The Alberta Seasonal Cookbook.

Patricia A. Myers is a historian at the Historic Sites and Archives
Service, Alberta Community Development, and the author of Sky Riders: An
Illustrated History of Aviation in Alberta, 1906–1945.

This cookbook makes a delicious case for eating locally and seasonally. Its 75 recipes celebrate ingredients that are often available in certain seasons from your own garden or a nearby farmer’s market. A helpful section at the beginning tells you what the author means when she says something, (lemons, for example, are always fresh), and lets you know the kind of sugar or flour she uses.

Each recipe comes with a description of at least one of the ingredients. The Ssparagus and Chevre Salad in the Spring section for example, comes with a interesting discussion of goat cheese. I love sorrel and have a big patch in my garden, so I was very pleased to see the unusual Gnocchi in a Sorrel Sauce, also in the Spring section. It’s accompanied by a description of the history and use of sorrel. Alberta ingredients are featured too. Warthog Ale and Cheddar Soup (Winter) uses Warthog Ale from Alberta’s Big Rock Brewery. I’m sure any ale would work, but the soup just won’t be as good!

There are lots of recipes to sink your teeth into. There’s Potato and Roasted Garlic Chowder, Pancetta and Pine Nut Brussels Sprouts, Chestnut and Beef Braise, and Apple Roasted Pheasant. The lighter end of things doesn’t get overlooked, either. The gorgeous photography encourages you to try Apple and Quinoa Salad, Shaved Fennel Salad, and Braised Swiss Chard. Got a sweet tooth? Don’t worry. There’s Rhubarb Pie with a Meringue Crust for spring, Raspberry Tart in summer, a Creamy Espresso Martini for fall, and Mixed Citrus Salad with Lemongrass Vinaigrette to brighten up winter.

There are lots of helpful tips and information throughout. And don’t let the Alberta in the title stop you. These yummy recipes will easily cross provincial lines.