The seasonal kitchen: a return to fresh foods

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Simon & Schuster, Jul 1, 1989 - Cooking - 421 pages
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More than a cookbook, this is the classic work that started the recent trend toward using fresh, locally produced ingredients to savor the blessings of the changing of the seasons.

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Contents

The kitchen garden
3
Vegetables and salads
13
A word about fruit
31
A word about cheese
41
Menus
47
Appetizers
77
Salads
108
The summer kitchen
123
The fail kitchen
193
Appetizers
222
Main courses
230
Vegetables
255
Desserts
264
The ailseasons kitchen
359
Main courses
366
Vegetables
379

Appetizers
147
Main courses
153
Vegetables
174
Salads
181
Salads
387
Basics and sauces
397
Glossary
411
Copyright

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About the author (1989)

PERLA MEYERS is one of the country's leading cooking teachers and a much-in-demand food industry consultant. A graduate of the Ecole Hoteliere in Lausanne, Switzerland, she is the author of eight cookbooks, including the award-winning The Seasonal Kitchen, the first cookbook inducted into the Cookbook Hall of Fame. Her articles have been featured in the New York Times, Bon Appetit, and Food & Wine.

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