Publisher's Synopsis
The aim of this book is to produce a cookery book reflecting the new gastronomy, while maintaining its links with the traditional. Each of the 72 recipes is accompanied by a photograph, a schedule to help plan the work and a wine suggestion. Seasonal charts for fruit and vegetables and for cheese are also included to accommodate the wide variety of these foods which are available throughout the year. The cheese chart is designed to help assemble the cheeseboard which features in each menu by presenting information under the headings of region or country; cow's, goat's and ewe's milk-based cheeses; and best times to buy.
