The Kitchen Garden Cookbook

The Kitchen Garden Cookbook, Free Ebook Download

Book Detail 

Paperback: 352 pages

Publisher: DK Publishing; Original edition (February 21, 2011)

Language: English

ISBN-10: 0756671884

ISBN-13: 978-0756671884

File Size : 29.25 Mb | File Format : PDF

Book Description 

More and more people are being inspired - whether by a desire to know exactly where their food comes from or simply by financial constraints - to grow their own fruit and vegetables on allotments, in their back gardens, and in windowboxes. The Kitchen Garden Cookbook is the recipe book for those gardeners, and is packed with delicious, seasonal recipes to help make the best use of home-grown produce. Featuring over 200 recipes for popular crops such as apples, squashes, berries, and herbs, this book is packed with imaginative, inspiring ideas to turn your beautiful produce into delicious dishes. From a glut of tomatoes to a tiny yield of precious wild strawberries, you'll find a recipe to make the most of it here. Including techniques and expert advice to help you harvest, preserve, and prepare your crops successfully, The Kitchen Garden Cookbook is the fruit- and vegetable-grower's perfect kitchen companion. Contents Prelims (5pp) Introduction (4pp) Harvesting and preserving techniques (68pp) Expert information and step-by-step photography show you the best methods for drying, freezing, pickling, and preserving. Recipes (268pp) Over 200 recipes, covering the following fruit and vegetables: Root and stem vegetables: beetroot; carrots; celeriac; celery; fennel; parsnips; potatoes; radishes; swedes; sweet potatoes; turnips. Cabbages, leaves, and other brassicas: broccoli and purple sprouting; Brussels sprouts; cabbages (white, red, Savoy); cauliflower; chard; kale; spinach. The onion family: garlic; leeks; onions. Peas, beans, and other legumes: beans - french and runner; broad beans; peas (garden, mangetout, sugar snap). Salad leaves: chicory; endive; lettuce; rocket. Summer-fruiting vegetables: aubergines; chiles; peppers; sweetcorn; tomatoes. Squashes, pumpkins, and cucumbers: courgettes; cucumbers; marrows; pumpkins; squashes. Perennial vegetables: artichokes ( Jerusalem and globe); asparagus; rhubarb. Herbs: basil; chives; coriander; dill; mint; oregano; parsley; rosemary; sage; tarragon; thyme. Orchard Fruit: apples; cherries; pears; plums; quinces; apricots; peaches Berries: blackberries; currants (red, black, white) gooseberries; raspberries; strawberries.

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