make it your own:
When I say “make it your own,” I mean it!
A Dish for All Seasons is full of adaptable base recipes, so you can use whatever ingredients strike your fancy.
Each base recipe also comes with 4 seasonal variations, so you’ll never be short on inspiration.
Take these fruit tarts! We’ve got:
• berry custard (summer)
• passionfruit chocolate (fall)
• citrus cheesecake (winter)
• rhubarb pretzel cream (spring)
+ instructions to create your own!
Since you can cook every base recipe anytime, those well-loved tomato-stained pages won’t languish through the long winter.
And you’ll never find yourself bringing home a mountain of fennel bulbs, with no idea what to do besides roast them for the thousandth time.
(*Ahem*, make this delicious honey mustard fennel slaw with parsley and pomegranates instead!)
Go to the market, see what inspires you, and then crack open A Dish for All Seasons to find something deliciously creative. Scribble in the margins with your own ideas, or cook your way through my favorites.
Spend less time planning, and more time enjoying!
Publishers Weekly: “In this impressive debut, Cardamom and Tea blogger Pauline provides readers with ‘a repertoire of easily adaptable recipes’ that showcase seasonal produce […] Home cooks who like to color outside the lines will find plenty of inspiration.”
Stylist: “With her debut cookbook A Dish For All Seasons, Kathryn is not only showing us how to make the most of the ingredients we have now – and which dishes to use them in – but also offering different twists on each dish to suit summer, autumn, winter and spring.”
Stained Page News: “A Dish for All Seasons by Melbourne writer Kathryn Pauline seems like it could be a workhorse in the right home cook’s kitchen”
Maureen Abood: “beautiful […] It actually makes the coming fall seem okay!”
Abeer Najjar: “I love that Kathryn’s food photography is showcased throughout the book, but I especially love the concept. Kathryn takes simple base recipes, and shows you how to utilize seasonal produce to cook those dishes anytime of the year. So no matter what you’re cooking, you’ll learn to think on your feet and adapt recipes to your needs.”
Renate Bakes: “I can already tell it’s going to get so much use in my kitchen! I love that it includes so many combinations and substitutions, and it’s focused entirely on seasonal veg.”
The Well Seasoned Librarian: “Her recipes are inventive, fun, and imaginative.”
Hetal Vasavada: “This cookbook is really unique—I’ve never seen anything like it. […] You get a ton of recipes out of just one cookbook.”
Antonio Tahhan: “On the one hand this book is traditional […], but on the other hand, the whole premise of this book is to play around with different flavors, and not just stick to just one version of a dish.”
Mai Kakish: “I cannot wait to cook from this incredible cookbook.”