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For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, The Garden Chef presents fascinating stories and signature recipes from the kitchen gardens of 40 of the world's best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration.
The founder of Wild Food Adventures presents the definitive, fully illustrated guide to foraging and preparing wild edible greens. Beyond the confines of our well-tended vegetable gardens, there is a wide variety of fresh foods growing in our yards, neighborhoods, or local woods. All that’s needed to take advantage of this wild bounty is a little knowledge and a sense of adventure. In Edible Wild Plants, wild foods expert John Kallas covers easy-to-identify plants commonly found across North America. The extensive information on each plant includes a full pictorial guide, recipes, and more. This volume covers four types of wild greens: Foundation Greens: wild spinach, chickweed, mallow, and purslane Tart Greens: curlydock, sheep sorrel, and wood sorrel Pungent Greens: wild mustard, wintercress, garlic mustard, and shepherd’s purse Bitter Greens: dandelion, cat’s ear, sow thistle, and nipplewort
"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publisher.
Presents instructions for growing vegetables, fruit, herbs, and cutting flowers along with an A-Z guide of plants and month-by-month gardening activities.
How good food works is founded on a basic belief: by improving people's understanding of food - how it's grown, harvested, prepared, and seasoned - we can show how easy it is to eat healthy and live a healthier lifestyle.
Introduces the numbers from one to twelve as family members pick a variety of vegetables from the garden. Includes counting activities and fun facts about growing vegetables.
An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.
Conscious foodies will love this easy-to-follow guide on creating garden-to-table meals—with tips on growing and storing your own harvest, plus delicious recipes From sinking a seed into the soil through to sitting down to enjoy a meal made with vegetables and fruits harvested right outside your back door, this gorgeous kitchen gardening book is filled with practical, useful information for both novices and seasoned gardeners alike. Grow Cook Eat will inspire people who already buy fresh, seasonal, local, organic food to grow the food they love to eat. For those who already have experience getting their hands dirty in the garden, this handbook will help them refine their gardening skills and cultivate gourmet quality food. The book also fills in the blanks that exist between growing food in the garden and using it in the kitchen with guides to 50 of the best-loved, tastiest vegetables, herbs, and small fruits. The guides give readers easy-to-follow planting and growing information, specific instructions for harvesting all the edible parts of the plant, advice on storing food in a way that maximizes flavor, basic preparation techniques, and recipes. The recipes at the end of each guide help readers explore the foods they grow and demonstrate how to use unusual foods, like radish greens, garlic scapes, and green coriander seeds.
The best dish on Raymond's menu, according to Raymond, is the 'one that's in season'. In this unique TV series and book, Raymond Blanc and Royal Botanic Gardens, Kew have created a stunning Kitchen Garden at Kew to showcase the heritage and botany of our favourite plants as well as uncover their growing and cooking secrets. We'll explore how these plants arrived in the UK, brought back by intrepid plant hunters, how they flourished and how they spread to become part of our everyday meals. The Kew gardeners offer their tips and expertise in growing this produce, from carrots to potatoes, rhubarb and gooseberries, apples and peas. And interwoven with these stories will be Raymond's Blanc's detailed tasting notes and 40 mouth-watering recipes. Raymond's unparalleled expertise is drawn from three decades of experience in his own restaurant kitchen garden. He brings with him a lifetime's passion about fruit and veg, knowing exactly which apple is the perfect variety for his Tarte Tartin and which potato makes the perfect Sunday roast. With a wealth of stunning historical illustrations, woodcuts and images as well as beautiful recipe photography, this will be a book to treasure for life.
### From Garden to Table Your Ultimate Guide to Making Perfect Pesto Unlock the secrets to the freshest, most flavorful pesto you’ve ever tasted with "From Garden to Table"! This comprehensive eBook takes you on a delightful journey from cultivating your own herb garden to creating a variety of delectable pesto recipes. Perfect for gardeners, food enthusiasts, and anyone eager to experience the true essence of homemade pesto. #### Cultivate and Harvest Like a Pro Begin your adventure with an in-depth guide on growing essential herbs specifically for pesto. Learn how to choose the right herbs, prepare the soil, and maintain a thriving herb garden. Discover the perfect times and methods for harvesting to ensure your herbs are always at their peak flavor. This section also covers proper storage techniques, including drying and freezing, to preserve your herbs’ freshness. #### Master the Fundamentals of Pesto Dive into the heart of pesto-making with a thorough exploration of the basic principles. Understand the essential ingredients and learn about the best tools and equipment to make your pesto-making process a breeze. Each herb gets its own chapter, offering unique recipes and creative uses for basil, parsley, mint, cilantro, dill, sage, rosemary, thyme, and even combination herb mixtures. #### Explore a World of Pesto Variations Expand your pesto prowess with chapters dedicated to nut and seed variations, as well as dairy-free and vegan options. These recipes cater to all dietary needs, ensuring everyone can enjoy the vibrant world of pesto. Discover innovative ways to preserve your pesto, keeping it fresh and delicious for longer, while also learning troubleshooting tips to avoid common issues. #### Transform Your Cooking with Pesto "From Garden to Table" doesn't stop at recipes—it’s a full culinary experience. Learn how to use pesto in a variety of dishes, from pastas and soups to marinades and spreads. Explore gluten-free, low-carb, and keto-friendly pesto recipes that fit seamlessly into your special diet. Get inspired by global cuisine integrations, and elevate your meals with creative pairings and elegant serving suggestions. This is more than just a cookbook; it’s a gateway to transforming simple ingredients into culinary masterpieces. Whether you’re whipping up a classic basil pesto or experimenting with exotic herb combinations, "From Garden to Table" is your indispensable companion in the kitchen. Start your pesto adventure today and bring the garden’s bounty to your table.