From the Cook's Garden: Recipes for cooks who like to garden, gardeners who like to cook, and everyone who wishes they had a garden
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From the Cook's Garden: Recipes for cooks who like to garden, gardeners who like to cook, and everyone who wishes they had a garden

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by Ellen Ecker Ogden, Mary Azarian
     
 

Vermont is the home of The Cooks Garden, America's premier organic seed catalogue. Since 1984, The Cook's Garden has been the ultimate source for kitchen gardeners seeking European-style greens, heirloom vegetables, radiant flowers, and pungent herbs. Each winter more than one million eager gardeners await the arrival of The Cook's Garden catalogue, looking

Overview

Vermont is the home of The Cooks Garden, America's premier organic seed catalogue. Since 1984, The Cook's Garden has been the ultimate source for kitchen gardeners seeking European-style greens, heirloom vegetables, radiant flowers, and pungent herbs. Each winter more than one million eager gardeners await the arrival of The Cook's Garden catalogue, looking forward to reading about new seed varieties as well as reliable classics.

Successfully growing vegetables, herbs, and flowers is just part of any gardening challenge, but what do you do once they are harvested?

Ellen Ogder's recipes are one of the most delightful aspects of The Cooks Garden catalogue. As Deborah Madison, bestselling author of Vegetarian Cooking for Everyone and Local Flavors writes in her foreword: "These recipes, which are entirely guided by the garden and choice of seeds that grow in it, bridge the gap between a dream on a page promised by a seed packet and how the seeds can be used in the kitchen."

Ellen's recipes are simple yet elegant and speak of freshness whether you harvest ingredients from your own garden or select them at your local store -- flavorful soups such as Zesty Lemon Cucumber Soup and Brilliant Butternut Bisque, salad combinations such as Arugula and Roasted Pear Salad, and Leaf Peeper's Carrot and Red Cabbage Salad, main courses such as Savory Vegetables in Polenta Crust or Herbed Chicken with Cider Sauce. Too many tomatoes or pears? Ellen offers ideas for preserving the bounty of any garden.

Illustrated with full-color woodcuts by Caldecott winner Mary Azarian and packed with topics from Ellen's favorite culinary herbs to favorite autumnvegetables, From The Cook's Garden offers a yearround garden of culinary delights.

Editorial Reviews

The New York Times
From the Cook's Garden, [Ogden's] first cookbook, is a handsome production, from Deborah Madison's lucid introduction to the stark woodcuts by Mary Azarian. Ogden's recipes zero in on the freshest possible ingredients. If you don't have a garden when you crack this book open, you'll be ordering seeds by the time you put it down. — Dwight Garner
Publishers Weekly - Publishers Weekly
Plowing a field similar to that cultivated by last year's Local Flavors, by Deborah Madison (who provides the foreword here), Ogden extols the pleasures of preparing fresh-from-the-garden meals. Co-owner with husband Shepherd of The Cook's Garden, a popular mail-order seed company, Ogden emphasizes the quality, taste and variety of produce now available from home and farmers' markets. Her recipes exhibit a deft hand in building dishes with complementary flavors, as in Zesty Lemon Cucumber Soup or Herbed Ricotta Gnocchi with Spinach-Arugula Pesto. Ogden really shines with her section on salads, which includes the unusual Warm Spinach and Strawberry Salad and Grilled Radicchio and Gorgonzola Salad. Although the focus is solidly on vegetables, herbs and fruits, non-vegetarian dishes range from the simple Baked Scrod with Fennel and Garlic Croutons to the more complicated Vietnamese Salad Rolls with Chicken and Shrimp, and Salmon in Phyllo Packets with Tomato and Ginger. Ogden frequently recommends difficult-to-find ingredients such as Chioggia (candy-striped) beets for Beet, Apple and Goat Cheese Salad, and black kale for Polenta with Tuscan Kale, but she also advises that the common variety of vegetables will suffice. Since gardening is a seasonal joy, recipes for preserves like Carrot and Orange Marmalade and Plum and Pear Chutney are a welcome addition, as are the homey drawings by Caldecott Award winner Azarian. (Mar.)
Library Journal - Library Journal
Odgen and her husband run The Cook's Garden, the noted mail-order seed business that specializes in organic seeds for unusual domestic and foreign varieties of produce. Their seed catalog has evolved from a simple, two-page listing to an illustrated, 100-page catalog offering seeds, garden tools, and more-and, almost from the beginning, Ogden's own recipes for their fruits and vegetables. Her cookbook includes 150 fresh and easy recipes, from Tart Cucumber and Lemon Salad to Red Snapper and Sugar Snap Peas en Papillote, along with boxes and charts on such topics as "The Seasonal Salad Bowl" and "Herb Basics"; recipe headnotes provide additional information on ingredients, suggestions for variations, and helpful cooking tips. Recommended for most collections. Copyright 2003 Reed Business Information.

Product Details

ISBN-13:
9780060008413
Publisher:
HarperCollins Publishers
Publication date:
02/25/2003
Edition description:
First Edition
Pages:
258
Product dimensions:
8.30(w) x 9.32(h) x 0.94(d)

Meet the Author

Ellen Ecker Ogden oversees The Cook's Garden catalogue and directs its test kitchen program, including the annual Summer Tasting and Open House. A freelance food and garden writer, she has been a contributing editor to Country Living Gardener magazine and has written for many other magazines. She lives with her family in Londonderry, Vermont.

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From the Cook's Garden 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
This book rocks! I checked it out at the libary and simply couldn't bear to part with it, so I am ordering one here. This book is fabulous. It is for cooks who like to cook with FRESH ingredients. It is designed for cooks who have their own gardens but one could also use this book if you buy fresh produce at the grocery store or at a health food/organic store like Earth Fare. This book ends up being mostly vegetarian but there are a few meat, chicken, and fish entries as well. Simply marvelous. Usually I always skip the soup chapter in cookbooks, but there are actually several delicious and seemingly easy to prepare soup recipes included here. I can't wait to get this book and start cooking. This book has also inspired me to try my hand at gardening next season and have my own fresh produce section in my backyard!