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Spring is the completely revised and updated first volume in Pascale Beale's four-book series of seasonal cookbooks — and the one that started it all. Drawing on a lifetime of devotion to the art and craft of cooking, and on the lessons of 27 years running her Mediterranean-style cooking school in Santa Barbara, Pascale organizes the book around eight complete spring menus, each one a fully planned, timed and tested meal from first course to dessert. The sumptuously illustrated menus mix the freshness of spring produce — asparagus, peas, artichokes, herbs — with the warmth of Mediterranean technique and the elegance of the French table. With a foreword by celebrated chef Bradley Ogden, Spring is the perfect entry point for anyone new to Pascale's cooking, and the essential foundation of the complete Menu for All Seasons set.

ÔÇó Hardcover with Dust Jacket

ÔÇó 9.25 x 11 inches

ÔÇó 72 Pages

ÔÇó Eight three-course menus featuring 38 recipes and full color photographs.