The Seasonal Pantry: 75 Recipes to Waste Less and Enjoy More
The Seasonal Pantry: 75 Recipes to Waste Less and Enjoy More
    The Seasonal Pantry: 75 Recipes to Waste Less and Enjoy More
The Seasonal Pantry: 75 Recipes to Waste Less and Enjoy More

Product Details

Learn what makes this product unique and why it’s right for you.

Review Quotes:
Pastry chef Benoît Castel's inviting cookbook The Seasonal Pantry combines organic garden produce with a sustainable perspective.

Castel's garden-to-table ethos involves seasonal eating and capturing the bounty of harvests by drying, pickling, or preserving produce to enjoy at a later date. "That's the spirit of my pantry," he explains. "Cooking high-quality ingredients for future use without wasting a crumb." Making vegetable broth is a good reason to save peelings. Baking croutons and Melba toast extends the life of stale bread. Old loaves can be ground to make the base of new ones; 30 percent of Castel's unsold bread is thus reused. This approach is "not revolutionary," he remarks, but rather "a return to common sense."

The book's versatile pastry recipes are a foundation for a range of dishes. A similar base could produce a quiche or a roasted apricot "pizza." Choux dough might be turned into profiteroles or ham-and-greens-stuffed buns topped with Parmesan. The steps are simple and reassuring, and the components and flavors are adaptable. Plant-based alternatives appear, as with a method for making pumpkin seed "milk."

Close-up shots of alluring plates alternate with photographs of the garden and a table spread for convivial meals. Summer and autumn ripeness is sustained in jam, poached pears, and a rainbow of jarred vegetables. Fascinating combinations include a green tomato, raspberry, and mint jam. Dried hibiscus enlivens drinks and cakes. Sauces balance savory and sweet: an eggplant and hazelnut dip; a prune and almond hummus that contains honey, olive oil, and chickpeas. A pistachio, pumpkin seed, and white chocolate spread is a homemade take on Nutella.

The Seasonal Pantry introduces an appealing repertoire of fresh, colorful, zero-waste homemade dishes.--Rebecca Foster "Foreword Reviews"

Biographical Note:
Benoit Castel's pantry is filled with jars, tins, and preserves. Before becoming an artisan baker, he trained as a pastry chef. Today, he is the author of three cookbooks and the owner of two bakeries in Paris.

Review Citations:

  • Booklist 04/01/2026 (EAN 9781962098373, Hardcover)
  • Library Journal 05/01/2026 pg. 60 (EAN 9781962098373, Hardcover)
  • Foreword 04/27/2026 (EAN 9781962098373, Hardcover)

Contributor Bio:Castel, Benoît
Benoit Castel's pantry is filled with jars, tins, and preserves. Before becoming an artisan baker, he trained as a pastry chef. Today, he is the author of three cookbooks and the owner of two bakeries in Paris.
Learn what makes this product unique and why it’s right for you.

Review Quotes:
Pastry chef Benoît Castel's inviting cookbook The Seasonal Pantry combines organic garden produce with a sustainable perspective.

Castel's garden-to-table ethos involves seasonal eating and capturing the bounty of harvests by drying, pickling, or preserving produce to enjoy at a later date. "That's the spirit of my pantry," he explains. "Cooking high-quality ingredients for future use without wasting a crumb." Making vegetable broth is a good reason to save peelings. Baking croutons and Melba toast extends the life of stale bread. Old loaves can be ground to make the base of new ones; 30 percent of Castel's unsold bread is thus reused. This approach is "not revolutionary," he remarks, but rather "a return to common sense."

The book's versatile pastry recipes are a foundation for a range of dishes. A similar base could produce a quiche or a roasted apricot "pizza." Choux dough might be turned into profiteroles or ham-and-greens-stuffed buns topped with Parmesan. The steps are simple and reassuring, and the components and flavors are adaptable. Plant-based alternatives appear, as with a method for making pumpkin seed "milk."

Close-up shots of alluring plates alternate with photographs of the garden and a table spread for convivial meals. Summer and autumn ripeness is sustained in jam, poached pears, and a rainbow of jarred vegetables. Fascinating combinations include a green tomato, raspberry, and mint jam. Dried hibiscus enlivens drinks and cakes. Sauces balance savory and sweet: an eggplant and hazelnut dip; a prune and almond hummus that contains honey, olive oil, and chickpeas. A pistachio, pumpkin seed, and white chocolate spread is a homemade take on Nutella.

The Seasonal Pantry introduces an appealing repertoire of fresh, colorful, zero-waste homemade dishes.--Rebecca Foster "Foreword Reviews"

Biographical Note:
Benoit Castel's pantry is filled with jars, tins, and preserves. Before becoming an artisan baker, he trained as a pastry chef. Today, he is the author of three cookbooks and the owner of two bakeries in Paris.

Review Citations:

  • Booklist 04/01/2026 (EAN 9781962098373, Hardcover)
  • Library Journal 05/01/2026 pg. 60 (EAN 9781962098373, Hardcover)
  • Foreword 04/27/2026 (EAN 9781962098373, Hardcover)

Contributor Bio:Castel, Benoît
Benoit Castel's pantry is filled with jars, tins, and preserves. Before becoming an artisan baker, he trained as a pastry chef. Today, he is the author of three cookbooks and the owner of two bakeries in Paris.
Year-end Sale
$5 OFF $50, $10 OFF $100, $25 OFF $200
Tra Publishing by Tra Publishing

The Seasonal Pantry: 75 Recipes to Waste Less and Enjoy More

$34.80
$34.80
2 Days Delivery

Children's Books

Go Buy

Related Products