cooking, but the real lesson is learning how to eat." It's clear that this book, Raven's fourth, is not a cookbook so much as an act of love, maybe even a religion. Count me as one of its most fervent devotees. -- House Beautiful, September, 2008
"...luscious new book...the photos of fresh produce will have you careening to the kitchen..." --United Media
"This is a book you'll want to use for inspiration and low-stress entertaining." ~Los Angeles Times "This book is a great addition to feature in your fresh produce aisle." --Globalchefs.com
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Here Sarah Raven, a leading proponent of the local foods movement, shows how to make the most of fresh produce, whether from your own garden, your local farmers’ market or the grocery. Taking us through the year in six seasonal chunks of two months each, she highlights the best vegetables, fruits, and herbs from each period, throwing in tidbits she’s learned firsthand from her own garden. The more than 250 simple and delicious recipes borrow from different cuisines and include such inventive dishes as Cranberry Bean Hummus; Squid, Pea, and Chorizo Stew; Basil Custard; Zucchini Chutney; Saute of Peas and Lettuce; Penne with Preserved Lemon and Avocado; and Pears Poached in Saffron Syrup. While some recipes are ideal for vegetarians, there are many designed to bring out the best in meat, poultry, and seafood. In Season will inspire a new appreciation of fresh produce and will be an indispensable addition to every serious cook’s shelves. 464 pages with illustrations