Provides a complete introduction to seasonal food and contains more than 650 original recipes, all of them tried and tested by Leith's School of Food and Wine. They include cooking with elephant garlic, cardoons, mulberries, damsons and quinces. The text is arranged in four seasonal sections, divided into "first courses", "main courses", "puddings" and "miscellaneous", which includes sauces, preserves, breads and cakes. Each part includes menus for family meals, light lunches, tea, supper, dinner parties, entertaining on a large scale, and eating on a budget. Every recipe comes with a wine recommendation. Advice is provided for seasonal themes and events, such as picnics, Burns night, Christmas and Valentine's Day.
- ISBN10 0747531781
- ISBN13 9780747531784
- Publish Date 24 September 1998
- Publish Status Out of Print
- Out of Print 20 November 2009
- Publish Country GB
- Imprint Bloomsbury Publishing PLC
- Format Hardcover
- Pages 704
- Language English
- URL http://bloomsbury.com/Trade/