Seasonal food - Paul Waddington

Unless you are a farmer, grower, or food expert, I bet your knowledge of what's in season and when is pretty slim. Despite a renaissance in British home cooking, coupled with a rediscovery of local produce through farmers' markets and enthusiastic celebrity chefs, many of us are missing some pretty crucial information. I mean, what's the use of a fancy gooseberry recipe in November?

You want to know what's good to eat now? And why? Without pouring through stacks of recipe books? You need this book. SEASONAL FOOD is organized into twelve chapters, one for each month of the year. Each chapter starts with a brief story about the month itself - e.g. weather, what's happening in the farming calendar, food-related customs and traditions. There are then narrative sections covering what's in prime season - fruit and veg, meat, fish and other seasonally-influenced produce such as cheeses. There are recipes with information such as traditions, best regions etc and other basic suggestions about preparation. Chapters include tables summarizing what is in season and indicating what is coming into and out of season. Finally, there is a comprehensive index to allow the reader to approach the book by produce as well as season.