Cooking Light Cooking Through the Seasons: An Everyday Guide to Enjoying the Freshest Food

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Diane Rose & Heather Averett, eds.

Long before "eating in season" or "local foods" became buzz words, Cooking Light was proclaiming the benefits of cooking in season for all the practical reasons: food just tastes better, and is better for you, when it's prepared at its peak freshness. From Arugula Salad with Chicken and Apricots to Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice, the 250 recipes in this heavily illustrated treasury come from the magazine's test kitchens. It provides complete nutritional analyses, helpful tips for handling and preparing fresh produce, and an index that makes it easy to find recipes based on the ingredients at hand.

400 pages.