Flavors of the Seasons Cookbook

Virginia J. Ruehlmann (Compiler)
Barbour Publishing Inc. (2007)
ISBN 9781597896740
Reviewed by Regan Windsor for Reader Views (3/08)


I love reading a good cookbook, but I think this is the first one I’ve sat down and read cover to cover.  More than just a fabulous cookbook, it is a combination of chef-inspired recipes and down-home cooking, along with poetry and insight to feed the soul.

“Flavors of the Seasons Cookbook” is split into four sections covering each of the seasons.  Each section opens with a seasonal prayer, followed by a selection of seasonal recipes by Chef Diane Juergens, and ends with a section of simple but scrumptious seasonal recipes covering beverages, appetizers, entrees, sides, and desserts (including special holiday selections).  Interspersed throughout all sections are poetry, insights, and thoughts of the season.

My favorite “Flavor of the Seasons Cookbook” meal so far is from the Flavors of Winter section – Cheesy Ham and Potato Soup with Buttermilk Biscuits.  With a lot of extreme cold weather this year, these recipes were a warm and delicious way to end the day!

Buttermilk Biscuits

2 cups flour
½ cup sugar
1½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¼ teaspoon nutmeg
½ cup butter or margarine
1 egg and enough buttermilk to make 2/3 cup

Mix flour, sugar, baking powder, salt, baking soda, and nutmeg.  Cut in butter.  Add egg plus enough buttermilk to make 2/3 cup.  Blend, pat out dough.  Cut with biscuit cutter.  Bake on a baking sheet at 450 degrees for about 10 minutes.  Do not over bake.

With Easter around the corner I am looking forward to trying out the Chef Dianne’s Pork Tenderloin with Mustard Herb Sauce, Amazing Marinated Copper Carrots, Wild Rice Casserole, and Quick as a Bunny Cupcakes.   

“Flavors of the Seasons Cookbook” tops my list of favorite cookbooks.  Don’t just buy one for yourself, however, as it makes the perfect gift for any season!

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