9780714878225-0714878227-The Garden Chef: Recipes and Stories from Plant to Plate

The Garden Chef: Recipes and Stories from Plant to Plate

ISBN-13: 9780714878225
ISBN-10: 0714878227
Edition: Illustrated
Author: Phaidon Editors
Publication date: 2019
Publisher: Phaidon Press
Format: Flexibound 256 pages
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Book details

ISBN-13: 9780714878225
ISBN-10: 0714878227
Edition: Illustrated
Author: Phaidon Editors
Publication date: 2019
Publisher: Phaidon Press
Format: Flexibound 256 pages

Summary

Acknowledged author Phaidon Editors wrote The Garden Chef: Recipes and Stories from Plant to Plate comprising 256 pages back in 2019. Textbook and eTextbook are published under ISBN 0714878227 and 9780714878225. Since then The Garden Chef: Recipes and Stories from Plant to Plate textbook was available to sell back to BooksRun online for the top buyback price of $ 7.69 or rent at the marketplace.

Description

An exclusive glimpse into the gardens of the world's leading restaurants - and access to innovative recipes inspired by them

For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes.

The Garden Chef includes more than 100 imaginative garden-focused recipes from the restaurants featured and explores how 40 of the world's top chefs grown and cook with ingredients they choose to grow in their gardens, and provides a unique source of inspiration for green-fingered food-lovers.

Explore fascinating stories and signature recipes from the kitchen gardens of 40 of the world's best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration. The list of chefs includes Michel & Sébastien Bras, Manoella Buffara, Magnus Nilsson, Matt Orlando, Simon Rogan, Ben Shewry, and Alice Waters.

The gardens are from around the globe and include traditional kitchen gardens, allotments polytunnels and raised beds, aeroponic roof gardens, greenhouses, and urban community farms and micro farms. The chefs featured offer insight into the growing methods they employ and provide information on key plants and varieties grown.

The introduction is by Jeremy Fox, author of On Vegetables, also published by Phaidon.

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