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Cooking with the Seasons at Rancho La Puerta

(book, Deborah Szekely, Deborah Schneider, Jesús González)

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h4. From the publisher

Unlocking the amazing farm-fresh flavors of seasonal, local ingredients without the overuse of processed oils, animal fats, salt, and sugar is at the heart of the experience offered by the Baja, California, spa known as Rancho La Puerta.

Cooking with the Seasons at Rancho La Puerta emphasizes the authors’ view that eating simply and healthfully, with homemade meals that reflect the cycles of nature, is one of life’s most profound pleasures. This beautiful book includes 120 delicious recipes featuring seasonal ingredients that are colorfully and creatively combined to entice the palate as well as promote health.

Organized as a series of complete seasonal menus — including Poached Wild Salmon with Avocado-Tarragon Aïoli for summer, Carrot and Ginger Soup and Butternut Squash Flan for autumn, Mayan Hot Chocolate for winter, and Sorrel and Spinach Salad with Roasted Cumin-Orange Vinaigrette for spring — Cooking with the Seasons at Rancho La Puerta illustrates how you can create dishes that are both luscious and nutritious all year round.

Throughout, the authors also give valuable advice on how to make the most of natural ingredients, from choosing healthful grains to preserving summer’s goodness with dried herbs and homemade jams. By showing readers how to integrate fresh, local, and organic ingredients into their dishes, and to be more environmentally conscious in the process, Cooking with the Seasons at Rancho La Puerta offers an inspirational approach to cooking.
Aztec Guacamole
Three Sisters Black Mole
Butternut Squash Flan