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Soups, Salads, and Sandwiches
Morrow Cookbooks
May 2006
256 pages ISBN: 0060583924 Hardcover
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You're in a grocery store. You see strawberries, or
asparagus, and they are expensive. Why? They've been grown
thousands of miles away, put on trucks or in the cargo holds
of airplanes, and then unloaded in the store. How fresh can
they be? How much real nutritional value is left?
In Keep It Seasonal, acclaimed chef Annie Wayte shows
cooks that ingredients that are truly fresh, local, and in
season are better tasting and better for you. Think of a
fresh, crisp fall apple, a tender spring artichoke, or a
juicy summer peach. They're at their peak in flavor and
nutrition, and are a lot more affordable than the
trucked-in, out-of-season variety. Within the
book's four seasonal chapters the recipes are organized into
three sections: soups, salads, and sandwiches, so you can
mix and match to create the perfect meal. Enjoy Spicy Lamb
Sandwiches and Strawberry-Rhubarb Soup with Almond
Madeleines in the spring, or Curried Lentil, Sweet Potato,
and Bacon Soup with Confit Duck, Fennel, Blood Orange, and
Watercress Salad in the winter. Each recipe includes a
full-color photograph of the finished dish. In
Keep It Seasonal, Annie introduces you to a world of
local butchers, bakers, greengrocers, and farmers who are
producing fresh, flavorful food. And that kind of quality is
always in season.
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