Cook's simple and seasonal cuisine

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9780671620080: Cook's simple and seasonal cuisine
From Library Journal:

From Cook's Magazine , this is a book of recipes for every kind of food, hors d'oeuvre to dessert, for each season of the year. Each section includes recipes featuring seasonal specialties and sidebars telling how to choose and use seasonal products like peas (spring) or cranberries (winter). Recipes are, as promised, usually simple enough, though there are plenty of exceptions: lamb loin with artichoke-tarragon sauce and mushroom-leek compote, for example, is not designed for beginners or for those under time, money, or calorie constraints. There are nice ideas like adding cut-up asparagus to a seafood paella, but this book is too attuned to what is new and hot. As sure as the seasons roll, something newer and hotter will make it passe. Ruth Diebold, M.L.S., Upper Nyack, N.Y.
Copyright 1988 Reed Business Information, Inc.

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Judith Hill; Cook's Magazine Editors
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Hill, Judith
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Book Description Simon and Schuster, 1988. Hardcover. Book Condition: Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Bookseller Inventory # S_195938685

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Hill, Judith
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Edited By: Hill, Judith
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