About this item
Beautiful photos accompany refreshingly simple and wholesome recipes that showcase the best ingredients and flavors of each season.More than 90 recipes highlight the best of each season's bounty. With four chapters - one for each season - recipes feature ingredients at the height of their flavor and freshness, inspiring light and flavorful cooking throughout the year. Lush, full-color photography beautifully illustrates the vibrancy of fresh, ripe ingredients. Special features explore seasonal approaches to easy classics such as toasts, bowls, puff pastry tarts, and cocktails. Cooking in Season is the ultimate handbook for utilizing the best of each season's ingredients in a collection of simple, yet sublimely flavorful, recipes. From starters, soups and salads through main courses and desserts, freshness in flavor and preparation is effortlessly attained. Sample Recipes Spring Shaved Artichoke, Celery & Fennel Salad; Sesame Ginger Noodles with Sprouts, Leeks & New Potatoes; Grilled Lamb Chops with Spring Herb Salsa Verde; Pavlova with Meyer Lemon Curd & Strawberries. Summer Grilled Peach Flatbread with Mozzarella, Pickled Onion & Arugula; Summer Vegetable Ceviche: Grilled Salmon with Stone Fruit Mojo; Watermelon Mojito Ice Pops. Autumn Honeyed Fig, Blue Cheese & Walnut Crostini with Honey; Chopped Chard Salad with Wheat Berries, Persimmon & Pepitas; Cider-Braised Chicken with Acorn Squash Ragout; Apple Fritters with Cardamom Cream. Winter Creamy Cauliflower Soup with Brussels Sprout Hash; Mixed Citrus Salad with Mache & Fennel; Beef Tenderloin with Celery Root & Potato Puree; Grapefruit Sorbet with Candied Ginger
About the Author
Author or co-author of twenty-five cookbooks and editor of many others, Brigit has collaborated with some of the country's most respected chefs, including New York's Michael Psilakis and Los Angeles' Joachim Splichal. She has not only written over two thousand recipes, she's translated countless non-user-friendly restaurant recipes into language (and results) the home cook can be proud to present to friends and family.
Meat has been much on her mind of late - not that it was ever far from the forefront. The Cook & The Butcher, her eleventh book for Williams-Sonoma, has just gone into wide release after six months exclusive to Williams-Sonoma stores and online. Her collaboration with San Francisco's "King of Meats," the rock-star butcher Ryan Farr, Whole Beast Butchery, comes out hard on its heels at the end of September. And, she foresees another sausage compendium in her future. (The first, 1997's Jody Maroni's Sausage Kingdom Cookbook, remains fresh and snappy to this day.)
Another recent collaboration, Mr Sunday's Soups (with Lorraine Wallace) , topped the Amazon cookbook rankings for many, many months. Michael Psilakis's book How to Roast a Lamb, earned a James Beard nomination.
A Little Back-story: During ten years living in Europe, Brigit graduated from England's Tante Marie cooking school, owned a catering business in Spain, and edited the Costa del Sol's English-language magazine. She now divides her time between California's Central Coast wine country and New York's Hudson Valley. She has a black-and-white dog named Stella and an incredibly wonderful husband named Casey (aka "Paso Wine Man"--see the viral video on Youtube!) . Together, they make Brigit's life most eminently worth living.
Television:
In addition to three appearances on the Today Show and various visits to regional television news programs, she developed the concepts and wrote 90 shows for the second season of Food Network's series Too Hot Tamales. At the time, the two hosts felt they had exhausted the Mexican repertoire and wanted to feature other Latin cuisines. Brigit brought Brazil, Cuba, Peru, Spain, and Portugal into their kitchen, thus helping to launch their pan-global explorations.
Teaching, Training, Travel:
Brigit has taught cooking classes for adults and children all over the country.
She earned a B.A. in Chinese Studies from Lewis & Clark College (additional coursework at Georgetown University, Soochow University, Taipei, and Monterey Institute of International Studies) .
She has traveled extensively in Italy, France, Spain, Britain, and the interior of the U.S.A. Her irreverent driving-and-eating blog, Roadfoodie, became a cult classic and was named one of the "Best Food & Drink Websites" by the Huffington Post.
