Food - Seasonal
Wine Diva cookbooks

Books - Food - Seasonal

Books 21 to 40 of 58 - Seasonal

Kaiseki; The Exquisite Cuisine of Kyoto?s Kikunoi Restaurant  by Yoshihiro Murata and Masashi Kuma
Features, in seasonal format, the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine. This book explains the history and the components of kaiseki cuisine, the ingredients, preparation methods and the philosophy behind the dish. It also explains how the cuisine changed over the years

,  192 pp,  $65.00. Buy now

Jewish Cooking for All Seasons  by Frankel
An updated guide to traditional Jewish cookery presents 150 delicious kosher recipes, organized according to season, that emphasize fresh, flavorful ingredients, presenting such dishes as Braised Veal Shanks with Acorn Squash Gnocchi, Chilled English Pea and Mint Soup, and Dry-Roasted Short Ribs with Horseradish Mashed Potatoes and Caramelized Onio

Hardback,  288 pp,  $48.95. Buy now

San Francisco Ferry Plaza Farmer's Market Cookbook  by Christopher Hirsheimer and Peggy Knickerbocker
Internationally known as one of the most magnificent farmers' markets in the world, the San Francisco Ferry Plaza Farmers' Market has inspired this illustrated market companion. The perfect guide and cookbook, each page celebrates the abundant seasonal produce grown by local organic and specialty-crop farmers along with more than 100 fresh, easy-to-assemble recipes. Organised by season, the book details the availability of products at the market and offers advice on choosing, storing, preparing, and freezing items. A foreword by Alice Waters, the history of the market, and vivid colour photos throughout bring this farm fresh market guide to life. Note: ingredients and seasons in this book are USA and may not translate to Australian produce.

Paperback,  288 pp,  $32.95. Buy now

Simple Soirees  by Peggy Knickerbocker
Organized into seasonal menus, a collection of favorite recipes with an emphasis on fresh, local ingredients, along with helpful tips on planning, preparation, party suggestions, and more, offers a helpful guide to entertaining for a variety of occasions, from a romantic dinner for two or a birthday party for a special friend, to a cocktail party.

Hardback,  224 pp,  $55.00. Buy now

Winter Food  by Jill Norman

Hardback,  192 pp,  $59.95. Buy now

Forever Summer  by Nigella Lawson
Fresh, innovative, versatile and delicious, it's sultry summer all year round and from around the world with Nigella. With all the style and class of her earlier books, and a whole new concept, this is an irresistible and wide-ranging book of summery recipes which can be eaten at any time - from scrumptious Italian antipasti and Greek mezze to Spanish cuisine, from barbecues to beach picnics, from Moroccan roast lamb to Mauritian prawn curry, from the traditional strawberries-and-cream feel of an English summer afternoon to Indian-summer evenings at home, from light lunches to seductive suppers and with a selection of unusual ice creams and melt-in-the-mouth puddings to die for. And to top it all there's a fabulous selection of unusual ice

Paperback,  288 pp,  $49.95. Buy now

Delia's Winter Collection  by Delia Smith
This book is a joyful celebration of the season rich with autumn fruits and winter vegetables, fish and game, soups and roasts, casseroles and comfort food. Delia seeks to investigate new ways to bring out the fullest flavour of ingredients, whether it's by oven-roasting or grilling to concentrate the essence of a dish, or by her individual blending of flavours to transform even the simplest of recipes. Delia shares her ideas for creamy risottos made in the oven, vegetable combinations to cook alongside main courses, and preserves that eliminate fuss. As millions of Delia's followers have come to expect, her Winter Collection reassures the least confident of cooks while offering inspiration to the more experienced.

Paperback,  256 pp,  $27.95. Buy now

Gary Rhodes' Cookery Year, Spring into Summer  by Gary Rhodes
Spring Into Summer shows us how to make the most of seasonal ingredients. Gary Rhodes, British TV chef, guides us through the range of vegetables, salads, meat, fish and dairy products that are coming into season, and uses the very best of these in over 120 original recipes. Both a reference book and a source of inspiration, Spring Into Summer is essential reading for experienced and novice cooks alike, and will help you rediscover the joy of cooking and eating the very best food. Note: this is a UK title and the seasonal information and ingredients will need to be adjusted for Australia.

