Farm to Table Cookbook: Discover the Joys of Seasonal Organic Cooking by Parragon

  • Sun-dried tomato sauce with spring vegetables

    from The Organic Seasonal Cookbook: Cooking for a Conscious World The Organic Seasonal Cookbook by Liz Franklin

    • Categories: Dips, spreads & salsas; Appetizers / starters; Spring; Italian
    • Ingredients: mixed spring vegetables; country bread; canned anchovies; sundried tomatoes; basil
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Notes about this book

  • Eat Your Books

    Originally published in the United States as "The Organic Seasonal Cookbook: Cooking for a Conscious World" (2008).

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  • ISBN 10 144540706X
  • ISBN 13 9781445407067
  • Published Jan 01 2010
  • Format Hardcover
  • Page Count 128
  • Language English
  • Countries United Kingdom
  • Publisher Love Food

Publishers Text

It's more important than ever to cook organically grown, seasonal produce, and with the new Farm to Table Cookbook, it's even easier to learn how. This cookbook is divided by seasons, and teaches you how to cook using the best of what's available depending upon the season. It features recipes like Asparagus with Lemon Butter Sauce in the spring, a delicious Lobster and Summer Herb Salad with Saffron Mayonnaise for the summer, a yummy Pumpkin and Gruyere Dip for fall, and Coffee and Candied Chestnut Cake in winter. This book is a great resource for someone who is just beginning their journey into seasonal, organic cooking and features inspiring recipes for those already familiar with the practice.

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