Luscious, perfectly ripe tomatoes; crisp, sweet melons; sharp onions and mellow garlic-nothing tastes better than freshly picked food right out of the garden.
This collection of mouth-watering recipes from Rosalind Creasy, a pioneer of the edible landscaping movement, will help you celebrate the incredible flavors of the garden-fresh vegetables, fruits and herbs waiting in your backyard. Feast on delicious, fresh salads ranging from the classic-Basic Garden Salad, Tangy Mesclun Salad and Creamy Caesar Salad-to the extraordinary-Crab and Asparagus Salad with Fancy Greens and Sorrel Dressing, Watermelon Spicy Salad and Flower Confetti Salad. Indulge with Rhubarb and Strawberry Cobbler, Asparagus with Hollandaise Sauce, Gardener's Spring Lamb and Savory Bread Pudding with Sorrel and Baby Artichokes.
Featuring delectable recipes perfect for both vegetarians and meat eaters; for family breakfasts, solo lunches, and grand, celebratory dinners; this indispensable cookbook will broaden your food horizons and inspire countless delicious and healthy meals.
"Rosalind Creasy's Recipes from the Garden is not just another pretty-face cookbook. This one has depth. Spend five minutes with it and your cooking energies will be revitalized. Spend a half-hour and you'll be dreaming of a far more extensive vegetable garden for next year. This is a cookbook to be trusted and used again and again."—The American Gardener
"This beautifully illustrated cookbook will inspire you to become not only a better cook but also a more passionate gardener."—Today's Diet & Nutrition
"Her latest includes an eclectic mix of recipes highlighting her garden's bounty, from Riot of Color Salad (garnished with pansies and other edible flowers) to Pea Shoots with Crab Sauce. Some of the recipes are unusual; others are as familiar as New England Boiled Dinner."—Library Journal
"Popular in Europe, salad gardens have started winning over fans in America. If you plant now, in six weeks you'll have homegrown, tossable greens to enjoy for months. Rosalind Creasy-author of Recipes From the Garden (Tuttle Publishing), due out next month-suggests planting ingredients that speak to your palate. These three picks with a French twist make her mouth water."—Spirit
Rosalind Creasy is an award-winning garden and food writer, photographer, and landscape designer with a passion for beautiful vegetables and fruits combined with the strong conviction that gardening should be an ecologically positive endeavor. Her first book, the bestselling "The Complete Book of Edible Landscaping," written in 1982, stood as the seminal book on the subject for more than 25 years. It was one of the first American landscaping books to advocate organic methods, encourage recycling, and provide alternatives to resource-wasting gardening techniques. It served to move edibles out of their former sheltered backyard existence into the prominence of the front yard. Since the book's publication, the term "edible landscaping" has become part of horticultural, architectural, and common jargon.
An accomplished photographer, Ros was among the first to photograph the then-unknown heirloom tomatoes and melons, blue potatoes and corn, mesclun salad greens, and edible flowers. She popularized these and other outstanding, but little-known vegetables, in her 1988 book "Cooking From the Garden." Once again her writing broke new ground, introducing the American public to a vast new palette (and palate) of vegetables like candy cane striped 'Chioggia' beets; purple, red, white, and yellow carrots; 'Rosa Bianca' eggplants, baby bok choi, 'Rainbow' chard, chipotle peppers, purple artichokes, and other culinary delights that started out in high-end restaurants and now are seen in farmers markets and home gardens across the country.
Frustrated by America's penchant for lawns, for the last twenty-five years Ros has used her front garden to showcase an ever-changing display of edible ornamentals from A to Z, including 'Pink Pearl' apples, thornless blackberries, purple cauliflower, Kaffir lime, variegated peppermint, and golden zucchini and in themes as diverse as a Magic Circle Herb Garden to The Wizard of Oz, Alice in Wonderland, and a vegetable maze. Her engaging gardens welcome friends and neighbors; children regularly stop by to feed the chickens.
Rosalind is a much sought-after speaker and lecturer, addressing groups as diverse as Master Gardeners, Idaho Landscape Designers, horticultural societies from coast to coast, the Garden Writers Association, college landscaping programs, Celebrity Cruises, Seed Savers Exchange Annual Convention, Monticello, and Colonial Williamsburg. Her magnificent photography--not only of her own unique and enviable gardens, edible harvests, and cuisine, but also of gardens and gardeners she has visited--enriches her talks, enticing and inspiring audiences across the country.
