127 farm-fresh recipes and 32 short stories, organized by season.
Jonathan Bardzik describes himself as “storyteller, cook, author.” The bright cover of his book Seasons To Taste: Farm-Fresh Joy for Kitchen and Table entices the reader to jump in. The recipes have all been demonstrated by the author at farmer’s markets in the Washington, DC area.
Layout and design:
The book is organized by the four seasons, with a different color theming each season. The interior design is well organized. Some of the typefaces are a little light, making it harder to read.
Every recipe features a full-color photograph from a number of photographers, offering insight to the finished recipes. My copy of the book had a definite color-shift towards yellow, and some of the extreme close-up photographs were less appealing than another angle might have been.
Recipes include celery root soup with bacon and apple, ground lamb with mushrooms and spinach, potatoes with peanut sauce and garlic spinach, strawberry pancakes with rhubarb syrup, peach blueberry salsa, watermelon gorgonzola salad, pumpkin lamb sausage pizza, and chive goat cheese mashed cauliflower. Recipes are traditional, including wheat, dairy, eggs, and meat.
What I liked about the book:
Loved the little stories within each season, the seasonal focus, and all the great cooking tips provided.
I wasn’t so keen on:
Recipes were not coded for special diets; nutritional analysis is not provided, which would be helpful for low-sodium eaters.
People wanting to eat more seasonally, recipes could be adapted to many special diets
Not recommended for:
Migraine, paleo, vegan, vegetarian, celiac, gluten-free, or low-sodium diets
A note about my cookbook reviews: In the past, I tested at least three recipes from each book, took photos, and described my experience. Due to my dietary limitations (extremely-low-sodium for my Meniere’s Disease and trigger-free foods for migraine relief), it is no longer possible for me to test the recipes and do them justice.