Published by Octopus Publishing Group, 2000, hardcover, indes, 158 pages, illustrated, condition: as new.

Italian cuisine subtly changes emphasis throughout the year, and Valentinas 4 Seasons Cookbook rejoices in the moods and foods of the seasons with recipes that require a minimum of time in the kitchen. Summer dishes include Sea Bass Baked in a Salt Crust and Strawberries with Mascarpone; autumn brings Duck Breasts with Red Onions and Balsamic Vinegar. For winter, theres Tuscan Vegetable Soup and Barolo Chicken; and the arrival of spring heralds dishes like Lamb with Olives and Asparagus and Pea Risotto. Fresh seasonal ingredients are the keynote of imaginative food that is as easy to prepare as it is to enjoy.

Italian cuisine subtly changes emphasis throughout the year, from the fresh, exciting tastes of spring, through the abundance of summer and the hearty dishes of autumn, to the comfort food of winter. Valentinas 4 Seasons Cookbook rejoices in the moods and foods of the seasons with recipes that require a minimum of time in the kitchen. Summer dishes include Sea Bass Baked in a Salt Crust and Strawberries with Mascarpone; autumn brings Duck Breasts with Red Onions and Balsamic Vinegar; for winter, theres Tuscan Vegetable Soup and Barolo Chicken; and the arrival of spring heralds dishes like Lamb with Olives and Asparagus and Pea Risotto. Fresh seasonal ingredients are the keynote of imaginative food that is as easy to prepare as it is to enjoy. Born in Rome, Valentina Harris is a leading authority on Italian food and culture; she is the author of Risotto! Risotto! and Simply Italian.