||Ingredients take center stage for superstar chef Laurent Tourondel, whose new book features vibrant, sophisticated, but not overly complex recipes. Organized by season, each of its four sections focuses on what is fresh, local, and available at different times of the year. Tourondel adds a festive touch by selecting two holidays for each season and presenting complete menus and recipes for a memorable meal (Mothers Day brunch, Fourth of July picnic, etc.). There are beautiful photographs, 167 recipes, and some really good news: the best ways to highlight the freshest flavors of each season are often the simplest.
||Ingredients-first cooking for elegant and vibrant seasonal cuisine all year long From the first pale-green shoots of April asparagus to December's robust porcini and creamy sunchokes, food at its seasonal peak offers brilliant flavors. In Fresh from the Market, Chef Laurent Tourondel presents fantastic recipes based on the seasonal, market-driven cooking philosophy that has made him one of America's most successful chefs and restaurateurs. This richly photographed cookbook covers cocktails, appetizers, soups, salads, main dishes, and desserts, along with complete menus for special occasions like an autumn wine harvest dinner or a festive New Year's Eve feast. Chef Tourondel selects the freshest seasonal ingredients and maximizes their flavors with simple cooking techniques. Features 167 recipes organized by season, along with complete menus for special occasions like Thanksgiving dinners and Independence Day barbecues Packed with mouthwatering, full-color photography by renowned photographer Quentin Bacon Includes wine pairings, seasonality charts, sources, and other valuable and insightful information Whether cooking with fava beans in spring, littleneck clams in summer, butternut squash in fall, or Meyer lemons in winter, Fresh from the Market shows home cooks how to create incredible dishes from each season's glorious bounty.