Perla Meyers Art of Seasonal Cooking
Long before "fresh" became a catchword, Meyers wrote The Seasonal Kitchen ( LJ 8/73), full of dishes that made the most of seasonal ingredients. In her first book in many years, she emphasizes ingredients that are "truly seasonal"--not strawberries flown in from Chile in midwinter, but those picked in New Engalnd in late spring. She offers five menus for each season, along with dozens of additional recipes. The recipes are varied and international in inspiration; however, some are quite complicated, and some of the menus seem rather heavy on cream-based dishes. For larger collections.Copyright 1991 Reed Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.