The first thing that came to my mind after hearing the title of this book was Sandra Lee because her tag line is "keep it simple and always keep it semi-homemade." Fortunately, however, Keep It Seasonal: Soups, Salads, and Sandwiches is in no way affiliated with the Food Network host.
The book revolves around the trend that so many books this year do. It embraces the idea of spinning fresh, seasonal ingredients into the three simplest types of meals you can make: soups, salads and sandwiches. The book is divided into seasons, and each season into each of the three types of dishes. Each of the three types makes a one-dish meal, which is always a welcome thing whether you prefer quick-fixes or gourmet cooking. This book definitely tends towards the latter, with recipes for Curried Lentil, Sweet Potato, and Bacon Soup with Confit Duck, although many of the selections, including the simple and delicious sounding Asparagus and Egg Salad Sandwich, can be made by anyone. In each recipe, author Annie Wayte tries to make the produce the star of each dish and as the executive chef of the 202 restaurant in Chelsea, New York, she has plenty of experience doing so.
This is a good book for those who are interested in really making the most of excellent, local produce, and even if you don't follow the same philosophy year round, it provides a good guide to keeping track of what is in season.
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