Average Reviews:
(More customer reviews)I've had this cookbook for a while, and it is a lovely one. The pictures are beautiful, the recipes are varied and sound delicious, and the few that I've made have turned out well. As a cookbook, it's great.
BUT, it's not really about "Recipes from a Modern Kitchen Garden" as the subtitle suggests. This is the first year I've had a kitchen garden myself and have been looking through my cookbooks with an eye for using what is growing like crazy in my garden - greens, summer squash, turnips, broccoli, potatoes, carrots, beets, beans, tomatoes, corn, you know, the usual stuff. I thought this would be a great resource for recipes, but looking at it again, from the perspective of finding recipes that would help me use my bounty, and it's a flop. The book is heavily meat-centric with lots of recipes for seafood, beef and pork (I don't grow any of those in my garden). The dessert section is luscious, but with a focus on chocolate chip cookies, chocolate layer cake, hazelnut coffee cake, and the like, it sure doesn't help use the strawberries, blueberries, and raspberries that my garden is producing. There are some lovely side vegetable dishes (roasted carrots and fennel caught my eye), but many of the salad recipes are based on beans or grains with herbs and cheese and nuts - more things that don't grow in my garden.
So, while I can recommend the book and I agree that it's both coffee-table and kitchen-counter worthy, it isn't as advertised. Don't expect lots of suggestions for using things from your own Modern Kitchen Garden.
Click Here to see more reviews about: Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden
Like many of today's home gardeners, Jeanne Kelley's backyard kitchen garden is a means to indulge her desire for fresh, organic, and flavor-rich produce. Just minutes outside of downtown Los Angeles, this same backyard is also home to Kelley's pet goat and Ameraucana chickens, which provide her with a plentiful amount of milk and sky blue eggs that often feature in Kelley's internationally inspired dishes. Now she shares more than 150 of her recipes, all of which incorporate new and authentic ways to take advantage of local and seasonal foods and incorporate the multi-ethnic flavors into your everyday meals. This remarkable cookbook presents a contemporary version of field-to-table cooking that hails from a region where home chefs prune their kitchen gardens in the shadow of metropolitan cities and year-round farmers' markets provide heirloom vegetables that inspire classic and enticing dishes. Capitalizing on her 20 years as a Bon Appetit contributor, Kelley's recipes are simple and spectacular. With strategies for both weeknight cooking and special occasions, Blue Eggs and Yellow Tomatoes is the essential manual for all who hunger to create quick and healthy meals with flair. In addition to the many mouthwatering recipes, Kelley provides readers with tips and menus for entertaining, plus a thorough kitchen garden primer that celebrates the simple joy of growing your own produce-including discussion on small container and community gardens, raising and keeping backyard chickens, composting, and growing your own exotic ingredients.
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