Since 1982, Rosalind has written 18 books on gardening and cooking, including "Cooking from the Garden" and "Rosalind Creasy's Recipes From the Garden," and the children's book"Blue Potatoes, Orange Tomatoes, How to Grow a Rainbow Garden." Her works have garnered some prestigious awards: Edible Landscaping won the Garden Writers Association (GWA) Quill & Trowel Award, as did Earthly Delights. Cooking from the Garden won the GWA Award of Excellence, In 1999 Ros was made a "Fellow" in the Garden Writers Association, an honor bestowed on only 64 people in the organization's 60 years, and in 2009 was inducted into the Garden Writers prestigious Hall of Fame.
Her varied and unique skills are in high demand. For more than a decade, she has been the exclusive photographer for a number of calendars, including the best-selling Seed Savers Calendar. In the past few years, Ros' photography and writing have been featured numerous magazines including Mother Earth News, Gardening How-To, Country Decorating, Sunset magazine, The LA Times, and Southwest Airline's Spirit Magazine. She has been a guest on NPR's "Science Friday with Ira Flatow" and APM's "The Splendid Table" with Lynn Rosetto Casper.
An acclaimed landscape designer, her gardens range beyond California, with design installations at The New York Botanical Garden and Powell Gardens in Kansas City.
This review is from: Rosalind Creasy's Recipes from the Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping (Hardcover)
Rosalind Creasy is a renowned gardening authority and the author of the acclaimed instruction guide "The Complete Book of Edible Landscaping". Now she has compiled a superbly illustrated compendium showcasing a culinary wealth of recipes featuring vegetables, fruits and herbs that can be grown in anyone's garden. There are two hundred easy-to-prepare, kitchen-cook-friendly recipes -- each of which is as nutritious as they are delicious. The individual recipes are organized into sections featuring herb blends and salad dressings, salads, soups and starters, vegetable dish entrees, meat, poultry and seafood dishes, side dishes, drinks and desserts. From exotic items like flower butters (Nasturtium Butter and Rose Butter) to such diet friendly items as Fennel Salad with Red Peppers; appetite satisfying entrees such as Savory Bread Pudding with Sorrell and Baby Artichokes; to terrific 'dinner enders' like Baked Apples with Cherries and Hazelnuts, "Rosalind Creasy's Recipes From The Garden" is a cornucopia of edible garden products prepared to satisfy even the most gourmet appetite and an enthusiastically recommended addition to personal, family, and community library cookbook collections!
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This review is from: Rosalind Creasy's Recipes from the Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping (Hardcover)
This is a huge, beautiful cookbook with lots of eye catching pictures. It has wonderfully laid out recipes and many, many excellent servings suggestions. This would make a wonderful wedding gift combined with a salad spinner, oil and vinegar carafe, or other salad fixing items.
The dressing recipes are all fresh and delicious. The vinaigrettes are simple and tasty. The Wild Party Salad recipe was beautiful although I don't know if I would invest in all those edible flowers. If I grew the flowers that might be one thing but to buy them would be a little costly. The rainbow slaw was a work of art. I did make the Garden Celebration Salad, it's a composed salad of zucchini, wax beans, colored sweet peppers, green beans, red cabbage with a garlic vinaigrette that was delicious. It held up well during a summer grill out.
This cookbook might be a little overwhelming if you're starting out but it well worth the price in the long run. Many of the salads combined pieces of protein, tuna, squid, duck, swordfish and red meats to make a complete meal.
There was a recipe for the traditional Salade Nicoise that would make a nice bridal luncheon presentation. There are recipes for soups, gazpacho, vichyssoise, miso, chowders, and a fancy carrot soup. All pretty but a little over the top.
If you're looking for a simpler salad cookbook then go with "Simply Salads" by Jennifer Chandler. It's just as lovely a cookbook but with more everyday salads rather than these Martha Stewart presentations.
Both serve their purpose...HTH.
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This review is from: Rosalind Creasy's Recipes from the Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping (Hardcover)
I'm sorry but I don't understand the 5 stars that this cookbook received. I collect cookbooks, and I do have a lot! But this cookbook is by far the worst one that I own. I personally cannot see me eating flowers, and a lot of the recipes use edible flowers (e.g., orange blossoms, pansies, etc.). I must have gone through this book a dozen times to find one recipe that I would like to try, one recipe that I would consider exciting, but I can't find one. Let me say that I'm also an avid gardener from the state of PA, and that is why I purchased the book; however, the recipes in this book were not written for vegtables grown in a PA garden (or any state in the north-east as far as that goes). Sorry, but I guess I'll stick to ordinary and unexciting vegtables like corn on the cob, potatoes, cabbage, tomatoes. . .
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