Paperback,  192 pp,  $34.95. Buy now

A Year in the Kitchen with Kate Lamont  by Kate Lamont

Paperback,  120 pp,  $29.95. Buy now

Amy Willcock's AGA Seasons  by Amy Willcock
Amy Willcock's Aga Seasons will show you how to cook and enjoy produce at its best. In spring, Amy brings you classics such as Roast new season lamb and Baked custard with roasted. The summer recipes are perfect for long hot days and balmy evenings, making the most of seafood (Sea bass with courgette, mint and basil), vegetables (Baby beetroot roasted with marjoram) and preserving jam. Autumn brings delicious Pumpkin pie, and enables you to make the most of a glut of blackberries. Ward off the chill in winter with oysters wrapped in pancetta, Parpadelle with cavolo nero and garlic cream sauce, roasted goose with braised chicory and Hot buttered rum pudding. Note: these are US seasons and recipes may have to be adjusted for Australia.

Hardback,  196 pp,  $48.95. Buy now

The Taste of the Season: Inspired Recipes for Fall and Winter   by Diane Rossen Worthington and Noel Barnhurst
Author Diane Worthington knows that with the arrival of cooler climes come cozier cravings. A collection of 75 hearty recipes. Spicy chicken gumbo, tangy short ribs - nothing makes a house a home more than a kitchen filled with the aromas of good cooking. These are dishes that fit easily into today�s busy lives. Roast Duck with Lavender Honey Sauce can be cooking in the oven while the cook is out enjoying the colorful fall foliage. Hearty Lentil Soup with Grilled Sweet and Hot Italian Sausages is equally satisfying before or after skiing. And a slice of Toasted Coconut Cake or Mocha Truffle Tart is the perfect ending to any mid-winter meal. Note: this is a US title, and seasonal ingredients may not be the same as those in Australia.

Paperback,  180 pp,  $34.95. Buy now

A Year in a Vegetarian Kitchen  by Jack Bishop
Jack Bishop's commitment to simplicity and his talent for fine-tuning recipes so they work perfectly in real time make his books favorites among vegetarians and occasional vegetarians alike. As a busy husband, father of two young children, cookbook author, magazine and book editor, and head cook for his family, Bishop demands a lot from the meals that make it into his repertoire. They must be convenient dishes that he can prepare at the end of a day in an hour or less with readily available ingredients. They must satisfy his and his wife's discriminating palates. And last, but emphatically not least, they have to pass muster with his five- and nine-year-old daughters. In A Year in a Vegetarian Kitchen, Bishop guides you through the seasons

,  468 pp,  $48.95. Buy now

Four Seasons Pasta   by Janet Kessel Fletcher
In a world where everyone seems to be trying to eat more healthily, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, she has unearthed many authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer's spaghetti alla Palermitana, an Autumn radicchio to braise with pancetta and onions, or hearty winter bean-and-pasta soups and kale for a winter pesto. Includes guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen.

Paperback,  132 pp,  $27.95. Buy now

Craft of Cooking  by Tom Colicchio
Introduces a selection of 125 recipes that emphasize fresh, seasonal, and local ingredients, explaining how to maximize flavour and texture cooking.

Hardback,  272 pp,  $52.95. Buy now

From the Cooks Garden  by Ellen Ecker Ogden
An avid gardener and chef shares cooking tips and 150 recipes inspired by her family's own seasonal gardening experiences, demonstrating how to make the most out of fresh ingredients.

Hardback,  258 pp,  $69.95. Buy now

Simply the Best  by Tamasin Day-Lewis
Tamasin Day-Lewis's celebration of seasonal food. From finding and choosing the finest of the season's produce, to deciding how best to prepare, cook and enjoy it. Tamasin has an unbeatable philosophy: shop like you care (seek out the best quality ingredients, buy what is in season), cook like you mean it, and the result will be truly outstanding. The raw materials are here plus the best recipes to cook with them. Note: this is a UK title - some seasonal ingredients may differ from those in Australia.

Paperback,  304 pp,  $45.00. Buy now

A Chef for All Seasons  by Gordon Ramsay
Here, Gordon Ramsay presents contemporary recipes that are accessible to the home cook. Focusing on four seasonal chapters he discusses his favourite ingredients, giving culinary tips and suggests unusual taste combinations, such as lavender and chocolate.

Paperback,  224 pp,  $39.95. Buy now

At Home with Carolyne Roehm  by Carolyne Roehm
Suggests season-by-season ideas for place settings, floral arrangements, and menus appropriate for picnics, intimate meals, afternoon gatherings, and formal dinner parties.

Hardback,  304 pp,  $83.95. Buy now

Sweet Seasons  by Richard Leach
Executive pastry chef Richard Leach shares his secrets for creating desserts through every season of the year. He employs a building-block approach and flexible presentation that allow pastry chefs to prepare all or part of each dessert based on their level of expertise.

Hardback,  288 pp,  $62.95. Buy now

Barefoot Contessa Parties!  by Ina Garten
Offers a wide array of menus for themed parties and such seasonal recipes as butternut squash, tomato fennel salad, chicken chili, and mango salsa.

Hardback,  262 pp,  $48.95. Buy now