Six Seasons
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Six seasons - each with its own character. The first vegetables of
spring are all about tenderness and new growth. We've been eating
sturdy winter fare for so long that slender, tender, and delicate
is exactly what we need ...a ripe juicy tomato would feel too much,
too soon.Early summer steps up that game a bit - the flavours
aren't yet intense, but the fresh and green notes are deeper and
all is livelier. Midsummer starts the flavour riot - more variety,
more colours and textures. Late summer is the lush period - the
richest colours, most vibrant flavours, and sensuality.Then back to
fall and winter, when life in the fields slows down. In each of the
six seasons, McFadden celebrates vegetables as only a chef with the
soul and experience of a farmer can. Vegetables appear not only in
their prime seasons but also in multiple seasons, because how you
handle, say, a young spring carrot bears no relationship to what
you do to storage carrots in winter.McFadden's intuitive feel for
the way seasons affect flavour translates into recipes that coax
out the best of each ingredient.The 225 fresh, modern, and entirely
approachable recipes range from the raw to the cooked to the
preserved. While 75 percent of the recipes are vegetarian, there
are plenty in which meat, seafood, and poultry play a supporting
role. All have that great vibrancy made possible by McFadden's keen
sense with seasoning, and his ability to get to deep and rich
without the use of unnecessary fats.These are but a few of the many
lessons taught in this beautifully photographed book.
Zobraziť všetky knihy autora
Artisan Division of Workman Publishing,
Joshua McFadden,
Martha Holmberg
Výber kníh vydavateľa
Slovart
Zobraziť všetky knihy vydavateľa
Slovart
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