In each of the four sections of this timeless book Angela Clutton delves into vital techniques
for cooking eating and preserving. So in Spring we learn to infuse the season's first
delicate herbs in oils and vinegars and in Winter how to salt and confit produce. Each season
will be introduced with a double-page design of hero ingredients key techniques and flavour
partnerships followed by 'seasoning notes' - a harmonisation of produce and process. Fresh
modern and approachable recipes will then put these notes into practice. From warming Winter
dishes like Roasted cauliflower with feta fritters to Summer's Lavender honey madeleines with
quick raspberry compote these are recipes to empower the home cook to understand and coax the
best out of their ingredients all year round. Vegetables and fruits take centre stage but
Angela also weaves in profiles of meat and fish the latter so often neglected in seasonal
cookbooks. Angela's interconnected and intuitive approach considering both the character of
each season's ingredients and the changes in how we 'season' them is exactly what will make
SEASONING an essential year-round toolkit. This is a book that shares the ambition of Salt Fat
Acid Heat and just as Samin Nosrat taught us how to cook in that volume Angela here provides
lessons on creating flavours and shows how we can temper and flex them throughout a seasonal
calendar. Her recipes are thoughtful and imaginative without seeming overwrought and
unattainable.
