Cooking Season by Season, 1st Edition

  • Published By:
  • ISBN-10: 1465405186
  • ISBN-13: 9781465405180
  • DDC: 641.5
  • Grade Level Range: 4th Grade - 6th Grade
  • 496 Pages | eBook
  • Original Copyright 2012 | Published/Released October 2013
  • This publication's content originally published in print form: 2012

  • Price:  Sign in for price



Both an exhaustive recipe resource and an authoritative produce guide in one, Cooking Season by Season will put you back in touch with the flavors of the season. With 1000 recipes organized by season, and "Season's Best" features highlighting which produce tastes amazing right now and how to make the most of it, Cooking Season by Season will be the kitchen companion you turn to 365 days of the year.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
1: All-Year Vegetables and Fruit.
2: All-Year Meat, Poultry, and Game.
3: All-Year Fish and Shellfish.
4: Spring.
5: Scallops Skewered with Parma Ham.
6: Avocado and Spinach Soup.
7: Spicy Watercress Soup.
8: Vietnamese Spring Rolls.
9: Sautéed Scallops with Pancetta and Wilted Spinach.
10: Spinach and Goat Cheese Tart.
11: Gravalax.
12: Cheesy Bacon and Spring Onion Muffins.
13: Smoked Trout with Chile and Lime Dressing.
14: Büsumer Fish Soup.
15: Creamy Smoked Trout Soup.
Season’s Best Trout.
16: Minced Crab Balls.
17: Sesame Shrimp Toasts.
18: Thai Fish Cakes.
19: Crab and Shrimp Saffron Tart.
20: Cheese Gougères and Salmon.
21: Pineapple Broth with Halibut.
22: Abalone with Oyster Sauce.
23: Marinated Goat Cheese Salad.
24: Filo Pie with Spinach, Ricotta Cheese, and Pine Nuts.
25: Blinis with Smoked Salmon.
26: Shrimp, Avocado, and Watercress Sandwich.
27: Salmon Fish Cakes.
28: Malaysian Chicken Soup.
29: Asian Chicken and Shrimp Broth with Ginger and Cilantro.
30: Smoked Trout and Goat Cheese Bites.
Season’s Best Scallions and Spring Onions.
31: Creamy Spinach Tart.
32: Roasted Quail and Pea Shoot Salad.
33: Grilled Shrimp with Hot Pepper Sauce.
34: Shellfish Soup.
35: Nettle Soup.
36: Shrimp and Guacamole Tortilla Stacks.
37: Pasta with Crab and Lemon.
38: Seafood and Tomato Cioppino.
39: Thai Green Curry.
40: Salmon and Shrimp Fish Pie.
41: Shrimp Saganaki.
42: Shrimp Risotto.
43: Spinach and Coconut Shrimp Curry.
Season’s Best Shrimp.
44: Singapore Noodles with Shrimp and Pork.
45: Pad Thai.
46: Shrimp Makhani.
47: Pan-Fried Clams with Parsley and Garlic.
48: Pasta with Clams.
49: Morel and Crimini Mushroom Barley.
50: Pan-Fried Shrimp with Olives.
51: Sole Fillets in Wine Vinegar.
52: Sautéed Trout with Hazelnuts.
53: Salmon Chowder.
54: Salmon Kedgeree.
55: Baked Salmon.
56: Lemon Sole with Herbs.
57: Pork and Clam Cataplana.
58: Instant Smoked Trout.
59: Lamb and Potato Pie.
60: Skewered Lamb with Crispy Rosemary Potatoes.
Season’s Best Lamb.
61: Rack of Lamb with Flageolet Beans and Herbs.
62: Pork with Spring Onions, Soy Sauce, and Cinnamon.
63: Shallow-Fried Red Mullet.
64: Flatbreads Topped with Lamb and Hummus.
65: Lamb Filet Basted with Anchovy Paste.
66: Roast Leg of Spring Lamb.
67: Turkish-Spiced Lamb Pizza with Pine Nuts.
68: Rack of Lamb with Parsley Crumb.
69: Spaghetti with Chile Flakes, Broccoli, and Spring Onion.
70: Lamb with Lemon and Olives.
71: Calzone with Cheese, Ham, and Spinach.
72: Sole with Butter Sauce.
73: Pork and Spring Greens.
74: Spinach and Goat Cheese Frittata.
75: Italian Wedding Soup.
Season’s Best Spring Leafy Greens.
76: Pan-Fried Ham with Pineapple Salsa.
77: Marmalade-Glazed Ham with New Potatoes and Chicory.
78: Chicken with Chicory and Bacon.
79: Spinach-Stuffed Veal.
80: Cornish Game Hens with Mushrooms.
81: Jerk Chicken with Roasted Pineapple.
82: Cornish Game Hens in Vine Leaves.
83: Flemish Vegetable Tart.
84: Game Hens Glazed with Honey and Wrapped in Bacon.
85: Pizza with Spinach and Ricotta Cheese.
86: Quesadilla with Avocado, Spring Onion, and Chile.
87: Veggie Pad Thai.
