Cooking From the Gourmet’s Garden was written as a follow-up to and expansion of the recipes in the back of my earlier book, Designing and Maintaining Your Edible Landscape Naturally. In this sequel I explain how and why certain plants (43 in all) qualify as edible ornamentals. Along with this information, you’ll find descriptions of each plant’s appearance and tips on how to place it in a landscape. Each plant description also includes a sidebar which discusses cultural care, hardiness, watering requirements, fertilizing and mulching recommendations and other appropriate tidbits. A gorgeous pen-and-ink drawing of each of the 43 plants accompanies its relevant text.
But that’s not all; Coralie Castle follows each section of horticultural information with two or more recipes featuring the plant’s use in home cooking. A professional chef and food consultant for over 30 years, Coralie has nine cookbooks to her credit, has been a caterer and has sold her own line of cookware. She now lives a more peaceful life in Oregon. (Which means she’s retired and doesn’t write any more books!)
Recipes in the book include: Steamed Mussels or Clams with Lemongrass and Shallots; Persimmon Chiffon Pie; Rosemary, Prosciutto and Asian Pear Pizza; Anise Hyssop Custard with Black Pansy Syrup; Spiced Crabapples; Blueberry Corn Muffins and many more. The recipes are simple to prepare, are mouth-wateringly tasty and will delight your family and friends.
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