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Kitchen Garden Experts: Twenty Celebrated Chefs & Their Head Gardeners, by Cinead McTernan
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This book features the chefs and gardeners of UK's most exciting restaurants, hotels, pubs and cafes focusing on the ways they produce the very best fruit and vegetables to appear on that day’s menu. It reveals their beautiful kitchen gardens, inspiring and delicious recipes, and their tried-and-tested gardening techniques. Now you can explore the kitchens and gardens of famous chefs, from Terence Conran to Raymond Blanc, and restaurants, such as River Cottage and Petersham. Gain extraordinary access to the kitchen gardens and personal recipe books of more than 20 head chefs. With this book any gardener can follow the precise steps that top chefs take to create great-tasting dishes. From choosing, growing, harvesting and cooking, find out how to make the tastiest dishes using more than 30 crops and recipes. The chefs reveal the details that contribute to perfection, how they collaborate with their head gardeners to determine soil preparation, the timing of sowing, careful harvesting and refined storage, right down to how they prepare the crops for cooking. For existing gardeners, it will offer inspiration when it comes to choosing what to grow from the perspective of what's good to eat. Arranged by region, this book will enable armchair and real exploration of restaurants, kitchens and gardens, from fruits to vegetables to herbs and from plot to kitchen. You can book a table at all the places featured, or enjoy recreating the ingredients and the meals yourselves.
- Sales Rank: #585032 in Books
- Published on: 2014-05-01
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x 1.00" w x 7.75" l, 1.33 pounds
- Binding: Hardcover
- 192 pages
Amazon.com Review
FROM THE FOREWORD BY RAYMOND BLANC
As a child in France I experienced a world in which growing and harvesting vegetables were at the heart of everyday life. Our gardens were used mostly for growing crops rather than flowers, and my own family had a big garden: I would often be sent out to pick fresh produce for Maman Blanc. The garden would help feed the family for the whole year. I believe it is our responsibility to embrace sustainability and to reconnect with our land - a message I've championed since moving to England more than thirty years ago. By working with the seasons, we can all enjoy superb tastes and textures - inexpensively. .. I hope that the wonderful work of the chefs and growers shown in this book will help more and more people reconnect with the land and encourage them to grow fresh vegetables for themselves, their friends and their families.
FROM THE INTRODUCTION
When it comes to what can be harvested and eaten, it appears that these chefs have thrown away the rule book - with truly exciting results - and their growers are only too keen to oblige and bring their ideas to the table. This collaboration has pushed the boundaries of growing edible crops and has resulted in the production of high-quality food that is both flavoursome and attractive. ..Our 'kitchen garden experts' have elevated growing-your-own to new heights that will appeal to foodies as much as to growers. - Cinead McTernan and Jason Ingram
CONTENTS
- The Grove
- The Ethicurean
- The George & Dragon
- Padstow Kitchen Garden
- L'Enclume
- The Felin Fach Griffin
- The Pig Hotel
- The Star Inn
- River Cottage
- Jekka McVicar & The Company of Cooks
- The River Cafe
- Monachyle Mohr Hotel
- Vallum Farm
- The Scottish Kitchen Garden
- Sir Terence Conran & The Albion
- The Wellington Arms
- Winteringham Fields
- Skye Gyngell at Heckfield Place
- Wimpole Hall
- Le Manoir Aux Quat'Saisons
Review
"a wonderful book for gardeners, cooks, culinary tourists and anyone else who has an interest in some of the most innovative dishes imaginable!" - A Hen's Nest
"McTernan (garden editor, The Simple Things magazine) here profiles the kitchen gardens of 20 culinary destinations in the UK (e.g., River Cottage, L'Enclume), highlighting the relationship between chefs and their gardeners. Each section includes insider gardening secrets; the basics of how to sow, care for, and harvest select plants; and artfully plated recipes (e.g., sea kale with brown shrimps & lemon butter sauce, grilled mackerel with beetroot) that readers are more likely to admire than prepare. VERDICT Filled with lush photographs and behind-the-scenes information about successful chefs and horticulture experts, this is a great candidate for armchair travel and culinary inspiration." - Library Journal
"Ever wonder how food goes from garden to table in the restaurants of chefs who are working hard to incorporate food grown on site? "Kitchen Garden Experts" brings us into the world of UK chefs and their gardeners, a book that's as much about the products that are grown as the people that grow them." (5 COOKBOOKS FOR PEOPLE WITH A VEGETABLE GARDEN (OR WHO JUST LOVE GROWING FOOD) - Ecosalon
"Calling all wannabe gardeners and star chefs! Direct from the United Kingdom's most exciting dining establishments, this beautifully illustrated compendium pays homage to some of the best farm-to-table dishes being served from London to Glasgow. McTerman and Ingram began this venture with the enthusiasm of groupies. The end result of their collaborative passion is a lushly documented overview of the craft of using seasonal foods, locally grown, and harvested with exquisite timing.
