Fine Cooking in Season: Your Guide to Choosing and Preparing the Season's Best
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, Cooking in Season, readers will enjoy both 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.
MY REVIEW: "Fine Cooking In Season: Your Guide to Choosing and Preparing the Season's Best" is a truly fabulous find for foodies. The authors of this book discovered so many tasty treasures that they had to add a fifth season to the year. Your tasteful journey begins in Spring, and continues through Early Summer, Late Summer, Fall, and Winter. Each season has its own "color tab", and each food has its own variety of recipes. I loved the fact that each food has its own pages with beautiful color photos, recipes, "other ideas", and a "Did you know?" question and answer. Learning about food helps to open your mind to trying new foods, and that is a healthy option for both mind and body. Becoming knowledgeable in how to optimize the potential of the properties of each ingredient is a fun and inspiring way to add new life to food preparation. A reason to please in each season: "Asparagus, Goat Cheese, and Bacon Tart"; "Fresh Peas with Lemon and Chives"; "Chocolate Strawberry Shortcakes"; "Apricot-Raspberry Buckle"; "Cherry Mousse"; "Braised Fennel with Tomato, Green Olives, and Capers"; "Roasted Onion Stuffed with Prosciutto and Parmesan"; "Fig and Anise Ice Cream"; "Sun-Ripened Tomato and Black Olive Salad"; "Carrot and Coriander Soup"; "Wild Mushroom Risotto"; "Chocolate Nut-Upside Down Cake"; "Glazed Pork Roast with Carrots, Parsnips, and Pears"; "Brown-Butter Banana Cake with Chocolate Chips"; and "Pan-Roasted Chicken Breasts with Orange-Brandy Sauce". Tempted? You should be!
Book Copy Gratis The Taunton Press
About Fine Cooking
Fine Cooking Magazine is dedicated to helping grow your
cooking skills with recipes that work. Whether you are just learning to
cook or you are an advanced chef — we've got expert tips, step-by-step
instructions and beautiful photos that add inspiration to every meal.
Our articles cover everything from easy weeknight cooking, indulgent
party menus, creative ways to spice up your leftovers and fabulous ways
to reinvent classic dishes. You'll find quick recipes, healthy recipes,
seasonal recipes and more. Fine Cooking teaches you how to cook
with beginner tips like how to cook rice or how to hard boil eggs, to
more advanced topics like how to cook lobster or how to make the perfect
polenta. We celebrate the process of cooking and triple test every
recipe so whether you're looking for quick weeknight dinners or
elaborate holiday dishes we've got something in every issue to inspire
you.
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