A guide to what's in season when and why
A crucial companion for the keen cook who wants the best ingredients: tells you what to buy, when to buy it, where to buy it (and even how to cook it) to eat the best.
Unless you are a farmer, grower, or food expert, I bet your knowledge of what's in season and when is pretty slim. Despite a renaissance in British home cooking, coupled with a rediscovery of local produce through farmers' markets and enthusiastic celebrity chefs, many of us are missing some pretty crucial information. I mean, what's the use of a fancy gooseberry recipe in November?
You want to know what's good to eat now? And why? Without pouring through stacks of recipe books? You need this book. Seasonal Food is organized into twelve chapters, one for each month of the year. Each chapter starts with a brief story about the month itself (what's happening in the farming calendar, food-related customs and traditions), followed by narrative sections covering what's in prime season - fruit and veg, meat, fish and other seasonally-influenced produce such as cheeses. There are recipes with information such as traditions, best regions etc and other basic suggestions about preparation. And new for this edition and in response to a growing sophistication in seasonal eating in the UK, it features gourmet foods that you can’t source locally. Discover when to get the finest nectarines or the best month to treat yourself to Vacherin cheese.
“This guide to food and the seasons is not a preachy, finger-wagging tome. It is written with a real delight in food and produce...and tells you not just when things are in their natural seasons, but when and why certain foods taste better at certain times of the year - and how to cook them.”
Aileen Reid, Sunday Telegraph
“The perfect reference book for all keen cooks, for all those fed up with all year round strawberries, and for all those who want an affinity for the seasons.”
Antony Worrall Thompson
“I like Paul Waddington's book. It seemed to me more than what it says on the cover with equally important advice on when things will actually be at their best. Obviously a labour of love for the author as well as a valuable companion for his reader.”
“A superb book and a must for anyone even remotely interested in cooking.”
“This is both a great reference and cookery book and, as produce is at its cheapest when in season locally, one which is well worth investing in.”
Jo Ewart MacKenzie, The Scotsman
“A must for the discriminatingly greedy.”
Andrew Marr, Daily Telegraph