Cooking for the Seasons

Cooking for the Seasons Author Jean Paré
ISBN-10 189545591X
Release 2002
Pages 191
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6th title in the Special Occasion series. Recipes are in 4 main categories: Spring, Summer, Fall and Winter. Each category has a feature for large family meals ending with a how-to. The separate categories feature ingredients readily available to the consumer in their season.



Cooking by the Seasons

Cooking by the Seasons Author Karri Ann Allrich
ISBN-10 0738703230
Release 2003-07-01
Pages 224
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Enter a new realm of vegetarian cooking whether one is a hard-core vegan or simply wants to try tasty flavor combinations, "Cooking by the Seasons" will inspire chefs to create innovative meals. With easy-to-find ingredients, most recipes take less than 45 minutes to prepare.



Jean Louis Cooking with the Seasons

Jean Louis  Cooking with the Seasons Author Fred J. Maroon
ISBN-10 0934738491
Release 1989
Pages 222
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Spectacular photographs enhance recipes for crispy sweetbread mirepoix, oyster and beluga caviar delights, hare a la royale, stuffed cabbage leaves, zucchini flowers stuffed with black truffle and lobster mousseline, and others



Eating for the Seasons

Eating for the Seasons Author Janella Purcell
ISBN-10 9781743434970
Release 2011-05-01
Pages 244
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'Janella challenges our perception of food and the part it plays in our everyday lives. But hey, it works and her recipes are delicious. I never considered that red quinoa, tamari, silken tofu & kombu would ever be part of my cooking repertoire but now I can't live without them! Thanks Janella!' - Award-winning restaurateur, chef and popular food celebrity Gary Mehigan Janella Purcell is passionate about good food and feeling great. And she wants to share her knowledge. Drawing inspiration from Traditional Chinese Medicine as well as the Japanese macrobiotic diet, Janella's recipes encompass what we should be eating in each season and the sorts of foods our bodies need to remain healthy and strong. Just as importantly, Janella's food is simply delicious. Open the book and enjoy the range of beautiful and easy recipes that take you from breakfast through to dessert with yummy, healthy drinks and snacks for any hour. Dedicated to a core philosophy of food as medicine and focusing on gluten-free, dairy-free, vegan and vegetarian options, Eating for the Seasons is a refreshing and entirely delicious approach to food and flavours that might just change your outlook, your health and your life.



Cooking Light Cooking Through the Seasons

Cooking Light Cooking Through the Seasons Author Editors of Cooking Light Magazine
ISBN-10 0848733193
Release 2010-04-13
Pages 400
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Long before "organic," "local," and "eating in season" became buzz words, Cooking Light was heralding the bene­fits of cooking in season for all the practical reasons: Food just tastes better and is better for you when it's prepared in its peak season. Cook your way through the year, and enjoy the ­ nest ingredients each season has to offer with Cooking Light Cooking Through the Seasons. As your authority on seasonal cooking, this complete cookbook highlights each season and shows you how to incorporate the freshest produce available into your home-cooked meals. You'll find helpful tips on how to handle and prepare choice ingredients, plus excellent suggestions for avor companions. With over 250 recipes to choose from, you'll never be far from a delicious season-inspired meal. All the recipes that fill the pages of this book have been tested and approved by the Cooking Light Test Kitchens staff to ensure that they're not only healthy and easy to prepare, but that they also have the all-important "yum factor."



Vegan Rustic Cooking

Vegan Rustic Cooking Author Diana White
ISBN-10 1856230341
Release 2009-04
Pages 194
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Vegan Rustic Cooking is packed with fiber-rich, low-glycemic-index, whole foods that encourage friendly gut bacteria and give more food for fewer calories. The useful index lists not just recipe titles but also ingredients. This means you can select the available veggies from your garden or veggie box, look them up in the index, and choose an appropriate recipe that uses what you have available! This will enable you to cook tasty food from the freshest, healthiest ingredients you can find, all year round. The recipes are organized in sections: Soups; Fillings for Sandwiches, Toast, and Baked Potatoes; Sauces; Main Meals; and Baked Goods. There are even naughty fry-ups (all the fun without the health hazards), omelets, quiches, pizzas, and puddings galore! Each section is arranged according to the seasonal availability of the ingredients.



Cooking Season by Season

Cooking Season by Season Author DK
ISBN-10 9781465405180
Release 2012-09-17
Pages 496
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Both an exhaustive recipe resource and an authoritative produce guide in one, Cooking Season by Season will put you back in touch with the flavors of the season. Evidence of a turn to seasonality can be seen in the explosion of farmers' markets across the country, as people reconnect with what's grown, reared, or fished local to them. The number of farmers' markets in the US has grown from 1,755 in 1994 to 5,274 in 2009. With 1000 recipes organized by season, and "Season's Best" features highlighting which produce tastes amazing right now and how to make the most of it, Cooking Season by Season will be the kitchen companion you turn to 365 days of the year.



