Synopses & Reviews
Growing your own produce can be compulsive-the process of sowing, tending and harvesting crops brings gardeners a sense of satisfaction, along with the supply of fresh vegetables, herbs, and fruit. Acclaimed designer Terence Conran, known for his beautiful indoor rooms, now turns his attention outside, as he combines a passion for fresh cooking ingredients with his well-documented decorating flair and invention. Conran shows how to create a kitchen garden in the tiniest of spaces, covering the very best fruit, vegetables, herbs and edible flowers to cultivate there. He even includes hard-to-find rarities like mizuna greens, and crops with a "fugitive" flavor that are best eaten freshly picked. There's advice on design, planting, timing, harvesting, storage, and even 20 inspiring sample recipes, all colorfully presented.
Synopsis
The recipes in The Chef's Garden, based on produce that can be grown in containers or small kitchen gardens, include Spinach and Ricotta Tart; Sauteed Onions with Garlic, Rosemary, and Olives; and Framboise Parfait with Fresh Raspberries. Conran believes that by growing backyard produce, a cook can turn a garden into a sanctuary for rare varieties with fuller and more intense flavor than anything found in the store. Best of all, he shows how to grow over 100 fruits, vegetables, herbs, and edible flowers - some of which you will never see in supermarkets - that grow well in containers.
Synopsis
Conran shows readers how to grow over 100 types of produce in containers or small kitchen gardens, and shares flavorful recipes that use these homegrown ingredients.