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4 Burnside Sustainable Living- Food
2 Home & Garden Cooking and Food- Sustainable Cooking
5 Local Warehouse Cooking and Food- Natural Healing
10 Remote Warehouse Cooking and Food- Natural Healing

This title in other editions

Kitchen Garden Cookbook: Celebrating the Homegrown and Homemade

by

Kitchen Garden Cookbook: Celebrating the Homegrown and Homemade Cover

 

Synopses & Reviews

Publisher Comments:

There are few things more rewarding than sitting down to enjoy a delicious meal made with fruits, vegetables, eggs, or honey harvested right outside your back door. This gorgeous kitchen gardening cookbook is filled with simple and inspiring recipes as well as practical, useful information for anyone interested in growing the foods they love to eat.

Bringing back a modern, accessible version of the kitchen garden as a way of life taps into the national appetite for eating locally and seasonally. Now, more than ever, people want healthy foods that are cost-effective and the satisfaction of growing their own food. This book gives anyone — whether living in the city, the suburbs, or the country — the inspiration to get involved, live more sustainably, and use fresh vegetables, fruits, eggs, and honey in irresistible ways. Succinct and simple instructions show you how to plan, plant, and make sure your herbs, fruits, and vegetables thrive; raise chickens for eggs; or keep bees for honey. The bulk of this cookbook focuses on fresh recipes and serving ideas to make the most of the fruits, vegetables, eggs, and honey you’ve produced through your own efforts.

About the Author

Jeanne Kelley is a cookbook author, recipe developer, food stylist and contributor for such publications as Bon Appetit and Cooking Light. Her most recent cookbook, Salad for Dinner, was recently published in March 2012. She is also the author of the acclaimed Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden and Williams-Sonoma Kitchen Library Holiday Baking. She and her husband, Martin, a landscape designer, live in Los Angeles along with a flock of chickens, a goat, two dogs, eight fruit trees, and a large plot in the community garden down the street.

Ray Kachatorian is a Los Angeles-based photographer who specializes in food, still life, fashion, and travel. His work has appeared in numerous Williams-Sonoma cookbooks, among them Good Food to Share, Grill Master, The Pasta Book, and Family Meals, winner of an IACP cookbook award. His photographs have graced the pages of many magazines, including Country Living, Better Homes and Gardens, and Coastal Living.

Table of Contents

Part 1: The Garden

Welcome to the Garden

Chapter 1: Spring

Introduction

Peas and Fava Beans

Ricotta and Pea Crostini with Tarragon and Pink Peppercorns

Pan-Seared Halloumi with Fava Beans, Mint and Lemon

Three Peas with Barley, Chili and Green Garlic

English Pea and Watercress Soup

Seared Scallops with Snow Peas and Green Garlic

Spring Greens (arugula, watercress, chicories, spinach)

Marinated Flank Steak with Lemony Arugula and Herb Salad

Mixed Spring Greens with Chive Vinaigrette

Radicchio, Arugula and Orzo Salad

Sauteed Spinach with a Splash of Cream

Radicchio, Pancetta and Red Onion Pizza

Asparagus

Warm Asparagus and Israeli Couscous Salad

Asparagus, Goat Cheese and Chive Omelet

Pappardelle with Asparagus and Cream

Grilled Asparagus with Lemon-Herb Mayonnaise

Asparagus, Smoked Salmon and Grapefruit Salad

Radishes and Green Onions

Radishes with Butter and Herbed Salt

Radish and Herbed Cheese Crostini

Grilled Green Onions and Shrimp with Romesco

Radish and Butter Lettuce Salad with Buttermilk Dressing

Chicken Tostadas with Radishes Slaw

Spring Herbs (chives, fennel, sorrel, parsley)

Spring Herb Tabbouleh

Potato and Sorrel Soup

Panfried Trout with Brown Butter, Hazelnuts and Parsley

Fennel Seed-Crusted Chicken with Fennel and Herb Salad

Strawberries

Lemon-Kissed Strawberry Jam

Strawberries with Honey and Lavender

Strawberry Hazelnut Shortcakes

Chapter 2: Summer

Tomatoes

Tomato Jam with Honey and Marjoram

Gazpacho with Roasted Pepper, Cucumber and Avocado

Rustic Tomato, Arugula and Bread Salad

Oven Roasted Tomatoes with Herbs

Grilled Pizza with Cherry Tomatoes and Gorgonzola

Heirloom Tomato and Watermelon Salad with Feta and Mint

Zucchini, Tomato and Pepper Ragout with Polenta

Summer Vines (cucumbers; summer squash)

