Twelve Seasons Cookbook: A Month-by-Month Guide to the Best There Is to Eat

Overview

"When it comes to cooking, there are twelve seasons," says Alfred Portale, the world-renowned chef of the Gotham Bar and Grill restaurant. To him, each month is a season unto itself—not just because crucial ingredients peak at different points during the traditional four seasons, but also because each month carries with it a unique set of emotions and associations.

Alfred Portale's 12 Seasons Cookbook takes the home cook on a deeply personal journey through the year in food. Many chapters are ingredient-driven, ...
See more details below
Available through our Marketplace sellers.
Other sellers (Hardcover)
  • All (43) from $1.99   
  • New (6) from $10.95   
  • Used (37) from $1.99   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$10.95
Seller since 2005

Feedback rating:

(180)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
2000 Hard cover New in new dust jacket. Sewn binding. Cloth over boards. 448 p. Contains: Illustrations. Audience: General/trade.

Ships from: Camden, DE

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$17.25
Seller since 2014

Feedback rating:

(0)

Condition: New
Alfred Portale is one of our foremost chefs. His cooking at Manhattan's Gotham Bar and Grill is widely acclaimed for its refined yet down-to-earth deliciousness. "When it comes to ... cooking," Portale says, "there are 12 seasons," a truth his 12 Seasons Cookbook explores in bountiful detail. Reflecting that each month embodies its own seasonal and psychological moment, and therefore makes its own demands in the kitchen, he presents more than 100 recipes matched to the culinary calendar. Though many of these require a cooking workout, a sufficient number are simple enough for most cooks to try when the mood strikes. Read more Show Less

Ships from: Elizabeth City, NC

Usually ships in 1-2 business days

  • Canadian
  • Standard, 48 States
  • Standard (AK, HI)
$18.95
Seller since 2010

Feedback rating:

(6)

Condition: New
2000 Hard cover New in fine dust jacket. SLIGHT WEAR TO THE DJ WITH HANDLING, WONDERFUL VOLUME Sewn binding. Cloth over boards. 448 p. Contains: Illustrations. Audience: ... General/trade. Read more Show Less

Ships from: SEATTLE, WA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$19.34
Seller since 2008

Feedback rating:

(163)

Condition: New
2000-10-17 Hardcover New The item is from a closeout sale from bookstore. A great book in new condition! Inquires welcomed and we want your complete satisfaction! Eligible for ... FREE Super Saving Shipping! Fast Amazon shipping plus a hassle free return policy mean your satisfaction is guaranteed! Tracking number provided in your Amazon account with every order. Item is Brand New! Read more Show Less

Ships from: Savannah, GA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$21.95
Seller since 2010

Feedback rating:

(6)

Condition: New
2000 Hard cover New in new dust jacket. Sewn binding. Cloth over boards. 448 p. Contains: Illustrations. Audience: General/trade.

Ships from: SEATTLE, WA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$50.00
Seller since 2014

Feedback rating:

(146)

Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

Overview

"When it comes to cooking, there are twelve seasons," says Alfred Portale, the world-renowned chef of the Gotham Bar and Grill restaurant. To him, each month is a season unto itself—not just because crucial ingredients peak at different points during the traditional four seasons, but also because each month carries with it a unique set of emotions and associations.

Alfred Portale's 12 Seasons Cookbook takes the home cook on a deeply personal journey through the year in food. Many chapters are ingredient-driven, such as May, which Portale dubs "The Big Bang of the Culinary Year," because of the proliferation of vegetables such as fava beans, asparagus, and morel mushrooms. August, entitled "Seize the Day," presents recipes that lend themselves to late-summer entertaining. "November—Giving Thanks" is devoted entirely to Portale's interpretations of Thanksgiving standards while "December—Celebrations" shares elegant holiday dishes as well as a selection of canapés and food to give as gifts. Portale also offers his unique approach to months like September in which he responds to the post-Labor Day return to work and school with "Recipes for Busy Times."

