Alfred Portale's Twelve Seasons Cookbook: A Month-by-Month Guide to the Best There is to Eat
Alfred Portale is one of our foremost chefs. His cooking at Manhattan's Gotham Bar and Grill is widely acclaimed for its refined yet down-to-earth deliciousness. "When it comes to cooking," Portale says, "there are 12 seasons," a truth his12 Seasons Cookbookexplores in bountiful detail. Reflecting that each month embodies its own seasonal and psychological moment, and therefore makes its own demands in the kitchen, he presents more than 100 recipes matched to the culinary calendar. Though many of these require a cooking workout, a sufficient number are simple enough for most cooks to try when the mood strikes.Portale characterizes the months. November means Thanksgiving and December Christmas, and for these he provides recipes like Pumpkin and Sweet Garlic Custards and Lamb Chops and Truffled Mashed Potatoes. The depths of February require a little "culinary sunshine" in the form of Lemon Risotto with Spot Prawns, among other dishes, while May is "the big bang of the culinary year," a rebirth celebrated with dishes including Grilled Soft-Shell Crabs with Asparagus, New Potatoes, and a Lemon-Caper Vinaigrette. July is "birthdays and barbecues"--Montauk Chowder salutes this height of summer--while September signals a return to school and work, demanding "recipes for busy times" such as Orichette with Chicken, Swiss Chard, and Reggiano Parmigiano. A wide range of dessert recipes, such as Coconut Panna Cotta, are also included. Throughout, Portale offers "flavor building" ideas for dressing up recipes, "thinking ahead" notes for staggering preparation, and dish variation suggestions. With 150 illustrations, thematic menus, what-to-drink advice, and a section on basics like stocks, the book presents a culinary calendar that works for year-round dining enjoyment.--Arthur Boehm