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From the Cook's Garden: Recipes for Cooks Who Like to Garden, Gardeners Who Like to Cook, and Everyone Who Wishes They Had a Garden Hardcover – March 18, 2003


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Product Details

  • Hardcover: 272 pages
  • Publisher: Morrow Cookbooks; 1 edition (March 18, 2003)
  • Language: English
  • ISBN-10: 0060008415
  • ISBN-13: 978-0060008413
  • Product Dimensions: 9.3 x 8.3 x 0.9 inches
  • Shipping Weight: 2.1 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #538,356 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Plowing a field similar to that cultivated by last year's Local Flavors, by Deborah Madison (who provides the foreword here), Ogden extols the pleasures of preparing fresh-from-the-garden meals. Co-owner with husband Shepherd of The Cook's Garden, a popular mail-order seed company, Ogden emphasizes the quality, taste and variety of produce now available from home and farmers' markets. Her recipes exhibit a deft hand in building dishes with complementary flavors, as in Zesty Lemon Cucumber Soup or Herbed Ricotta Gnocchi with Spinach-Arugula Pesto. Ogden really shines with her section on salads, which includes the unusual Warm Spinach and Strawberry Salad and Grilled Radicchio and Gorgonzola Salad. Although the focus is solidly on vegetables, herbs and fruits, non-vegetarian dishes range from the simple Baked Scrod with Fennel and Garlic Croutons to the more complicated Vietnamese Salad Rolls with Chicken and Shrimp, and Salmon in Phyllo Packets with Tomato and Ginger. Ogden frequently recommends difficult-to-find ingredients such as Chioggia (candy-striped) beets for Beet, Apple and Goat Cheese Salad, and black kale for Polenta with Tuscan Kale, but she also advises that the common variety of vegetables will suffice. Since gardening is a seasonal joy, recipes for preserves like Carrot and Orange Marmalade and Plum and Pear Chutney are a welcome addition, as are the homey drawings by Caldecott Award winner Azarian.
Copyright 2003 Reed Business Information, Inc.

From Booklist

Spring's approach brings the promise of planting and another season of garden produce. Ellen Ecker Ogden has written From the Cook's Garden as a guide for those seeking some new ways to use up their garden bounty. Ogden's own immense Vermont garden provides the basis for these recipes, and they reflect thoughtful and tasty ways to produce appealing dishes from the freshest ingredients. Although most recipes offer ease of preparation, Ogden's cold creamy red beet soup with pistachio mousse calls for a base of cider, wine, and cinnamon and tops each bowlful with dollops of whipped ricotta, pistachios, and green herbs. Many of the book's recipes are vegetarian, but a few have fish or meat as prominent flavors. Because gardens often produce more than can be consumed during the harvest months, Ogden closes her book with a section on preserving, both in cans and in the freezer. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Customer Reviews

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Most Helpful Customer Reviews

10 of 10 people found the following review helpful By A Customer on October 9, 2003
Format: Hardcover
As a foody who lives part of the year in Central London with all great restaurants and who also lives in the Dordogne with all its great produce, I have really enjoyed reading and cooking from this book. It's imaginative, easy to use, beautifully illustrated and inspiring. It is quintessentially American, and I will be introducing it and the recipes to all my friends in Europe.
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12 of 13 people found the following review helpful By "weeus-bearii" on December 18, 2003
Format: Hardcover
My husband and I have been customers of the Cook's Garden seed catalog for over a decade. We might be an example of your worst nightmare, or wildest dream--we're foodies who became so fanatical about using only the best, freshest, in-season, organic ingredients that we now have a 10-acre organic farm where we do market gardening. We do all this so we can and do grow vegetables you see in this beautiful publication.
Other than its high production values, what is so special about this book? It presents an extraodinarily wide variety of produce as delectable dinner-time treats. For me, it gives depth to my already broad repertoire of veggie dishes. As an added bonus, I can give this cookbook to our friends and family who are reluctant to try cardoons or don't know that beets and chard come in a rainbow of colors. Suddenly, it's OK to give them strange veggies, because they know what to do with them. For those of you who don't know the joy of strolling through your own kitchen garden to decide what's for dinner, you can now stroll with confidence through the trendiest green grocer or farmers market, pick up what ever is freshest, and in season, and head home knowing you can find a delightful way to prepare and enjoy your find.
We've tried several of the recipes. They're yummy! All are inspiring.
And if you decide to try growing your own, remember there are those who farm many acres that started with a single grow box for fresh salad greens on the deck of their townhouse.
This makes eating your vegetables a joy!
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2 of 2 people found the following review helpful By W. Basso on December 31, 2010
Format: Hardcover Verified Purchase
What a great book for those who garden and then desire to use what they grow in nutritious, delicious, and provident ways. The recipes are tasty, and the book is folksy, not stuffy. Nicely organized and easy to navigate. I turn to it often when the bumper crops of tomatoes, squash, and peppers come along each summer.
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1 of 1 people found the following review helpful By teri on December 5, 2012
Format: Hardcover Verified Purchase
can't wait to cook some recipies and wait for the harvest, great stories included and pictures.
perfect for the person who wants to stay with nature and whole foods grown from your own garden
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By Sally Emerich on June 18, 2013
Format: Hardcover Verified Purchase
Really a beautiful book...oh, and the recipes sound good too! Very expensive production, a "story" cookbook, and simple wholesome recipes. Whats not to like?
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More About the Author

Ellen Ecker Ogden is a food and garden writer, who co-founded The Cook's Garden seed catalog in 1984, introducing home gardeners to exceptional European and American heirloom lettuces and salad greens. The catalog grew to include a range of European specialties for gardeners who love to cook. Ellen developed seasonal recipes for the catalog, which appeared in her first cookbook, From the Cook's Garden. She has written five books on cooking and garden, and continues to teach and lecture on food and kitchen garden design.

Her newest book The Complete Kitchen Garden was published in Spring 2011, (Stewart, Tabori and Chang) featuring her own kitchen garden designs to inspire gardeners to elevate their vegetable gardens into a work of art. Ellen contributes to numerous national magazines, and has been a guest on PBS- Victory Garden and HGTV's Garden Smarts as the Baroness of Basil. Visit her website at www.ellenogden.com

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