- Paperback: 480 pages
- Publisher: Penguin Books (April 1, 1997)
- Language: English
- ISBN-10: 0140237828
- ISBN-13: 978-0140237825
- Product Dimensions: 7.4 x 1.4 x 9.1 inches
- Shipping Weight: 1.8 pounds
- Average Customer Review: 5 customer reviews
- Amazon Best Sellers Rank: #2,705,545 in Books (See Top 100 in Books)
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A Well-Seasoned Appetite: Recipes for Eating with The Seasons, The Senses, and The Soul Paperback – March 1, 1997
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Top customer reviews
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.
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.