Seasonal Kitchen

Front Cover
Allen & Unwin, 2007 - Cooking - 400 pages
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Marie Claire seasonal kitchen is the ultimate recipe collection for home cooks eager to make the most of fresh produce and respond to the changing moods of the seasons. Michele Cranston takes inspiration from light and healthy cuisine for summer days through to heartier casseroles and soups for cooler weather in this vibrant and healthy cookbook. Looking to the Mediterranean, the Middle East, Asia and the Pacific, Michele reinvents old and comforting favourites and creates new and exciting flavour combinations in this feast for the senses. This book is packed full of hints and tips about how to select and choose different kinds of seasonal produce and provides handy techniques to make life in the kitchen easier. Seasonal kitchen caters for all food occasions and is an essential kitchen resource for aspiring cooks at any level.
 

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Contents

spring
18
summer
104
autumn
194
contents winter
284
favourites
374
glossary
385
index
397
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Page 25 - Heat the olive oil in a large frying pan over medium-high heat...
Page 131 - Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3-5 minutes, or until translucent but not brown.
Page 111 - Mix well, then cover with plastic wrap and refrigerate for at least 1 hour or overnight, to allow the oats to soak.
Page 155 - Grated zest and juice of 1 orange Grated zest and juice of 1 lemon Juice of 1 bitter orange (naranja agria) Using a sharp knife, make several shallow cuts in the pork.
Page 297 - Heat the oil in a saucepan over medium heat, add the onion and cook for 5 minutes, or until soft and golden.
Page 323 - Melt the butter in a large saucepan over medium heat. Add the shallots and cook for 2 minutes, or until soft.
Page 203 - Bake for 30 minutes, then reduce the oven temperature to 150C (300F/Gas 2) and bake for a further 30 minutes, or until a skewer inserted into the centre of the loaf comes out clean...
Page 283 - Return the mixture to the cleaned saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon.
Page 193 - Bake for 3 5 to 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven and cool slightly.

About the author (2007)

Michele Cranston has been cooking and styling food for over 20 years in a career that has spanned working as a chef, creative caterer, writer and food stylist. In addition to her work for Marie Claire, Michele's work has appeared internationally in Wallpaper* and The New York Times. Michele's unique style demonstrates a love of fresh, clean flavours, crisp textures and a strong sense of colour and design.

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