Grow Cook Nourish: A Kitchen Garden Companion in 500 Recipes by Darina Allen

  • Holly & Vinita Waddell’s Louisiana chicken gumbo (page 27)

    from Grow Cook Nourish: A Kitchen Garden Companion in 500 Recipes Grow Cook Nourish by Darina Allen

    • Categories: Rice dishes; Stews & one-pot meals; Main course; Cajun & Creole
    • Ingredients: andouille sausages; whole chicken; onions; celery; green bell peppers; chicken stock; bay leaves; basmati rice; ground cayenne pepper; okra; filĂ© powder; all-purpose flour; vegetable oil
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Notes about Recipes in this book

  • Haw gin

    • etcjm on September 18, 2019

      Never made before. I'll update when I drink it! Might not manage to wait 3 or 4 months... UPDATE in February - It's really rather nice. Lovely neat over lots of ice but still nice with tonic. Easy alternative to sloe Gin if you have access to haws and not sloes later in the year. I did taste in December because I couldn't wait. SO much nicer now. Probably will get better with age, if it lasts.

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Reviews about this book

  • Eat Your Books

    Grow Cook Nourish takes readers through the entire soil-to-table process that began over fifty years ago when Myrtle invited guests to 'Dine in an Irish Country House'.

    Full review
  • ISBN 10 0857832263
  • ISBN 13 9780857832269
  • Published Sep 14 2017
  • Format Hardcover
  • Page Count 640
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books

Publishers Text

Grow Cook Nourish promises to be the gift book of the season for all kitchen gardeners.

Growing your own food is exciting, but figuring out how to make the most of your produce can be daunting. In Grow Cook Nourish, bestselling author Darina Allen takes you through an extensive list of vegetables, herbs, and fruits with each entry including explanations of different varieties, practical information on cultivation, growing, and maintenance, and instructions for the best ways to cook the produce as well as preserve it in times of a glut.

Recipes accompany each ingredient so you can use your harvest to its full potential. Ingredients included range from annual vegetables such as chicory, radishes, and kohlrabi to perennial vegetables like asparagus, fennel, and spinach. Fruits cover apples, currants, and peaches plus more the more unusual and interesting myrtle berries, loquats, and medlar. The book also features a comprehensive selection of herbs, edible flowers, and foraged foods such as sea beans, wild garlic, and blackberries. Based on decades of real-life observation and experimentation on the 100-acre farm attached to her cooking school, this represents the culmination of all Darina Allen's knowledge about growing the food you cook and cooking the food you grow.

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