The first cookbook from Condé Nast's premier lifestyle magazine, House & Garden, with contributions from an array of well-known chefs and recipes by ex-River Café and Moro chef Blanche Vaughan, Food Editor of House & Garden.
Hardcover
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Summary
The first cookbook from Condé Nast's premier lifestyle magazine, House & Garden, with contributions from an array of well-known chefs and recipes by ex-River Café and Moro chef Blanche Vaughan, Food Editor of House & Garden.
Description
'How many recipes do you make from a typical cookbook? Three? Four? It's not often I come across a book where I want to cook every single one.' TONY TURNBULL, The Best Cookbooks of 2023, Times
'The elegant simplicity and style of every word and picture in this book are a joy.' JEREMY LEE 'An engaging and inspiring book of food that is a real pleasure.' CLAUDIA RODEN 'I love the flavour-dense simplicity of Blanche's recipes, with the garden at their heart. This is exactly how I want to eat.' SARAH RAVEN'Seasonal, simple and sensational.' INDIA KNIGHT'Blanche Vaughan combines easy-to-achieve recipes with an inspiring voice that encourages experiment, whether you are cooking a simple supper for two or a special occasion feast. Her calm and reflective attitude to cooking is mirrored in the beautiful photographs, while her emphasis on seasonality truly makes it a book for all seasons.' ALEXANDRA SHULMAN'These are the recipes I cook at home, dishes that I turn to throughout the year because they answer a craving for a particular thing to eat at a particular time. The recipes evolved from ideas for what to cook and what I chose to include in the food pages of House & Garden each month: a reflection of our appetites, the food growing then, the weather, how we are living and eating each season.'BLANCHE VAUGHANA Year in the Kitchen, written and curated by Blanche Vaughan, Food Editor of House & Garden, shares more than 150 deliciously easy recipes inspired by the seasons. Recipes include:- Asparagus Carbonara (Spring)- Summer Greens & Soft-Cheese Pie (Summer)- Pumpkin Soup with Gruyere and Sage (Autumn)- Claudia Roden's Chicken with Sweet Wine and Grapes (Winter)About the Author
Blanche Vaughan is a food writer and chef who worked at the River Cafe, Moro and St John. She has written for the Guardian and published four books with Weidenfeld & Nicolson including One Pot and Egg. She wrote itsu: the cookbook with Julian Metcalfe. Blanche is Food Editor at House & Garden.
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