| SEASONAL FOOD | ||
Reviews "A must for the discriminatingly greedy" -- Andrew Marr, whose Daily Telegraph piece about Seasonal Food is here.
"The perfect reference book for all keen cooks, for all those fed up with all year round strawberries, and for all those who want an affinity for the seasons" -- Anthony Worrall Thompson "I like Paul Waddington's book. It seened to me more than what it ways on the cover with equally important advice on when things will actually be at their best. Loved the reference to leaving rabbits alone during the breeding seasons and not sure how many farmers would agree. As with all good books the recipes are good but not necessarily central to the book's main point. Obviously a labour of love for the author as well as a valuable companion for the reader" -- Shaun Hill, chef -- Merchant House, Ludlow "...an essential book for every kitchen in England ... certainly a great way of reconnecting and shows the importance of seasonal produce." -- Raymond Blanc Paul Waddington's Seasonal Food, a Guide to What's in Season, When and Why concentrates on British food (particularly as so many crops, such as strawberries, asparagus and apples, are now produced here year round) and what to do with it. We've become accustomed to dealing with things like crab apples, damsons and elderberries -- all featured here along with some handy tips on cooking grey squirrel. -- Caroline Boucher, Observer Food Monthly, 12 September 2004 Season's eatings We all know it's good to eat food that's in season -- it tastes better and, if you stick to British ingredients, your dinner is clocking up less air miles. But how to know what to eat when? Seasonal Food by Paul Waddington has recipe chapters for each month of the year that will bring real variety to your cooking. So what's best now? According to Paul, 'Oysters, apples, grouse, mushrooms and pumpkins. It could transform how you eat -- Marie Claire, October 2004 Read and digest My motto has always been that the best cooking starts with the best ingredients. Paul Waddington, who rightly adds that food simply tastes better in season, shares this philisophy. Seasonal Food, his informative and practical guidebook to seasonal produce, integrates farming with conservation, culture, cookery and even the weather, going beyond the 'when' questions to answer all the 'why. 'where' and 'how' ones as well. He combines honest commitment to good food and environmental sustainability with an inquiring mind (why are tomatoes best in September?, elegance of prose ("Is there anything worse than a bad plum? Probably not. But there are few things better than a good one."), and lightness of touch (on not picking late hedgerow blackberries: "...by the end of the season, something is bound to have cocked a leg on them."). You feel he's just ahead of you down that country lane. -- Clarissa Hyman, Country Living, October 2004 | ||