Dimensions: 160 pages, 4.04 × 3.44 × 0.3 in
Published: February 18, 2009
Publisher: Ryland Peters & Small
The following ISBNs are associated with this title:
ISBN - 10: 1845974670
ISBN - 13: 9781845974671
From the Publisher
This season''s mouthwatering selection of food and wine is bound to get you cooking and uncorking, from delicious dishes cooked with seasonal produce to indulgent chocolate treats and celebrations of everyone''s favourite drinks--tea, coffee, and wine.
Although we can buy most of food throughout the year, many so-called "fresh" products may have traveled thousands of airmiles to reach our shopping carts. Food produced locally and marketed in season tasts better and is likely to be at its nutritional best, too.
This book offers a delightful collection of no-full recipes from top Sydney cook Ross Dobson, featuring naturally produced foods at their peak of perfection. Here are suggestions for appetizers, salads, entrees, and desserts that not only take advantage of top-quality food through the year but reflect the moods and atmosphere of the seasons. Savor the freshness of spring with Spicy Tofu and Crunchy Pickled New Vegetables; celebrate the arrival of summer with Strawberry Buttermilk Cake; take advantage of the fall''s abundance and try the recipes for Wild Mushroom and Pork Pie or Pear Tiramisu; warm up with a Winter Vegetable Tagine. Ross tells you not only how to cook delicious meals but also how to find fresh produce, explaining that the healthy way to buy food is to find in-season produce in outlets such as local farmers'' or growers'' markets.
*Fresh, easy-to-follow recipes from a rising star of the Sydney food scene.
*Explains which foods are at their best at particular seasons of the year.
*Gorgeous photography by award-winning photographer Richard Jung.
About the Author
Sydney-based food writer and stylist Ross Dobson is a rising star of the Sydney cooking scene, where he has worked with celebrity chef Bill Granger and now has a monthly feature in Australian BBC Good Food magazine. His first book for Ryland Peters & Small, Kitchen Seasons, was Olive magazine''s "Book of the Month" and his second, Market Vegetarian has also attracted excellent review coverage and been a strong seller.