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(More customer reviews)Cooking from the Garden celebrates seasonal variety, presenting over 200 tasty recipes from chefs, restaurateurs and cooks around the country. Full-page sidebars of detail include tips on how to peel a tomato, choosing the right mint for the kitchen, and more. No color photos but dishes such as Lentils with Mint, Cider & Ginger or Linguine with Mixed Sweet Peppers, Feta & Oregano don't need 'em.
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Rising food prices, the slow food movement, and the green movement have revived interest in finding delicious food close to home. The backyard vegetable garden is making a comeback even in urban areas. Why grow grass (that you have to mow) when you can pick the best tasting tomatoes right outside your door? Taunton's Kitchen Gardener magazine was ahead of its time in trying to raise the bar on food prepared with home-grown food. The recipes collected here are innovative and tasty, and most are relatively simple to prepare. Not only do they help home gardeners find ways to make use of abundance, they show how to do it with style and expertise. The recipes apply equally to good seasonal buys in the supermarket or farmer's market as to produce from a home garden.
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