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Fine Cooking In Season: Your Guide to Choosing & Preparing the Season's Best    by Fine Cooking Magazine order for
Fine Cooking In Season
by Fine Cooking Magazine
Order:  USA  Can
Taunton Press, 2011 (2011)

Read an Excerpt

* *   Reviewed by Bob Walch

Not only is this book crammed with multiple suggestions on how to prepare your favorite garden produce but it also offers hints on how to select the freshest veggies and fruit plus what you should be looking for during each season.

Seasonal, fresh produce is not only healthy but it makes each month an eating adventure. As you attend your local Farmer's Market or visit the nearby produce stand, there are so many options that sometimes it is easy to be overwhelmed.

The way this book is arranged, you'll discover not only what is available during the spring, early summer, late summer, fall and winter seasons but also what your preparation options are.

Turn to the early summer section and you'll discover 17 different items that range from cherries, apricots, blueberries and prickly pears to okra, cauliflower, artichokes and fennel.

For example, after reading about how to select fresh fennel and prepare it, you'll find a recipe for Braised Fennel with Tomatoes, Green Olives and Capers and another for Arugula and Fennel Salad with Orange and Fennel Seed Dressing and Toasted Hazelnuts.

Each of the 80 or so vegetables and fruits mentioned in this book are accompanied by two main recipes and a couple of other ideas for using them in the dishes. Fine Cooking In Season takes the blah out of produce preparation and makes every meal a culinary adventure. Even your children will delight in seeing these veggies appearing on the table for a meal!

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