One Dish Four Seasons

Jordan Zucker's cookbook takes a base recipe and creates a winter, spring, summer, fall version of each by varying seasonal market ingredients. Each recipe is carefully paired with a wine and a music album, further exploring the seasonality of all three entertaining elements.

A creative approach to seasonal cooking, A DISH FOR ALL SEASONS presents 26 adaptable recipes, each with four seasonal variations, for a total of more than 100 accessible recipes for creative weeknight cooking. This practical cookbook flips the script on recipe books organized by season. Instead of dedicated recipes to Spring, Summer, Fall, and Winter—which would mean three quarters of the book goes unused for three quarters of the year—this book features 26 go-to recipes, each with four variations. Every dish includes a base recipe—such as a simple frittata, Panzanella salad, sheet pan dinner, or loaf cake—plus four adaptations based on the season. Readers will also find simple instructions and formulas for creating original dishes, giving them the tools they need to improvise based on the ingredients they have on hand. With a photograph to accompany all 100 dishes, this is a versatile, repertoire-building cookbook will be a go-to resource for home cooks looking to create delicious, healthy food all year long. SMART STRATEGY BOOK: This book teaches home cooks to cook creatively. With a base recipe, seasonal variations, and instructions for adapting the recipe using whatever ingredients are on hand, readers can choose to follow a seasonal recipe exactly, swap out an ingredient or two depending on what's available at their local market, or experiment with their own, totally original combinations. GREAT VALUE: With more than 100 go-to recipes, plus instructions and formulas that let readers experiment, this cookbook is a great value. Like DINNER'S IN THE OVEN and other weeknight books featuring lots of photography and simple recipes, the package is as appealing as the content. RECIPES WITH WIDE APPEAL: These are the kind of recipes that people actually cook on a regular basis—easy weekday staples such as oatmeal, hummus, quesadillas, sheet-pan dinners, penne pasta with meatballs—but with a seasonal twist. Perfect for: • Beginner cooks who want to master a few staple dishes • Home cooks of all skill levels looking for easy, creative weeknight recipes • Amateur chefs interested in updated basics • People who like to cook seasonally and shop at the local farmer's market

For the legions of fans who asked for seconds after devouring French Women Don’t Get Fat, a charming and practical guide to adding some joie to your vie and to your table, every day of the year. By letter, by email and in person, readers of Mireille Guiliano’s phenomenal bestseller French Women Don’t Get Fat have inundated her with requests for more advice. Her answer: this buoyant new book, brimming with tips and tricks for living with the utmost pleasure and style, without gaining weight. More than a theory or ideal, the French woman’s way is an all-encompassing program that can be practised anytime, anywhere. Here are four full seasons of strategies for shopping, cooking and moving throughout the year. Whether your aim is finding two scoopfuls of pleasure in one of crème brûlée, or entertaining beautifully when time is short and expectations are high, the answers are here. And here too are 100 new simple and appetizing recipes that feature French staples such as leeks and chocolate and many more unexpected treats besides, guaranteeing that boredom will never be a guest at your table. Woven through this year of living comme les françaises are more of Mireille’s delectable stories about living in Paris and New York and travelling just about everywhere else – in the voice that has already beguiled a million honorary French women. Lest anyone still wonder: here is a new compendium of reasons – both traditional and modern – why French women don’t get fat.

Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

Eat like the French with seasonal, market-focused dishes that taste as fresh and vibrant as Parisian life, no matter where you live! In France, the best way to start dinner is to consult the market down the street; there, all of the country's flavors are at your fingertips: the Mediterranean, the French Alps, the Basque regions, and more, without ever leaving your kitchen. Brian DeFehr used the markets as inspiration to create dishes like the following: Pear, Chestnut, and Radicchio salad Braised Quails with Brussels Sprouts and Horseradish Cherry Tomato and Basil Clafoutis Seared Duck Breast and Caramelized Fennel Crème Brulée with Lavender Infusion, and more! Each dish is produce-heavy and delivers on that je ne sais quoi that infuses all things French. Brian draws on his background as a chef to create restaurant-caliber flavors with understated prep. Seventy-five dishes will outfit your table in salads, first courses, meat dishes, pastas, soups, and ethereal desserts that are rooted in seasonal tastes. All dishes are gluten-free, though you'd never even know it, and easily adapted to suit whatever seasonal produce is available where you are. Gorgeous photos pepper the whole book, making for a beautiful-and delicious-escape.

Acclaimed food writer Nancy Jenkins, teams up with her master chef daughter Sara with a unique around-the-seasons cookbook devoted to simple, everyday pasta recipes There are few ingredients in a cook’s pantry that beat out pasta—for tastiness, for ease of preparation, for versatility, and for sheer delight. It’s irresistible to all and perfect for every occasion. In The Four Seasons of Pasta, Sara Jenkins and Nancy Harmon Jenkins celebrate the Italian native that has become a beloved American staple. Jenkins and her mom draw on their own background in Italy, where they’ve lived, cooked, studied, and worked in Rome and Florence, and on a Tuscan olive farm for many years. Today, Sara is a highly accomplished chef and owner of Porsena and Porchetta, two restaurants in New York’s East Village while Nancy is a nationally known food journalist and authority on the Mediterranean diet, with a number of prominent cookbooks to her credit (including The New Mediterranean Diet Cookbook and Flavors of Tuscany). The Four Seasons of Pasta brings together more than 120 recipes focused on seasonal ingredients from supermarkets and farmstands across America, from the gamey meat ragus, chestnuts, and brilliant pumpkins in autumn to summer’s explosion of tomatoes, eggplant, and peppers. Nancy and Sara introduce readers to quick-and-easy weeknight dishes as well as more ambitious affairs while four-color photography brings the recipes vividly to life. Along the way, the two cooks delve into how to cook, sauce, and present pasta, how to make it by hand, and pasta’s significant place in a healthy modern diet. The Four Seasons of Pasta is an invaluable tool for home cooks seeking to enjoy the quintessential food that’s in their pantry all year-round.

While many cookbooks are organized by season, (meaning three quarters of the book goes unused for three quarters of the year), A DISH FOR ALL SEASONS flips the script. This creative approach to seasonal cooking features 26 go-to recipes, each with 4 variations. Every dish includes a base recipe - such as a simple frittata, Panzanella salad, sheet pan dinner, or loaf cake - plus 4 adaptations based on the season. Also included are simple instructions and formulas for creating original dishes, giving readers the tools they need to improvise based on the ingredients they have on hand. New and weeknight cooks will appreciate the ease and flexibility of the recipes, and home cooks of all skill levels will enjoy creating seasonal, sustainable dishes that highlight fresh ingredients all year long. With an inviting, photo-rich interior and an unintimidating-yet-substantial package, this is a versatile, repertoire-building cookbook for delicious food at every meal.

Sweet. Sour. Bitter. Salty. Spicy. Umami. Temperature. Texture. It's one thing to be able to make a dish from a technical perspective, but it's something else when you have that exciting lightbulb moment around flavour that illuminates your cooking, allowing you to understand, develop and enjoy it even more. The marriage of contrasting and complementary flavours has driven Scott Pickett's way of cooking since the early days of his career, earning him a reputation for brilliant combinations and incredibly tasty food. Inspired by the changing seasons, the abundance of quality Australian produce and the principle of eight key flavour profiles, with this collection of irresistible recipes he opens the door into his kitchen for a masterclass in putting together a dish or meal that's perfectly balanced. From Scott's interpretations of the classic combinations to more unusual pairings that bring unexpected sensory delight, these are dishes and ideas to help you find a new harmony in the way you cook.