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In Season: Cooking with Vegetables and Fruits | 
 enlarge | Author: Sarah Raven
Creators: Dan Barber, Jonathan Buckley
Publisher: Universe
Category: Book
List Price: $40.00
Buy Used: $23.04
You Save: $16.96 (42%)
New (37) Used (8) from $23.04
Avg. Customer Rating:  1 reviews
Sales Rank: 4850
Media: Hardcover
Number Of Items: 1
Pages: 464
Shipping Weight (lbs): 3.6
Dimensions (in): 9.8 x 7.7 x 1.5
ISBN: 0789318113
Dewey Decimal Number: 641
EAN: 9780789318114
ASIN: 0789318113
Publication Date: September 16, 2008
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: Has been read, but remains in great condition. Ships within 2 business days. 100% Customer satisfaction guaranteed.
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Product Description
Here Sarah Raven, a leading proponent of the local foods movement, shows how to make the most of fresh produce, whether from your own garden, your local farmers’ market or the grocery. Taking us through the year in six seasonal chunks of two months each, she highlights the best vegetables, fruits, and herbs from each period, throwing in tidbits she’s learned firsthand from her own garden. The more than 250 simple and delicious recipes borrow from different cuisines and include such inventive dishes as Cranberry Bean Hummus; Squid, Pea, and Chorizo Stew; Basil Custard; Zucchini Chutney; Saute of Peas and Lettuce; Penne with Preserved Lemon and Avocado; and Pears Poached in Saffron Syrup. While some recipes are ideal for vegetarians, there are many designed to bring out the best in meat, poultry, and seafood. In Season will inspire a new appreciation of fresh produce and will be an indispensable addition to every serious cook’s shelves.
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| Customer Reviews:
Divided By Month, Every Vegetable Under The Sun. November 14, 2008
3 out of 4 found this review helpful
This cookbook is divided so that each month tells you what fruits and vegetables are in season. It's amazing. I had no idea there were even these vegetables in existence! LOL.
I guickly turned to the November/December chapter as I was headed to the grocery. And the vegetables mentioned were brussel sprouts, chard, kale, leeks, pomegranates, cranberries and winter root vegetables.
Brussle sprouts are not a vegetable I would choose to eat regularly but I thought for the purpose of this review I could...once. Unfortunately my Kroger store had a terrible selection of brussel sprouts. I picked the best I could and of the 3 recipes provided I chose the one that I actually had all the ingredients (I did not have creme fraiche, or a handful of chopped fresh herbs) so I made the saute of red brussel sprouts with almonds, page 391. hummmm....something went wrong because it did not taste as I would have liked. But like I said, my grocery had a pitiful selection of brussel sprouts and I live in the mid-west so truly fresh produce is limited.
I didn't find chard or kale in my grocery but then I see the author suggests growing your own. Well it's too late for that this year. The one recipe for kale seaweed did not seem appetizing to me. I, in honesty, did not try it. Perhaps November and December were not good months to start with. However while trying all these dishes I did discover the recipe for Cranberry Vodka which I did try and which I can say is wonderful! I then moved on to Cranberry Cocktail and it too was really good.
I made the orange and cranberry pie recipe but I also added granny smith apples to the mix. It was very good. All in all the cookbook delivers on what it says it does. There are some great pictures, all the recipes are easily readable. There is no nutritional information. The cooking and prep times are mixed throughout the recipe so you'd have to read the entire thing to know how long each dish will take.
If you're looking for a basic vegetable cookbook I would rather recommend "5-a-day Savor the Flavor" by Elizabeth Pivonka or even "What Color is Your Diet" by David Heber. I do not recommend "5-a-day" by Maggie Mayhew. However, if you want a complete something different, every vegetable under the sun then this cookbook is for you. Most Americans eat the same 7 vegetables anyway (corn, carrots, green beans, broccoli, lettuce, peas and cauliflower) so this cookbook would certainly expand your palette.
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