Stephanie Alexander's Kitchen Garden Companion
Dig, Plant, Water, Grow, Harverst, Chop, Cook
Table of Contents
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.
Number Of Pages: 784
Published: 1st October 2009
Dimensions (cm): 27.4 x 20.4 x 6.0
Weight (kg): 27.4
Edition Number: 1
This product is categorised byBooktopia Gift Guides » Everything Lavish » Cooking, Food & Drink
Booktopia Gift Guides » Non-Fiction » Food & Drink
Booktopia Gift Guides » Non-Fiction » Home & Garden
Non-Fiction » Cooking, Food & Drink » Recipes & Cookbooks
Non-Fiction » Cooking, Food & Drink » TV & Celebrity Chef Cookbooks
Non-Fiction » Gardening » Gardening & Plants » Gardening & Growing Fruit & Vegetables
Non-Fiction » Lantern Publishing » Cooking
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.
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:
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
1/3 cup soft brown sugar
1 teaspoon baking powder
1 teaspoon ground ginger
60 g unsalted butter, chopped
2/3 cup plain flour
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.