Eco-friendly food supplies have become very trendy. This book raises the bar, proving that regional crops, with a limited footprint and maximum nutrient value, can be the basis of culinary delights that rival the best menu items in top dining establishments around the world. By featuring the horticultural experts that these upper echelon chefs rely upon, the authors have opened the door for readers to begin creating their own unique creations from produce grown, literally, in their own backyards." - Anna Jedrziewski, Retailing Insight
"this beautifully illustrated compendium pays homage to some of the best farm-to-table dishes being served from London to Glasgow. McTernan and Ingram began this venture with the enthusiasm of groupies. The end result of their collaborative passion is a lushly documented overview of the craft of using seasonal, locally grown foods harvested with exquisite timingâ?¿By featuring the horticultural experts upper echelon chefs rely upon, the authors have opened the door for readers to begin creating their own unique creations from produce grown, literally, in their own backyards." - Anna Jedrziewski - Retailing Insight
About the Author
Cinead McTernan is a horticulturally trained editor of The Simple Things and The Edible Garden magazines, and deputy editor of The English Garden. She has previously worked on BBC Gardener's World. She calls Bristol, UK, home.
JASON INGRAM is an award-winning garden and food photographer. He is based in Bristol, UK, and travels widely photographing gardens, plants, food and people for magazines, books and advertising.
RAYMOND BLANC is a French-born English chef and restaurateur and owner of The Raymond Blanc Cookery School. He also is a best-selling author, and his BBC television series have included The Very Hungry Frenchman and Kitchen Secrets. His most recent six-part series is How to Cook Well, broadcast on BBC2.
Most helpful customer reviews
1 of 2 people found the following review helpful.
Good information, pretentious recipes
By SandrasKitchenNook
I don't really have a great space for gardening, but I like to try. I have been doing some container gardening this year, and love cooking with fresh produce that I have grown myself, so this book interested me very much. Twenty celebrated chefs and their head gardeners share information, tips and recipes.
There is good information throughout the book from each chef/gardener combo's "Kitchen Garden Secrets" to crop calendars, how to make your own garlic spray for pests and so much more. This book is set in the UK, so you have to take that into account when using the information. Some of it may not be entirely accurate for whatever zone you're in, but there's still plenty of good information in it. I really enjoyed reading it and gleaning usable tidbits.
The recipes are a mixed bag. There are simple recipes such as Ratatouille, Leeks Vinaigrette, Plum and Almond Flan (you HAVE to try this!) and the amazingly simple Fig, Mozzarella and Basil Salad as well as the pretentious Citrus-Vanilla-Cured Vinegar Trout (I'm sorry, but I couldn't even bring myself to try to make this it sounded so bad!), Whitby Lobster with Quail Eggs and Garden Beans and Gray Mullet, Broccolini & Pickled Nasturtium Seeds. Really?!? Pickled nasturtium seeds? I'm sure there are people who love that sort of thing, and if you are one of them, I highly recommend this book to you as it's filled with that sort of thing. This book is great for people who want some good gardening information with some recipes thrown in. For people who love food and love to cook but aren't trying to make grandiose, extravagant dishes to impress someone, this might not be the book for you.
I received a copy of this book from Quartos Publishing Group for my honest review. All thoughts and opinions are my own.
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