Kitchen Garden Experts: Twenty Celebrated Chefs & Their Head Gardeners

by Cinead Mcternan
Photographed by Jason Ingram
Foreword by Raymond Blanc

Frances Lincoln | May 1, 2014 | Hardcover

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This book features the chefs and gardeners of UK's most exciting restaurants, hotels, pubs and cafes focusing on the ways they produce the very best fruit and vegetables to appear on that day's menu. It reveals their beautiful kitchen gardens, inspiring and delicious recipes, and their tried-and-tested gardening techniques. Now you can explore the kitchens and gardens of famous chefs, from Terence Conran to Raymond Blanc, and restaurants, such as River Cottage and Petersham. Gain extraordinary access to the kitchen gardens and personal recipe books of more than 20 head chefs. With this book any gardener can follow the precise steps that top chefs take to create great-tasting dishes. From choosing, growing, harvesting and cooking, find out how to make the tastiest dishes using more than 30 crops and recipes. The chefs reveal the details that contribute to perfection, how they collaborate with their head gardeners to determine soil preparation, the timing of sowing, careful harvesting and refined storage, right down to how they prepare the crops for cooking. For existing gardeners, it will offer inspiration when it comes to choosing what to grow from the perspective of what's good to eat. Arranged by region, this book will enable armchair and real exploration of restaurants, kitchens and gardens, from fruits to vegetables to herbs and from plot to kitchen. You can book a table at all the places featured, or enjoy recreating the ingredients and the meals yourselves.

Format: Hardcover

Dimensions: 192 pages, 10.25 × 7.75 × 1 in

Published: May 1, 2014

Publisher: Frances Lincoln

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0711234965

ISBN - 13: 9780711234963

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– More About This Product –

Kitchen Garden Experts: Twenty Celebrated Chefs & Their Head Gardeners

by Cinead Mcternan
Photographed by Jason Ingram
Foreword by Raymond Blanc

Format: Hardcover

Dimensions: 192 pages, 10.25 × 7.75 × 1 in

Published: May 1, 2014

Publisher: Frances Lincoln

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0711234965

ISBN - 13: 9780711234963

From the Publisher

This book features the chefs and gardeners of UK's most exciting restaurants, hotels, pubs and cafes focusing on the ways they produce the very best fruit and vegetables to appear on that day's menu. It reveals their beautiful kitchen gardens, inspiring and delicious recipes, and their tried-and-tested gardening techniques. Now you can explore the kitchens and gardens of famous chefs, from Terence Conran to Raymond Blanc, and restaurants, such as River Cottage and Petersham. Gain extraordinary access to the kitchen gardens and personal recipe books of more than 20 head chefs. With this book any gardener can follow the precise steps that top chefs take to create great-tasting dishes. From choosing, growing, harvesting and cooking, find out how to make the tastiest dishes using more than 30 crops and recipes. The chefs reveal the details that contribute to perfection, how they collaborate with their head gardeners to determine soil preparation, the timing of sowing, careful harvesting and refined storage, right down to how they prepare the crops for cooking. For existing gardeners, it will offer inspiration when it comes to choosing what to grow from the perspective of what's good to eat. Arranged by region, this book will enable armchair and real exploration of restaurants, kitchens and gardens, from fruits to vegetables to herbs and from plot to kitchen. You can book a table at all the places featured, or enjoy recreating the ingredients and the meals yourselves.

About the Author

JASON INGRAM is an award-winning garden and food photographer. He is based in Bristol, UK, and travels widely photographing gardens, plants, food and people for magazines, books and advertising.

Cinead McTernan is a horticulturally trained editor of The Simple Things and The Edible Garden magazines, and deputy editor of The English Garden. She has previously worked on BBC Gardener's World. She calls Bristol, UK, home.

RAYMOND BLANC is a French-born English chef and restaurateur and owner of The Raymond Blanc Cookery School. He also is a best-selling author, and his BBC television series have included The Very Hungry Frenchman and Kitchen Secrets. His most recent six-part series is How to Cook Well, broadcast on BBC2.

Editorial Reviews

"this beautifully illustrated compendium pays homage to some of the best farm-to-table dishes being served from London to Glasgow. McTernan and Ingram began this venture with the enthusiasm of groupies. The end result of their collaborative passion is a lushly documented overview of the craft of using seasonal, locally grown foods harvested with exquisite timingâ?¿By featuring the horticultural experts upper echelon chefs rely upon, the authors have opened the door for readers to begin creating their own unique creations from produce grown, literally, in their own backyards." - Anna Jedrziewski - Retailing Insight

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