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Keep It Seasonal: Soups, Salads, and Sandwiches Hardcover – May 2, 2006

4.5 out of 5 stars 6 customer reviews

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Editorial Reviews

From Publishers Weekly

Wayte has an upper-crust chef's taste for the finest, freshest ingredients, and it's nicely matched to the three kinds of food that show off their flavors most effortlessly—soups, salads and sandwiches—though the recipes she includes are not all as undemanding to assemble as she claims. For each season, Wayte, executive chef of 202 in New York's Chelsea Market, provides creative dishes from each of the categories, all revolving around foods that are abundant and in season. She strives to let the produce shine, especially in minimalist takes like basic but rich Spiced Parsnip Soup with Crunchy Parsnip Chips, and the satisfyingly complex flavors of Roasted Autumn Vegetable Salad with Maple-Cider Dressing, where she recommends that cooks "retain [the vegetables'] natural shape as much as possible." Wayte takes a freewheeling approach when describing preparation and tosses in measures like a "smidgen" and a "handful," and some cooks will appreciate Wayte's green light to expand on her innovative ingredient combinations. Interspersed throughout are helpful sidebars that expand on the possibilities for using some of the ingredients, as well as brief profiles of artisan food producers who share Wayte's passion for all things fresh and local. Photos. (May)
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“Annie Wayte tempts readers to eat seasonally grown local foods... (Kirkus Reviews)
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Product Details

  • Hardcover: 256 pages
  • Publisher: William Morrow Cookbooks; 1st edition (May 2, 2006)
  • Language: English
  • ISBN-10: 0060583924
  • ISBN-13: 978-0060583927
  • Product Dimensions: 11.1 x 9.5 x 1 inches
  • Shipping Weight: 3.2 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,829,643 in Books (See Top 100 in Books)

Customer Reviews

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Top Customer Reviews

Format: Hardcover
I've read about the author in a few magazines recently (and in the NY Times last year, I think), so when I saw the book, I was at first worried that it was too beautiful and full of amazing photos and so the food must be difficult. But I was wrong - I've tried a few things and they are really pretty simple. And it's great that I can look up recipes in the Spring chapter right now and know that the ingredients are in season. As well, the recipes are really creative and I love that Ms. Wayte includes sweet soups and sandwiches as desserts - I made rubarb soup last night! However, the best recipes, at least from the way they look in the book (I think there is a photo of every recipe), must be the salads. There are some amazing combinations and they all look like they could be a meal in themselves.

Anyone looking for a great gift for a novice or accomplished cook could do a lot worse than this!
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Format: Hardcover
`Keep It Seasonal' by international restauranteur, Annie Wayte is a fine example of how to do a book on seasonal recipes. While Ms. Wayte has obviously gone to school with Deborah Madison's doctrines, specifically those in Madison's `Local Flavors', it seems to me that at least compared to `Local Flavors', Ms. Wayte has actually done a better job of promoting seasonal cooking.

I am generally very favorably inclined towards books giving recipes by the season or by the month, and Ms. Wayte has enhanced this first impression by focusing on `Soups, Salads, and Sandwiches'. First, as she correctly states, sandwiches are a woefully ignored corner of the culinary world (however, the current interest in Paninis, New Orleans specialities, Philly cheese steaks, and other trends suggests this is changing). I can count on one hand, with fingers left over, the really good books on sandwiches, with only `Nancy Silverton's sandwich book' being worthy of a place in a carefully selected cookbook collection. But sandwiches are also a great subject for a seasonal presentation, as so many ingredients are fresh. And, you don't want to spend a fortune on sandwich makings, so the seasonal lettuce and other veggies are always welcome.

The same argument works in spades for salads, as virtually all the more common salad ingredients are seasonal, including major protein sources such as lamb and fish. Soups can come along for the ride, as they are such great accompaniments to salads and sandwiches.

Several seasonal cookbooks, such as Alfred Portale's '12 Seasons Cookbook' and Brother Victor-Antoine d'Avila Latourrette's Monastery cookbooks (including soups and salads!) break things down by month, but I suspect dividing things by season is quite adequate for almost all produce.
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Format: Hardcover
The beautiful photos in this book make it inviting, and the recipes make you glad you accepted the invitation. I've prepared many of them and, indeed, will use the book in a cooking class I'm teaching. The focus on soups, salads, and sandwiches keeps the recipes fairly simple, while the use of seasonal food keeps the tastes fresh, even when one lives in north, as I do.
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