'The Seasons' have taken a close look at meat - the garnish for all vegetables. The result is a fabulous cooking book on how to succeed with green meals and large steaks.

We will show you what's easy to make and what is more difficult to go about. We will show you common cuttings but also the more exciting carvings. You'll find tips and ideas on how to reach the destinations of "rare", "medium" and "well-done", how to enhance the taste of your stews and how to spice up the traditional casseroles.

Kick-start your taste buds with beefwok using soy, sesame and beans; dig your teeth into steaks with chicory and coleslaw; spoil your palate with oxtail and roots or indulge in a fantastic taste adventure with lamb and ravioli stuffed with olives and cream cheese. The recipes here will lead you to new meat sensations - all with the Scandinavian touch.

THE AUTHORS

Søren Ejlersen is a gastronomical force going 1,000 carrots per hour. He is co-founder of the successful website Aarstiderne.com (The Seasons).

Thomas Hess, product manager at Aarstiderne.com, is the brain and stomach behind thousands of recipes.

Jesper Carstensen knows the magic power of repeating things till it works and as such he might be the essence of the three chefs: Definitely not too stuck-up to know how to enjoy everyday life in the kitchen areas.

To learn more about the projects and visions of The Seasons continue to their homepage http://www.aarstiderne.com/

OTHER TITLES IN THE SERIES

'Favourite Dishes of The Seasons'

'Golden Greenies'

RIGHTS

All rights available

press

ALT for damerne: "You get so inspired by both photos and recipees that (...) one can hardly wait to get started. It doesn't get much better".

Bo Bedre: "The tone is forward and even funny, and the recipes are easy to use!"

Fyens Stiftstidende: "The fiery organic souls from The Seasons are back with a cookery book. And once again they know exactly what they are doing in a knowing and unpretentious way - It's infectious!"

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