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Bountiful: Recipes Inspired by Our Garden Hardcover – October 15, 2013
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--"My favorite cookbook of the year...Not only is it beautiful enough to be a coffee table book, it's is also jam packed with the most brilliant, original, simple recipes that you will make you want to get into the kitchen immediately." Daily Meal, UK
About the Author
"This book walks a direct line of inspiration from Todd and Diane's garden to a beautiful collection of produce-forward recipes. It captures the vitality of simply prepared, seasonal ingredients (whether you grow them or buy them), and their enthusiasm is infectious."
-- Heidi Swanson, author of Super Natural Every Day
"Brillat-Savarin famously wrote, 'Tell me what you eat and I'll tell you who you are.' The California corollary to this would be 'Tell me what you grow and I'll tell you what you eat.' For so many of us, our kitchens are inextricably linked to our gardens and nobody has captured this union better than Todd Porter and Diane Cu in their perfectly named new book Bountiful."
-- Russ Parsons, food editor for the Los Angeles Times
"There has never been a book more aptly named than Bountiful. Bursting at the seams with lush, inviting photographs and inspired seasonal recipes, this is a cookbook you'll turn to over and over, from summer to winter and back again. The only problem, as far as I can see, is where to start: the savory butternut squash crumble, the honeydew salad with riesling and mint, or maybe the blood orange bars with a brown butter crust?"
-- Molly Wizenberg, author of A Homemade Life
Top customer reviews
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I've been cooking from Bountiful for the last few weeks and the food is delightful. The dishes are easy to prepare, unfussy and full of flavor. The roasted pluots are a great example -- roast them in the oven with a little brown sugar and balsamic vinegar and out come the naturally sweet flavors of late-in-the-season pluots. The thyme that's added to the pan infuses the pluots with an earthy essence that adds dimension. Deceptively simple to make, but complex in flavor.
One of our favorites is the elegant to look at, but easy-to-make Fig and Gorgonzola Pillows. My family loved the combination of savory cooked onions, salty prosciutto, luscious sweet figs and pungent gorgonzola, which sit on top of a buttery, puff pastry base. While Todd and Diane include a puff pastry recipe in the book, store-bought high-quality puff pastry works very well. The pastries are impressive to look at, and the flavors work together beautifully.
We also really enjoyed the Spinach and Bacon Salad with Avocado Vinaigrette. I made it last weekend as a side salad, but with that special dressing (it includes a tiny bit of soy sauce that really adds depth), I expect it be in rotation throughout the year. I'll add grilled chicken or salmon to make it a main rather than a side salad, too.
One sweet recipe on my short list is great example of refreshing a classic. Who doesn't love lemon bars? In Todd and Diane's case, they swapped blood oranges for lemons -- the color of the curd is beautiful -- and they replaced the traditional crust with a brown butter version. I'm keeping an eye on my favorite citrus farmer at the farmers market. As soon as he's got blood oranges to sell, I'm baking these bars.
Whether you have a garden, frequent your local farmers market, or shop at the grocery store, you'll find dishes you love and inspiration in Bountiful.
I appreciate the nod to Asia in use of the ingredients in the recipe too. It gives the recipes a nice tweak on the more typical ways of sauteing, roasting, and dressing salads, etc.
I have been using the book for only a few weeks now. I only wish it came out earlier in the year when we had the heirloom tomatoes and corn available!