Recipes for Every Season
by May Vervoordt with
Michael Gardner and Patrick Vermeulen
(beautiful!) photography by
Jean-Pierre Gabriel
I pre-ordered and had my copy in-hand on the September 4th release day and I've enjoyed perusing its pages since. The recipes reflect May's penchant for healthy, balanced meals based on seasonal offerings and influenced by ayurvedic principles —(such as using herbs and spices not only to flavor but for digestive health and overall vitality.)
Images from the Vervoordt estate – the castle of s'Gravenwezel, their chalet in Verbier and their apartment in Venice are interspersed with lovely quotes and accolades from well-known friends who have broken bread with May and Axel:
"May Vervoordt combines the simplest,most delicious food with natural, rustic tableware, and she does it all in the most elegant settings. I'm thrilled that she's sharing her secrets so we can all bring a little of her style into our homes." —Ina Garten
"It's all good, it's all beautiful! I would call it healthy cooking, seasonal cooking, light cooking – the sort of cooking that I love! The vegetables, salads, and fruits are all fresh from the château's gardens."—Marielle Labèque
"May has been as creative with recipes as she has with her ability to conjure up an inspiring ambience around the table... When May prepares a table, the result is like a still-life painting... May believes that food is energy and has the power to make a person feel better, spiritually as well as physically. The best food should not take a lot of time, as long as it is prepared in the right way. Cooking can be a great pleasure, and just as for a potter who sculpts clay, the skill is a craft and the creation is a work of art."
—Axel Vervoordt (excerpts from the foreword)
The book contains over 100 recipes, here are just a few I can't wait to try:
- Zucchini Tartlets with Cumin
- Green Salad with Mango and Grilled Sweet Potato
- Pumpkin Risotto
- Shallots Roasted with Lemon, Thyme, and Sage
- Spinach and Tomato Quiche
- Lentil and Tomato Soup
Creamed Butternut Squash Bruschetta
with Gingerroot and Hazelnut Crumble
- Jerusalem Artichoke Soup with Winter Truffles
- Tomato, Buffalo Mozzarella, and Olive Mille-Feuille
- Salmon Sashimi with Soy Sauce and Sesame Seeds
- Arugula and Green and Yellow Zucchini Salad
- Poached Apples with Turmeric and Blueberries
- Lemon Tartlets
- Molten Chocolate Cake with Almonds and Cranberries
.
.
Need I say more?(!)
images by Jean-Pierre Gabriel
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You might also like a new design book just out in some countries and
soon-to-be released in others:
soon-to-be released in others:
Interiors Atelier AM
by Alexandra and Michael Misczynski
introduction written
by Axel Vervoordt
.
