Product Description:
Chef's Garden Growing your own produce can be compulsive—the process of sowing, tending and harvesting crops brings gardeners a sense of satisfaction, along with the supply of fresh vegetables, herbs, and fruit. Acclaimed designer Terence Conran, known for his beautiful indoor rooms, now turns his attention outside, as he combines a passion for fresh cooking ingredients with his well-documented decorating... Full description
Review:
As any good cook knows, the best recipe can be spoilt by bad ingredients and simple recipes can produce sensational dishes if the best quality fruit and vegetables are used. The success of Terence Conran's London restaurants can be partly ascribed to this philosophy as the chefs use herbs and vegetables grown in Conran's kitchen garden at Barton Court in Berkshire. His book, Chef's Garden, has a twofold function. It describes detailed planning and planting instructions for even the smallest patio or balcony garden and provides a catalogue of delicious recipes to make the best use of your home-grown produce. "Edible crops can be mingled with flowers to make an exuberant and truly mixed border, or tucked into window boxes with summer annuals", he writes. Conran's design principles are explained and his "Chef's Roof Garden" created for the 1999 Chelsea Flower Show is provided as a case study. The 20 recipes were written by Jeremy Lee, chef at the Blue Print Café and range from "Sautéed Onions with Garlic, Rosemary and Olives" to "Strawberry Granita". It may seem like a lot of work, but growing your own vegetables will provide a rich harvest of sensational tastes at the table and Chef's Garden is a good place to start for inspiration. --Dale Kneen
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