As in his award-winning Alfred Portale's Gotham Bar and Grill Cookbook, Portale provides instructions for planning ahead and for how to vary or expand recipes to accommodate ingredient availability and seasonality. He also includes essays on favorite foods and techniques, tips on preserving, advice on what to drink, and suggestions for thematic menus. Brought to breathtaking life with more than one hundred full-color photographs, Alfred Portale's 12 Seasons Cookbook captures the glory and possibilityof every month of the year.
Read More Show Less

Editorial Reviews

From Barnes & Noble
Our Review
This follow-up to Alfred Portale's Gotham Bar and Grill Cookbook offers recipes and menus to take you through a culinary year, starting with May's bounty of produce. Famous for his towering creations, Portale creates elegant combinations of multiple ingredients, which you can stack to dramatic heights, as shown in the handsome photos, or serve in a more relaxed horizontal arrangement -- which will also make it easier to carry to the table.

Each monthly theme is loosely held together with reminiscences and seasonal observations. The theme can be an opportunity to focus on a specific ingredient or dish (berries and ice cream for July: Birthdays and Barbecues), technique (pan sauces for September: Recipes for Busy Times), or holiday (November: Giving Thanks). The result is a pleasant sort of grab bag. Other features include suggestions for variations, drink accompaniments, and "flavor building" -- such as adding truffle oil or caviar to make the dish Gotham Bar and Grill-worthy. Although the writing isn't strong enough to create the presence of personality the book seems to strive for, it is more personal than your average restaurant cookbook. Some recipe headnotes recount memories, proving Portale's comment that "recipes can be a form of autobiography." The mastery here is clearly in the recipes, not the text.

The recipe titles sound like the menu of an upscale restaurant -- they tend to follow an "A with B and C" (and sometimes "D" and "E" as well) format: Citrus Salad with Lemongrass, Toasted Almonds, and Mint; Duck with Roasted Peaches and Baby Turnips; Seared Foie Gras with Poached Quince, Tangerine, and Pomegranate Juice. Most recipes end with assembly instructions. Others are relatively simple. The title of Montauk Chowder with Clams, Wild Striped Bass, Tomatoes, and Yellow Fin Potatoes, for example, mainly lists the ingredients. (At least you can't accuse the recipe titles of not being descriptive.) And although the refreshing Heirloom Tomato Salad with Shaved Fennel and Gorgonzola requires some purposeful shopping -- as it calls for haricots verts, fresh herbs, and arugula in addition to the title ingredients -- it comes together quickly and offers a lively, balanced combination of flavors.

Those who entertain will get the most use out of this book -- everyday cooking it's not. The first few recipes call for kumquats, blood oranges, lobster, crème fraiche, caviar, Oregon morels, chervil; maybe not impossible to find but not available on every corner, either. Fortunately, Portale suggests substitutions, but statements like "fiddleheads, ramps, and morels virtually define May cooking" will draw a blank from people who shop at supermarkets instead of farmers' markets or specialty stores. But there's a reason such foods make people salivate: They're yummy, and Portale's dishes pay them respect. If you're not averse to seeking out fine ingredients and lavishing attention on them, just paging through the book will make you itch to pick up the phone and invite friends to dinner.

Library Journal
Portale, chef and co-owner of New York's acclaimed Gotham Bar and Grill, says he thinks there are really more than just four seasons to the year, and at the restaurant he revises his menu at the start of each month to reflect that belief. The recipes in this successor to Portale's Gotham Bar and Grill Cookbook are organized by month, starting with May, which he refers to as "The Big Bang of the Culinary Year" and celebrates with such seasonal dishes as Grilled Soft-Shell Crabs with Asparagus and Atlantic Salmon with Morels, Ramps, and Sweet Peas. Each month has its own identity--the September chapter, for example, features simpler dishes, "Recipes for Busy Times," while July is for "Birthdays and Barbecues." Most recipes include useful advance preparation tips and "flavor-building" suggestions for taking the dish a step further, and there are gorgeous color photographs throughout. Sure to be popular, this is recommended for most collections. [Main Selection of The Good Cook.] Copyright 2000 Cahners Business Information.\
From The Critics
Alfred Portale is the worldrenowned chef of the Gotham Bar and Grill who draws upon his many years of experience and expertise to present a remarkable, impressive, extensive collection of mouthwatering recipes suitable for all occasions, from simple family dining to special event celebrations. From Grilled Lobster with Grilled Corn, Potatoes, and Roast GarlicTarragon Butter, Grilled Tenderloin of Beef with Corn, Chanterelles and Chervil, and Pumpkin and Sweet Garlic Custards to Squab Roasted with Potatoes, Pancetta, and Sage, Roast Cod with Savoy Cabbage, White Beans, and Black Truffle, and Duck Confit with Frisse, Green Lentils, Beets, and Roquefort, Alfred Portale's 12 Seasons Cookbook has palate pleasing cuisines for all seasons and segments of the calendar.
Read More Show Less

