Paperback: 320 pages
Publisher: Taunton Press (February 22, 2011)
The familiar – corn, pears, summer squash, cucumbers, plums, olives.
The not-so-familiar – stinging nettles, kohlrabi, sunchokes.
From Early Spring to Winter, the editors of Fine Cooking magazine have compiled 300 recipes complete with beautiful photographs and all the info you need to purchase, prepare, store and serve the bounty of each season.
This book is not only a recipe book, it’s a guide on how to select the best of the best in season. This spring will you be looking for Fava Beans? If so, you’ll want to look for the heavy, brightly colored pods that show bumps from the beans inside. You’ll want to steer clear of the very large beans, which can be starchier than the tender and sweet small to medium beans. Who knew?
Ever wonder how to keep Fiddleheads fresh when you bring them home? Keep them wrapped in a plastic bag in the fridge and use them within two days.
You’ll be introduced to 10 types of olives and given 4 recipes along with three other recipe ideas. Page after page you’ll be counting down the days to the opening of your local farmer’s market or to when you can plant your vegetable garden.
A sampling of recipes you’ll find:
Four dressings to showcase your lettuces
Beef Tenderloin with Medallions with a Rosemary and Thyme Crust
Chilled Oven-Roasted Yellow Pepper soup
Gingerbread Pear Cobbler
Some recipes are quick and easy, others are a bit more advanced. But regardless of your cooking skill level, you will find recipes to prepare. Now, similar to the Cooking Light cookbook I recently reviewed, In Season is a compilation of recipes from Fine Cooking magazine. If you’re a long-time reader like I am you’ll appreciate the ease of opening one book rather than flipping through pages of multiple magazines to find a recipe for bananas.
The recipe I’ve chosen to make and share Wednesday is the Asparagus, Goat Cheese, and Bacon Tart. Be sure to check back for the pictures and my experience.
This is a book that probably won’t make it to my bookcase because of it’s variety of recipes and wealth of information inside it be a go-to book for me. And it could be a go-to book for you. I have a copy of In Season to give away.
How to enter? Simply leave a comment here. The contest runs from Monday, March 7th to Sunday 13th (11:59). I will announce the winner on Monday, March 14th.