The Seasonal Kitchen: A Return To Fresh Foods

by Perla Meyers

Book Overview

No Synopsis Available.

• Format: Hardcover
• Language: English
• ISBN: 0030033462
• ISBN13: 9780030033469
• Release Date: January 1973
• Publisher: Holt, Rinehart and Winston
• Length: 421 Pages
• Weight: 1.25 lbs.

Customer Reviews

A long time keeper!

I have had this cook book since it first came out in 1973. I still use it almost weekly, more in the summer. I have made almost all of the recipes in it, and have never been disappointed--the vegetable salads are particularly good. Classics I have made repeatedly are: chicken breasts in chive cream, veal in basil sauce, cherry tomatoes in chive cream, Scandinavian cold cucumber soup, radish salad lugano, westphalian leeks in sauce ravigote, and salad of beets in mustard sauce. My favorite dessert also comes from this book: blueberries in lemon mousse. I suppose the reason I "bonded" to this book is that it came out just after I had spent the summer in Europe and fell in love with the street markets and the food there. At that time, there were virtually no cook books that reflected that way of living and eating; today there are many. Perla Meyers was way ahead of her time, and this book remains a classic. Mine is battered and worn, and if it ever completely disintegrates, I will go out and get another one.

Recipes for the Novice and the Skilled Cook

Perla Meyers' The Seasonal Kitchen: A Return to Fresh Foods offers a great introduction to choosing the freshest and best produce available. The first chapter covers when fruits and vegetables are in season, how to start your own garden, and how to choose the best produce from the grocery store. Ms. Meyers tells the reader that the biggest and best-looking fruits and vegetables are not always going to be the best tasting, and she further instructs on how to search for the smaller, better-tasting ones. Also included in this book is a reference guide for in-season cheeses.The second (and larger) part of the book is dedicated to recipes. This part is divided into six parts: spring, summer, fall, winter, all-seasons, and basic sauces. Each recipe is clearly labeled "easy", "intermediate", or "difficult" so the home cook can choose a recipe according to his or her skill in the kitchen. Ms. Meyers also gives a price guide, as in whether a recipe's components will be "inexpensive", "moderate", or "expensive". Of course, this price guide was written in 1973, so it is a bit dated. Several of the foods Ms. Meyers labels hard-to-find in the United States have since become prevalent in our gardens, grocery stores, and farmer's markets.All in all, this is one of the best cookbooks and cooking references I have ever bought. I now want to read all of Ms. Meyers books!