For those who love farmer's markets, bargains from the produce aisle and seasonal eating, there's a great new book to guide you through the year's bounty. "Fine Cooking in Season: Your Guide to Choosing and Preparing the Season's Best" by editors and contributors of "Fine Cooking" offers a season-by-season guide to vegetables and fruits with helpful information, recipes and ideas. Pittsburgh Post-Gazette
"Fine Cooking in Season" by the editors and contributors of "Fine Cooking "magazine (The Taunton Press, $22.95), shows how to prepare what's in season the best possible way. The 85 types of produce are organized by season and include a brief description, and tips on picking produce, keeping it fresh once it's home, how to use it, and pairing and preserving options. Modesto (CA) Bee
The approach isn't new, but listing ingredients within the four season chapters makes it quite handy. More than 90 types of produce are included, with the best of the publication's 16 years of garden recipes. Most helpful are the directions on how to choose, store, prepare and preserve each food. "The Washington Post"
"“Fine Cooking in Season" is like having an expert and friend guide you from the farmer’s market to your kitchen, helping you make the most of the delicious bounty available throughout the year. Focusing on produce at its peak is not only flavorful and inspiring, but also a natural way to get a variety of healthy food into your life.”Ellie Krieger, host of "Healthy Appetite" on the Food Network and author of "The Food You Crave"