EVERY SEASON and every month of the year has its
own special associations: from the rich and warming
soups which ward off the cold of a January day to the
luscious soft fruits of summer, the crisp russet apples of
autumn, and all the traditional delights of the Christmas
season.
The Kitchen Companion contains a seasonal selection of
recipes, hints and tips to help you make the best of foods in
season and create tasty dishes all the year round. Of course,
you do not have to restrict yourself to making the dishes just
at one particular time of the year, for you are sure to find
favorites you will want to cook again and again.
Many foods are now available in the supermarket
throughout the year, and are often of excellent quality, even
when out of season. But they can be more expensive so
watch out for both prlce and quality. It is often the best idea
to use foods when they are in season, particularly fruits and
vegetables. Not only are they cheapest at that thne. the
flavor will be at its best. You may be able to buy lovely
looking Brussels sprouts in March, but the taste could be
bitter and will not compare with the sweet, nutty sprouts you
can buy at Christmas. Tomatoes are available all the year
round, but you will find the tastiest, juiciest ones are those
which have ripened under a summer sun. And with every
month offering you a different selection of produce, there
is always something to look forward to.
Try to use fresh produce where possible. It will not only
taste the best, but is also the best for you, as it will contain
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