The Kitchen Yearbook -

In good condition - has markings from use - due to differing weights in books, postage maybe adjusted at checkout.

Throughout the year, as the seasons change so do our needs and tastes for food. A bleak Winter conjures up thoughts of steaming soups and piping hot stews. Spring brings new flavours, crisp vegetables, fish and poultry. The lazy salad days of Summer mean long evenings and eating outdoors. The rich harvests of Autumn bring new fruits, fish and game. Inevitably, the nights grow shorter, the cycle moves on and Winter frost returns. These natural events are taken for granted, but even in today's urbanized society, our tastes are still guided by the natural elements and our ancient instincts: rich, warming food to keep out the chill and sustain us in our work; the fresh, healthful Spring vegetables; in warmer days, cool salads; and as the harvest comes in, with abundant produce, it also brings our deep-rooted and traditional enjoyment of all the natural gifts the land still provides.