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Seasonal Food: A guide to what's in season when and why Paperback – 1 Sep 2004

4.0 out of 5 stars 7 customer reviews

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Product details

  • Paperback: 160 pages
  • Publisher: Eden Project Books (1 Sept. 2004)
  • Language: English
  • ISBN-10: 1903919525
  • ISBN-13: 978-1903919521
  • Product Dimensions: 19 x 1.4 x 24.6 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 398,306 in Books (See Top 100 in Books)

Product Description

Review

'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

Book Description

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.

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Customer Reviews

4.0 out of 5 stars
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Top Customer Reviews

By A Customer on 24 Feb. 2005
Format: Paperback
Paul Waddington's book is a wonderfully refreshing change from the over-egged cookbook market. At last a book about real British food at the right time of year! The luscious cover makes you open it to reveal equally luscious pictures, but around these is laid out fascinating information (and the odd tempting recipe) in a sensible and easy to follow format: it goes month by month with each chapter headed 'Treats for the Month' and follows with a run down of what's in season now - and more importantly why. You come away resolved to stop being fooled by the strawberries on the supermarket shelves in January and to buy and eat more logically. It's a mouthwatering revelation.
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Format: Paperback
This is a super book - emphatically not a recipe book (though it was a pleasant surprise to find a few example recipes given), but both a reference tool and a readable guide for anyone who wants to eat more seasonally.

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.
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Format: Paperback Verified Purchase
Like many people, I prefer to eat more seasonal, local, food but it's hard when you're walking around the supermarket to know exactly what is seasonal these days. This book simply goes through the months saying what's coming into, and going out of, season. There's a shorthand table to start each chapter followed by a few useful paragraphs on the main foods for that month. The whole lot is then summarised in a big table at the back. There's even space (which may or may not be intentional) to write in your own foods as you discover them, although there are plenty of non-mainstream vegetables included to spice up your diet. Armed with this info, it's easier to seek out alternative sources, which of course is better all round.
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).
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Format: Paperback Verified Purchase
This is a fabulous book. Superbly illustrated. Great informative details. It will be a joy to work with. I can sort out my special occasions months in advance with good seasonal food.

Janet from Manchester
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