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• by:
• Rhodes, Gary

There’s nothing more satisfying than cooking with fresh seasonal ingredients that are bursting with þavor. From peas and beans to apples and pears, chef Gary Rhodes shows you when and how to use that particular ingredient to maximum advantage. Spring dishes include White Asparagus Salad with New Potatoes and Radishes and Upside–Down Peach and Blood Orange Cake; for summer, there are Roast Duck Breasts on a Compote of Cherries and Red Onions and Peach Soup with Raspberry Sorbet; highlighting the pleasures of autumn are a Provençal Tart and Roast Walnut Chicken with Cider, Apples and Onions; and for winter, try Roasted Parsnips with Spinach Parmesan Risotto or Turkey and Cranberry Wellington. For experienced and novice cooks alike, this is an outstanding guide to the joys of seasonal cooking.