Cooking For All Seasons: Jimmy Schmidt Signed Edition

Cooking For All Seasons is a signed cookbook that is autographed by top chef and restaurateur Jimmy Schmidt. Here Schmidt brings you 350 seasonal recipes that showcase the best ingredients of each season. 

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Format: Hardcover with dust jacket, 288 pages. 

Copyright: 1991 

Publisher: Macmillan Publishing Company 

Author: Jimmy Schmidt 

ISBN: 9780026071314

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Additional Details

Description: What could possibly taste better than corn on the cob right from the garden, or pesto made from summer's basil, or a fresh apple tart? Delicious, soul-satisfying food begins with the freshest ingredients, but to cook with fresh ingredients means to cook by the seasons, to take advantage of the day's harvest. Cooking for All Seasons celebrates the passing of the seasons and the goodness each brings. Organized, of course, by season, its recipes are built around ingredients at their peak of flavor: 

  • Soft-Shell Crabs with Ginger Tempura, Asparagus with Citrus Vinaigrette, and Sour Cherry Tart in spring;  
  • In summer a tempting array of sorbets -- Mint-Rose Hip, Watermelon, Pear and Cinnamon Basil; and ice creams -- Dark Chocolate and Strawberry, Peach-Pecan, Papaya; 
  • The plump shellfish of fall -- Seared Scallops with Marjoram, Shrimp with White Beans and Thyme, and Slow Baked Lobster with Tomatoes; 
  • And such warm, filling soups as Navy Bean, Six-Onion with Red Wine, and Chayote and Butternut Squash for winter. 

There is a special chapter for the holidays, filled with especially elegant and indulgent dishes that add to the excitement of the season, such as Roast Turkey with Maple Glaze, Apples, and Ginger Butter; Rack of Lamb with Pomegranate and Herbs; and Quadruple Chocolate Suicide, along with a wide selection of brunch recipes. 

The seasons are also reflected in the methods of preparation -- lots of grilling in spring and summer, roasts and slow braises for the colder months. 

Cooking for All Seasons contains a unique feature—availability charts for fruits, vegetables, fish, seafood, meats, poultry, mushrooms, and wild edibles that indicate -- month by month -- each ingredient's seasonality, its very peak of season, and, when appropriate, where in the country it's being harvested. The result of years of research, these charts will allow you to check at a glance whether an ingredient is coming fresh from the fields or if it is being shipped from storage. 

Packed with more than 350 recipes filled with imagination and fine flavor, Cooking for All Seasons will be an endless source of ideas for the inspired cook. 

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Condition: Good condition. 

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