I love a good cookbook. I also love cooking foods that are local and in season. When I found the book “In Season” I was thrilled The nice folks over at Blue Rider Press a member of The Penguin Group USA sent me a copy of “In Season” by Rob Patronite and Robin Raisfeld for review. Let’s check it out.
More Than 150 Fresh and Simple Recipes from New York Magazine Inspired by Farmers’ Market Ingredients
Love that the book has recipes for all the seasons. Lets ya know what part of the year you are going to be able to get the best flavor from your ingredients. By utilizing the ingredients that are in season you can maximize the flavor of your recipes. Each food has one or two recipes that show off the best way to enjoy them. I found familiar ingredients as well as some I have never heard of. This is really cool to me as I just moved to a very diversified city. We have ethnic grocery stores that sell produce that I had never in my life seen or heard of. The book “In Season’ shows me pics of these products tells me what they are and what I can do with em. How cool is that.
The recipes are great too. Took me awhile to choose which one to try first. So many fabulous ideas to choose from. Each recipe starts out telling you a bit about the individual ingredient. Easy to follow directions make following the recipes simple and fun. Love this book.
Summary of In Season
Based on the popular column by New York Magazine food editors Rob Patronite and Robin Raisfeld, In Season collects more than 150 recipes from the country’s finest chefs and restaurants, using fresh farmers’ market ingredients—with essays and recipes by Mario Batali, David Chang, Michael Anthony, Anita Lo, Wylie Dufresne, April Bloomfield, Momofuku Noodle Bar, and more.
How popular has local and seasonal eating become? As chefs and home cooks have been discovering—or rediscovering—anticipating and celebrating ingredients at their seasonal peak is one of life’s culinary pleasures. Farmers’ markets throughout the country have become mesmerizing places to browse, but what should you actually do with all those fiddlehead ferns, parsnips, and Satsuma mandarins? In this beautifully illustrated and user-friendly cookbook, editors Rob Patronite and Robin Raisfeld have collected fresh, unique recipes from celebrated chefs for a vast array of ingredients, all easily adapted to casual at-home cooking. With well-rounded offerings for plentiful meals and holiday menus, In Season is a perennial source of inspiration for experienced and novice cooks alike.
Business and Technical
Ready to buy? Head on over to Penguin.com USA and get ya some of these great books.