Seasoning
Regular price
€38.99
A01=Angela Clutton
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allotment
Anna Jones
apples
apricot
artichoke
asparagus
aubergine
Author_Angela Clutton
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autumn
beans
beetroot
blackberries
broccoli
cabbage
capsicum
carrots
Category1=Non-Fiction
Category=WBT
cauliflower
celeriac
celery
chard
cherries
comfort food
COP=United Kingdom
courgette
cucumber
Delivery_Delivery within 10-20 working days
eggplant
eq_bestseller
eq_food-drink
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eq_nobargain
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farmers market
fennel
figs
kale
kohlrabi
Language_English
leeks
leftovers
mood food
nectarine
Nigel Slater
orange
PA=Available
parsnips
peach
pear
peas
pepper
plums
potatoes
preserving
Price_€20 to €50
produce
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pumpkin
quince
radishes
raspberries
rhubarb
Salt Fat Acid Heat
seasonal cooking
seasonal food
seasons
softlaunch
spring
sprouts
squash
strawberries
summer
sustainability
swede
tomatoes
varieties
veg box
waste
watercress
wild garlic
winter
zucchini
Product details
- ISBN 9781922616555
- Weight: 1468g
- Dimensions: 190 x 255mm
- Publication Date: 12 Mar 2024
- Publisher: Murdoch Books
- Publication City/Country: AU
- Product Form: Hardback
- Language: English
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"A brilliant and beautiful book that everyone who loves to cook should own." STANLEY TUCCI
Bring the rhythms of the seasons into your kitchen with this timeless guide to cooking and celebrating produce, all year round.
Seasoning spans the four seasons of the year, with insights into over 50 vegetables and fruits. Award-winning food writer Angela Clutton explores their seasonality, offering tips on shopping and storing, countless ways to use them, flavour partners and how to minimise waste. Plus 75 fresh, modern and approachable recipes show how to make the best of the season's produce.
This book illustrates how embracing seasonality is about understanding the cycles of the land and the climate - even, or especially, as it changes - and how they have the ability to make things taste the best possible versions of themselves. Winter frosts bring out the sugars of sprouts and parsnips; sunshine doesn't just make summer's tomatoes sweet but deep with flavour too. It's about sustainability, and also about the joy to be had in not having everything, always, but in looking forward to something, and then missing it when it's gone. Vegetables and fruits take centre stage, with profiles of meat and fish - whose seasonality is often forgotten - woven through.
Discover how the seasons move and how what we want to eat and cook moves with them. Seasoning is an endlessly useful companion that will inspire confident, intuitive cooking, time and time again.
Bring the rhythms of the seasons into your kitchen with this timeless guide to cooking and celebrating produce, all year round.
Seasoning spans the four seasons of the year, with insights into over 50 vegetables and fruits. Award-winning food writer Angela Clutton explores their seasonality, offering tips on shopping and storing, countless ways to use them, flavour partners and how to minimise waste. Plus 75 fresh, modern and approachable recipes show how to make the best of the season's produce.
This book illustrates how embracing seasonality is about understanding the cycles of the land and the climate - even, or especially, as it changes - and how they have the ability to make things taste the best possible versions of themselves. Winter frosts bring out the sugars of sprouts and parsnips; sunshine doesn't just make summer's tomatoes sweet but deep with flavour too. It's about sustainability, and also about the joy to be had in not having everything, always, but in looking forward to something, and then missing it when it's gone. Vegetables and fruits take centre stage, with profiles of meat and fish - whose seasonality is often forgotten - woven through.
Discover how the seasons move and how what we want to eat and cook moves with them. Seasoning is an endlessly useful companion that will inspire confident, intuitive cooking, time and time again.
Angela Clutton is an award-winning food writer, cook and presenter. Her first book, The Vinegar Cupboard, won the Jane Grigson Trust Award, was a double winner at the Guild of Food Writers Awards, and was the Debut Cookery Book of the Year at the Fortnum & Mason Food and Drink Awards.
Angela works extensively with Borough Market as presenter of the Borough Talks podcast, host of the Borough Market Cookbook Club, and writing recipes. Her second book, Borough Market: The Knowledge, was a finalist at the Guild of Food Writers Awards.
Angela is the co-director of the British Library's annual Food Season of events. She has written for a wide range of national publications, and broadcast work includes the Channel 5 'Inside...' series.
Seasoning is Angela's third book.
Angela works extensively with Borough Market as presenter of the Borough Talks podcast, host of the Borough Market Cookbook Club, and writing recipes. Her second book, Borough Market: The Knowledge, was a finalist at the Guild of Food Writers Awards.
Angela is the co-director of the British Library's annual Food Season of events. She has written for a wide range of national publications, and broadcast work includes the Channel 5 'Inside...' series.
Seasoning is Angela's third book.
