Knowing and eating what's in season is important based on the price we pay for fresh food. Eating local produce is also important both nutritionally and for the environment. In the fourth book from beloved television chef, Janelle Bloom, recipes are divided into four seasons using ingredients, cooking techniques, and the kind of food we crave during various times of the year. Summer recipes include Barbecued Salmon with Roasted Garlic Aioli, Roasted Tomato and Mozzarella Salad, and Lychee Spritzer. Autumn recipes include Easy Fish Stew, Roast Pumpkin & Sweet Onion Tart, and Mascarpone Fig Tart. Winter recipes include Spanakopita Pies, Meatloaf Rolls with Braised Cabbage, and Chocolate French Brioche Toast. Spring recipes include Prawn Avocado & Antipasto Baguette, Asparagus with Balsamic Fig Glaze, and Janelle's Lemonade Scones. Metric measures.
