“A great deal of cooking inspiration comes from following the seasons…high-water-content foods in summer…sweetly rich, starchy, calorie –dense foods fill us through winter. Spring tastes like wild leek pesto…Autumn tastes like fig and walnut jam…”
After the Introduction, Essential Techniques is packed with essential cooking charts for dry beans and growing sprouts, including making nut and seed butters and milks. The cookbook is divided into five chapters: Spring, Early Summer, Late Summer, Autumn, and Winter with a Stocking the Panty section and easy Index.
This is the first cookbook I have read that divides recipes into seasonal sections coinciding with available seasonal vegetables. Recipes share have clear instructions for easy preparation and beautifully photographed pictures with seemingly no recipe lasting over 45 minutes to an hour to prepare (exception for preparation of certain dry beans requiring an overnight soak).
The chapters contain sections tilted Mornings, Small Measures, Mains, and Sweets. My favorite recipes the five seasons to prepare:
Spring – Black Lentil Salad with Tzatziki, Avocado, and Peas Shoots
Early Summer – Caramelized Onion, Olive, and Kale Calzones
Late Summer – Cornmeal Pancakes with Gingered Plum Compote
Autumn – Warm Spinach, Bacon, and Egg Salad
Roasted Butternut Squash with Grilled Halloumi and Dukkah on
Winter – Leek “Scallops” and Chanterelles on Black Rice
This cookbook is recommended for Vegetarians, Vegans, and any person wanting to add more veggies in their daily diets or taking a break from the usual main meat entrees.
I received this book free from Clarkson Potter/Publishers and Blogging for Books book review program in exchange for an honest opinion in accordance with the Federal Trade Commission Guidelines.