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P. Allen Smith's Seasonal Recipes from the Garden Hardcover – December 28, 2010

4.7 out of 5 stars 48 customer reviews

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Editorial Reviews

Review

"Perhaps it is the easy going style of P. Allen Smith's Seasonal Recipes from the Garden that has me feeling like I have just spent time visiting over his garden gate. The recipes are as approachable as a handshake and offer the same reassuring instruction I have grown to adore from America's knowledgeable neighbor gardener.  Any season is fine for sharing this lovely book."
-MARTHA FOOSE, author of Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook and A Southerly Course: Recipes and Stories from Close to Home

"In a time when chefs are planting gardens and learning to cook responsively, here we have a master gardener who has always done so, with elan, enthusiasm and delicious results."
-MOLLY O’NEILL, author of One Big Table: A Portrait of American Cooking and Mostly True: A Memoir of Family, Food, and Baseball

"P. Allen Smith reminds us that the home garden and the kitchen are soul mates, and his new cookbook illuminates that happy relationship with recipes full of snappy Southern flavors and with the light, reassuring touch that his fans adore. But even garden-phobes can take pleasure in these pages: following the seasons with Smith in the kitchen is a total joy!"
-MATT LEE AND TED LEE, authors of The Lee Bros. Simple Fresh Southern

About the Author

P. ALLEN SMITH appears monthly on NBC’s Today show. He is the author of numerous gardening and outdoor living books, including P. Allen Smith’s Container Gardens and, most recently, P. Allen Smith’s Bringing the Garden Indoors. He is the host of the syndicated and public television shows P. Allen Smith Gardens and P. Allen Smith’s Garden Home and is featured regularly as The Weather Channel’s gardener.
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Product Details

  • Hardcover: 256 pages
  • Publisher: Clarkson Potter (December 28, 2010)
  • Language: English
  • ISBN-10: 0307351084
  • ISBN-13: 978-0307351081
  • Product Dimensions: 7.8 x 0.9 x 9.8 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (48 customer reviews)
  • Amazon Best Sellers Rank: #31,305 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover
Seasonal Recipes is of course divided into the seasons, each section containing; starters, soups and sandwiches, salads, main dishes, vegetables and sides, bread and such, and desserts. There is also a section on how to grow your own ingredients.
The purpose is to prepare food to match the season. There are black and white pictures of Smith's family and most of the recipes have colour pictures. There is also an introduction to each recipe and many of them are ones that even picky eaters might find palatable.

This is not strictly a vegetarian book. There are plenty of recipes for vegetables, but also ones that have chicken, pork, seafood and beef. The recipes are not that hard, but are different and fresh. Two of our family favorites are the Sweet Potato Bread and Kent's Killer Fresh Apple Cake.
This book is definitely for those who wish to cook some diverse recipes and stay in tune with the four seasons.
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Format: Hardcover
Apparently P. is a "Well-known personality and respected garden authority." And you know what? It definitely shows. There are 120 recipes divided into spring, summer, fall, and winter, and the vegetables take center stage (yes!). He doesn't have lots of seafood and expensive cuts of meat such as duck or foie gras, it's just good ingredients you can imagine him picking from his garden and making into a delicious, simple meal. OK there is one duck recipe, but it's a stew.

I made the Golden Couscous with Pine Nuts the other day, and have bookmarked several recipes I'd like to try, including white cheddar parsnips and potatoes, carrot ginger soup, and tiny orange muffins.

The book includes a good index and tips on growing your own food. Although the gardening section is only a few pages, it packs a lot of info. I especially like how he shows how to do succession planting in 8×8 beds.

So even if you've never heard of P, definitely give P. Allen Smith's Seasonal Recipes from the Garden a look.

Disclosure; I received a complimentary review copy from the publisher; all opinions are my own.
2 Comments 18 of 18 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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By Carl on January 18, 2011
Format: Hardcover Verified Purchase
This book has a great variety of recepies with easily obtained ingredients...and they are not expensive. The recepies are well orgainzed and Allen's directions and hints are great.
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Format: Hardcover
Despite having a small apartment patio which limited my gardening area, I used to grow quite a few things that later wound up boiling, simmering and on occasion, burning, on the stove. These days I can't do either, but I still review the books for my monthly column in the newspaper SENIOR NEWS.

