Unless you are a farmer, grower, or food expert, I bet your knowledge of what's in season and when is pretty slim. Despite a renaissance in British home cooking, coupled with a rediscovery of local produce through farmers' markets and enthusiastic celebrity chefs, many of us are missing some pretty crucial information. I mean, what's the use of a fancy gooseberry recipe in November? You want to know what's good to eat now? And why? Without pouring through stacks of recipe books? You need this book. Seasonal Food is organized into twelve chapters, one for each month of the year. Each chapter starts with a brief story about the month itself (what's happening in the farming calendar, food-related customs and traditions), followed by narrative sections covering what's in prime season - fruit and veg, meat, fish and other seasonally-influenced produce such as cheeses. There are recipes with information such as traditions, best regions etc and other basic suggestions about preparation. And new for this edition and in response to a growing sophistication in seasonal eating in the UK, it features gourmet foods that you can't source locally. Discover when to get the finest nectarines or the best month to treat yourself to Vacherin cheese.

Want to get that extra bounce in your step? Follow these healthy, delicious and easy to follow recipes designed to maximise the benefits of eating according to the season.

Eating with the Seasons, Anishinaabeg, Great Lakes Region is a field guide to seasonal eating, and anishinaabemowin language and culture. With over 24 recipes and language lessons the author, Derek Nicholas, hopes to share the knowledge he has accumulated.

Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

Fitness and diet expert John Douillard helps you restore balance to your daily life with The 3-Season Diet Derived from a 5,000-year-old traditional medical system, the 3-season diet does what no other diet will: work along with the body's natural response to the changing seasons to feed the body what it craves and can best utilize at all times. In winter, for instance, we crave soups, nuts, warm grains, and other high-fat and protein foods such as fish and meat. In spring we want salads, berries, and leafy greens: a naturally low-fat diet. And in summer, when long days and outdoor activities require high energy, we desire fruits, vegetables, starches, and other high-carbohydrate foods. By following The 3-Season Diet's simple instructions for eating foods appropriate to each season, adjusting your diet to your body type, eating at the optimal time of the day, and exercising without triggering a survival response, The 3-Season Diet will become an easily sustainable way of life that lets you look and feel better than you've ever imagined.

A story of seasonal food throughout the year, this is a touching and informative culinary journey exploring the way our lives and our food are intertwined. It's a book of recipes, but more than that it's a book about food, and a book about an extraordinary chef whose career spans nearly two decades. Oliver Rowe has cooked at the highest level and in this book, he draws on his wealth of experience to bring seasonal food to life. Oliver trained at Moro and went on to open Konstam, and award winning restaurant in King's Cross. There he focussed on local, seasonal food and starred in BBC2's The Urban Chef which tracked his efforts to uncover suppliers in and around London. This book will not only help you understand food better, it will make you want to engage with the food seasons in a new way.

A creative approach to seasonal cooking, A DISH FOR ALL SEASONS presents 26 adaptable recipes, each with four seasonal variations, for a total of more than 100 accessible recipes for creative weeknight cooking. This practical cookbook flips the script on recipe books organized by season. Instead of dedicated recipes to Spring, Summer, Fall, and Winter—which would mean three quarters of the book goes unused for three quarters of the year—this book features 26 go-to recipes, each with four variations. Every dish includes a base recipe—such as a simple frittata, Panzanella salad, sheet pan dinner, or loaf cake—plus four adaptations based on the season. Readers will also find simple instructions and formulas for creating original dishes, giving them the tools they need to improvise based on the ingredients they have on hand. With a photograph to accompany all 100 dishes, this is a versatile, repertoire-building cookbook will be a go-to resource for home cooks looking to create delicious, healthy food all year long. SMART STRATEGY BOOK: This book teaches home cooks to cook creatively. With a base recipe, seasonal variations, and instructions for adapting the recipe using whatever ingredients are on hand, readers can choose to follow a seasonal recipe exactly, swap out an ingredient or two depending on what's available at their local market, or experiment with their own, totally original combinations. GREAT VALUE: With more than 100 go-to recipes, plus instructions and formulas that let readers experiment, this cookbook is a great value. Like DINNER'S IN THE OVEN and other weeknight books featuring lots of photography and simple recipes, the package is as appealing as the content. RECIPES WITH WIDE APPEAL: These are the kind of recipes that people actually cook on a regular basis—easy weekday staples such as oatmeal, hummus, quesadillas, sheet-pan dinners, penne pasta with meatballs—but with a seasonal twist. Perfect for: • Beginner cooks who want to master a few staple dishes • Home cooks of all skill levels looking for easy, creative weeknight recipes • Amateur chefs interested in updated basics • People who like to cook seasonally and shop at the local farmer's market