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A Cook's Year A Cooks Year, ISBN 9781845333270 and books by Gregg Wallace on sale at thebookshelf.co.nz We all know that food – whether meat, poultry, fish, veg or fruit – tastes best when eaten in season. But whats in season when? Which varieties are best? Each chapter – Spring, Summer, Autumn and Winter – begins with a complete list of whats in season, including information on varieties and buying advice for each food. There are 40 recipes for each season, from Herb–Stuffed Shoulder of Lamb in Spring to Raspberry Mousse in Summer and Plum Tart in Autumn to Smoked Haddock Pancakes in Winter. Invaluable at–a–glance charts show which foods are in season in which months, and theres a section on choosing the best cuts of meat for seasonal cooking. Table of ContentsIntroductionSeasonal Gude Cooking with meat through the seasons Spring Spring ingredients Lamb Veal Monkfish Scallops Asparagus Peas Sprouting broccoli Spring greens New and salad potatoes Rhubarb Summer Summer ingredients Sea bass Crab Swiss chard Broad beans Tomatoes Baby carrots Rocket Cherries Strawberries Raspberries Autumn Autumn ingredients Duck Pheasant Partridge Cod Prawns Sweetcorn Beetroot Apples Plums Blackberries Winter Winter ingredients Venison Grouse Mussels Smoked haddock Potatoes Carrots Parsnips Cabbage Leeks Pears Index ExtractThis book has taken me more than a year to write. For the most part it has been a labour of love. The cooking was great – I love the time I spend in the kitchen. Alongside my cooking utensils, I have a list of essentials: a radio, a CD player, a big stack of CDs by artists who are dead, and a decent bottle of wine. But a book such as this is not all about recipes. I also share a lifetime of accumulated information abour seasonal eating."Seasonal" and "local" are the buzz words of people who work in the food industry. And cooking seasonally is delightful. There"s always a new culinary present waiting just around the corner – always something to look forward to. It"s like having a couple of hundred little birthday celebrations each year! But how are we supposed to know which foods are in season when? Supermarkets stock most produce all year round and none of us, however great our knowledge of food, can be expected to be an expert on fish, meat, fruit, salads and vegetable. This guide lists all of the major British ingredients along with their seasons. I didn"t realize unti I made an extensive list, what a mammoth task I had set myself. We have an abundance of truly wonderful natural food on these islands. I"ve been in the food business all my working life. Everything I do is about food. I write about it in magazines, I talk about it on the radio, and I eat it constantly on the television. Many of you, I suspect, will know me from masterChef, where I"m given the unusual title of "igredients expert", without any word of explanation as to why I should hold this lofty title. Well, I"m a greengrocer. I started at Covent Garden Market, and am now based at Secretts Farm in Surrey. I have supplied virtually all (and this is no idle boast) of the best chefs in London with fresh fruit and vegetables. Over the years, I"ve spent a huge amount of time in their kitchens, and it is these talented people that I would like to thank for the knowledge I have. They have introduced me to the best ingredients and taught me what to look for and how to handle them. Between seeing the best produce in its raw state in their kitchens and eating it cooked to perfection in their restaurants, I"ve had a hugely enjoyable 25–year apprenticeship in the best of British food. Over the years I"ve built good friendships with like–minded people who deliver quality fish and meats. With arestaurant industry as big and diverse as that in London, there are suprisingly few suppliers of high–quality foods, and we all know each other well. Throughout this book I have enlisted the help of these experts in their particular field. Aboe all, I"d like to mention Gary Bentley – I know of no finer butcher – Mitch Tonks of FishWorks – a hugely passionate man and an old friend – and Steve, my local fishmonger in Whitstable – a top bloke who has been a real help. Thank you to all three. Finally, I want to discuss the recipes. I"ve picked my favourite ingredients from each season and had real fun cooking with them all. I"ve gone over them with a fine tooth comb to make sure they work perfectly. I"m not a chef – these recipes are simply the dishes I most love to eat. They are home recipes – dishes that I make for my family or friends. I hope that you get as much enjoyment from them as I do.
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 "A Cook's Year")