My rating: 4 of 5 stars

I have to say, this book made me a little sad. I’ve thoroughly enjoyed Maggie Beer’s seasonal cookbooks, and this is the last of them. She definitely doesn’t disappoint with this one.

I haven’t always been able to review them in the correct season as she’s from Australia where seasons are flipped, but this one worked out perfectly. It covers almonds, beef, crabapples, fennel, figs, grapes, guinea fowl, hare, mushrooms, olives, partridge, pears, persimmons, pheasant, pomegranates, pumpkin, quinces, rhubarb, verjuice, vinegar, walnuts and wild duck/duck fat.

The author includes old classics such as a Carpetbag Steak along with newer recipes such as Slow-Roasted Oyster Blad with Onion Cream and Braised Cavalo Nero.

I love mushrooms, and there are delightful recipes to choose from; Gerard Madani’s Mushroom Soup, Pigeon and Field Mushroom Pie, or even a simple Risotto with Mushrooms. My husband loves olives, so I’m looking forward to making the Baked Olives for him. It’s always fun to try something new!

While it’s sad to know this is the last of her seasonal books, I’ve enjoyed them and am happy to recommend them to others. Enjoy!

I received a copy of this book from IPG for my honest review. All thoughts and opinions are my own.