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Knowing and eating what's in season is important based on the price we pay for fresh food. Eating local produce is also important both nutritionally and for the environment. In the fourth book from beloved television chef, Janelle Bloom, recipes are divided into four seasons using ingredients, cooking techniques, and the kind of food we crave during various times of the year. Summer recipes include Barbecued Salmon with Roasted Garlic Aioli, Roasted Tomato and Mozzarella Salad, and Lychee Spritzer. Autumn recipes include Easy Fish Stew, Roast Pumpkin & Sweet Onion Tart, and Mascarpone Fig Tart. Winter recipes include Spanakopita Pies, Meatloaf Rolls with Braised Cabbage, and Chocolate French Brioche Toast. Spring recipes include Prawn Avocado & Antipasto Baguette, Asparagus with Balsamic Fig Glaze, and Janelle's Lemonade Scones. Metric measures.
作者簡介
Janelle Bloom is a loved presenter on Ready Steady Cook. She also contributes to leading food magazines as a writer and stylist, and is a regular presenter on weekend radio. She considers her best work to be that done for the kids at Ronald McDonald House, where she is a regular volunteer. Her new book, Family Food & Weekend Feasts, follows on from bestsellers Fast, Fresh & Fabulous, and Fab Food for Family & Friends.
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