A Paradiso Year: Autumn and Winter Cooking by Denis Cotter

  • Lemon verbena, ricotta and white chocolate pudding with blueberry compote (page 9)

    from A Paradiso Year: Autumn and Winter Cooking A Paradiso Year by Denis Cotter

    • Categories: Baked & steamed desserts; Sauces for desserts; Dessert; Fall / autumn
    • Ingredients: cream; lemon verbena; white chocolate; ricotta cheese; egg whites; caster sugar; blueberries
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0953535371
  • ISBN 13 9780953535378
  • Published Aug 18 2005
  • Format Paperback
  • Page Count 160
  • Language English
  • Countries Ireland
  • Publisher Cork University Press
  • Imprint Atrium

Publishers Text

Featuring recipes selected from the award winning Paradiso Seasons, A Paradiso Year offers a practical and inspirational approach to cooking and eating seasonal food. Autumn arrives with its solid crops of vegetables. Is there anything more solid than a pumpkin? Just as spring has a dramatic effect on our cooking after the heaviness of winter, autumn reins it in again, slows it down. Then we come to winter when the available produce is dominated by hardy greens and the many edible roots: carrots, turnips, parsnips, celeriac predominantly. These are foods that are perfect for dishes we love, need even, to eat in the cold dark days. Stews, soups, rich bakes and roasts, slow braises.

Other cookbooks by this author