Learn to COOK - Keep It Seasonal: Soups, Salads, and Sandwiches
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List Price: $29.95
Our Price: $29.95
Availability: Usually ships in 24 hours
Manufacturer: William Morrow Cookbooks
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.564
EAN: 9780060583927
ISBN: 0060583924
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 256
Publication Date: 2006-05-01
Publisher: William Morrow Cookbooks
Release Date: 2006-05-02
Studio: William Morrow Cookbooks
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Editorial Reviews:
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In our increasingly busy lives, meals need to be fast, healthy, and light. In Keep It Seasonal, acclaimed chef Annie Wayte offers 100 recipes, each with a spectacular color photograph of the finished dish, for simple soups, salads, and sandwiches organized by season so that home cooks can make the most of fresh, available produce. Keep It Seasonal is the ideal cookbook for those who shop at farmer's markets, Whole Foods, and Wild Oats. Why purchase asparagus out of season when the prices are sky high? Why buy strawberries in winter when they are tasteless and full of water? Not only is produce more affordable when it is in season, but its quality and nutritional content are at their peak. In Keep It Seasonal, chef Annie Wayte awakens cooks to ingredients that are truly fresh, local, and in season, and explains why buying locally grown foods is better than buying organic food trucked in from thousands of miles away. Within the four seasonal chapters, the recipes are organized into three sections: soups, salads, and sandwiches. Home cooks can mix and match with recipes such as Fresh Pea Soup with Morels, Crispy Prosciutto and Leek Salad with Mustard Dressing, and Grilled Spicy Lamb Sandwiches on Flat Bread with Pistachio Relish (spring), or Squash Soup with Roasted Chestnuts and Pancetta, Pomegranate Glazed Quail with Cinnamon and Raisin Tabbouleh, and Gorgonzola, Pear, and Honey Open Sandwiches (autumn). The recipes are simple and easy to prepare because the fresh ingredients speak for themselves, and each includes a full–color photo of the finished dish.
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Spotlight customer reviews:
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Customer Rating:
Summary: simple,eloquent food
Comment: Mostly great ideas that involve work rather than esoteric ingredients, although gammon is hard to find.
Her soups mostly spotlight one ingredient(Jerusalem artichokes,asparagus) that she supports with both ingredients and techniques, and the results are exceptonally tasty.
Customer Rating: 
Summary: Great Photos: wouldn't make any of the recipes!
Comment: First I'll say that this cookbook is just beautiful, the pictures are fantastic, the print/layout is just wonderful. Now for the meat of the cookbook; there isn't many of the recipes that I think I would actually prepare.
The recipes are only soups, salads and sandwiches so you're limited to no true entrees. It's then further broken down into the seasons.
Many of the recipes have ingredients while fresh and seasonal would still be very expensive and hard to find. You'd definitely have to have a Whole Foods store nearby. These are not child friendly recipes. Maybe if you lived in New York and no kids this cookbook is right up your alley.
One of the soups is Fresh Pea Soup with Morels. First off this is a spring recipe so where would you get fresh peas in the spring? Then you'd have to get fresh morel mushrooms, fresh mint leaves, and make creme fraiche. The next recipe for spring is Watercress soup with creme fraiche. The photo is just beautiful but fresh ground watercress leaves is just not appealing to me. Then the next soup is Thai spinach soup with lemongrass, coconut and ginger. It looks pretty in the photo but yet another green soup. I think you'd have to make a trip to Whole Foods everyday and get a cash advance to buy all the ingredients.
There is a recipe for eggplant and chickpea soup with chili creme fraiche. A salad recipe is green leaf salad with edible flowers and lemon dressing. Another salad is a vegetable platter with aioli, tarator and warm anchovy bath. I'm not a big fan of anchovies and it just doesn't look good to me. Yet another salad includes grapefruit, blue cheese and celery and the dressing is made with the same ingredients but pureed. There is also a salad with squid and chili-lime black bean salad. I live in the mid-west I just don't know where I'd buy all these ingredients.
One of the sandwiches is spicy lamb sandwich with pistachio relish. Suggested side is fried artichokes. I know the ingredients are fresh and I'm sure the recipes are well constructed but I just don't find any of the recipes appetizing. I know I certainly couldn't get my kids to eat any of these recipes much less squid and anchovies. We've had fresh edible flowers before and they were bitter and just awful.
I can't say anything truly bad about the cookbook, the pictures, the layout, the design on all beautiful. HOWEVER...none of the recipes are for the average person or budget. You could do better with 5 a day: savor the flavor of fruits and vegetables by Pivonka.
Customer Rating:
Summary: Tastey simplicity all year
Comment: The beautiful photos in this book make it inviting, and the recipes make you glad you accepted the invitation. I've prepared many of them and, indeed, will use the book in a cooking class I'm teaching. The focus on soups, salads, and sandwiches keeps the recipes fairly simple, while the use of seasonal food keeps the tastes fresh, even when one lives in north, as I do.
