Cooking Through the Seasons

Cooking Through the Seasons

An Everyday Guide to Enjoying the Freshest Food

Book - 2010
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Long before "organic," "local," and "eating in season" became buzz words, Cooking Light was heralding the bene­fits of cooking in season for all the practical reasons: Food just tastes better and is better for you when it's prepared in its peak season.

Cook your way through the year, and enjoy the ­ nest ingredients each season has to offer with Cooking Light Cooking Through the Seasons.

As your authority on seasonal cooking, this complete cookbook highlights each season and shows you how to incorporate the freshest produce available into your home-cooked meals. You'll find helpful tips on how to handle and prepare choice ingredients, plus excellent suggestions for avor companions. With over 250 recipes to choose from, you'll never be far from a delicious season-inspired meal.

All the recipes that fill the pages of this book have been tested and approved by the Cooking Light Test Kitchens staff to ensure that they're not only healthy and easy to prepare, but that they also have the all-important "yum factor."
Publisher: Des Moines, IA : Oxmoor House, c2010
ISBN: 9780848733193
0848733193
Branch Call Number: 641.564 Coo 3564
Characteristics: 400 p. :,col. ill
Additional Contributors: Ross, Diane recipe editor

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22950009541673
Jul 02, 2010

Many recipes require a convenience food, and/or foods not available within a hundred miles, if either matter to you. The Blackberry (black raspberry) Limeade is yummy.

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