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Synopsis
Use the season's finest ingredients to create mouth-watering meals and kick-start your year. Try Schav, chilled sorrel soup or spring lamb with the crunchiest cos lettuce as a casserole dish. There are over 30 recipes to choose from using the new season's crisp baby vegetables, tender and tasty meats and fish, as well as green and healthy young leaves. Seasonal food may come fresh from your garden, your local supermarket, direct from the farm, or an urban farmer's market, but this book encourages you to get out there, see what's in season and allow spontaneity to return to your kitchen.
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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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Spring Cooking: Using the Seas
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