Thanks to the recent push the last couple of years towards growing food locally, there has been a rash of cookbooks and gardening books devoted to the subject. Whether this type of deal is going to be meaningfully sustained for years to come or flame out in a few months like most fads do remains to be seen. In the meantime, P. Allen Smith's latest book is part of that movement

This 256 colorful page book is organized into four sections named for the seasons of the year. After a short introduction that covers how the book is organized, how the recipes were considered and other information. The book starts off with "SPRING" on page 14. Since section headers, recipes titles, etc. are displayed in all caps, this review will follow the book's format.

The "SPRING" section opens with "STARTERS" such as "STRAWBERRY LEMONADE" (pages 16-17), "GREEK SALAD" (page 18) or "SMOKED BLUE CAT PATE" (page 20) made from catfish among other recipes. "SOUPS AND SANWICHES" follows in the section and opens with "GRILLED SALMON SANDWICH WITH LEMON-DILL MAYO on pages 26-27. Several more suggestions follow before the section moves into "SALADS" such as "POACHED EGG AND SPINIACH SALAD" (pages 30 -32) among others. Also present are various dressings one can make instead of buying something at the store.

"MAIN DISHES" comes next in the "SPRING" section and starts off with a recipe for "BLACK BEAN AND SPINIACH BURRITOS" on pages 40 and 41.
Read more ›
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Format: Hardcover Verified Purchase
OH MY GOSH yes finalloy a cookbook that I can go to the garden and make. I love the old school recipes that take what you have at the house. I tried the pasts primivera and it was a great hit. If your like me and you want to cook with what is coming out your garden youll love love love this book.
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Format: Hardcover Verified Purchase
Great use of fresh ingredients without having to be a graduate chef. Some personal family related recipes. The blackberry jam cake is worth the price of admission.
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Format: Hardcover Verified Purchase
This book is filled with tasty recipes. Most of the recipes include heavy cream and butter but I haven't had any trouble substituting less fat filled ingredients such as 1/2 and 1/2 and butter/canola oil. I am gradually working my way through all and I like that the book is divided into the four seasons. I checked this out of my library first thinking I would preview it first but found enough recipes to justify the purchase. Enjoy! and try his soups....yum.
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You'll get hungry just looking at the photos and reading the recipes for fresh-out-of-the-garden foods. My favorite recipe so far is for colorful, crunchy Apple and Carrot Salad, which uses matchsticks of apples and carrots in a tasty dressing. I've served this at potluck parties and picnics, and everyone loved it. P. Allen Smith's recipes are relatively simple (few ingredients and easy to follow), use fresh ingredients and most are healthy (some, like Kent's Killer Fresh Apple Cake, probably aren't low fat/low calorie, but everyone should have a genuinely good spicy apple cake recipe to welcome chilly autumn). Another gem of a recipe was Roasted Sweet Potato and Feta Salad. I will use the small caramelized sweet potato cubes in other recipes -- they are so tasty and easy to prepare. The Ginger-Sesame Stir-Fried Asparagus with red Bell pepper strips was another recipe that I'll make often. It's so tasty, so easy, so quick and a great use of colored Bell peppers; I and a friend who also made the recipe found it a bit too oily with too much sesame oil. I've cut back on the amount and it's just perfect! The Blackberry Pork Chops were simple but the sauce seemed too tart and too sparse for my tastes. And the Sweet Potato Gratin was quick and easy to make but I did not like the Parmesan mixed with the breadcrumbs on the top; the Parmesan taste did not complement the sweet potatoes and I threw away the leftovers. Otherwise, I think the basic recipe is worth working on for a better topping. I recommend this book, especiallly if you are a fan of the recipes of Jacques Pepin or Brother Victor-Antoine d'Avila-Latourrette.
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