Synopses & Reviews
A big, ripe cornucopia of a book by gardeners who cook and cooks who garden, Smith and Hawken
The Gardeners' Community Cookbook celebrates both the Smith and Hawken gardening community and Second Harvest, the largest charitable hunger relief organization in the United States. Over 300 contributors from all 50 states share the fruit and vegetables of their labors--the secrets of their tomatoes and their tomato sauce. There are herb growers. Patio gardeners. Farmers. And famous chef/gardeners and writers, such as Deborah Madison, Alice Waters, Barbara Kafka, Ken Hom, Paula Wolfert, Thomas Keller, and Barbara Damrosch, who forces Belgian endive in buckets under the kitchen sink during bitter Maine winters.
And what they offer are over 400 recipes that give a cross section of creative American garden cooking. Here are garden-to-table dishes: Spinach and Strawberry Salad; Mexican Bruschetta. Seasonal inspirations: Curried Zucchini Soup; Tortellini with Pumpkin Alfredo; Asparagus Mushroom Flan. Prime pickings: Chicken and Chives; New Mexico Chard Enchiladas. And harvest put-ups: Green Tomato Chutney; Sweet Red Bell Pepper Pickle.
Compiled and written by Victoria Wise, this is the cookbook to meet like-minded neighbors and friends you never knew you had, exchanging ideas and recipes just for the pleasure of it.
Synopsis
About Second Harvest A 2 percent royalty from the sale of this cookbook will go to Second Harvest, the largest charitable hunger relief organization in the United States. Dedicated to feeding the hungry by soliciting and distributing food and grocery products, Second Harvest last year gave out 1 billion pounds of food through its nationwide network of nearly 200 certified affiliate food banks.
Synopsis
Sharing the bounty
"A knowing and generous cook, Victoria Wise brings together a vivacious community of food lovers who swap recipes, share their gardening secrets, tell stories, and reveal their passion for growing and cooking the best."--Marion Cunningham
A big, overflowing, cornucopia of a book, SMITH and HAWKEN GARDENERS' COMMUNITY COOKBOOK is a celebration of food by gardener cooks from across the country. Drawing on hundreds of contributors who share the fruits and vegetables of their labors--the secrets of their tomatoes and their tomato salsa--it presents American cooking at its most exuberant. From the fresh-picked simplicity of Spinach and Strawberry Salad to the creative pleasure of a Lamb-in-a-Pumpkin Supper to dozens of delicious ideas for putting up the surplus harvest, here are 400 inspired, easy-to-make recipes for gardeners who cook and cooks who garden.
The Contributors:
Featuring more than 350 gardeners from all 50 states, including herb growers, patio container gardeners, heirloom vegetable farmers, and the best tomato growers on the block. Plus such well-known professionals as Rose Levy Beranbaum, Barbara Damrosch, Ken Hom, Barbara Kafka, Thomas Keller, Sheila Lukins, Deborah Madison, Mark Miller, Dori Sanders, Lindsey Shere, Emelie Tolley, Alice Waters, Paula Wolfert.
Synopsis
A big, overflowing cornucopia of a book, Smith and Hawken Gardeners' Community Cookbook is a celebration of food by people who are passionate about it--like Rose Ann Koffler, a patio container gardener in West Hollywood, CA, with a penchant for herbs; Deborah Madison, who has redefined vegetarian cooking, even though her Santa Fe garden isn't large enough to grow "rambling vegetables"; Carol Cassedy, owner of the Whitestone Organic Farm in Bagdad, Kentucky, famous for its heirloom vegetables; and award-winning garden writer Barbara Damrosch, who forces Belgian endive in buckets under the kitchen sink during bitter Maine winters.
Joined together as a community through the Smith and Hawken ethic that working the soil is a life-enhancing pursuit, more than 300 contributors share the fruit and vegetables of their labors--the secrets of their tomatoes and their tomato sauce. Here are garden-to-table creations like Spinach and Strawberry Salad. Seasonal inspirations: Curried Zucchini Soup, Tortellini with Pumpkin Alfredo. Prime pickings: Flatiron Pot Roast with Pearl Onions, and Fava Beans with Chicken and Chives. And harvest put-ups: Green Tomato Chutney, Sweet Red Bell Pepper Pickle. In all, more than 400 recipes that give a cross section of creative American garden cooking.
Synopsis
Good cooking comes from good growing. Good growing comes from loving the earth. And good dishes come from watching your pot as you do your plot. With this simple credo, the hundreds of gardener cooks whose work, stories, and wisdom are featured draw a fresh and delicious line from seed to table, inviting us all to enjoy the result.
About the Author
Victoria Wise was the first chef at Chez Panisse and went on to become chef/owner of Berkeley’s Pig-by-the-Tail and co-owner with Susanna Hoffman of Oakland’s Good & Plenty Café. Her most recent Workman book was The Smith & Hawken Gardeners’ Community Cookbook. She lives in Oakland, California.
Table of Contents
STARTERS:
Appetizers and beverages with a spark from the garden
SALADS:
Fresh concoctions for all seasons
SOUPS:
Soothing garden goodness in a bowl
PASTA APLENTY:
Noodles with a floral finish
MAIN DISHES:
The garden path to a nourishing meal
VEGETABLE SIDES:
Seasonal borders for the Plate
SAUCES AND SALSAS:
A bouquet of ways to dress the meal
PANTRY PERKS:
Putting by the harvest
THE BAKERY:
Quick picks for any time of day
SWEETS:
Dulcet inspirations from garden gleanings