Spring Cooking: Using the Season's Finest Ingredients

Front Cover
Anness Publishing, 2003 - Cooking - 64 pages
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Use the season's finest ingredients to create mouth-watering meals and kick-start your year. Try Schav, chilled sorrel soup or spring lamb with the crunchiest cos lettuce as a casserole dish. There are over 30 recipes to choose from using the new season's crisp baby vegetables, tender and tasty meats and fish, as well as green and healthy young leaves. Seasonal food may come fresh from your garden, your local supermarket, direct from the farm, or an urban farmer's market, but this book encourages you to get out there, see what's in season and allow spontaneity to return to your kitchen.

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Contents

CONTENTS
6
Light and Fresh
25
Sweet and Tart
53
Copyright

About the author (2003)

Bridget Jones graduated in home economics from Surrey University, then worked as a food stylist for a major publishing house before training as an editor. She launched into a freelance career to marry the satisfaction of editing and creating books with an enthusiasm for writing and a passion for food and cooking. Bridget has written more than 50 books on a wide range of food subjects, and acted as a consultant on a number of major titles. She contributes to many magazines and has appeared extensively on local radio. Her other published titles by Southwater include Perfect Party Food Made Simple and Sweet Comfort Food.

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