This follow-up collection of delectable dishes from members, performers, and friends of the Ravinia Festival will delight novices and expert cooks alike. With selections chosen to utilise the availability of fresh produce from farmers' markets in urban and suburban areas, the cookbook includes dishes for all seasons and occasions. All of these 600 recipes -- chosen from 2,500 -- were thoroughly tested by the Women's Board of the Ravinia Festival and selected based on taste, quality of ingredients, dietary healthiness, ease of preparation, economy, presentation, and creativity. Embracing diverse and non-traditional cuisines as well as homey favourites, recipes include Venezuelan Carrot Soufflé, Risotto with Mushroom and Pea Pods, Woven Salmon with Tomato and Spinach Sauces, Tuscan Bread Salad, Oven-Barbecued Brisket, Hearty Vegetable Soup, and Old-Fashioned Chocolate Cake. Enhanced by enticing colour photographs, this collection of world-class recipes has something savoury for every palate.