Cucumber Refrigerator Pickles with Dill and Lemon

Shaved Zucchini Salad with Almonds and Asiago

Zucchini Griddle Cakes with Feta and Mint

Chilled Cucumber Soup with Mint

Cucumber Salad with Miso Dressing

Grilled Squash and Sausages with Sauce Verte

Snap and Shell Beans

Cherry Tomato, Green Bean and Wax Bean Salad with Herbed Bread Crumbs

Spicy Black-Eyed Pea Salad with Bacon

Pork, Green Bean and Eggplant Stir-Fry

Roasted Snap Beans with Shallots and Lemon

Farro, Corn and Runner Bean Salad with Goat Cheese

Summer Herbs (basil, lavender, mint, tarragon)

Summer Herb Drizzle with Sliced Tomatoes and Mozzarella

Tarragon Chicken Salad

Dried Summer Herbs

Pasta with Basil and Mint Pesto

Herb-Infused Tea with Cucumber, Lavender and Mint

Berries and Stone Fruits

Grilled Pork Tenderloin with Apricot Chutney

Plum-Almond Croustade

Peach Ice Cream

Honey-Roasted Peaches with Vanilla Cream

Santa Rosa Plum Jam

Berry-Cream Tartlets

Chapter 3: Fall/Winter

Greens (kale, chard, mustard, collard)

Radicchio and Kale Salad with Pancetta

White Bean and Kale Soup

Barley with Kale and Lemon

Braised Greens with Bacon and Smoked Paprika

Penne with Chard and Sausage

Roots and Tubers

Pickled Carrots with Fennel and Bay

Roasted Beets with Farro and Blue Cheese

Roasted Beet, Avocado and Fennel Salad with Tangerine Vinaigrette

Baked Sweet Potatoes with Chili-Lime Butter

Roasted Beets with Toasted Pecans and Greens

Roasted Root Vegetables with Winter Herbs

Winter Squashes and Pumpkins

Orange-Glazed Acorn Squash and Cranberries

Roasted Acorn Squash Salad with Candied Pecans, Pears and Curry Vinaigrette

Butternut-Apple Soup with Sage

Butternut Squash Risotto

Crispy Pumpkin Tacos with Pumpkin Seed-Poblano Pesto

Winter Herbs (sage, rosemary, thyme)

Grilled Ham and Cheese Sandwiches with Winter Herb Pistou

Onion Soup with Winter Herbs, Bacon and Gruyere

Roast Chicken with Herb and Spice Rub

Savory Bread Pudding with Sage and Aged Gouda

Citrus, Apples and Pears

Orange, Radicchio and Hazelnut Salad

Tangy Lemon Curd

Meyer Lemon Granita with Limoncello and Vanilla Cream

Glazed Lime-Almond Pound Cake

Caramel-Sauteed Apples

Vanilla-Poached Pears with Bittersweet Chocolate-Honey Sauce

Roasted Pear Butter

Brandied Apple Cake with Figs and Walnuts

Part 2: The Coop and The Hive

Chapter 4: Raising Chickens

Introduction to raising chickens, building a coop, etc.

Egg Recipes

Cherry Tomato Frittata with Fresh Thyme

Salad with Poached Egg, Black Pepper Croutons and Bacon

Orecchiete Carbonara with Fava Beans

Quiche with Spinach, Feta and Herbs

Egg Salad Sandwiches with Chopped Watercress

Soft Scrambled Eggs with Ricotta and Herbs

Zabaglione with Honey and Muscat

Caramel Egg Custard

Chapter 5: Keeping Bees

Introduction to keeping bees, building a beehive, etc.

Honey Recipes

Goat Cheese Toasts with Walnuts, Honey and Thyme

Honey Butter

Honey Drizzled Baked Feta with Anise and Mint

Honey and Yogurt Panna Cotta

Honey-Nut Raisin Bran Muffins

Bittersweet Chocolate-Honey Sauce

Frozen Honey Cream

Product Details

ISBN:
9781616285579
Author:
Kelley, Jeanne
Publisher:
Weldon Owen
Subject:
Natural Foods
Subject:
Cooking and Food-Natural Healing
Publication Date:
20130431
Binding:
TRADE PAPER
Language:
English
Pages:
224
Dimensions:
10 x 7.75 in

Related Subjects

Cooking and Food » Diet and Nutrition » Natural Healing
Cooking and Food » General
Cooking and Food » Sustainable Cooking
Featured Titles » General
Home and Garden » Sustainable Living » Food

Kitchen Garden Cookbook: Celebrating the Homegrown and Homemade New Trade Paper
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Product details 224 pages Weldon Owen - English 9781616285579 Reviews:
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