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.

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.

Cooking for the Seasons

Cooking for the Seasons Author Jean Paré
ISBN-10 189545591X
Release 2002
Pages 191
Download Link Click Here

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 with the Seasons

Cooking with the Seasons Author Monique Jamet Hooker
ISBN-10 0982064004
Release 2016-08-01
Pages 430
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A seasonal cook book organized month by month that offers recipes for foods that naturally complement each other. Monique shares her experiences growing up on a seventeenth century chateau-farm in Brittany. Breton cuisine is basic, and the flavors are subtle.

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 for All Seasons

Cooking for All Seasons Author Jasleen Dhamija
ISBN-10 014302809X
Release 2003-03
Pages 288
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An exciting new cookbook from the best-selling author of The Joy of Vegetarian Cooking In India, especially in those parts of it that enjoy a clear distinction between summer and winter, spring and monsoon, cuisines rely equally upon the seasonal availability of ingredients and received wisdom about what constitutes a healthy diet at a particular time of the year. In this unusual cookbook, Jasleen organizes her menus around the weather and shows us how to make the most of each season by using what is plentiful (and cheap) and creating tasty, low-fat dishes that are easy to prepare and far from time consuming. There are cool sharbets and soups for summer, sizzling kababs and grills for those cold winter nights, snacks and light picnic menus for spring, and a delectable selection of all-season menus that include recipes from different parts of the world including Egypt, Iran, the Far East and Europe, sometimes improvised to suit the Indian palate and the Indian kitchen.

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!

Eula Mae s Cajun Kitchen

Eula Mae s Cajun Kitchen Author Eula Mae Dore
ISBN-10 9781458763891
Release 2010-01-19
Pages 436
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Cajun cooking is the country cooking of Louisiana, the spicy intersection of French and Southern culinary traditions. One of the world's best-loved regional cuisines, it was developed by descendants of Acadians who were driven south from Nova Scotia in the 1700s because of their religion. Eula Mae Dor has been cooking Cajun food on Avery Island, home of the McIlhenny family and their Tabasco pepper sauce, for more than half a century. Her intuition, patience, and love of food have served her better than any professional training could have. Food writer Marcelle Bienvenu has spent hundreds of hours in the kitchen by Eula Mae's side capturing the fine flavors of her self-taught cooking. Eula Mae's Cajun Kitchen is organized into menus reflecting the rhythm of life on Avery Island, such as Mardi Gras, The Trapper's Camp, A Spring Luncheon, A Summer Fishing Trip, and Halloween Bonfire. More than 100 traditional Cajun dishes are complemented with Eula Mae's reminiscences of her family and her years on Avery Island.

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.

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.

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.

Fine Cooking in Season

Fine Cooking in Season Author Fine Cooking Magazine
ISBN-10 9781600853036
Release 2011
Pages 316
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Presents a guide to choosing and preparing seasonal fruits and vegetables, and includes recipes for such dishes as glazed radishes, cucumber-tomato salad, green chile sauce, cranberry-orange muffins, and ginger ice cream.

Cooking for All Seasons

Cooking for All Seasons Author R&R Publications Pty, Limited
ISBN-10 1740222237
Release 2003-01-01
Pages 336
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Cooking for All Seasons has been writing in one form or another for most of life. You can find so many inspiration from Cooking for All Seasons also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Cooking for All Seasons book for free.

Cooking Light Cooking Through the Seasons

Cooking Light Cooking Through the Seasons Author Cooking Light Magazine
ISBN-10 0848733193
Release 2010-04-13
Pages 400
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Presents over 250 recipes, grouped by season, which include fresh ingredients for a variety of dishes, including appetizers, soups, salads, entrees, side dishes, and desserts, along with a nutritional analysis for each recipe.

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.

Heart Healthy Cooking for All Seasons

Heart Healthy Cooking for All Seasons Author Marvin Moser
ISBN-10 UOM:39015040687801
Release 1996
Pages 237
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This cookbook features gourmet recipes from three of America's top chefs, along with a realistic approach to healthy eating from a renowned cardiologist.