Seasoning: How to Cook and Celebrate the Seasons Angela Clutton Book A Complete Seasonal Cookbook

Title in the Set: Seasoning: How to cook and celebrate the seasons by Angela Clutton (Hardcover) — a brand new, beautifully illustrated guide for home cooks, parents, teachers and anyone who loves seasonal eating. This hardcover edition combines practical seasonal knowledge with 75 approachable recipes, making it a must-have cookbook for readers who want to shop smarter, waste less and enjoy the best of each season. Condition: BRAND NEW Format: Hardcover ISBN: 9781922616555 Seasoning is a thoughtful, modern cookbook and book collection focused on celebrating the year through food. Award-winning food writer Angela Clutton explores the rhythms of the seasons and profiles more than 50 vegetables and fruits, alongside notes on meat and fish seasonality. This children-friendly, classroom-ready resource and kitchen companion helps you understand when produce performs best and how to pair ingredients for maximum flavour. Whats inside — detailed features and recipe highlights Angela Clutton breaks the year into four seasonal sections — spring, summer, autumn and winter — giving each season its own voice. Each produce profile explains how climate and timing change taste and texture (for example, how winter frosts sweeten parsnips and sprouts, or how sunlight deepens summer tomatoes). The book includes: Profiles of over 50 vegetables and fruits with shopping, storing and preparation tips. Notes on meat and fish seasonality woven through the vegetable-led approach. 75 fresh, modern and approachable recipes that demonstrate how to make the most of each ingredient. Practical advice on minimising waste and using every part of an ingredient. Why this cookbook stands out Unlike many generic cookbooks, Seasoning is written by a recognised, award-winning author. Angela Cluttons previous book, The Vinegar Cupboard, won the Jane Grigson Trust Award and multiple Guild of Food Writers Awards. That reputation for thoughtful, well-researched food writing carries through here, makin