Description:
"I learned early and well that the hand of the seasonal cook is the link between the good earth and family." Growing up on a family farm in Brittany, Monique Jamet Hooker witnessed both the changing seasons and the changing menus that accompanied them: Asparagus with Roasted Garlic and Ham in April, Scaloppine with Chanterelles in September, and Poached Cod with Saffron Sauce to keep out the chill of December. In Cooking with the Seasons, Hooker passes on the lessons--both the wisdom and the recipes--she learned at her mother's table. Organized by months, each chapter includes a menu for a special occasion--Easter dinner in April or a bridal dinner in June--in addition to many other recipes calling for ingredients that are readily available at the particular times of year. Woven throughout the seasons are photographs of Hooker's family, headnotes and recollections of the simple pleasures she has experienced in every season of the year. Cooking with the Seasons is a book you'll find yourself coming back to over the years as you build your own trove of memorable seasonal meals.
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