A few months ago I received an awesome little package in the mail. A new cookbook to take a look at, Tasting the Seasons and a sweet note from it’s author, Kerry Dunnington. She hoped that I would enjoy cooking from it, and she had nothing to worry about. Everything that I’ve made has been so simple, and so delicious, I can’t get enough.
The book is written around favorite seasonal ingredients, and the idea of making it easier for us readers to make healthy and delicious meals from the food we can get easily (and more affordably), when it’s in season. I don’t live in the biggest of towns, and so right now, in the dead of winter, I was wishing for some fresh cherries and rhubarb (I didn’t let that stop me though). Needless to say, I can’t wait for the farmers markets to open up again, so I can flip through these pages before walking around and stocking up.
Over the last few weeks I’ve used Kerry’s Teriyaki Marinade on a flank steak which had a great, soft flavour. I’ll be using it on chicken soon too. I’ve also whipped up her Better Feather Biscuits, which take a bit of advance planning, but are so worth it the next day (the dough rests in the fridge overnight).
And because my sweet tooth can’t help itself, I couldn’t resist whipping up her Cherry Almond Coffee Cake, even though I couldn’t find fresh cherries, it is still a major win in our house.
I think the best thing about Kerry’s book, besides her championing of eating local, is the sheer variety of recipes. There is an abundance of food in this book, from breakfast to soups (hearty and lighter), breads, desserts, appetizers, enhancers (sauces, marinades, etc), meat dishes, and even a whole section for pescatarians. There is absolutely a bounty of useful, easy recipes for everyone in this book.
I am so glad that I got the opportunity to review it, cook from it, and share it with all of you.