Simply in season

Lind and Hockman-Wert, a dietitian and a journalist, respectively, worked with more than 400 contributors and volunteer testers to compile this recipe collection cum alphabetical directory of produce. Like Peter Berley and Melissa Clark's Fresh Food Fast, it is organized by season. Recipes are further broken down into "Breads and Breakfast," "Soups," "Salads," "Sides," "Main Dishes," "Desserts," and "Extras," which make menu planning easy. Just like the two previous entries in the "World Community Cookbook" series (Doris Janzen Longacre's More-with-Less Cookbook and Joetta Handrich Schlabach's Extending the Table), this one communicates the Mennonite religious values of sharing and appreciation. Included among the contributors' homespun stories and memories are some biblical quotes and even a few prayers, but readers interested in mindful eating, fair trade food, the slow food movement, and environmental issues are not likely to be offended. This would nicely complement Deborah Madison's Local Flavors: Cooking and Eating from America's Farmers' Markets. Recommended for public libraries.-Bonnie Poquette, Friends of Boerner Botanical Gardens Lib., Milwaukee (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.