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The Seasonal Kitchen: A Return to Fresh Foods

Peral Meyers

6 ratings by Goodreads
ISBN 10: 0030033462 / ISBN 13: 9780030033469
Published by Holt, Rinehart and Winston, 1973
Condition: Very Good Hardcover
From Crotchety Rancher's Books (Dalton Gardens, ID, U.S.A.)

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About this Item

Signed And Inscribed On The Inside, Jacket Has Some Chipping Around The Edges, Very Little Soiling, Binding Is Solid And Pages Are Clean. "This Book Is About Cooking Creatively With Fresh Foods. Based On The Author's Experiences While Teaching, Traveling, And Entertaining, It Contains More Than 300 Internationally, Inspired Recipes That Are A Mixture Of The Regional Haute Cuisine And Peasant Cooking Of Europe.". Bookseller Inventory # 006702

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Bibliographic Details

Title: The Seasonal Kitchen: A Return to Fresh ...

Publisher: Holt, Rinehart and Winston

Publication Date: 1973

Binding: Hardcover

Book Condition:Very Good

Dust Jacket Condition: Good

Signed: Inscribed by Author(s)

Edition: Stated First Edition

About this title


Perla Meyers is a cookbook author and cooking teacher who was most active in the 70s through the 90s. She published her first cookbook, The Seasonal Cook: A Return to Fresh Food, in 1973 and followed it with 9 other titles over the next 30 years, two of them gardening books. Her last book, How to Eat a Peach, came out in 2003. Ms. Meyers attended the Ecole Hoteliere in Switzerland, studied baking and confection at the Hotel Sacher in Vienna, and received a degree from Le Cordon Bleu in Paris. She has taught cooking classes all over the world and has written for The New York Times, Fine Cooking, Eating Well, Bon Appetit and Food & Wine Magazine. It takes just a few minutes with one of Perla Meyers' cookbooks to understand that she, too, was a forerunner in the European influenced, farm-to-table, fresh seasonal ingredients way of cooking that has continued to gain popularity with today's cooks. Based on the author's experiences while teaching, traveling, and entertaining. It contains more than 300 internationally inspired recipes that are a mixture of the regional haute cuisine and peasant cooking of Europe. Each seasonal section contains five complete menus. The are followed by recipes that are appropriately related to the ingredients available throughout the United States. Every recipe is rated as to degree of complexity and expense, and each contains a precise timetable for preparation and cooking. Part One, "From Garden to Kitchen", gives practical tips on starting a home garden. Part Two, "From Market to Kitchen", shows when and how to select vegetables and fruits in season, and ends with an authoritative and imaginative section on selecting the right cheese for all occasions. The Kitchens of Spring, Summer, Fall, Winter, and All-Seasons compose the main body of the book. They are followed by Basics; Glossary; and comprehensive Index, which features the seasonal uses of ingredients.

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