Esse The Four Season Cookbook

A pictorial tour of The Four Seasons' dining rooms and wine cellars accompanies a collection of 250 recipes that underscores the restaurant's commitment to fine foods served in season

Hundreds of recipes to take you through winter, spring, summer, and fall: “A book no cook should be able to do without” (Nigella Lawson). This volume brings the cycles of nature back to the kitchen. It is written for people who care about eating well by using fresh foods in season—and about feeding their families with good meals that are neither elaborate nor time-consuming. Whether it’s cold soups for summer or Dutch Apple Squares for an autumn treat, this book offers an extensive collection of recipes organized by the seasons as well as by featured ingredients.

This ed. originally published: as Margaret Costa's four seasons cookery book. 1996.