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Springtime brings with it a bounty of standout ingredients! The 50 recipes in our limited edition cookbook feature seasonal ingredients that herald the start of spring, like peas and beans, foraged veggies and early-season fruits such as strawberry and rhubarb. Celebrate spring with these easy-to-follow recipes that’ll also help you become a master chef of meals built around the season. In addition to recipes with step-by-step photos, we’ve added a field guide for each spring ingredient, including helpful information on the varietals of each.
We’ve chosen our favorite spring recipes and incorporated our customers’ tips and tricks to make them even more delicious. Including such delectable treats as Seared Flank Steak with Crispy Shallots & Spinach-Strawberry Salad, Sweet Miso Cod with Snap Peas, Farro & Lime Beurre Blanc, and Lemon & Pea Tendril Risotto with Saffron & Microgreens, each recipe highlights produce abundant in the spring in simple, fresh preparations.
A long, hard winter is soon forgotten once spring yields its fresh greens, scented herbs and wild produce. We’ve highlighted our favorite fruits and vegetables of the season—and the farmers who care for them. Each chapter of the book is organized around a type of ingredient, and we’ve included a field guide of the most popular varietals so you’ll be able to distinguish your fava beans from your snow peas.
As the weather warms, nothing beats throwing a dinner party al fresco. With food that’s as fresh and vibrant as the season, the recipes in our Feasts are built for 10 and designed for casual spring dining. Main dishes in this chapter include Roast Leg of Lamb with Sautéed Artichokes & Smashed New Potatoes and Grilled Chickens with Asparagus & Fava Bean Salad & Morel Mushroom Farro.