Cooking from the Garden: Original and Unusual Recipes to Enhance and Preserve Your Garden Harvest (Taylor's Weekend Gardening Guides) - Softcover

Leibenstein, Margaret

9780395889466: Cooking from the Garden: Original and Unusual Recipes to Enhance and Preserve Your Garden Harvest (Taylor's Weekend Gardening Guides)

Softcover

ISBN 10: 0395889464 ISBN 13: 9780395889466

Publisher: Houghton Mifflin Harcourt, 2000

After beginning with some simple cooking techniques to take advantage and even enhance the unique flavors of home-grown (or even store-bought) fruits and vegetables, the book is organized in a typical cookbook format --appetizers, soups (hot and cold), entrees, side dishes, chutneys and relishes, and desserts. In addition to the author's own recipes developed for this book, she includes recipes from well-known chefs.

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About the Author:

Margaret Leibenstein, a cookbook author, writer, and teacher, has lived, studied, shopped, and cooked in Italy, England, France, Greece, Israel, Turkey, Yugoslavia, Switzerland, Japan, and Mexico. She is the author of "The Edible Mushroom," Fawcett/Ballantine and "The Carbohydrate Craver's Diet" (Houghton Mifflin, 1984) and resides in Cambridge, Massachusetts.

From Booklist:

Consuming all that seasonal bounty can tax the overzealous gardener. Leibenstein has developed some unusual recipes for dealing with summer gluts of vegetables and herbs so that diners don't get bored with the same meals night after night. Although Leibenstein works with multiple culinary traditions, her recipes rarely call for ingredients that can't be found in a supermarket. Many of the recipes are vegetarian, but some meats appear, as in a hearty casserole of sausage-stuffed crookneck squash. Gnocchi, normally a pasta course, become dessert when sweetened and enriched with pumpkin. Leibenstein's cassoulet prescribes chard and chicken legs for a leaner version of the French classic. Liver and onions get an edge from the addition of tart sorrel leaves. Anyone hungering for some new approaches to vegetable cooking will appreciate this innovative book. Mark Knoblauch

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