Cranberry Cooking for All Seasons

Cranberry Cooking for All Seasons Author Nancy Cappelloni
ISBN-10 0932027717
Release 2002
Pages 135
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Cooks of all skill levels will love this beautiful color cookbook, featuring cranberries as the star attraction in 125 innovative recipes. Here are easy-to-follow recipes for relishes, beverages, preserves, meat and poultry dishes, sauces, desserts, breads, cakes, stuffing and more. Plus, background and nutritional innformation: historical facts and tidbits, beautiful harvest photos, and the latest studies on the cranberry's many health benefits. A "must-have" for every kitchen--from Thanksgiving through summer's end!



Elizabeth Baird s Classic Canadian Cooking

Elizabeth Baird s Classic Canadian Cooking Author Elizabeth Baird
ISBN-10 1550285025
Release 1995-01-01
Pages 206
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Includes a variety of menus for the year through the seasons, including holiday menus, plus recipes.



Changing Seasons Macrobiotic Cookbook

Changing Seasons Macrobiotic Cookbook Author Aveline Kushi
ISBN-10 9781101662588
Release 2003-07-28
Pages 256
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Rooted in centuries-old principles, the macrobiotic diet consists of simple yet highly nutritious foods such as whole grains, vegetables, and beans, selected and prepared in harmony with the seasons. From lightly sautéed spring greens and sea vegetables and refreshing summer salads, to harvest vegetables and hearty winter stews, The Changing Seasons Macrobiotic Cookbook provides hundreds of easy-to-follow and flavorful recipes for complete and balanced macrobiotic meals. A combination of great taste and whole foods, this is traditional macrobiotic cooking at its best.



Jewish Cooking for All Seasons

Jewish Cooking for All Seasons Author Laura Frankel
ISBN-10 9781572847712
Release 2016-01-18
Pages 288
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This first paperback edition of Jewish Cooking for All Seasons by Laura Frankel collects more than 150 creative, convenient, and seasonal kosher dishes. From everyday meals to holiday favorites, this book celebrates and updates Jewish cooking with innovative recipes that use fresh, seasonal ingredients. When Chef Frankel opened her first restaurant in 1999, she was driven not only by her love of cooking, but also by the desire to prove that kosher food can be as delicious and exciting as any other type of contemporary cuisine. The same goes in her own kitchen. When her family decided to keep kosher, they gave up eating pork, shellfish, and the combination of meat and dairy—but that didn’t mean they wanted to sacrifice flavor. Fresh and top-quality ingredients are key to Frankel's cooking at the Wolfgang Puck Kosher Catering and Café at Chicago's Spertus Institute. So in Jewish Cooking for All Seasons she groups 150 delicious recipes by season, allowing home cooks to create wonderful meals year-round—from spring's asparagus and goat cheese lasagna and summer's heirloom tomato salad to fall's roasted butternut squash bisque and winter's braised veal shanks with Moroccan spices. Frankel also groups recipes by holidays, providing menus for Passover, Rosh Hashanah, Hanukkah, and more. Every recipe has make-ahead information for holiday or Shabbat preparation, plus a short introduction that includes tips, serving ideas, or information to heighten your guest's appreciation of the dish. Featuring Frankel’s signature blend of convenience and globe-spanning flavors, these recipes are designed to be kosher, yet accessible to eaters of all backgrounds. Anyone looking for fresh, seasonal meals to please family and friends on any occasion will find Jewish Cooking for All Seasons an inspiring resource in the kitchen.



Cooking with the Seasons at Rancho La Puerta

Cooking with the Seasons at Rancho La Puerta Author Deborah Szekely
ISBN-10 1584797096
Release 2008-10-01
Pages 208
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Organized by seasonal menus, a compilation of 120 recipes from the famed Baja California spa emphasizes a simple and healthful approach to eating that combines local, organic, and seasonal foods with extraordinary flavor to create such dishes as Spinach Salad with Roasted Cumin-Orange Vinaigrette, Carrot and Ginger Soup with Pears, and Mayan Chocolate Sorbet.



Cooking 4 the Seasons

Cooking 4 the Seasons Author Grace Hutton
ISBN-10 1426996101
Release 2011-10-05
Pages 214
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Featuring recipes ranging from light summer snacks with friends to hearty winter soul food with family, this cookbook offers a wide range of foods from all over Canada. This delightful collection of easy-to-follow recipes has something perfect for every season and occasion, including both formal recipes for the holidays and some to make every day seem special. Author Grace has provided recipes for appetizers and beverages; breads and rolls; soups, salads, and vegetables; meat, poultry, and seafood; casseroles; pies, pastries, and desserts; and jams, jellies, and pickles. Whether you’re an experienced cook or just trying out your chef’s hat at the microwave, this collection has something perfect for you. From her mother’s kitchen to yours, Cooking the Four Seasons has everything you need to bring family and friends together at the table.



