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Kitchen Seasons

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HC :
160 Pages
Ryland Peters & Small
Pub. Date:
Sep 15, 2007
Color Photographs
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Although we can buy most types of food throughout the year, many so-called 'fresh' products may have traveled thousands of airmiles to reach our shopping carts. Food produced locally and marketed in season tastes better and is likely to be at its nutritional best, too. This book offers a delightful collection of no-fuss recipes from top Sydney cook Ross Dobson, featuring naturally produced foods at their peak of perfection.

Here are suggestions for appetizers, salads, entrées, and desserts that not only take advantage of top-quality food through the year but reflect the moods and atmosphere of the seasons. Savor the freshness of spring with Spicy Tofu and Crunchy Pickled New Vegetables; celebrate the arrival of summer with Strawberry Buttermilk Cake; take advantage of the fall's abundance and try the recipes for Wild Mushroom and Pork Pie or Pear Tiramisu; warm up with a Winter Vegetable Tagine.

Ross tells you not only how to cook delicious meals but also how to find fresh produce, explaining that the healthy way to buy food is to find in-season produce in outlets such as local farmers' or growers' markets.

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