Product Details

  • ISBN-13: 9780767906067
  • Publisher: Broadway Books
  • Publication date: 10/17/2000
  • Edition description: 1ST
  • Pages: 448
  • Product dimensions: 8.43 (w) x 10.32 (h) x 1.23 (d)

Read an Excerpt

May

The Big Bang of the Culinary Year

If a chef rather than an astronomer had devised the calendar, the year would begin not in January but in May, when the vegetables that appear are a cook's dream come true. May is the time of life beginning anew, of optimism and promise, and this spirit is revealed in the fragile shade of green that infuses the entire landscape—a pale, expectant hue that announces tender young buds and shoots as they sprout into being. Not coincidentally, this color also defines many of the foods of May, such as pea shoots, fava beans, and asparagus—many of which rank among my favorites of any month.

These vegetables share a similarity of spirit, a vulnerability if you will, that is wonderfully appropriate to the time of year. This month is also cherished a bit more than the others because many of its culinary gifts are as fleeting as daffodils. Ramps (sweet, wild leeks) and fiddleheads, for instance, truly flourish only during these few short weeks, a rare instance where nature prevails over the blurring of the seasons brought on by the year-round availability of most produce in supermarkets. Personally, I don't mind the limitation; while it would be tempting to have these divine ingredients all the time, part of their charm is the anticipation created by this strict seasonality.

When cooking in May, try to find some quiet time in your routine to relax and give yourself over to the tenderness of the season. When I think of this month, I envision recipes that use several of these ingredients on the same plate, often juxtaposing them against one dominating element to emphasize their endearing fragility. A good example is AtlanticSalmon with Morels, Ramps, Sweet Peas, and Chervil (page 000), in which the accompaniments are rather poignant compared to the fillet, an effect that is echoed in Veal Chops with Spring Leeks and Soft Polenta (page 000).

May is also the time to avail yourself of vegetables so flavorful they can stand as a course by themselves. A superb illustration of this is Warm Asparagus and Oregon Morels with Fava Beans, Chervil, and Mushroom Jus (page 000), in which plump stalks of asparagus act as a perfect foil to the meaty, woodsy mushrooms—a fully rounded dish that doesn't seem to be lacking a thing despite the fact that there's no fish, poultry, or meat on the plate. Similarly, I've held off on garnishing the Asparagus Soup (page 000), permitting its sylvan grace to speak for itself.

You might wonder where one would find such idyllic inspiration in the rigid, grid-patterned arena of New York City. For me, and for many other chefs, the answer is the Union Square Green Market—a diverse gathering of farmers who brave the urban jungle several times a week to set up camp on a plaza of sorts between Fourteenth and Seventeenth streets. As soon as the market is up and running each year, my cooks and I drop by every day that it's open, roaming the stands, smelling the herbs, handling the produce, and catching up with the farmers. After months of winter, this is a very effective and enjoyable way for us to reconnect with the earth.

