A Well-Seasoned Appetite: Recipes for Eating with The Seasons, The Senses, and The Soul [Mass Market Paperback]

Molly O'Neill (Author)

Book Description

Publication Date: March 1, 1997

Fans of Molly O'Neill's New York Magazine savor her humor and lively style. Incorporating innovative cooking techniques such as oven-drying summer produce or using vegetable broth to lighten dressings with homey recipes for one-pot dinners and rustic tarts, this book offers a source of year-round delight and enlightenment for any cook.

Product Details

• Mass Market Paperback: 480 pages
• Publisher: Penguin (Non-Classics) (March 1, 1997)
• Language: English
• ISBN-10: 0140237828
• ISBN-13: 978-0140237825
• Product Dimensions: 9.2 x 7.5 x 1.5 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #389,058 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

11 of 11 people found the following review helpful:

5.0 out of 5 stars Molly loves food and cooking - this book will make you, too!, March 30, 2000

By 

Scott (Charleston, SC) - See all my reviews

This review is from: A Well-Seasoned Appetite: Recipes for Eating with The Seasons, The Senses, and The Soul (Mass Market Paperback)

This is a cookbook for gourmands, epicurians, foodies. Divided into four sections, Well-Seasoned takes an ingredient-based view of the seasons, celebrating the best produce and game the season offers. This is the approach to cooking that brought fame to the likes of Alice Waters at Chez Panisse, and for good reason: seasonal foods are at their best at a given time, and that is precisely the time to enjoy them to their fullest.

The sections are thus arranged around a series of central theme ingredients, with a couple of pages of prose concerning the subject at hand, be it morel, lobster, fiddlehead, shell bean, or shank.

Each ingredient (or cooking method) is explored with respect and wonder at food, and (although some may find it a little breathless) instills one with the joy that cooking can bring.

This is a book that makes you want to grab a saute pan and get busy.

6 of 6 people found the following review helpful:

5.0 out of 5 stars Fresh, fun and sophisticated, November 7, 2003

By 

Lynn Harnett (Marathon, FL USA) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)    (REAL NAME)   

This review is from: A Well-Seasoned Appetite: Recipes for Eating with The Seasons, The Senses, and The Soul (Mass Market Paperback)

Organized by season, O'Neill's book pairs seasonal ingredients with appropriate food techniques, sparking the appetite with seductive writing and succulent recipes.

For spring there's steaming with exotic liquids and the sizzle of quick saute to bring out the fresh subtleties of lamb, asparagus, fiddleheads, morels and more.

On to summer where grilling, juicing and make-ahead salads minimize kitchen time and maximize the flavors of garden vegetables, fresh seafood and cold soups. How about scallops poached in fresh tomato juice with orzo salad? Or Korean Barbecue for pork chops, steak or chicken wings?

Autumn and Winter get equally luscious treatment with concentrations on quail, nuts, apples, brussels sprouts and root vegetables, stewing, braising, baking and roasting. There's veal shanks with preserved lemon, chicken stuffed with mashed turnips, braised escarole.

A book that's as much fun in the kitchen as it is under the reading lamp.

5.0 out of 5 stars This is my go to., May 4, 2011

By 

Jennifer Smith - See all my reviews

This review is from: A Well-Seasoned Appetite: Recipes for Eating with The Seasons, The Senses, and The Soul (Mass Market Paperback)

I've had this book for a good 10 years. She has such great ideas. I believe it was a bit ahead of it's time. My favorite, easiest recipe is the Pork loin with mustard seed crust...always a winner! I love this recipe collection.