Grow, cook, nourish : a kitchen garden companion in 500 recipes

Winner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook 2017 Growing your own food is exciting but, when it comes to knowing how to make the most of your produce, it can be daunting. In Grow, Cook, Nourish, bestselling author Darina Allen draws on more than 30 years of experience gardening at Ballymaloe to take you through an extensive list of vegetables, herbs and fruits. Each entry includes explanations of different varieties, practical information on cultivation, growing and maintenance, plus instructions for the best ways to cook produce as well as preserve and utilise a glut. With more than 500 recipes, including dishes for every ingredient, Darina shows how to use your harvest to its full potential. Vegetables range from annual crops such as chicory, radishes and kohlrabi to perennials like asparagus and spinach. Fruits cover apples, currants and peaches as well as the more unusual and interesting myrtle berries, loquats and medlars. Plus a comprehensive list of herbs, edible flowers and foraged foods such as samphire, wild garlic and blackberries. "Grow and Cook promises to be the gift book of the season for all kitchen gardeners. Growing your own food is exciting, but figuring out how to make the most of your produce can be daunting. In Grow and Cook, bestselling author Darina Allen takes you through an extensive list of vegetables, herbs, and fruits with each entry including explanations of different varieties, practical information on cultivation, growing, and maintenance, and instructions for the best ways to cook the produce as well as preserve it in times of a glut. Recipes accompany each ingredient so you can use your harvest to its full potential. Ingredients included range from annual vegetables such as chicory, radishes, and kohlrabi to perennial vegetables like asparagus, fennel, and spinach. Fruits cover apples, currants, and peaches plus more the more unusual and interesting myrtle berries, loquats, and medlar. The book also features a comprehensive selection of herbs, edible flowers, and foraged foods such as sea beans, wild garlic, and blackberries. Based on decades of real-life observation and experimentation on the 100-acre farm attached to her cooking school, this represents the culmination of all Darina Allen's knowledge about growing the food you cook and cooking the food you grow."--Provided by publisher