Pascale Beale’s Latest Book Favors Flavour

 

Even 11 cookbooks in, chef-writer Pascale Beale can still surprise herself. While working on her just published Flavour: Savouring the Seasons: Recipes from the Market Table, she returned home from a spring visit to the Santa Barbara Farmers’ Market, one of her favorite sources of inspiration. Hoping to develop a recipe for stuffed zucchini blossoms — despite dreading the mess of the frying process — she ended up with a bit more stuffing than she needed and an extra, tinier blossom. “I wondered,” she recalls, “what would it taste like raw?” So, she stuffed the smaller flower and discovered a deliciousness that amazed her. That led to the oil-free recipe you can find in the new collection.

Care to read the rest then do at the Independent's site.

Loving ‘Les Légumes:' Pascale Beale’s Very Veggie Cookbook

“The whole way meals are structured has changed a lot. A meat with two vegetables — that’s something that’s old-fashioned,” said Pascale Beale, who is just releasing her eighth cookbook, Les Légumes: Vegetable Recipes from the Market Table (M27 Editions). “Now people recognize they should have more of a plant-based diet.”

Want to read the rest then do so on the Independent's site.

Pascale Beale Roots for Fruit

In the introduction to her latest lovely cookbook, Pascale Beale writes, “What could be more tempting than a perfectly ripe fruit?” Turns out the answer is to have that fruit in one of the recipes from this mouth-watering book, Les Fruits, photographed by Mike Verbois and published by Santa Barbara’s own M27 Editions.

Want to read the rest then do so at the Indy's site.

Salad At Its Savory Best

People generally think of a salad as a lighter bite, but if they consider Pascale Beale’s new cookbook, Salade, they’ll have to think heavy — the book weighs almost three pounds.

Want to read the rest--plus get one of Beale's recipes--go to the Indy site.

A Dish for Every Day

One doesn’t have to be a fan of Vivaldi or Frankie Valli to admire Pascale Beale’s release of the beautifully presented box set of all four A Menu for All Seasons cookbooks. Beale finished the cycle with the rerelease of Spring: Actually, all but three recipes in the collection are different from the now out-of-print 2004 edition that she co-wrote with Ann Marie Martorano-Powers, and even those are revised. But don’t ask her if that feels odd, for she explained, “People go, ‘Oh, you’re done,’ and I say, ‘What do you mean I’m done? I haven’t finished writing.’”

Want to read the rest then do so at the Indy's site.

A Dish for Every Day

One doesn’t have to be a fan of Vivaldi or Frankie Valli to admire Pascale Beale’s release of the beautifully presented box set of all four A Menu for All Seasons cookbooks. Beale finished the cycle with the rerelease of Spring: Actually, all but three recipes in the collection are different from the now out-of-print 2004 edition that she co-wrote with Ann Marie Martorano-Powers, and even those are revised. But don’t ask her if that feels odd, for she explained, “People go, ‘Oh, you’re done,’ and I say, ‘What do you mean I’m done? I haven’t finished writing.’”

Want to read the rest then do so at the Indy's site.