In Season: Cooking with Vegetables and Fruits

Overview

Here Sarah Raven, a leading proponent of the local foods movement, shows how to make the most of fresh produce, whether from your own garden, your local farmers’ market or the grocery. Taking us through the year in six seasonal chunks of two months each, she highlights the best vegetables, fruits, and herbs from each period, throwing in tidbits she’s learned firsthand from her own garden. The more than 250 simple and delicious recipes borrow from different cuisines and include such inventive dishes as Cranberry ...
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Overview

Here Sarah Raven, a leading proponent of the local foods movement, shows how to make the most of fresh produce, whether from your own garden, your local farmers’ market or the grocery. Taking us through the year in six seasonal chunks of two months each, she highlights the best vegetables, fruits, and herbs from each period, throwing in tidbits she’s learned firsthand from her own garden. The more than 250 simple and delicious recipes borrow from different cuisines and include such inventive dishes as Cranberry Bean Hummus; Squid, Pea, and Chorizo Stew; Basil Custard; Zucchini Chutney; Saute of Peas and Lettuce; Penne with Preserved Lemon and Avocado; and Pears Poached in Saffron Syrup. While some recipes are ideal for vegetarians, there are many designed to bring out the best in meat, poultry, and seafood. In Season will inspire a new appreciation of fresh produce and will be an indispensable addition to every serious cook’s shelves.
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Editorial Reviews

From the Publisher
In Season is a revelation: an expansive, gorgeous how-to, like a Joy of Cooking for the modern age....(An) unpretentious and exhilarating new book...” ~House Beautiful

"This is a book you'll want to use for inspiration and low-stress entertaining." ~Los Angeles Times

"...luscious new book...the photos of fresh produce will have you careening to the kitchen..." ~United Media

"If you're looking for a way to invigorate the humble baked potato..." ~Associated Press

"The photos of fresh produce in this book will send you careening to the kitchen, whether you want to cook with figs or some other luscious-looking fruit or vegetable." ~The Harlan Daily Enterprise

"Shrimp, pasta and stir-fry recipes for the time-starved cook." ~The Washington Post

"This book is a great addition to feature in your fresh produce aisle." ~Globalchefs.com

“The book is skillfully sprinkled with mouthwatering pictures and inspiring essays about the delights of cooking and eating with fresh produce.” ~Whole Foods Magazine

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Product Details

  • ISBN-13: 9780789318114
  • Publisher: Rizzoli
  • Publication date: 9/16/2008
  • Pages: 464
  • Sales rank: 287,525
  • Product dimensions: 7.50 (w) x 9.80 (h) x 1.50 (d)

Meet the Author

Sarah Raven—writer, cook, broadcaster, and teacher—is the expert on all things to grow, cut, and eat from your garden. She teaches cooking, flower arranging, and gardening courses at her farm in East Sussex. Her mail order company sells her favorite things for the kitchen and garden. She has written for Country Living, House & Garden, Gardeners’ World Magazine, and Domino. Dan Barber is the chef of Blue Hill in New York City, which was named one of America’s Best Restaurants by Gourmet magazine, as well as Blue Hill at Stone Barns, which combines a working farm, restaurant, and educational center in Pocantico Hills, New York.
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