Cook's Simple and Seasonal Cuisine

From Library Journal\nFrom 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.