When you know how to cook and utilise produce, it's easy to prepare standout meals. Danielle Majeika, farm-owner and founder of the blog The Perpetual Season, derives complexity of flavour from a harmonious balance of herbs, simple spices, farm-fresh vegetables, and cooking methods in this incredible cookbook. Danielle goes beyond traditional steamed veggies, utilizing techniques that help bring out unique, vibrant flavours - like roasting fennel and tomatoes with fresh rosemary in a cast iron skillet. Every recipe highlights one or two vegetables that are easy to grow and popular at markets - like leeks, fennel, carrots, and tomatoes. Recipes include Asparagus Vichyssoise for spring, Green Bean Tempura with Lemon Wasabi Mayonnaise for summer, Shaved Kohlrabi Salad with Apple and Sesame for fall, and French Shallot Soup for winter. Danielle also provides growing and harvesting tips in the chapter intros that gardeners will find useful and non-gardeners will be inspired by. If you want a delectably spicy pepper harvest, for example, withhold water when they reach the point of maturity, as it increases levels of capsicum, and if you want to sweeten the taste of your tomatoes, boost their potassium with wood ash. This book will include 75 recipes and 75 full-colour photographs.

In these incredible and easy-to-make vegetarian dishes, Danielle highlights one or two seasonal vegetables per recipe, making it easier than ever to incorporate fresh produce into everyday meals.

About the Author
Danielle Majeika is the founder of the food blog, The Perpetual Season. Her recipes have been featured on Buzzfeed, Well + Good, and Brit + Co. She has over 15K followers on Instagram and lives in Rapid City, South Dakota.


Book Information
ISBN 9781624147173
Author Danielle Majeika
Format Paperback
Page Count 176
Imprint Page Street Publishing Co.
Publisher Page Street Publishing Co.
Weight(grams) 564g
Dimensions(mm) 228mm * 204mm * 12mm