The Seasonal Kitchen

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Los Angeles Times, Nov 1, 1997 - Cooking - 144 pages
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The best shortcut to becoming a great cook is to pay attention to ingredients. All the cooking classes and kitchen equipment money can buy amount to nothing if you're working with cottony tomatoes in February.

More and more good cooks across the country are searching out local, seasonal ingredients -- a task that has become easier in recent years with the growing farmer's market movement and the increased variety of produce in supermarkets.

The Seasonal Kitchin, from the writers and editors of the Los Angeles Times Food section, shows cooks how to take advantage of the bounty with recipes that bring out the best in seasonal ingredients, guidance in picking the best produce and a culinary calendar of the seasons.

No matter where you live -- whether it's Southern California, Southern Giorgia or Northern Minnesota -- The seasonal Kitchin is a cook's roadmap toward inexpensive, simple and consistently good meals.

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