Spring dinners, be they for a holiday or an event are defined less by the actual dish served than by the ingredients used to prepare it. In time of renewal, with the winter over, looking forward to the abundance of summer, it's important to feature foods that symbolize the season. This leaves lots of room to cut loose and try new recipes, with the year's most receptive audience. Fresh, green, young, tender are adjectives that best describe the items of choice for these meals and the way they're prepared and served should reflect these qualities. This book offers a variety of easy, truly delicious recipes with new twists on the traditional foods: spring poultry, lamb, veal and fresh produce. There's a selection of simple but impressive desserts that can be made in advance to save time as well as a beautiful DIY way to decorate cakes without past experience or special equipment.