Choosing foods that are in season makes good sense economically and nutritionally. This collection of recipes makes the most of available ingredients in spring, summer, autumn and winter. The volume features ideas for every occasion and includes soups, snacks, salads, vegetable dishes, fish and shellfish dishes, meat, dessert and drinks. Follow the recipes year-round: for a light lunch in spring, try Globe Artichoke Salad and Cheese and Asparagus Flan; or for a summer picnic, Baked Tomatoes with Mint. In autumn, why not cook Curried Pumpkin and Leek Soup; in winter,Winter Coleslaw and Chicken with Winter Vegetables would make a splendid lunch or supper.With more than 190 photographs showing the finished dishes, and clearly explained recipes, this book will be an essential resource through the year. 175 SEASONAL RECIPES Make the most of fresh ingredients through the year with delicious dishes shown in 190 photographs Anne Hildyard CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
Biblio NotesMore than 175 imaginative and inspiring recipes using seasonal ingredients Prepare delicious, fresh-tasting food season-by-season for good taste and better nutrition Step-by-step, clearly explained instructions help you to produce great results every time Traditional and modern recipes for every season and every occasion, from soups, snacks and salads to vegetable, fish and shellfish dishes, main meals, desserts and drinks Includes quick family suppers and ideas for entertaining Each recipe has a complete nutritional analysis and a photograph of the finished dish About the Editor Anne Hildyard is an experienced cooking editor and food lover. For this volume she has collected an inspiring selection of seasonal recipes sourced from leading food writers. Her other title is 325 Appetizers for Special Occasions, also published by Southwater.
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