Book Description:
People have had it with bland supermarket tomatoes and other genetically engineered, mass produced, chemically coated fruits and vegetables. Yet most people imagine that growing their own food is difficult and requires a big backyard. <P>In <I>The Chef's Garden</I>, Terence Conran combines his passion for quality cooking ingredients with his design flair to create productive kitchen gardens in difficult locations like tiny urban backyards or window ledges. The use of containers is explained in detail, with illustrations of garden designs drawn by Conran himself. This book explains how to grow over 100 of the best fruits, vegetables, herbs, and edible flowers suitable for containers, including rarities that cannot be found in supermarkets. There are twenty simple recipes, all devised by Conran to make the most of produce picked at the peak of freshness. <P>Even if it's just a few herbs in a pot, people are eager for flavorful, more nutritious, home grown food. <I>The Chef's Garden</I> shows how a well designed kitchen garden can both look and taste good. /Content /EditorialReview EditorialReview Source Amazon.com Review /Source Content British tycoon Terence Conran has turned to gardening with the same exacting eye and aesthetic sensibilities that have made his books on home decorating such a success over the years (The Essential House Book, Terence Conran's Easy Living, etc.). His modern, clean, uncluttered look extends here to the kitchen garden, his simplicity and good taste to the recipes. Conran believes it worthwhile to cultivate a kitchen garden in even the smallest of spaces, seeing it as a chance to grow chemical free, more intensely flavored varieties of fruit and vegetables than can be found in the supermarket.<p> <I>The Chef's Garden</I> is a beautiful book, full of color photographs of luscious produce. Who would have thought purple broccoli, cherry tomatoes, and chard could be so ornamental? Best of all, you don't need an acre of farmland to cultivate these fruits and vegetables; most are shown growing in small urban gardens or in pots on decks and patios. There is even a plan for growing a kitchen garden on a rooftop. <p> The point of all this bounty is in the cooking and eating, and Conran emphasizes taste and appearance by using herbs and edible flowers, with information on growing, propagating, and preserving a variety of the most useful kinds. Conran recommends container culture, but also gives a detailed plan for a tiny, formal herb garden (10 by 3 feet) which will hold a generous array of herbs enclosed by rosemary hedges. Detailed instructions are given for pruning dwarf fruit trees, and training espaliers, to encourage fruit production in the smallest possible spaces.<p> Conran goes beyond aesthetics to cover all the practicalities: selection, soil prep, sowing, thinning, protection from pests, disease and weather, harvesting, and finally, cooking. Eighteen delicious and simple recipes inspire the gardener. Gratin of chard, a spinach and ricotta tart with tapenade, <I>caldo verde</I>, and a mouthwatering salad of figs, ricotta, and honey are a few of the international recipes showcasing homegrown fruit and vegetables. <I> Valerie Easton</I>
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