Marie Claire Seasonal Kitchen

By Michele Cranston

Book Overview

The upscale magazine provides stylish recipes that complement each season of the year. Since 1994, marie claire magazine has attracted a broad audience of younger working women by offering smart, service-oriented content. This new cookbook is devoted to those home cooks who are eager to make the most of fresh produce and respond to the changing moods of each season. Michele Cranston includes inspiring recipes from light and healthy spa cuisine for summer days to heartier casseroles and soups for cooler weather months. This vibrant cookbook reinvents old and comforting favorites and creates new and exciting flavor combinations from the Mediterranean, the Middle East, Asia and the Pacific. Recipes include everything from salt and pepper crab cakes (for autumn), to tagine of chicken, tomato and artichoke (winter); from lamb with lentils and goat cheese (spring), to apricot and orange jam (summer) . Marie claire Seasonal Kitchen has dishes for all occasions, from a lazy family night with a bowl of spicy noodles to an afternoon of slow grazing. Featuring 250 recipes with 400 photographs, it is a fabulous book on home-style cooking and entertaining.

• Format: Paperback
• Language: English
• ISBN: 1552858812
• ISBN13: 9781552858813
• Release Date: September 2007
• Publisher: Whitecap Books
• Length: 400 Pages
• Weight: 4.90 lbs.
• Dimensions: 1.5" x 9.5" x 11.3"

Customer Reviews

Fresh and easy recipes to enjoy all year

First of all, this is a very beautiful (and heavy!) cookbook. The photographs of the finished dishes are gorgeous and full-page. The print is relatively large and easy to read. I have tried several of the recipes with perfect results. What I like most about this cookbook is that it isn't a collection of slightly tweaked adaptations from other sources but refreshingly original and easy to make combinations of ingredients. There are a lot of ideas between the formal recipes as well that are interesting,useful suggestions for making the most of seasonal ingredients. So far, I have made the Pineapple and Lime muffins (with coconut and coconut milk), the Aromatic Roast Chicken Breasts, Dill Pancakes with Smoked Salmon, Tuna and Quinoa Salad, Squash and Hazelnut Salad, Baby Beets with Walnut Dressing, Tomato and Prosciutto Risotto and the Chestnut and Mushroom Soup. They all tasted terrific and looked as good as the photographs in the book. The recipes are very up-to-date and well tuned in to how we eat today. You will enjoy reading and cooking from this book for a long time. Highly recommended.