“Cooking Season by Season” by various authors is a huge, hardback book filled with 1,000 recipes that are organized by the time of year and seasonality of different ingredients. The chapters and some of the foods they feature are spring (scallions, rhubarb), early summer (fava beans, asparagus, strawberries), high summer (sweet corn, tomatoes, melons, summer berries), fall (beets, fennel, broccoli, figs), early winter (leeks, pomegranates, cabbage), and late winter (avocado, venison, rutabaga and turnips).
A few recipe examples: Spinach Sauce, Creamy Scallop Bisque, Zucchini and Potato Soup, Salmon Jungle Curry, Mussels in Fennel Broth, Blackberry Brioche with Mascarpone, and Normandy Pear Tart. The book also includes menu plans and lots of other information.
To be entered to win a copy of this book, please leave a comment on this blog entry. I will throw in a “For Dummies” grilling mitt. I’ll announce the winner on New Year’s Eve. Have a great weekend!