Fine Cooking in Season: Your Guide to Choosing and Preparing the Season's Best
Taunton Press, 2011 - Cooking - 316 pages
Today's home cooks want to embrace the bounty of every season and cook with unusual ingredients -- or use their tried-and-true options in creative ways. Featuring 100 ingredients and 300 recipes arranged by season, Fine Cooking in Season, treats readers to the thrill of discovering new flavors as well as learning different methods of preparing common fresh produce. Each ingredient is accompanied by a beautiful photograph and in-depth details on how to choose it at its peak and keep it fresh, as well as preserving ideas and surprisingly delicious pairings.
Plus, each ingredient features multiple recipes from the editors and contributors of Fine Cooking and 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 farmer's market or grocery.
What people are saying - Write a review
LibraryThing ReviewUser Review - dgoo - LibraryThing
I have a garden, love farmer's markets and try as much as I can and is tolerated by my family to eat in season. So, books and articles written towards this purpose are ones I'm drawn to. Fine Cooking ... Read full review
LibraryThing ReviewUser Review - AngelaCinVA - LibraryThing
Have you ever wondered what to do with fennel or parsnips? How to choose and store mangos? How to preserve Swiss chard? Or just how make the most of fresh, seasonal fruits and vegetables? Fine Cooking ... Read full review