Great cooking—using fresh, seasonal, local ingredients—is at the heart of the experience offered by Rancho La Puerta, Baja California’s premier resort spa. Cooking with the Seasons transports that regenerative experience to your own home kitchen, changing the way you think about food and cooking—and, just possibly, changing your life.
This is no “diet cookbook,” however. For Rancho’s founder, Deborah Szekely, and co-author Deborah Schneider, food is the very force of life, and eating simply and healthfully is one of life’s most profound pleasures.
The book’s 120 recipes are organized as a series of complete—and luscious—seasonal menus. As spring rouses the earth, you’ll awaken your taste buds with Sorrel and Spinach Salad with Roasted Cumin-Orange Vinaigrette. When summer arrives, your senses will dance with Poached Wild Salmon with Avocado-Tarragon Aioli. You’ll revel in fall’s brilliant colors with Carrot and Ginger Soup with Pears. And, in winter, you’ll welcome the new year with Mayan Chocolate Sorbet. Throughout, sidebar tips give valuable advice on everything from choosing the most healthful grains and flours, to preserving summer’s goodness with dried herbs and homemade jams.
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Deborah Szekely invented the destination fitness resort and spa when she opened Rancho La Puerta in 1940. She opened The Golden Door in 1958, and it has been consistently rated the top spa in the United States. Szekely lives in San Diego.
Deborah M. Schneider is a chef and food writer with more than 25 years of culinary experience. She is the author of ¡Baja! Cooking on the Edge. She lives in San Diego.
Robert Holmes is a San Francisco–based travel photographer who shoots for such magazines as National Geographic, Life, and Time.
I picked this book up after trying a recipe that had been featured in a magazine and was not disappointed. The recipes are fabulous and the book itself is beautifully written and illustrated.
My husband and I went to the ranch last summer. We loved the food and I bought the cookbook. The pictures are fabulous. The substitutions or variations are great. I like cookbooks that have whole menu suggestions with drink recipes and are seasonal. I finally made a whole dinner menu from the book. I picked "The Pink Menu". Our guests loved it and so did our guests. I think using high- quality, organic ingredients made a big difference. I even cut the agave in half for the dessert and it was still great. My husband and I just joked that at least we didn't have to ask for seconds, thirds and fourth.
