From the Cook's Garden: Recipes for Cooks Who Like to Garden, Gardeners Who Like to Cook, and Everyone Who Wishes They Had a Garden by Ellen Ecker Ogden

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    • Categories: Soups; Vegetarian; Vegan
    • Ingredients: onions; herbs of your choice; mixed vegetables of your choice; Yukon Gold potatoes; vegetable broth
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    • Categories: Soups
    • Ingredients: onions; Yukon Gold potatoes; sorrel; chicken stock; half and half cream; edible flowers; chives
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    • Ingredients: tomatoes; cucumbers; onions; red bell peppers; arugula; basil; parsley; rice vinegar; French bread; garlic
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    • Categories: Soups; Summer; Vegetarian
    • Ingredients: lemon cucumbers; yogurt; fennel; hard-boiled eggs; pecans; dill; mint; parsley; scallions
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    • Categories: Soups; Summer; Vegetarian
    • Ingredients: shallots; crystallized ginger; ground turmeric; ground cumin; ground cinnamon; saffron; carrots; butternut squash; vegetable broth; apple cider; vanilla yogurt
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    • Categories: Soups; Vegetarian
    • Ingredients: leeks; vegetable broth; romaine lettuce; chervil; crème fraîche
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    • Categories: Mousses, trifles, custards & creams; Soups; Vegetarian
    • Ingredients: beets; onions; semi-dry white wine; apple juice; ground allspice; cinnamon sticks; bay leaves; sour cream; ricotta cheese; pistachio nuts; chervil; mint; cayenne pepper
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    • Categories: Soups; Summer; Vegetarian
    • Ingredients: onions; curry powder; ground ginger; ground turmeric; summer squash; red-skinned potatoes; canned unsweetened coconut milk
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    • Categories: Soups; Vegetarian
    • Ingredients: leeks; red-skinned potatoes; celeriac; vegetable broth; grated nutmeg; bay leaves; spinach
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    • Categories: Ice cream & frozen desserts; Soups; Summer; Vegetarian; Vegan
    • Ingredients: shallots; Yukon Gold potatoes; celeriac; rosemary; tomatoes; red bell peppers; vegetable broth; basil; parsley; lemons
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    • Categories: Soups; French
    • Ingredients: onions; red-skinned potatoes; vegetable broth; asparagus; smoked salmon; half and half cream; lemons
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    • Categories: Soups; Lunch; Main course; Winter; Vegetarian
    • Ingredients: onions; carrots; ground cumin; dried summer savory; bay leaves; dry sherry; stewed tomatoes; dried black beans
    • Accompaniments: Cheddar, chile, and corn muffins
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    • Categories: Soups; Italian; Vegetarian; Vegan
    • Ingredients: onions; borlotti beans; carrots; roasted garlic; thyme; rosemary sprigs; bay leaves; vegetable broth
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    • Ingredients: leeks; Yukon Gold potatoes; vegetable broth; bay leaves; broccoli; nutmeg; yogurt; egg yolks; smoked Gouda cheese
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    • Categories: Soups; Appetizers / starters; Christmas; Thanksgiving; Vegetarian
    • Ingredients: butternut squash; carrots; leeks; bay leaves; dry white wine; half and half cream; maple syrup; nutmeg
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    • Ingredients: kielbasa sausages; onions; red bell peppers; jalapeño chiles; ground cumin; Tuscan kale; chicken stock; tomatoes; brown rice
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    • Categories: Soups; Appetizers / starters; Moroccan
    • Ingredients: onions; garlic; eggplants; red bell peppers; cumin seeds; fennel seeds; basmati rice; yogurt; cilantro; stock of your choice
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    • Categories: Soups; Main course; Winter
    • Ingredients: leeks; whole cayenne pepper; carrots; red-skinned potatoes; portobello mushrooms; pearl barley; chicken stock; thyme; cooked chicken; spinach
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    • Ingredients: cooked jasmine rice; lemons; shrimp; arugula; carrots; chicken stock; lemon balm
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    • Ingredients: leeks; carrots; celeriac; turnips; green cabbage; fennel; mushrooms; parsley; thyme sprigs; bay leaves
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    • Categories: Stocks; Cooking ahead; Vegetarian; Vegan
    • Ingredients: leeks; carrots; celeriac; turnips; green cabbage; fennel; mushrooms; parsley; thyme sprigs; bay leaves
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    • Categories: Stocks; Cooking ahead
    • Ingredients: whole chicken; chicken giblets; carrots; onions; bay leaves; thyme sprigs; sage sprigs; tarragon sprigs
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    • Categories: Stocks; Cooking ahead
    • Ingredients: whole chicken; chicken giblets; carrots; onions; bay leaves; thyme sprigs; sage sprigs; tarragon sprigs
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    • Categories: Dressings & marinades; Vegetarian; Vegan
    • Ingredients: herb vinegar; maple syrup; parsley; store-cupboard ingredients
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    • Categories: Dressings & marinades; Cooking ahead; Vegetarian; Vegan
    • Ingredients: extra virgin olive oil; herb vinegar; maple syrup; parsley
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  • ISBN 10 0060008415
  • ISBN 13 9780060008413
  • Published May 01 2003
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

Vermont is the home of The Cooks Garden, America's premier organic seed catalogue. Since 1984, The Cook's Garden has been the ultimate source for kitchen gardeners seeking European-style greens, heirloom vegetables, radiant flowers, and pungent herbs. Each winter more than one million eager gardeners await the arrival of The Cook's Garden catalogue, looking forward to reading about new seed varieties as well as reliable classics.

Successfully growing vegetables, herbs, and flowers is just part of any gardening challenge, but what do you do once they are harvested?

Ellen Ogder's recipes are one of the most delightful aspects of The Cooks Garden catalogue. As Deborah Madison, bestselling author of Vegetarian Cooking for Everyone and Local Flavors writes in her foreword: "These recipes, which are entirely guided by the garden and choice of seeds that grow in it, bridge the gap between a dream on a page promised by a seed packet and how the seeds can be used in the kitchen."

Ellen's recipes are simple yet elegant and speak of freshness whether you harvest ingredients from your own garden or select them at your local store -- flavorful soups such as Zesty Lemon Cucumber Soup and Brilliant Butternut Bisque, salad combinations such as Arugula and Roasted Pear Salad, and Leaf Peeper's Carrot and Red Cabbage Salad, main courses such as Savory Vegetables in Polenta Crust or Herbed Chicken with Cider Sauce. Too many tomatoes or pears? Ellen offers ideas for preserving the bounty of any garden.

Illustrated with full-color woodcuts by Caldecott winner Mary Azarian and packed with topics from Ellen's favorite culinary herbs to favorite autumn vegetables, From The Cook's Garden offers a year-round garden of culinary delights in 150 recipes.

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