A Cook's Year : How to choose and cook with great ingredients
We all know that food - whether meat, poultry, fish, veg or fruit - tastes best when eaten in season. But what's in season when? Which varieties are best? Each chapter - Spring, Summer, Autumn and Winter - begins with a complete list of what's in season, including information on varieties and buying advice for each food. There are 40 recipes for each season, from Herb-Stuffed Shoulder of Lamb in Spring to Raspberry Mousse in Summer and Plum Tart in Autumn to Smoked Haddock Pancakes in Winter. Invaluable at-a-glance charts show which foods are in season in which months, and there's a section on choosing the best cuts of meat for seasonal cooking.
- Hardback | 208 pages
- 201 x 253mm
- 15 Jan 2008
- Octopus Publishing Group
- MITCHELL BEAZLEY
- London, United Kingdom
Table of contents
Introduction; Seasonal charts; SPRING; What's in season in spring, Spring recipes, SUMMER; What's in season in summer, Summer recipes, AUTUMN; What's in season in autumn, Autumn recipes, WINTER; What's in season in winter, Winter recipes, Cooking with meat; Index; Acknowledgements.
Praise for Veg: The Greengrocer's Cookbook "This beautiful book... is packed with homely recipes, the emphasis is on keeping things simple - but above all, delicious!" Real Homes Magazine "A true celebration of the fabulous variety of local produce available in Britain" Period Ideas "An inspiring way to get more seasonal vegetables in your life" Health and Fitness Magazine
About Gregg Wallace
Gregg Wallace is co-presenter of BBC2's Masterchef Goes Large and BBC1's Celebrity Masterchef Goes Large. Gregg established his credentials as an authority on seasonality as co-presenter of Radio 4's Veg Talk, and has a new series on markets scheduled for Radio 4 in 2007. Gregg wooed audiences on BBC1's Just the Two of Us in January. He writes regularly for magazines and newspapers, including Olive and The Mail.