88: Spring Rice Salad.
89: Gratin of Chicory and Ham.
90: Spinach with Pine Nuts and Raisins.
91: Spinach Sauce.
92: Pavlova with Tropical Fruit.
93: Fresh Pineapple Upside-Down Cake.
94: Pineapple and Kirsch Floating Islands.
Season’s Best Pineapples.
95: Asian Fruit Salad.
96: Pineapple Trifle.
97: Tropical Angel Cake.
98: Rhubarb and Ginger Upside-Down Cake.
Season’s Best Rhubarb.
99: Rhubarb and Orange Yogurt Fool.
100: Rhubarb Brûlée Flan.
101: Rhubarb and Custard Ice Cream.
102: Early Summer.
103: Scallops with Lemon-Herb Potatoes.
104: Sliced Beef and Arugula Salad with Green Olive and Raisin Salsa.
105: Asparagus with Lemon Dressing.
106: Smoked Salmon with Radishes and Spiced Yogurt Dressing.
107: Battered Haddock with Lemon Mayonnaise.
108: Skewered Lemon and Herb Haddock.
109: Crab Bisque.
Season’s Best Haddock.
110: Lettuce Soup with Peas.
111: Herb and Garlic Artichokes.
112: Broiled Sardines on Toast.
113: Pea, Ham, and Potato Soup.
Season’s Best Lettuce.
114: Crepes with Asparagus, Feta Cheese, and Dill.
115: Crudités with Tapenade.
116: Niçoise-Style Salad.
117: Asparagus Frittata on Crostini.
118: Mini Chicken Tortillas Topped with Yogurt, Cucumber, and Mint Dip.
119: Cream of Asparagus Soup.
120: Potage Saint Germain.
121: Curried Vegetable Pies.
122: Baby Fava Bean Soup.
123: Dill and Fava Bean Dip.
Season’s Best Fava Beans.
124: Grilled Asparagus and Pancetta.
125: Zucchini and Pea Mini Tortillas.
126: Zucchini Fritters with Dill Tzatziki.
127: Cheddar and Zucchini Soufflés.
128: Crepes with Bell Peppers and Basil.
129: White Asparagus with Herb Mayonnaise.
130: Creamy Scallop Bisque.
131: Zucchini Stuffed with Golden Raisins, Red Onion, and Pine Nuts.
132: Pasta with Pancetta and Arugula.
133: Poached Salmon with Salsa Verde and Cucumber.
134: Pepper and Artichoke Salad.
135: Pasta with Pecorino and Peas.
136: Asparagus and Herb Tart.
137: Asparagus and Taleggio Risotto.
138: Grilled Sea Bass with Roast Artichokes and Fennel.
Season’s Best Asparagus.
139: Teriyaki Fish with Noodles.
140: Quesadilla with Peppers, Green Olives, and Feta Cheese.
141: Roasted Salmon with Swiss Chard and Herb Butter.
142: Asparagus, Broccoli, Ginger, and Mint Stir-Fry.
143: Salmon with New Potatoes, Flageolet Beans, and Parsley Sauce.
144: Hot and Spicy Lamb with Fava Beans.
145: Baked Salmon in Wine with Cilantro and Lime.
146: Chicken Caesar Salad.
147: Chicken Stuffed with Spinach and Gruyère Cheese.
148: Veal Scallops with Bell Peppers.
149: Chicken Fajitas with Tomato and Avocado Salsa.
150: Lentils with Artichokes and Bell Peppers.
151: Chicken with Fava Beans.
152: Seafood Risotto.
153: Chicken and Chorizo Paella.
154: Pork Chops with Tomato and Fava Bean Sauce.
155: Grated Zucchini and Goat Cheese Omelet.
Season’s Best Summer Squashes.
156: Deviled Lamb Cutlets with Crushed Potato and Mustard Seed Salad.
157: Spaghetti Primavera.
158: Turkish Lamb Kebabs.
159: Risotto Primavera.
160: Chicken and Pea Filo Pie.
161: Asian Noodle Salad.
162: Spiced Seafood Salad.
163: Baked Haddock in White Wine with Parsley.
164: Salmon Salad with Mint Yogurt Dressing.
165: Stuffed Sardines with Crushed New Potatoes.
166: Mixed Fish Stew with Toasted Croutons.
167: Grilled Herring with Mustard Butter.
Season’s Best Herrings and Sardines.
168: Lamb Chops in Paper with Fennel.
169: Zucchini, Herb, and Lemon Tagine.
170: Lamb with Chickpeas, Green Bell Peppers, and Couscous.
171: Warm Pea Pancakes with Grilled Asparagus.
172: Artichokes, Butter Beans, and Peas.
173: Penne with Asparagus and Zucchini.
174: Roasted New Potatoes and Sausages with Rosemary and Chile.
175: Lamb with Artichokes, Fava Beans, and Dill.
176: German Potato Salad.
177: Lentil, Fava Bean, and Feta Salad.
178: Papas Arrugadas.
179: Feta and Pea Salad with Watercress Mayonnaise.
180: Ham with Minted Peas and Fava Beans.
181: Fava Bean and Feta Panzanella.