The Kitchen Garden Cookbook: A Passionate Cook's Recipes to Bring Out the Best in Garden-Fresh Produce by Sylvia Thompson

  • Artichokes with sorrel sauce (page 5)

    from The Kitchen Garden Cookbook: A Passionate Cook's Recipes to Bring Out the Best in Garden-Fresh Produce The Kitchen Garden Cookbook by Sylvia Thompson

    • Categories: Sauces, general; Side dish; Cooking ahead; Vegetarian
    • Ingredients: artichokes; sorrel leaves; mayonnaise; heavy cream; white pepper
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0553374761
  • ISBN 13 9780553374766
  • Published Mar 31 1997
  • Format Paperback
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Bantam Books
  • Imprint Bantam Books

Publishers Text

As every gardener knows, there's no stalk of asparagus as wonderful as one you raised yourself. From all over the globe, here are the recipes the home gardener's been waiting for: ones that showcase the harvest. There are recipes for elegant occasions, like artichoke hearts with caviar, as well as quick supper ideas in simple one-line recipes. Thompson uses every edible part of a plant, from broccoli's delectable leaves to carrot tops. There are great ideas for end-of season vegetables as well as information on what to do with the plants that inevitable get away from you. Almost everyone who gardens or has access to a farmer's market has been intrigued by the proliferation of Asian greens and vegetables, but there's scant information available on how to cook them. For these and the other exotic produce coming onto the market, Thompson explains how to deal with them in the kitchen to bring out their best. Her salads are marvelous tangles of little leaves like miner's lettuce, purslance, or tatsoi, sometimes sparked with edible blossoms. To keep the harvest, there are complete instructions for making everything from sauerkraut preserves to your own hominy to your own home-milled corn flour. Each vegetable, herb, and fruit has nutritional notes, as well as information on its affinities in the kitchen. For Thompson these living things have definite personalities, and that's the source of her extraordinary inspiration. Even cooks whose garden is the farmer's market will want to explore this exceptional collection of over 300 recipes.

Other cookbooks by this author