The Times Calendar Cookbook is divided into twelve chapters each covering one month of the year. Within each month are recipes for using fruits, vegetables, fish, meat, and game that are seasonal to the specific month. Cook your way from winter to summer one page at a time with ingredients at their peak.

From winter soups, stews and casseroles to summer salads and picnic recipes, Katie Stewart has compiled this superb yearbook for the kitchen.
Based on her immensely popular The Times Cook's Calendars, it is a complete guide to the most delicious and practical
use of fruits, vegetables, fish, meat and game in season throughout the year.

- "Katie Stewart at her best . . . a mouth-watering collection of recipes" House & Garden
- "Recipes for soups and first courses, suppers or light lunches, main courses, puddings and baking, preserves, chutneys and wine-cups... as well as a section on freezing" The Times
- "A truly superb cookery book" Leicester Graphic

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Recommended by

Marie Rayner

Food writer

CJ Jackson

Principal and Chief Executive, Billingsgate Seafood School