![](https://image.librarything.com/pics/fugue21/magnifier-left.png)
![The cook and the gardener : a year of…](https://images-na.ssl-images-amazon.com/images/P/0393046680.01._SX180_SCLZZZZZZZ_.jpg)
Auf ein Miniaturbild klicken, um zu Google Books zu gelangen.
Lädt ... The cook and the gardener : a year of recipes and writings from the French countryside (1999. Auflage)von Amanda Hesser
Werk-InformationenThe Cook and the Gardener: A Year of Recipes and Writings from the French Countryside von Amanda Hesser
![]() Keine Keine aktuelle Diskussion zu diesem Buch. keine Rezensionen | Rezension hinzufügen
Winner of the Best Book on France by a Non-French Writer Award at the Versailles Cookbook Fair; finalist for the Julia Child Award, the Gourmet Magazine Award, and "Best Cookbook of the Year" sponsored by IACP; and nominated in the international category of the KitchenAid Book Awards of the James Beard Foundation Awards.A unique blend of stylish cookbook and earthy garden story, here is a collection of 250 recipes derived from a centuries-old French kitchen garden. The stunning debut of a lively new culinary voice, The Cook and the Gardener chronicles a year in the life of the walled kitchen garden at Chateau du Fey and its taciturn, resourceful, charmingly sly peasant caretaker. Using the fruits and vegetables harvested from Monsieur Milbert's garden, Amanda Hesser creates four seasons of recipes tied ineluctably to the land and the all-but-forgotten practices upheld by Milbert. Hesser's sublimely simple recipes--each with accessible ingredients and clear notes and instructions--also tell a story. They are a month-by-month record of the ingredients available to her, so that this cookbook also serves as an almanac for cooks. Special "Basics" sections at the opening of each season lay the culinary groundwork for the recipes that follow. Tips on how to buy, store, and prepare particular vegetables, fruits, and herbs are presented in margin notes to recipes. By bringing the kitchen closer to the garden, The Cook and the Gardener gives home cooks a new understanding of the produce they have on hand, whether from the supermarket, the farmer's market, or their own gardens. At the same time, it captures the quirky customs and wily wisdom of a vanishing way of life in provincial France. Keine Bibliotheksbeschreibungen gefunden. |
Aktuelle DiskussionenKeineBeliebte Umschlagbilder
![]() GenresMelvil Decimal System (DDC)641.65Technology Home and family management Food And Drink Cooking specific materials VegetablesKlassifikation der Library of Congress [LCC] (USA)BewertungDurchschnitt:![]()
Bist das du?Werde ein LibraryThing-Autor. |
The book is structured to follow the seasons and combines Hesser's observations about food, the garden and life in the French countryside with recipes for French country/bistro food - food that highlights the seasonal produce that is coming from M. Milbert's garden. Hesser is an extremely good writer, and the sections written about the garden and anecdotes about the recipes are quite nice. However, I would say that - in the end - this is more cookbook than anything else, and that is where I'll be shelving here in my house. It is certainly not a gardening book, as Hesser is not a gardener and rarely imparts any of M. Milbert's garden wisdom.
As a cookbook, I do not particularly like the structure the book takes on. I only have one other cookbook structured with the seasons (The Silver Palette Good Times Cookbook), and I find I rarely use it. I would much rather have the traditional cookbook groupings (meat, poultry, vegetables, etc.) in a "working" book - I want to be able to compare various recipes for chicken before choosing one. But, even given that, I found several recipes in The Cook and the Gardener that I hope to try soon: Braised Chicken with Scallion Puree, Grilled Lamb Chops with Warm Tomato-Mint Vinaigrette, Fresh Corn-and-Cilantro Salad, Chicken Roasted with Oranges, Rosemary and Bay Leaves.
One other thing I appreciated in The Cook and the Gardener was the number of recipes for preserves that Hesser included. I love to make preserves, and I find most cookbooks that focus on garden produce forget about the abundance of fruit there is in the summer. And I would love to try Madame Milbert's recipe for Cassis (blackberry liqueur, and the base for Kir and Kir Royale) which is included in the book.
Overall, while it's structure as a cookbook is somewhat lacking, this was a pleasant book to read - especially in the dead of winter. (