You're in a grocery store. You see strawberries, or asparagus, and they are expensive. Why? They've been grown thousands of miles away, put on trucks or in the cargo holds of airplanes, and then unloaded in the store. How fresh can they be? How much real nutritional value is left? In Keep It Seasonal, acclaimed chef Annie Wayte shows cooks that ingredients that are truly fresh, local, and in season are better tasting and better for you. Think of a fresh, crisp fall apple, a tender spring artichoke, or a juicy summer peach. They're at their peak in flavor and nutrition, and are a lot more affordable than the trucked-in, out-of-season variety. Within the book's four seasonal chapters the recipes are organized into three sections: soups, salads, and sandwiches, so you can mix and match to create the perfect meal. Enjoy Spicy Lamb Sandwiches and Strawberry-Rhubarb Soup with Almond Madeleines in the spring, or Curried Lentil, Sweet Potato, and Bacon Soup with Confit Duck, Fennel, Blood Orange, and Watercress Salad in the winter. Each recipe includes a full-color photograph of the finished dish. In Keep It Seasonal, Annie introduces you to a world of local butchers, bakers, greengrocers, and farmers who are producing fresh, flavorful food. And that kind of quality is always in season.