Fine Cooking in Season
by: The Editors of Fine Cooking Magazine (Author)
Publisher:Taunton
Publication Date: 7 Mar. 2011
Language:English
Print Length:320 pages
ISBN-10:160085303X
ISBN-13:9781600853036
Book Description
This resource of garden vegetables, fruits and herbs of all kinds will help home cooks embrace the thrill of discovering and cooking with something new and fresh, whether store-bought or straight from the garden. Todays home cooks want to embrace the bounty of every season and cook with unusual ingredients, or use simple ingredients in creative ways. Featuring 100 ingredients and 300 recipes arranged by season, readers will enjoy the thrill of discovering new flavours as well as learning different methods of preparing common fresh produce. Each ingredient is accompanied by a beautiful photograph and in-depth information on how to choose it at its peak and keep it fresh, as well as preserving ideas and surprisingly delicious pairings. Plus, all the recipes from the editors and contributors of Fine Cooking are tested by the Fine Cooking test kitchen staff so home cooks will get sure-to-work, delicious results from their fresh bounty, whether grown at home or purchased at the farmers market or grocery.
About the Author
Review Fine Cooking in Seasonis like having an expert and friend guide you from the farmer's market to your kitchen, helping you make the most of the delicious bounty available throughout the year. Focusing on produce at its peak is not only flavorful and inspiring, but also a natural way to get a variety of healthy food into your life."--Ellie Krieger, host of "Healthy Appetite" on the Food Network and author of "The Food You Crave"For those who love farmer's markets, bargains from the produce aisle and seasonal eating, there's a great new book to guide you through the year's bounty. ""Fine Cooking in Season Your Guide to Choosing and Preparing the Season's Best"" by editors and contributors of "Fine Cooking" offers a season-by-season guide to vegetables and fruits with helpful information, recipes and ideas. --Pittsburgh Post-GazetteFine Cooking in Season by the editors and contributors of Fine Cooking magazine (The Taunton Press, $22.95), shows how to prepare what's in season the best possible way. The 85 types of produce are organized by season and include a brief description, and tips on picking produce, keeping it fresh once it's home, how to use it, and pairing and preserving options. --Modesto (CA) BeeThe approach isn't new, but listing ingredients within the four season chapters makes it quite handy. More than 90 types of produce are included, with the best of the publication's 16 years of garden recipes. Most helpful are the directions on how to choose, store, prepare and preserve each food. --The Washington Post
About the Author "Fine Cooking "is for readers with an avid interest in creating delicious meals, and provides tips, tools, and advice to help you reach your highest cooking potential. Detailed recipes and colorful photos inspire you to be a better cook.
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