Fine Cooking In Season Your Guide to Choosing and Preparing the Season's Best PDF
Preview Fine Cooking In Season Your Guide to Choosing and Preparing the Season's Best
In Season Your Guide to Choosing & PreParing the Season’s Best Editors & Contributors of Fine Cooking photographs by matthew benson U.S. $22.95 there’s nothing more exciting to a cook than discovering a new ingredient or finding an inter- esting new way to use an old favorite. In Fine Cooking, the editors share shopping hints and buying advice, storage information, and prepara- tion tips on everything from apricots to nopales and tomatillos. Fine Cooking In Season is a com- prehensive collection of that culinary advice, featuring over 85 different types of produce orga- nized by season, because cooking with foods at their seasonal peak is the best possible way to ensure real flavor. Accompanied by mouth- watering photos and recipes that highlight peak produce in unique and delicious ways, this collec- tion will inspire cooks to explore farmer’s markets and supermarkets in new, adventurous ways. With over 250 recipes for every meal of the day—plus hundreds of other recipe ideas— Fine Cooking In Season will be the only guide you need to cooking in any season. In Season Your Guide to Choosing & PreParing the Season’s Best Editors & Contributors of Fine Cooking S Text © 2011 by The Taunton Press, Inc. Photographs © 2011 by Matthew Benson, except as noted All rights reserved. Pp The Taunton Press, Inc. 63 South Main Street PO Box 5506, Newtown, CT 06470-5506 email: [email protected] Editor: Martha Holmberg Copy editor: Li Agen Indexer: Heidi Blough Jacket/cover design: Chalkley Calderwood Interior design: Chalkley Calderwood Photographers: Matthew Benson except pp. 294–305, 306 (right), 307–309 Scott Phillips © The Taunton Press, Inc.; p. 306 (left) Steve Hunter © The Taunton Press, Inc. Fine Cooking® is a trademark of The Taunton Press, Inc., registered in the U.S. Patent and Trademark Office. Special thanks to Melissa's and Stonegate Farm for supplying produce for use in the photography. The following names/manufacturers appearing in Fine Cooking In Season are trademarks: Best Foods®, Carr’s®, Coleman’s®, Droste®, Eagle®, Fruit-Fresh®, Grand Marnier®, Hellmann’s®, Lee Kum Kee®, Maytag®, Ortega®, Pepperidge Farm®, Pyrex®, Sugar in the Raw®, Tabasco® Library of Congress Cataloging-in-Publication Data Fine cooking in season : your guide to choosing and preparing the season's best / editors and contributors of Fine cooking. p. cm. Includes index. E-Book ISBN 978-1-63186-126-0 1. Seasonal cooking. 2. Cookbooks. I. Taunton Press. II. Taunton's fine cooking. TX714.F5644 2011 641.5'64--dc22 2010047357 Printed in the United States of America 10 9 8 7 6 5 4 3 2 C Early Spring Summer o 4 44 n t e n t s 6 Asparagus 46 Apricots 8 Fava Beans 48 Artichokes 10 Fiddleheads 50 Blueberries 2 Introduction 12 Garlic and Garlic Scapes 54 Broccoli 16 Peas 58 Cauliflower 294 Prepping Produce 20 Radishes 62 Cherries 310 Freezer Know-How 22 Ramps 66 Cucumbers 311 Metric Equivalents 24 Rhubarb 68 Edamame 312 Contributors 28 Salad Greens/Lettuces 70 Fennel 314 Index 34 Sorrel 72 Herbs 36 Spinach 80 Leeks 38 Stinging Nettles 82 Nopales/Prickly Pears 40 Strawberries 84 Okra 86 Onions 92 Scallions 94 Shallots 96 String Beans Late Summer Fall Winter 100 168 254 102 Blackberries 170 Apples 256 Avocados 104 Chiles 176 Beets 258 Bananas 110 Corn 180 Belgian Endive 262 Bean Sprouts 112 Eggplant 182 Brussels Sprouts 264 Ginger 116 Figs 184 Cabbage 266 Grapefruit 118 Grapes 188 Carrots 268 Kiwi 122 Melons 190 Celeriac 270 Lemons 126 Olives 192 Chicories 274 Limes 130 Peaches and 196 Collard Greens 278 Mangos Nectarines 198 Cranberries 280 Oranges and 136 Plums Mandarins 202 Jícamas 142 Raspberries 286 Passionfruit 204 Kale 146 Shell Beans 288 Pineapple 208 Kohlrabi 148 Summer Squash 290 Pomegranates 210 Mushrooms 154 Sweet Peppers 292 Sunchokes 216 Nuts 160 Tomatillos 222 Parsnips 162 Tomatoes 224 Pears 230 Persimmons 232 Potatoes 238 Quinces 240 Rutabagas 242 Sweet Potatoes 244 Swiss Chard 246 Turnips 248 Winter Squash Introduction At Fine Cooking, we shop almost every day. We shop for the Fine Cooking Test Kitchen, where we test every recipe that runs in the magazine, and we shop for ourselves and our families. For us, food shopping isn’t a chore but a pleasure, even an adventure—one that can consume the better part of the weekend. It’s not unusual for us to make trips to the grocery store, a farmer’s market, maybe an ethnic market, possibly a big-box store, and occasionally a specialty foods shop over the course of those couple of days. We’re tireless when it comes to finding the best ingredients to cook with, and we’re devoted to cooking with the best of what’s in season. Of course, we’re not the only ones with a passion for tomato up against one pulled from the vine in late seasonal produce: Our readers are just as crazy as we summer). And when you try to keep your shopping are about fresh, locally grown fruits and vegetables. both seasonal and local, you’ve done both yourself They come to us for shopping hints and buying advice, and the planet a favor, since locally grown produce storing information, and preparation tips. And they doesn’t need to be transported from one side of the come to us for recipes that make the most of the country to the other. season, highlighting peak produce in unique and Our story begins in spring and continues through delicious ways. the summer months and into winter. As the produce Which is how this book came about. With more than changes, so do the recipes and the many ideas for 106 issues of the magazine under our collective belts, what to do with your farmer’s market finds. We’ve we’ve gathered and researched reams of information got recipes for every meal of the day, from breakfast about every kind of fruit and vegetable, from apricots (Blueberry Muffins with Cinnamon Crumble, p. 51) to to winter squash, edamame to tomatillos. For us, dessert (Rhubarb-Raspberry Galette, p. 27). And we’ve this book was an opportunity to share the most got tips on how to choose the best produce and how interesting things we’ve learned about more than to keep it fresh. In addition, you’ll find information on 90 different kinds of produce, along with our favorite preserving a variety of fruits and vegetables, along fruit- and vegetable-centric recipes from more than with some new ways of thinking about what goes 16 years' worth of seasonal cooking. And we’ve with what (think apricots with Mediterranean herbs organized all this information by season because like rosemary and lavender). All in all, this may well be cooking with foods at their seasonal peak is the best the only guide you’ll need to cooking in season. possible way to ensure real flavor (by way of example, consider the weak and watery taste of a February —Laurie Buckle Editor, Fine Cooking 2
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