First let me say, as I was perusing the pages to decide whether or not I'd add it to the Library's collection, I noticed that the descriptions of the photographs also included the description of the plates that the food was being presented on.... So I thought to myself "Oh, that is so very Martha Stewart!" Of course it turns out that this is one of her books! LOL!

I like the presentation of the book: it is large paperback, the pages are thick semi-gloss paper, there are abundant lovely photographs, but the binding is such that it will crack on the inside.

There is more than 1 recipe per page which would be not a bad thing, however, the names of the recipes are in a small plain font as is the list of ingredients while the instructions are a bit larger.

The contents are: Introduction, Spring, Summer, Autumn, Winter, The Guide, Index & Credits. Each of the Seasons contain 7-9 menus each with 4 dishes/recipes. As I am not an ambitious cook, I'm sure that at any given time I would only prepare 1-2 of the dishes per menu, unless I was giving a dinner party. I find that there is just too much work for just myself & 1 guest.

Spring: saffron couscous; Salmon in parchment; Rhubarb raspberry crisp; Cucumber & radish salad; Sesame asparagus (yum); Stir-fry chicken; mango w/ pineapple-ginger sauce; Artichokes w/ olives; Egg noodles w/ lemon; Parmesan herb lamb chops; Almond crumb cookie; Turkey & green chile burrito; and Coffee custard.

Summer: Penne w/ summer vegetable ragout; Peaches w/ creme fraiche; Avocado & jicama salad; Grilled chicken w/ citrus salsa; caramelized apricots; Summer green antipasto; Grilled pork skewers w/ couscous; Cherries w/ kirsch & sorbet; Paella salad; Spanish ham w/ olives & oranges; Clams in rich broth w/ orzo; and Fruit w/ ricotta & plum sauce.

Autumn: Skillet braised fennel; Butternut squash risotto; Lentil & escarole soup; Lamb chops w/ prune chutney; Fish chowder; Blueberry fool; Artichoke & mushroom salad; Mocha shortbread; Pork w/ sour cherry sauce; Cornmeal fried tomatoes; Roasted corn; Eggplant & lamb al forno; Warm pear salad; Mixed chicories; and Penne w/ tomatoes & pancetta.

Winter: Spinach salad; Sea scallops in herb broth; Almond cake; Winter white salad; Peppered steak sandwiches; Herbed spaetzle & spinach; Shell steak w/ shiitake mushrooms; Sauteed broccoli rabe; Sausage w/ stewed red onions; Endive & grainy mustard salad; Potato & greens soup; Pineapple w/ ice cream; Roasted fennel & potatoes; halibut in punttanesca sauce; Oven fires; Tenderloins w/ mustard sauce; Roasted barley pilaf; and Citrus marinated pork chops.

( )

simplified gourmet recipes, unusual spices and combinations, clear directions, beautiful pictures ( )