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Home > Lifestyle, Hobbies and Home > Cookery, Food & Wine > Cookery dishes and courses / meals > Summer Cooking: Using the Season's Finest Ingredients
Summer Cooking: Using the Season's Finest Ingredients

Summer Cooking: Using the Season's Finest Ingredients


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About the Book

What we feel like eating and cooking changes with the seasons. On long hot summer days we can enjoy barbecues in the garden, leisurely picnics and even the luxury of dinners al fresco on sultry evenings. The freshest food needs the least cooking, and that is always the season's finest ingredient. Sweetcorn, aubergines, tomatoes are all at their tastiest in the hottest months. Raspberries, strawberries and currants are ripe for the picking. Over 30 dishes include the typical summer recipes such as Gazpacho to the more unusual like Fresh Fig and Filo Tart.

About the Author :
Bridget Jones graduated in home economics from Surrey University, then worked as a food stylist for a major publishing house before training as an editor. Bridget launched into a freelance career to marry the satisfaction of editing and creating books with an enthusiasm for writing and a passion for food and cooking; she has written over 50 books on a wide-range of food subjects, and acted as a consultant on a number of major titles. Bridget contributes to many magazines and has appeared extensively on local radio.


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Product Details
  • ISBN-13: 9780754812159
  • Publisher: Anness Publishing
  • Publisher Imprint: Lorenz Books
  • Height: 229 mm
  • Returnable: N
  • Weight: 563 gr
  • ISBN-10: 0754812154
  • Publisher Date: 25 Apr 2003
  • Binding: Hardback
  • Language: English
  • Sub Title: Using the Season's Finest Ingredients
  • Width: 229 mm


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