From Season to Season by Sophie Dahl
Sophie's Kitchen Delights: a year in recipes
Laura Cullen
From Season to Season by Sophie Dahl [©Harper Collins Australia]
From Season to Season contains food-filled reflections and musings of author Sophie Dahl, continuing on from her previous cookbook ‘Voluptuous Delights’. Dahl’s intention is to give readers more than a traditional cookbook; she wants to take them on a gastronomic journey through the seasons.
For example the days of autumn are represented by a nostalgic squash and parmesan soup, the warmth of an English garden in high summer is demonstrated through grilled peaches with pistachios and ricotta, and the beginnings of spring with a butter lettuce, lobster and crayfish salad.
The seasons are broken up into three main categories; breakfasts, lunches and suppers. Each chapter comes with its own 'contents' page that lists what recipes you will find within, which is great as a quick reference guide. The book also comes with an extensive index so you can go straight to whichever recipe tickles your fancy, but obviously does not list recipes according to season.
What From Season to Season also has are short anecdotes from Dahl’s life; she muses over the influence of certain foods and seasons on her life. This makes it a semi-autobiographical cookbook. This is quite quirky and suited to those of us who might like a read while waiting for something to cook, set or marinate.
Highlights from autumn include the aforementioned squash and parmesan soup, Spanish omelettes, beef stroganoff, spelt French toast with smashed blueberries and blackberries as well as tofu lasagne.
From winter: Mexican eggs, a warming winter take on miso soup, poached pears with healthy vanilla custard, quiche with crispy back bacon and caramelised onions, and vegetable and chicken itame.
From spring: apple and raspberry cereal, spicy eggplant and tomato with poached eggs, bruschetta with artichoke puree, chicken Kiev and personal favourite hot smoked salmon tacos.
Summer recipes include fruit salad with orange flower syrup and mint, fennel frittata, raw golden beetroot with cayenne and lime, and a chicken summer stew.
Overall, the recipes in From Season to Season are quite straight forward and explained in a logical manner, and I especially liked the uncluttered presentation. The food photography is excellent, with many meals tastefully represented throughout the book, though some recipes lacked photos. The book uses FSC certified paper, making it a more sustainable option compared to many other cookbooks on the market. It is a nicely presented and well sized book and a worthy addition to any cook’s collection.
From Season to Season written by Sophie Dahl is published by Penguin Books (2011, RRP A$39.95). Subscribers of VisitVineyards.com and Winepros Archive can purchase From Season to Season at 12.5% discount via our book partners Seekbooks (postage extra).
From Season to Season is also available via Booko here »
Note: This book is published in the USA under the title Sophie's Kitchen Delights.
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