My wife, Helen, and I do our own, cosmopolitan brand of cultivating this month as well. In March, we germinate a variety of heirloom seeds twenty-three stories above the city on the terrace of our apartment. There, in a cold frame I've fashioned out of Plexiglas and wood, young vegetable plants soak up the first rays of spring. In May, we load them into the back of our Jeep and drive them out to our country home, where we carefully transplant them into our garden, which we refer to affectionately as our "edible landscape." Our daughters, Olympia and Victoria, take great pleasure in watching tomatoes, beans, and cucumbers make their annual debut, and we all reap the bounty of this shared endeavor throughout the summer.

For my family, this month is an especially meaningful one, since it brings Helen's birthday and, of course, Mother's Day. We don't offer brunch at the Gotham Bar and Grill, so—in the name of a Mother's Day Brunch (page 000)—I'm delighted to have this opportunity to share some of our personal, favorite breakfast recipes. These include Pancakes with Honey-Almond Butter (page 000) and Citrus Salad with Lemongrass, Toasted Almonds, and Mint (page 000). And, if you've ever wondered how to make doughnuts, here's your chance—this chapter includes a primer as well as my recipe for Jelly-Filled Doughnuts (page 000).

Finally, to help you make something unexpected and special for Memorial Day, you'll find a recipe putting that great American cooking machine, the outdoor grill, to surprisingly sophisticated use. Delight your first guests of the season by making Grilled Soft-Shell Crabs with Asparagus, New Potatoes, and a Lemon-Caper Vinaigrette (page 000) the centerpiece of your holiday feast. It perfectly complements a cold beer under the hot sun, the ideal way to welcome the summer days ahead.

Citrus Salad with Lemongrass, Toasted Almonds, and Mint

Makes 4 servings

When I was a kid, my mother would often purchase glass jars of orange and grapefruit sections from our local supermarket. Swimming in a tart citrus juice, along with maraschino cherries, this "salad" wasn't very good; my mouth still curls when I think of its too-bitter quality and chemical taste. Not only that, but suspended in their cloudy juice, the citrus sections looked to me and my sister like something that belonged on a shelf in our school's science classroom rather than in our refrigerator at home.

Nevertheless, I have fond memories of the times this salad evokes. So, for Mother's Day one year, I thought it would be fun to make my version of this dish part of a buffet brunch for my family. I was surprised at how well it came out. In fact, I now make it in large batches so I have leftovers for days to come—my own version of my mother's tradition.

Thinking Ahead: The salad can be made two or three days in advance of its first serving.

4 clementines 4 tangerines 4 blood oranges 2 pink grapefruit 1 lime 6 kumquats Juice of 1 lemon 1/4 cup chopped lemongrass (1 stalk) 2 medium Kaffir lime leaves 4 tablespoons sliced almonds 1 tablespoon gently packed fresh mint, cut into chiffonade

Using a sharp, thin-bladed knife, cut off and discard the peel and white pith from the clementines, tangerines, oranges, grapefruit, and lime. Working over a small bowl to catch the juices, cut between the membranes to remove the segments. Put the segments in the bowl and squeeze any juice from the membranes. Discard any seeds. Pour 3/4 cup of the juice into a measuring cup and set it aside.

Thinly slice the kumquats and discard any seeds. Combine the kumquat slices with the citrus fruit segments. Cover and refrigerate.

In a small saucepan, combine the lemon juice, reserved citrus juice, lemongrass, and lime leaves. Bring to a boil over medium-high heat and remove from the heat. Set aside for about 30 minutes to infuse with flavor. Strain through a fine-mesh sieve into another bowl, cover, and refrigerate until chilled.

Preheat the oven to 350 degrees F. Spread the almonds in a single layer on an ungreased baking sheet and bake, stirring occasionally, for about 5 minutes, until lightly and evenly browned and fragrant. Transfer to a plate to cool and halt the cooking.

Divide the fruit sections among 4 rimmed soup bowls. Spoon 2 tablespoons of sauce over each serving, and garnish with the mint leaves and almonds.

Variations: Don't be discouraged if you don't have lemongrass and Kaffir lime leaves; the salad will still be delicious without them.

If you'd like to make enough for a large group, or to have planned leftovers, the recipe multiplies very well.

Substitute oranges for the tangerines or clementines, if necessary.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)