A Menu for All Seasons: Spring - Second Edition
AUTHOR: Pascale Beale
FOREWORD: Bradley Ogden
This edition of Spring is the completely revised and updated first volume in Pascale Beale’s four-book series of seasonal cookbooks. Drawing on a lifetime of devotion to the art and craft of cooking, as well as the lessons of her Mediterranean-style cooking school, Pascale shares her knowledge and enjoyment of food. With a particular awareness of what is freshly available in the marketplace, she shows how to prepare and serve a delicious, memorable meal. The sumptuously illustrated, original menus of Spring reflect Pascale’s cosmopolitan background and culinary upbringing, and her step-by-step approach makes shopping, organization, and timing simple. The menus may be mixed and matched for every occasion, producing mouth-watering feasts that fuse the flavors of the many cuisines. Uniting them is a common-sense approach that encompasses good food and good health, and also reminds us all to “smell the roses on the way.”
• Hardcover with Dust Jacket
• 9.25 x 11 inches
• 72 Pages
• Eight three-course menus featuring 38 recipes and full color photographs.