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Cooking With the Seasons: A Year in My Kitchen

Hooker, Monique; Richardson, Tracie

10 ratings by Goodreads
ISBN 10: 0805048669 / ISBN 13: 9780805048667
Published by Henry Holt & Company, New York, 1997
Condition: Near Fine Hardcover
From Recycle Bookstore (San Jose, CA, U.S.A.)

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About this Item

Book is in excellent condition, clean and sharp with solid binding and crisp pages; some bumping to a couple corners, first and second endpapers signed by both authors, otherwise looks great. Dust jacket in wonderful shape, clean and neat; an 'autographed copy' sticker on front, some light wear to edges. All in all a very nice copy in fine shape. Jacket now protected by mylar cover. Bookseller Inventory # 021376

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Bibliographic Details

Title: Cooking With the Seasons: A Year in My ...

Publisher: Henry Holt & Company, New York

Publication Date: 1997

Binding: Hardcover

Book Condition:Near Fine

Dust Jacket Condition: Near Fine

Signed: Signed by Author(s)

About this title

Synopsis:

Acclaimed chef Monique Hooker learned early on how to use seasonal, locally grown ingredients to create simple meals that celebrate the best of what each season has to offer. Drawing on her own experience growing up on a seventeenth-century family farm in France, Chef Hooker takes the home cook through the year, month-by-month, offering more than 200 original recipes that dazzle the senses by emphasizing seasonal distinctions of taste, texture and color. 30 photos.

Review:

"I learned early and well that the hand of the seasonal cook is the link between the good earth and family." Growing up on a family farm in Brittany, Monique Jamet Hooker witnessed both the changing seasons and the changing menus that accompanied them: Asparagus with Roasted Garlic and Ham in April, Scaloppine with Chanterelles in September, and Poached Cod with Saffron Sauce to keep out the chill of December. In Cooking with the Seasons, Hooker passes on the lessons--both the wisdom and the recipes--she learned at her mother's table.

Organized by months, each chapter includes a menu for a special occasion--Easter dinner in April or a bridal dinner in June--in addition to many other recipes calling for ingredients that are readily available at the particular times of year. Woven throughout the seasons are photographs of Hooker's family, headnotes and recollections of the simple pleasures she has experienced in every season of the year. Cooking with the Seasons is a book you'll find yourself coming back to over the years as you build your own trove of memorable seasonal meals.

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