- Hardcover: 160 pages
- Publisher: Ryland, Peters & Small Ltd (20 Aug 2007)
- Language English
- ISBN-10: 1845974662
- ISBN-13: 978-1845974664
- Product Dimensions: 25.4 x 21.8 x 2.4 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)
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Amazon Bestsellers Rank:
185,022 in Books (See Top 100 in Books)
- #3 in Books > Food & Drink > Diets & Healthy Eating > Organic Food
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More About the Author
Product Description
Product Description
Although we can buy most types of food all year round, many so-called "fresh" products may have travelled thousands of airmiles to reach our shopping baskets. Food produced locally and marketed in season tastes better and is likely to be at its nutritional best, too. This book offers a delightful collection of no-fuss recipes from top Sydney cook Ross Dobson, featuring naturally produced foods at their peak of perfection. Here are suggestions for starters, salads, main meals and desserts that not only take advantage of top-quality food throughout the year but reflect the moods and atmosphere of the seasons. Savour the freshness of spring with Spicy Tofu and Crunchy Pickled New Vegetables; celebrate the arrival of summer with Strawberry Buttermilk Cake; take advantage of autumnal abundance and try the recipes for Wild Mushroom and Pork Pie or Pear Tiramisu; warm up with a Winter Vegetable Tagine. Ross tells you not only how to cook delicious seasonal meals but also how to find fresh produce. As he explains, the healthy way to buy food is to find in-season produce in outlets such as farmers markets.
Inside This Book
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First Sentence
Although today's globalized food market ensures that most of our food can be bought all year round, it is my belief that there is more pleasure to be gained in eating according to what is seasonally available. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Although today's globalized food market ensures that most of our food can be bought all year round, it is my belief that there is more pleasure to be gained in eating according to what is seasonally available. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Hardcover
This is an excellent book using ingredients that are in season. It's modern cooking, so if you are a meat and two vegs type, don't bother, but if you are a creative, helathy eater then this is for you.
1 of 1 people found the following review helpful
Format:Hardcover
There is much to like about Dobson's book. It's luscious photography; the author's uncomplicated writing style; the accessible recipes; it's contemporary 'feel'; it's emphasis on fresh, seasonal produce. It does what it says on the cover: it's easy. Personally, I'd like a little more complexity and originality - this just feels a tiny bit insubstantial as it is.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
2 reviews
1 of 1 people found the following review helpful
I love this cookbook and give it to everyone I know who cooks
17 Nov 2010
Format:Hardcover
This cookbook rocks! I use it all the time for my family of 4 which includes a 5 year old and 2 year old...the winter vegetable tangine is one of their favorite dishes.
The recipes are written clearly, the ingredients interesting and accessible, and the final results always delicious.
The recipes are written clearly, the ingredients interesting and accessible, and the final results always delicious.
1 of 1 people found the following review helpful
so far so good
17 Dec 2007
Format:Hardcover|Amazon Verified Purchase
I have a tried a handful of receipes from this book and so far i have been impressed. My favorite has to be the sesame noodle salad, although i have a real nice korean market near me so some of these ingrediants might not be so easy to find for you (at your local supermarket). That said, i would recommend this book to any on looking an organic cookbook with a little flair for the exotic.
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