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Stephanie Alexander's Kitchen Garden Companion : Dig, Plant, Water, Grow, Harverst, Chop, Cook - Stephanie Alexander

Stephanie Alexander's Kitchen Garden Companion

Dig, Plant, Water, Grow, Harverst, Chop, Cook

By: Stephanie Alexander, Simon Griffiths (Photographer), Mark Chew (Photographer)

Hardcover

Published: 1st October 2009
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RRP $125.00
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Booktopia Comments

Please note: This is the Australian edition, which contains 3 extra vegetables to the UK edition- Bananas, Mangoes and Warrigal Greens. This edition contains metric measurements only.

Book Description

This is the ultimate garden-to-table guide from one of Australia's most highly regarded food writers.

Authoritative and distinctly personal, the book offers detailed garden and kitchen notes for 73 vegetables, herbs and fruits, along with 250 delicious recipes. Just as The Cook's Companion inspired a generation to rediscover the pleasures of the kitchen, Stephanie Alexander's Kitchen Garden Companion will revolutionise the way we think about sourcing, growing and sharing our food.

The following are example recipes from this book:

Berry Crumbles

SERVES 4 There is something very special about the deep crimson juice from raspberries. This crumble is one of my favourite dishes. Try it with blackberries and mulberries too. It deserves being served with the very best cream.

50 g unsalted butter
400 g raspberries (or mulberries or blackberries or a mixture)
1/3 cup caster sugar
double or clotted cream, to serve
CRUMBLE TOPPING

1/3 cup soft brown sugar
1 teaspoon baking powder
1 teaspoon ground ginger
60 g unsalted butter, chopped
2/3 cup plain flour

EXTRA EQUIPMENT

4 x 125 ml-capacity individual gratin dishes

Preheat oven to 200°C.

To make the crumble topping, mix sugar, baking powder and ginger in a bowl. In another bowl, crumble butter into flour with your fingertips to make pea-sized pieces, then toss flour mixture with sugar mixture. Set aside.

Use some of the butter to grease four 125 ml-capacity gratin dishes. Divide berries among dishes. Press them down lightly with the back of a spoon. Scatter over sugar. Spoon over crumble topping; it should be no more than 1 cm deep (any extra crumble topping can be put into a suitable container, labelled and frozen, ready for a crumble some other day). Divide remaining butter into small pieces and dot over tops of crumbles. Set dishes on a baking tray with a lip to catch any overflowing juices.

Bake crumbles for 15 minutes or until topping is golden and berry juices are bubbling through. Leave crumbles to cool for several minutes before serving with spoonfuls of double or clotted cream.

About the Author

Stephanie Alexander's early food life was influenced first and foremost by her mother, Mary Burchett, a wonderful cook who was interested not just in recipes, but in the culture that inspired the dish. She was eager to experiment. When she left school she went to the University of Melbourne and then studied to become a librarian (with no thoughts of working with food professionally). She left Australia at the age of 21 to see the world. The world for her at that time was France, and she was delighted to discover that France was every bit as thrilling and satisfying as she had dreamed it would be. In the intervening 40 plus years she has returned as often as possible and, whilst acknowledging change, there remained a value and respect accorded to food that she found renewing and reassuring.

REVIEW SNAPSHOT®

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Stephanie Alexander's Kitchen Garden Companion
 
5.0

(based on 2 reviews)

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5.0

Kitchen Garden Companion

By klout

from Country NSW

About Me Casual Cook

Verified Buyer

Pros

  • A Beautiful Book
  • Easy To Understand
  • Great Recipes
  • Love The Washable Cover
  • Quality Photos
  • Well Written

Cons

    Best Uses

    • Becoming Inspired
    • Learning New Techniques

    Comments about Stephanie Alexander's Kitchen Garden Companion:

    I brought this book as a present for a gardener friend and she was delighted!

    Comment on this review

     
    5.0

    Fabulous book, bought it for a friend

    By gkmooi

    from WA

    About Me Avid Cook

    Verified Buyer

    Pros

    • Easy To Understand
    • Fun
    • Great Ideas
    • Great Recipes
    • Quality Photos
    • Well Written

    Cons

      Best Uses

      • Becoming Inspired
      • Learning New Techniques
      • Trying New Dishes

      Comments about Stephanie Alexander's Kitchen Garden Companion:

      It was a great gift to give a friend altho I did copy a few of the recipes for myself, they sounded so good.

