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• by:
• Norman, Jill

Many books have been written about the glories of spring and summer foods, but the produce of late autumn and winter is seldom welcomed with such enthusiasm. Yet there is much to arouse the palate in the cold months. In Winter Food, Jill Norman focuses on making the best use of the season's rich store of ingredients. Drawing on the winter traditions of northern China and Japan, the high Andes, the northern states of America, the plateaus of Turkey and Spain, and the mountain villages of northern Italy, as well as Scandinavia, Russia, and Britain, she provides us with a marvelous array of dishes for enjoying with family and friends. The bounty includes Bucatini with Cauliflower, Raisins, and Pine Numbs; Catalonian Fish Stew; Spiced Lamb Shanks; and Sweet Potato Pie. Jill Norman is the award-winning author of books that include The Cook's Book and Herbs and Spices: The Cook's Reference.