Two Chefs in the Garden
Over 150 Garden-Inspired Vegetarian Recipes
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- ¥3,200
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- ¥3,200
発行者による作品情報
Over 150 flavourful, everyday vegetarian recipes celebrating the ease and versatility of cooking with vegetables that will satisfy everyone, from award-winning chefs Lynn Crawford and Lora Kirk.
Two Chefs in the Garden is packed with vegetarian recipes inspired by country living, growing vegetables, and a desire to eat more plants. From the endless bounty of their garden—sweet cherry tomatoes, spicy arugula, earthy leeks, zucchini, eggplant, pumpkins, potatoes, and more—chefs and vegetable farmers Crawford and Kirk’s stunning collection of over 150 recipes coax the most out of vibrant seasonal produce in unique and exciting dishes: Pan-Roasted Asparagus with Sage, Shallot Cream, and Crispy Parmesan; Tempura Eggplant Tacos; Garden Ratatouille Pasta Salad; End-of-Summer Tomato Risotto; Celery Root Soup with Brown Butter Sunflower Seed Pesto and Hickory Sticks; Sweet Corn, Potato, and Leek Chowder; Spaghetti Squash Gratin with Leeks and Spinach; Beet Falafel with Lemony Tzatziki; Pumpkin Mac and Cheese; Apple Brown Sugar Pancake; Ginger Rhubarb Custard Tarts; Cherry Ruffled Milk Pie; and Summer Berry Spoon Cake with Vanilla Sauce.
Crawford and Kirk take readers on a culinary tour through a stunning array of recipes, showcasing the abundant rewards of their garden throughout the seasons. You’ll discover new and approachable ways to cook with vegetables and make plant-based foods the central part of your meals. Featuring beautiful photography throughout, Two Chefs in the Garden celebrates the ease and versatility of cooking with vegetables that will satisfy everyone.
PUBLISHERS WEEKLY
Crawford and Kirk, former co-owners of Toronto's Ruby Watchco, team up to bring farm-to-table cuisine to family meals in their appealing debut. Inspired by seasonal produce from their personal gardens and the desire to encourage folks to eat more vegetables, they provide an innovative cornucopia of vegetable-forward, easy-to-prepare dishes. Recipes range from rustic to elevated fare and reflect an expansive international flavor profile. A "Morning Bakes" section offers autumnal muffins brimming with seeds, nuts, raisins, and butternut squash, while potato parsnip latkes are a savory brunch option. Bread recipes include herbed lavash crackers, which later serve as a perfect base for a green garden hummus of peas, parsley, and mint in the appetizer chapter. Spicy bao buns stuffed with glazed carrots and potato pierogi filled with beet sauerkraut and caramelized onions are flavorful dumpling options. The Tuscan ribolita soup includes beans, tomato, and kale, while pumpkin mac and cheese is healthy and kid-friendly. For a show-stopping dessert, there's chocolate almond tart with pear and frangipane filling. Home cooks, vegetarian or not, will find these inventive recipes an excellent fit for the modern family table.
