Some of the recipes sound very interesting but require ingredients that I just don't have at home. Still, I like how the book is divided in four parts according to the seasons.

We don't often see a cookbook written that are for both vegetarians and flextarians. The authors is all about choosing meal ingredients by what is in season, then choosing what to do with it. This book offers a wide variety of dishes including many international influences, comfort foods (dishes with cheese!), dishes to serve with drinks or as appetizers, etc. I love that all recipes are given with multiple audiences in mind with measurements given in both grams and ounces and appliance settings for different types of stove/oven settings. Most recipes are vegetarian but a good number offer alternative options for those wishing to add meat, and sometimes a few vegan options. I bookmarked a number of recipes to tweak to make vegan because I liked the combination of core ingredients, spices and treatment.

No matter what your cooking comfort level is (expert, adventurous, novice, casual), you will like at least a third of the recipes if you like fresh produce. If you have a garden, you'll definitely love some of these more atypical choices. Some of the recipes do have a great number of steps (multiple pans, pots, and blender) but at least half are simple enough to be attainable after a long work day; others are the kind you'd prefer to save for the weekend or a gathering. Either way you choose to cook, if you prefer to eat by choosing your ingredients by freshness and being in-season versus strict meal planning, this book is for you.