Why buy asparagus out of season at sky-high prices or strawberries in winter when they are watery and bland? chef Annie Wayte asks. Seasonal produce is more affordable and its quality and nutritional content are at their peak. In Keep It Seasonal she offers harried home cooks simple, quick, and healthy meals for any size crowd that use fresh ingredients at their flavorful best.

One of the best ways to showcase these top-quality ingredients is in soups, salads, and sandwiches--easy, delicious fare that is great for busy people who don't want to be weighed down by heavier meals. Divided into four parts representing the season, Keep It Seasonal offers 100 easy-to-prepare recipes, each accompanied by a lush color photograph. Start a meal with a bite-sized smoked salmon club. Enjoy a salad of grilled swordfish with spicy red lentils. Finish with a luscious strawberry-and-rhubarb soup with warm almond madeleines on the side. Here are sandwiches that defy conventions--fig and ricotta panettone for dessert; a delicate asparagus and egg sandwich for tea; a sweet pain perdu for breakfast.

As Wayte reminds us, the ultimate ingredient in cooking is confidence. Keep your mind open. Relax and experiment. Learn to taste food. Be flexible and adapt the recipes according to what's fresh and in season. It is the key to becoming a good cook.