At 400 pages, it's a bit of a tome, but it's a very attractive tome, with a bright red cover and lots of food porn photos between it's covers. The chapters follow the seasons, starting with spring, and taking into account seasonal ingredients and seasonal fare, and all recipes come with a little blurb describing the dish etc.
I really liked the layout of the book. Each recipe has its own page, and the ingredients are in one column with the directions in a facing column. Most recipes are accompanied by scrumptious-looking photos, which of course everyone who is into cookbooks loves. For more complicated recipes, the ingredients and instructions are broken down into steps for elements of the dish which is useful for planning and organization. There are also a lot of tips about how to do certain steps ahead of time if you're preparing things in advance. At the end there are menu ideas.
|Cookies: Banana nut and Amazing Chocolate Chip Peanut Butter|
|Black Bean & Tomato Quinoa|
This is definitely a keeper cookbook, and I have plenty more recipes bookmarked that I must make. For instance, the Salted Caramel Ice Cream on page 87 looks ridiculously amazing, and the Chicken Chili on page 251 looks like a great, low cost meal with a lot of bang for your buck as it uses a rotisserie chicken from the grocery store, which for some reason are always a few dollars cheaper than buying a fresh chicken and roasting it yourself. And those are just a couple of what I intend to make out of this cookbook.
I for sure recommend this book, and it's Christmastime, too, so it'll make a great gift for the foodie on your list!