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Fresh with Anna Olson


ISBN: 978-1-55285-995-7
Dimesions: 8.5 x 11
Page Count: 232
Binding: Paperback with flaps
Features: colour throughout

About the Author

Originally from Atlanta, Georgia, Anna Olson moved to Ontario as a child and grew up in Toronto. She studied politics and sociology at Queen's University... read about this author

Fresh with Anna Olson

Seasonally Inspired Recipes to Share with Family and Friends

Eat fresh, eat local.

For Anna Olson, eating is about community. Her new book brings her fresh philosophy right to your kitchen—in the form of more than 100 amazing recipes from her hit Food Network show. Cooking simple and delicious dishes from fresh, seasonal, and locally grown ingredients forms the backbone of Fresh with Anna Olson, the follow-up to the bestselling In the Kitchen with Anna.

Anna’s kitchen changes with the seasons. In spring, you’ll find fresh pea soup with mint simmering on the stove, while in summer, cherries are baked into golden pies. In fall, roasted root vegetables are served with a warm vinaigrette, and in winter, prime rib is cooked to perfection with mushrooms and pan juices. Cooking with a seasonal approach ensures that ingredients are always at their best and most flavorful. Supporting local producers is also more environmentally friendly. An excursion to a local cheese maker, peach farm, or pumpkin patch is often all that’s needed to inspire a memorable menu; each chapter begins with a description of Anna’s own seasonal visits to food producers near her home.

The recipes are delectable, easy to prepare, and peppered with Anna’s personal anecdotes. Anna also provides helpful tips and techniques to ensure that your time in the kitchen is not just successful, but fun, too.

Experience the seasons with Anna through recipes like:

•    Goat Cheese Gnocchi with Sweet Pepper Coulis
•    Corn and Shrimp Fritters with Cucumber Remoulade
•    Summer Fruits with Icewine Sabayon
•    Whole Roasted Pork Loin with Pears and Orange
•    Swiss Chard with Pine Nuts and Pan-Roasted Garlic
•    Heirloom Tomato Salad
•    Pan-Roasted Trout with Leeks and Brown Butter
•    Strawberry Meringue Tarts

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