      Comment on this review

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      This is without a doubt my new favourite cookbook. Alexander arranges her fruit and veg in alphabetical order and provides information on how to plant, grow, cook and eat each of them - all in stunning Stephanie style. Since opening the Richmond Hill Cafe & Larder, Alexander has been working with Collingwood College to develop a Kitchen Garden that teaches children about where their food comes from. In 2004 she established the non-profit Stephanie Alexander Kitchen Garden Foundation to expand her model into other primary schools. In this book, she now furthers the project into Australian homes. She provides intricate details on how to build all sorts of home gardens, from those dug into the ground, above the ground, and on apartment balconies, as well as how to create your own compost, and adds so many more useful tips. Her wealth of knowledge, in both the kitchen and garden, shines through. As a result of her experiences, her advice is geared towards planting and cooking with kids - making the process all the more fun for big kids too!

      The book jacket to this edition is an amazing textile, dyed vibrant red. Alexander often acknowledges where her recipes have come from, including such headline names as Greg Malouf and Kylie Kwong - but I think we would all admit that Alexander really has been adopted as a collective Aussie grandmother. This is THE Christmas cooking present of the year - give it to yourself, or if you can stand it, someone else.

      Reviewed by Karen Coleman, Booktopia Buzz Editor

      The following is an exclusive Booktopia Q&A with Stephanie Alexander:

      1. What is your number one tip for getting children interested in fresh food and where it comes from?
      Get them cooking alongside you with the freshest ingredients you can obtain.

      2. What would you suggest to someone who wanted to grow fresh food but doesn't have a great deal of time or space to do it in?
      Buy the Kitchen Garden Companion and take special notice of the section on Container Gardening under each individual entry. Grow only what you love to eat

      3. Of all the recipes in Kitchen Garden Companion, do you have a favourite? Why?
      No favourites – just see what is freshest in my garden and go from there. Tonight I am picking mint, coriander spring onions, broccoli shoots and tender carrots – sounds like a Thai-style salad coming up

      4. How do you keep pests off the vegie patch?
      Check out the section in Kitchen Garden Companion on Pest and Weed Control using simple non-toxic ingredients

      5. How do you get children enthusiastic about team work in their gardens?
      Work alongside the children so they see that you genuinely value the task. Children will follow your lead. Ensure they have a piece of garden that is ‘theirs’

      Introduction p. 3
      Getting Started p. 9
      Planting Chart p. 36
      Gardening Equipment p. 41
      Gardening with Kids p. 43
      Kitchen Equipment p. 47
      Cooking with Kids p. 53
      A Little of What You Fancy p. 57
      Amaranth p. 63
      Apples, Pears and Quinces p. 71
      Artichokes p. 89
      Asian Greens p. 99
      Asparagus p.109
      Bananas p.117
      Basil p.125
      Bay p.133
      Beans p.139
      Beetroot p.149
      Blueberries p.161
      Broad Beans and Borlotti Beans p.167
      Broccoli p.177
      Brussels Sprouts p.189
      Cabbage p.193
      Carrots p.207
      Cauliflower p.219
      Celery and Celeriac p.231
      Chervil p.243
      Chives and Garlic Chives p.249
      Coriander p.257
      Corn p.265
      Cresses p.273
      Cucumbers p.279
      Dill p.287
      Eggplant p.293
      Eggs p.303
      Fennel p.311
      Garlic p.321
      Grapes and Vine Leaves p.329
      Herbs p.337
      Jerusalem Artichokes p.343
      Kiwifruit p.349
      Kohlrabi p.355
      Lavender p.363
      Leeks p.367
      Lemons and Oranges p.375
      Lemon Verbena p.391
      Lettuce and Other Salad Greens p.395
      Mangoes p.405
      Melons p.411
      Mint p.419
      Mushrooms p.431
      Myrtle p.445
      Nettles p.449
      Olives p.455
      Oregano p.465
      Parsley p.471
      Parsnips p.481
      Passionfruit p.487
      Peas (Podding, Snowpeas and Sugar Snap Peas) p.495
      Peppers and Chillies p.509
      Potatoes p.519
      Pumpkins p.533
      Radishes p.545
      Raspberries p.553
      Rhubarb p.559
      Rocket p.567
      Rosemary p.575
      Sage p.583
      Scented Geraniums p.589
      Silver Beet p.595
      Sorrel p.605
      Spinach p.613
      Spring Onions and French Shallots p.625
      Stone Fruit p.635
      Strawberries p.645
      Tarragon p.653
      Thyme p.659
      Tomatoes p.667
      Turnips and Sweded Turnips p.685
      Warrigal Greens p.695
      Zucchini and Zucchini Flowers p.703
      Gardening Glossary p.721
      Pest and Weed Control p.731
      Cooking Glossary p.737
      Bibliography p.742
      Acknowledgements p.744
      Index p.747
      Cooking Index p.755
      Table of Contents provided by Lantern. All Rights Reserved.

      ISBN: 9781920989989
      ISBN-10: 1920989986
      Audience: General
      Format: Hardcover
      Language: English
      Number Of Pages: 784
      Published: 1st October 2009
      Dimensions (cm): 28.1 x 20.4  x 5.700
      Weight (kg): 27.4