Customer Rating:
Summary: Excellent Treatment of Seasonal Dishes. Buy It!
Comment: `Keep It Seasonal' by international restauranteur, Annie Wayte is a fine example of how to do a book on seasonal recipes. While Ms. Wayte has obviously gone to school with Deborah Madison's doctrines, specifically those in Madison's `Local Flavors', it seems to me that at least compared to `Local Flavors', Ms. Wayte has actually done a better job of promoting seasonal cooking.
I am generally very favorably inclined towards books giving recipes by the season or by the month, and Ms. Wayte has enhanced this first impression by focusing on `Soups, Salads, and Sandwiches'. First, as she correctly states, sandwiches are a woefully ignored corner of the culinary world (however, the current interest in Paninis, New Orleans specialities, Philly cheese steaks, and other trends suggests this is changing). I can count on one hand, with fingers left over, the really good books on sandwiches, with only `Nancy Silverton's sandwich book' being worthy of a place in a carefully selected cookbook collection. But sandwiches are also a great subject for a seasonal presentation, as so many ingredients are fresh. And, you don't want to spend a fortune on sandwich makings, so the seasonal lettuce and other veggies are always welcome.
The same argument works in spades for salads, as virtually all the more common salad ingredients are seasonal, including major protein sources such as lamb and fish. Soups can come along for the ride, as they are such great accompaniments to salads and sandwiches.
Several seasonal cookbooks, such as Alfred Portale's '12 Seasons Cookbook' and Brother Victor-Antoine d'Avila Latourrette's Monastery cookbooks (including soups and salads!) break things down by month, but I suspect dividing things by season is quite adequate for almost all produce.
If the seasonality thing were the only points of contact between Wayte and Madison, I would not be too impressed, but Wayte seems to have learned from (or in parallel with) Madison about the efficacy of creating stocks to match the soup. The simplest example of this is to create a broth for corn soup from the cleaned husks, after removing the kernels.
Ms. Wayte begins each season with a list of ingredients commonly available in that season, including meats, herbs, and even edible flowers along with the fruits and veggies. While she makes no special note of the fact, it is interesting to note that some vegetables such as broccoli are bi-seasonal, as they show up in the lists for both spring and fall. Speaking of broccoli, I do have to point out a slightly misleading photograph of a warm broccoli salad, where the recipe simply says `broccoli' but the photograph has broccoli rabe. I really suspect 7 out of 10 people who commonly use broccoli don't even know about broccoli rabe and would never look for it to work in a `broccoli recipe', and yet, broccoli rabe really works better in the recipe, especially with its fellow Italian ingredients, Parmesan cheese and black olives.
Otherwise, I was quite taken by the recipes in this book. There were a few `standards' such as a recipe for a Caesar's salad, which is similar to, but not identical to the Caesre Cardini original (based on the testimony of Julia Child, who was taught how to make the recipe by Maestro Caesre's daughter). This means that one can look forward to a fair number of relatively original takes on some standard themes. Ms. Wayte is especially fond of the sharp tasting greens such as watercress, arugula, and others, some of which one may have a bit of trouble finding. But then, the great thing about most greens is that they are eminently interchangeable.
If it has not been obvious from my previous statements, I must be clear that one way in which Miss Wayte parts company with our vegetarian Deborah is that Annie is highly omnivorous. There are lots of recipes for various types of animal protein in among the veggies standards, such as edible flowers and the like.
One thing that certainly impresses me about the book is that in spite of its oversized volume, it is priced below the average list of $35. This is quite in line with the number of recipes and is not inflated for the large pages or the supersized pics. It's almost unfortunate that the book has the appearance of a coffee table ornament, as it is certainly worthy to be used in the kitchen. The only problem is that its oversized proportions and glossy appearance may inhibit one. If so, be sure to buy it cheap or photocopy recipes for the kitchen rather than lugging the quarto tome into harm's way.
One thing I must point out is that some techniques for some recipes are just a bit involved. This is not your '30 Minute Meal' trip. There is much use of blenders and fine strainers on the path between the fridge and the final soup, just as there is much to do with homemade dressings. But, for the right audience, this is a plus, as one simply cannot achieve a truly gorgeously green puree of watercress without some skill and a few specialized pieces of equipment, not to mention some real attention to detail along the way.
This is a book that aimed for a really worthy target, and made a bulls-eye!
Customer Rating:
Summary: Excelente!
Comment: Excelente recetario, especialmente para gente que vive sola o que es media floja para guisar. Las recetas son originales, ricas y lo mejor es que se adaptan a los ingredientes de cada temporada. Altamente recomendable!!!
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