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Fine Cooking In Season

Fine Cooking in Season

SKU# 071316

Your guide to choosing and preparing the season's best

From the editors of Fine Cooking

Paperback

$22.95

Availability: In Stock

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Details
  • Product # 071316
  • Type Paperback
  • ISBN 978-1-60085-303-6
  • Published Date 2011
  • Dimensions 7 3/16 x 10 7/8
  • Pages 320
  • Photos 193

“For those who love farmer's markets, bargains from the produce aisle and seasonal eating, there's a great new book [Fine Cooking in Season] to guide you through the year's bounty.” --www.post-gazette.com

Fine Cooking in Season is like having an expert and friend guide you from the farmer’s market to your kitchen, helping you make the most of the delicious bounty available throughout the year. Focusing on produce at its peak is not only flavorful and inspiring, but also a natural way to get a variety of healthy food into your life.”
-- Ellie Krieger, host of Healthy Appetite on the Food Network and author of The Food You Crave

Today’s home cooks want to embrace the bounty of every season and cook with unusual ingredients — or use their tried-and-true options in creative ways. Featuring 100 ingredients and 300 recipes arranged by season, Fine Cooking in Season, treats readers to the thrill of discovering new flavors as well as learning different methods of preparing common fresh produce. Each ingredient is accompanied by a beautiful photograph and in-depth details on how to choose it at its peak and keep it fresh, as well as preserving ideas and surprisingly delicious pairings. Plus, each ingredient features multiple recipes from the editors and contributors of Fine Cooking and tested by the Fine Cooking test kitchen staff so home cooks will get sure-to-work, delicious results from their fresh bounty, whether grown at home or purchased at the farmer’s market or grocery.

Table of Contents

Spring
Asparagus
Fava Beans
Fiddleheads
Garlic and Garlic Scapes
Peas
Radishes
Ramps
Rhubarb
Salad Greens/Lettuces
Sorrel
Spinach
Stinging Nettles
Strawberries

Early Summer
Apricots
Artichokes
Blueberries
Broccoli
Cauliflower
Cherries
Cucumbers
Edamame
Fennel
Herbs
Leeks
Nopales
Okra
Onions
Scallions
Shallots
String Beans

Late Summer
Blackberries
Chiles
Corn
Eggplant
Figs
Grapes
Melons
Olives
Peaches and Nectarines
Plums
Raspberries
Shell Beans
Summer Squash
Sweet Peppers
Tomatillos
Tomatoes

Fall
Apples
Beets
Belgian Endive
Brussels Sprouts
Cabbage
Carrots
Celeriac
Chicories
Collard Greens
Cranberries
Jícamas
Kale
Kohlrabi
Mushrooms
Nuts
Parsnips
Pears
Persimmons
Potatoes
Quinces
Rutabagas
Sweet Potatoes
Swiss Chard
Turnips
Winter Squash

Winter
Avocados
Bananas
Bean Sprouts
Ginger
Grapefruit
Kiwi
Lemons
Limes
Mangos
Oranges and Mandarins
Passionfruit
Pineapple
Pomegranates
Sunchokes

Introduction

At Fine Cooking, we shop almost every day. We shop for the Fine Cooking Test Kitchen, where we test every recipe that runs in the magazine, and we shop for ourselves and our families. For us, food shopping isn’t a chore but a pleasure, even an adventure—one that can consume the better part of the weekend. It’s not unusual for us to make trips to the grocery store, a farmer’s market, maybe an ethnic market, possibly a big-box store, and occasionally a specialty foods shop over the course of those couple of days. We’re tireless when it comes to finding the best ingredients to cook with, and we’re devoted to cooking with the best of what’s in season.

Of course, we’re not the only ones with a passion for seasonal produce: Our readers are just as crazy as we are about fresh, locally grown fruits and vegetables. They come to us for shopping hints and buying advice, storing information, and preparation tips. And they come to us for recipes that make the most of the season, highlighting peak produce in unique and delicious ways.

Which is how this book came about. With more than 106 issues of the magazine under our collective belts, we’ve gathered and researched reams of information about every kind of fruit and vegetable, from apricots to winter squash, edamame to tomatillos. For us, this book was an opportunity to share the most interesting things we’ve learned about more than 90 different kinds of produce, along with our favorite fruit- and vegetable-centric recipes from more than 16 years' worth of seasonal cooking. And we’ve organized all this information by season because cooking with foods at their seasonal peak is the best possible way to ensure real flavor (by way of example, consider the weak and watery taste of a February tomato up against one pulled from the vine in late summer). And when you try to keep your shopping both seasonal and local, you’ve done both yourself and the planet a favor, since locally grown produce doesn’t need to be transported from one side of the country to the other.

Our story begins in spring and continues through the summer months and into winter. As the produce changes, so do the recipes and the many ideas for what to do with your farmer’s market finds. We’ve got recipes for every meal of the day, from breakfast (Blueberry Muffins with Cinnamon Crumble, p.49) to dessert (Rhubarb-Raspberry Galette, p.25). And we’ve got tips on how to choose the best produce and how to keep it fresh. In addition, you’ll find information on preserving a variety of fruits and vegetables, along with some new ways of thinking about what goes with what (think apricots with Mediterranean herbs like rosemary and lavender). All in all, this may well be the only guide you’ll need to cooking in season.

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