Seasonal Food: A guide to what's in season when and why Paperback – 1 Sep 2004
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'A must for the discriminatingly greedy' -- Telegraph, May 19, 2004
'Written with a real delight in food...tells you why certain foods test better at certain times of year.' -- Sunday Telegraph
A superb book and a must for anyone even remotely interested in cooking. -- Highland News, 13 April 2006
Obviously a labour of love for the author as well as a valuable companion for his reader. -- Shaun Hill, chef - Merchant House, Ludlow
The perfect reference book for all keen cooks and for all those who want an affinity for the seasons. -- Anthony Worrall Thompson
This is both a great reference and cookery book and one which is well worth investing in. -- The Scotsman
A crucial companion for the keen cook who wants the best ingredients - food that is fresh, grown organically, and if not locally, then at least hasn't travelled thousands of miles to get to your shopping basket. This is the book to tell you what to go looking for, what to buy, when to buy it, where to buy it (and even how to cook it) to eat the best.See all Product Description
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Top Customer Reviews
I'm sorry that an earlier reader was disappointed because this wasn't the kind of book he expected, but it's perhaps a little harsh to give this valuable and fascinating book only one star on that basis. I'm giving it five stars because it does exactly what the title promises. Waddington explains what foods are coming in and out of season each month and how to use each of them, whether apples, lobsters, cobnuts, lamb, dandelions or nettles. He also explains why we have seasons, how the seasons work in Britain, how they influence what we eat and why certain foods are in season at certain times.
Waddington's writing is also pleasant to read, as it's straightforward and informative but still thoughtful and entertaining. "Cardoon! Not a Shakespearean insult, but a close relative of the globe artichoke", begins one section, and I loved his affectionate description of the parsnip's "strange, sweet flavour [which] wavers unsteadily between delightful and disturbing, depending on how it is prepared". He also intersperses many historical details, advice on how to gather wild produce, and helpful charts.
While there are many seasonal recipe books available, this is something quite different - a thorough, informative guide to eating seasonally.
I give it five stars because it does exactly what it says. If you're into recipes then you'll need something to sit next to this on the shelf (I'd suggest something by Hugh Fearnley Whittingstall who does a good line in cooking great dishes with minimal environmental impact).
Janet from Manchester
Most Recent Customer Reviews
Well if I have to accept that I'm middle-class I'll do it to do it in style and this book is indeed that.Published on 28 Mar. 2014 by Jack Martindale
Its not really a good read. You might find it handy to dip in and out of though. It has a table at the back with all the information in. Read morePublished on 13 Oct. 2008 by K. Schneider