The potager, or French vegetable garden, represents the
very best of French cuisine: fresh, flavorful, and easily
accessible for home cooks everywhere. In Vegetable
Harvest, Patricia Wells presents a collection of recipes
inspired by the garden she tends at her home in Provence.
No one has done more than Patricia to bring the art and
techniques of French cooking into American kitchens. Now, in her
tenth cookbook, she covers every kind of produce favored by French
cooks from north to south. In addition, there are charming profiles
of French farmers, home gardeners, and cooks, with sixty-five
stunning color photographs.
From arugula to zucchini, Patricia offers up a wealth of dishes
that incorporate vegetables, herbs, nuts, legumes, and fruits fresh
from the garden. And her recipes aren''t limited to summer''s
bounty-there are plenty for fall squash and winter potatoes,
The recipes in Vegetable Harvest include everything
from appetizers, soups, and salads, to meats, poultry, and pasta.
There are classics like Spicy Butternut Squash Soup, Roast Leg of
Lamb with Honey and Mint Crust, and Pea and Mint Risotto, as well
as innovative new dishes that are sure to become time-honored
favorites, such as Potato-Chive Waffles with Smoked Salmon, Capers,
and Crème Fraîche, Tomato and Strawberry Gazpacho, and Zucchini
Blossoms Stuffed with Goat Cheese and Basil. To finish your meal
with a flourish, there are decadent, fruity desserts like
Pistachio-Cherry Cake with Cherry Sorbet, Rhubarb-Berry Compote in
Grenadine, and Crunchy Almond-Pear Cake. In addition, there is a
chapter on pantry staples that includes Patricia''s recipes for
Zesty Lemon Salt, Truffle Butter, and Fresh Cilantro Sauce.
And while Patricia''s wonderful dishes sound sinful, they are in
fact quite healthful, low in fat and calories; nutritional
information is given for each recipe.
With Vegetable Harvest, you''ll be eating the best
nature has to offer-fresh, flavorful produce-all year round.