So funny, that when you write about food and recipes and cooking people from all over contact you to try their product (food, book, sandwich wrap). Most of these requests and things that people want to send me just don’t apply. There’s way too many offeres for alcohol related recipes and products – obviously not in touch that I write about kids and family foods. (or maybe they are and know parents sometimes need a drink). Anyways when I was offered a chance to review a Cooking Light cookbook, I was quite pleased.
Cooking Light, Cooking Through the Seasons is really how I like to cook. Simple recipes with key ingredients and seasons in mind. Choosing what to prepare is easy as you go to your season, in this case spring and list your ingredients to be able to buy at the local farmer’s market. Not that I didn’t jump ahead and see some great summer and winter recipes too. The book may replace my Better Homes and Garden Cookbook as a true cookbook staple and my new go to guide for making fresh seasonal food. There’s easy steps of cooking methods for those unfamiliar (braising, blanching, etc). The book also highlights ingredients from the seasons that may or may not be familiar. Never being one to do much with rhubarb, I jumped right in, learned how to choose and made a refreshing sorbet. Fava beans are also something I don’t use very often, but embraced a wonderful warm salad. (And when I tired of peeling fava beans and didn’t buy enough, I substituted with spring peas.)
This book gives enough information and great photos for a novice cook, but also enough interesting ingredients, inspiration and delicious recipes for those more comfortable in the kitchen.
Here’s a few of the yummy foods I’ve made so far…