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A Glorious Harvest:  Robust Recipes from the Diary, Pasture, Orchard and Sea
A Glorious Harvest Robust Recipes from the Diary Pasture Orchard and Sea
Author: Henrietta Green
British food writer Green believes that "shopping really is the key to successful cooking, as without good ingredients you do not stand a chance." That said, the recipes here are on the whole straightforward and attractive--by way of example, chicken breasts with orange, containing grated zest and a touch of cream; a delicious-sounding mushroom ...  more »
ISBN: 40399
Pages: 256
Rating:
  • Currently 5/5 Stars.
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5 stars, based on 1 rating
Publisher: Sedgewood Press
Book Type: Hardcover
Members Wishing: 1
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reviewed A Glorious Harvest: Robust Recipes from the Diary, Pasture, Orchard and Sea on + 312 more book reviews
It is a pity they don't have a picture here of this book. It is quite visually pleasing. Henrietta Green reclaims some of the unbridled joy of preparing luscious cuisine from fresh, full-flavored ingredients and it shows in the photography and watercolor sketches. The headnotes are also interesting to read and I would say this is a cookbook collectors find. This is one of those coffee table cookbooks you will want to drag into the kitchen as you are inspired.

This is a rediscovery of the rich, true flavors of nature's bounty. Henrietta Green's true passion for food is shown by her delightful anecdotes from her countryside travels. While the poultry and game section may sound a bit exotic to some, you might even start to mail-order a few items so you can try some of the recipes.

The Pickles, Preserves and Sauces chapter is very unique and boasts a selection of wonderful sauces and jams. The basic recipes will be a new cooks dream. You can learn how to roast a chicken or make a basic pie pastry. The desserts include hard-to-find recipes for Tarte Tatin, Pears in a Brioche, Clafoutis and Black Currant Sorbet. A recipe for Lavender Ice Cream got my attention. In the winter, there will be many soups to try.

I just fell in love with this cookbook because it also has such a European flair. This is a U.S. edition but the cookbook was originally published in 1992 in London and is now out of print.


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