From the Cook's Garden
Recipes for Cooks Who Like to Garden, Gardeners Who Like to Cook, and Everyone Who Wishes They Had a Gar
Publication Date: March 2003
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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'sGarden" offers a yearround garden of culinary delights.