A Menu for All Seasons: Summer by Pascale Beale

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Notes about this book

  • DKennedy on June 15, 2014

    Mediterranean Quiche, p. 52, Spring (book 1) Used a store bought gluten free crust and then 1/2ed the amount of eggs suggested and doubled the amount of cheese b/c my vessel would not accommodate 8 eggs. Results: very tasty but next time will seek out a larger vessel so I can make as suggested.

  • DKennedy on June 15, 2014

    Kale, Apple and Almond Salad, p. 57, Salade (paperback book) Substituted yellow and white nectarines in place of the apples. The kale is roasted and the almonds blistered. I love the yogurt herb vinaigrette that accompanies this salad but it does not hold well. Absolutely wonderful.

  • DKennedy on June 15, 2014

    Caramelized Figs, p. 14, Autumn (book 3) Figs with butter and honey (inspired by this recipe). Made for a simple but lovely appetizer.

  • DKennedy on June 15, 2014

    Lavender Ice Cream, p. 38, Summer (book 2) I have been looking for a recipe for Lavender Ice Cream for ages so I was very excited to discover one in my newest book series. It is a very simple recipe, combining 2 egg whites (whipped), 2.5 c. heavy cream, (also whipped separately), and then married with lavender sugar and muscat wine. The recipe does not instruct to put in an ice cream maker so I divided it into two bowls. One is freezing as is and the other went through the ice cream maker. Will compare and report back. Also added shaved dark chocolate and cacao nibs. Preliminary: fabulous in its partially frozen state.

  • DKennedy on June 15, 2014

    This is book two of an absolutely stunning four part series. I bought the boxed set from the author at a cooking demo/book signing for her newest book, Salade, out this month (June, 2014). All of the books in this collection make wonderful use of seasonal produce and the pictures are incredible.

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  • ISBN 10 0974960322
  • ISBN 13 9780974960326
  • Published Jan 03 2008
  • Format Hardcover
  • Page Count 72
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher Olive Tree Pub.
  • Imprint Olive Tree Pub.

Publishers Text

"Worth the Journey!' trumpeted the Guide Michelin. Crammed into a dilapidated vintage car driven by her eccentric father, seven-year-old Pascale Beale raced across Europe from one three-star restaurant to another. These world- famous temples of La Haute Cuisine, Pere Bise, Paul Bocuse, La Pyramide, all had a profound effect on her culinary aspirations, and it was only natural that she eventually follow their illustrious chefs' footsteps into the realm of cooking. These gastronomic pilgrimages always left a drizzly London behind and headed south into France and summer. Her new book takes us there too, both in title and spirit. A mouth watering succession of recipes are like so many stops on a favorite road trip, each to be savored along the way, friends and family in tow. With delicious photographs illustrating the tempting menus, you can easily envision yourself pulling up chair at a sunny table and tasting the essence of summer in the meal before you. Pascale's good friend and mentor, the late Julia Child once said, 'You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.' In the pages of A Menu for All Seasons-Summer, you will see that this has become Pascale's motto.

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