Six Seasons

Six Seasons Author Joshua McFadden
ISBN-10 9781579657789
Release 2017-05-02
Pages 352
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“Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach The debut cookbook from Joshua McFadden, a chef with the soul of a farmer and the palate of a visionary Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.



Dishing Up the Dirt

Dishing Up the Dirt Author Andrea Bemis
ISBN-10 9780062492241
Release 2017-03-14
Pages 304
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Andrea Bemis, the creator of the popular farm-to-table blog Dishing Up the Dirt builds on her success with this beautiful, simple, seasonally driven cookbook, featuring more than 100 inventive and delicious whole-foods recipes and dozens of color photographs. For Andrea Bemis, who owns and runs a sixty-acre organic farm with her husband outside of Portland, Oregon, dinners are inspired by what is grown in the soil and picked by hand. In Dishing Up the Dirt, Andrea offers 100 authentic farm-to-table recipes, arranged by season, including: Spring: Lamb Lettuce Wraps with Mint-Yogurt Sauce, Grilled Garlic Scapes with Sea Salt, and Spring Gnocchi with Mushrooms and Parmesan Summer: Heirloom Tomato Pie with Almond Flour Crust, Grilled Peach, Hazelnut, and Balsamic Crostini, and Kohlrabi Fritters with Garlic-Cashew Herb Sauce Fall: Spiced Delicata Squash with Garlicky Collard Greens, Roasted Fennel and Beets with Wheat Berry Salad, and Butternut-Spice Breakfast Cookies Winter: Ginger Miso Sweet Potato Bisque, Roasted Carrots over Spiced Lentils with Yogurt, and Oat and Honey Cardamom Cookies Andrea’s recipes focus on using whole, locally-sourced foods—incorporating the philosophy of eating as close to the land as possible. While many recipes are naturally gluten-free, dairy-free, or vegetarian, many others include elemental ingredients like bread, cheese, eggs, meat, and sweeteners, which are incorporated in new and inventive ways. In short essays throughout the book, Andrea also presents an honest glimpse of life on Tumbleweed Farm—the real life of a farmer, not the shabby-chic fantasy often portrayed—offering fascinating and frequently entertaining details about where the food on our dinner tables comes from. With stunning food photography as well as intimate portraits of farm life, Dishing Up the Dirt allows anyone to be a seasonal foodie and an armchair farmer.



Witch in the Kitchen

Witch in the Kitchen Author Cait Johnson
ISBN-10 9781594776533
Release 2001-09-01
Pages 240
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A book of recipes, spells, and rituals for celebrating our connection to the Earth and her seasons. • Redesigned to focus on all eight pagan holidays. • Includes new spells, rituals, and meditations, as well as 80 vegetarian recipes. • Written by practicing witch Cait Johnson, coauthor of Celebrating the Great Mother (12,000 copies sold). The beliefs of Wicca are rooted firmly in the earth--in the gradual circling of her seasons and the bounty and blessings she provides. In Witch in the Kitchen: Magical Cooking for All Seasons, practicing witch Cait Johnson celebrates the sacred in each season with more than 80 soul-satisfying and appetizing recipes. In engaging and inviting prose, the author provides rituals, spells, and meditations for the eight pagan holidays, inspirations for creating a kitchen altar, and ways to prepare for each season. She offers ideas for decorating your kitchen with objects of power and magic--eggs symbolizing fertility in spring, dried orange slices as reminders of the sun in mid-winter--to align our bodies, spirits, and senses to the pace and mood of the Earth's changes. Above all are the recipes for delicious, sensuous salads, soups, main dishes, and desserts made from ingredients in tune with the Earth's seasonal gifts. Serve Stuffed Acorn Squash and Fig-Apple Crumble at a Samhain gathering; celebrate Winter Solstice with Pomander Salad and Savory Yuletide Pie; welcome Imbolc with Sprouted Spring Salad and Magic Isle Pasties; or share the harvest at Lughnasad with Spicy Stir-Fried Greens and Sunny Peach Pie. With its recipes, rituals, and reminders of our ancient connections to the seasons, Witch in the Kitchen invites you to honor yourself and the Earth and delight in the magic that comes from sharing good food with good company.



Joel Robuchon Cooking Through the Seasons

Joel Robuchon Cooking Through the Seasons Author Joël Robuchon
ISBN-10 0847818993
Release 1995
Pages 183
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The renowned chef presents more than fifty of his favorite recipes arranged by season, including cherry gratin, scallops with caviar, caramelized pear cake, and sea bream in a salt crust.