Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition

Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition

Regular price $35

The definition of a gourmet: one who can expertly judge food in the market, who has both skill and flexibility in the kitchen, and who shows at the table, an exquisite sensitivity to the needs and desires of his guests. Roy Andries de Groot

{HISTORY}

To help the home cook become a gourmet home cook... that was the mission of Roy Andries de Groot (1910-1983)  when he set out to publish a cookbook in 1966. Feasts For All Seasons centers around the yearly calendar, featuring recipes that complement foods that are at their peak at each specific time. 

The 1970s were a fascinating time in the American food landscape. Fresh seasonal recipes,  interest in international cuisine, and at-home dinner parties were reaching new levels of interest and sophistication. Americans were becoming more educated cooks in the 1970s, more worldly when it came to their palate and more adventurous with their appetites. First published in 1966 and then revised ten years later in 1976, Feasts For All Seasons tells many stories in one.  There are layers of practical seasonality and the appreciation of it. There are layers of personal stories and real-life experiences and there are layers of best-how-to advice that tackle the technical aspect via tips and advice that are intended to guide home cooks to a most successful outcome with each recipe.  

Understanding the art of eating with all your senses, not just your taste buds, Roy's approach to cooking is wholly unique in that he was blind and relied on his sense of touch, smell, and hearing to help guide him through the culinary world. Like a dance of seduction in the kitchen, the pages of this cookbook unfold to reveal full-bodied dining and cooking experiences that are beautifully presented with elegant recipes from around the world with wine pairings to match them, and suggested seasonal menus to compliment the natural progression of eating in tune with the environment as it evolves and changes throughout the year. 

Broken down by Winter, Spring, Summer, and Autumn each section contains family meals, day-to-day recipes, wine lists, budget-conscious recipes, and an international calendar of feast days. All these recipes are based on Roy's travels around the world and the foods his family tended to enjoy most. As a journalist and broadcaster by profession, Roy approaches food with curiosity and a passion to know as much about each ingredient as possible. Modern in approach, even by today's standards, Roy's interpretation of thoughtful eating with the bounty that Mother Nature offers throughout the year, turned this cookbook into a beloved kitchen companion that is still lauded today for its unique collection of recipes, its valuable reference information, and its bounty of beautiful foods that truly incorporate the best of global cuisine. 

{SPECIAL FEATURES}

- First edition of revised 1976 printing

- 737 pages

- Illustrated throughout by Tom Funk

- Interesting Recipes include Sicilian White Onions in Marsala, Italian Fettucelli with Shrimp and Swordfish As They Do in Venice, Black-Eyed Peas Baked in Buckwheat Honey, Pork Chops with Apples & Apricots, German New Year Pancakes, Vermont Blueberry Grunt with Wisconsin Blue Cheese, Antonine's French Quarter Cafe Diaboloque and Orange Brulet, Mount Hymettus Honey Whip with Nuts and Fruit, Mexican Capirotada, Sweet Concubine Cake, Mushrooms under Glass Baked as in Provence and so many more!

- Special sections on wine, kitchen tools, aromatics, kitchen efficiency, and the importance of staples are also included in addition to recipes

{CONDITION}

In beautiful condition. No spots or stains. One small scuff on back cover and one a slight wrinkle in the exterior spine near the top edge. 

{SIZE}

Measures 9.5" inches (length) x 6.5" inches (width) x 1.75" inches (thickness) and weighs just under 3lbs.

 

 

Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition
Feasts For All Seasons - Roy Andries de Groot - 1976 First Edition