Cover image for The chef's garden
Title:
The chef's garden
Author:
Conran, Terence.
Personal Author:
Edition:
North American edition.
Publication Information:
San Francisco : Soma Books, 1999.
Physical Description:
144 pages : illustrations (some color) ; 24 cm
General Note:
"First published 1999 by Conran Octopus Limited, ... London"--T.p. verso.
Language:
English
Added Author:
ISBN:
9781579590505
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Item Holds
Searching...
SB321 .C77 1999 Adult Non-Fiction Central Closed Stacks
Searching...
Searching...
SB321 .C77 1999 Adult Non-Fiction Open Shelf
Searching...

On Order

Summary

Summary

Learn how to grow over 100 of the best fruits, vegetables, herbs, and edible flowers suitable for containers--and make the most of produce picked at the peak of freshness with this book's 20 simple recipes. 150 color photos. 20 drawings.


Author Notes

He founded the Habitat chain of stores in England. Starting in 1977, his U.S.-based Conran's stores helped launch the home furnishings retail boom. He is the author of thirteen books and was knighted in 1983 for his service to British industry and design. He lives in London, England.

(Bowker Author Biography)


Reviews 1

Booklist Review

Cooking and home furnishings maven Conran turns his attention to gardening supporting the cook's needs. A chef's garden must be practical and efficient, since a chef's energy is best expended in the kitchen, not poking about in soil. Because most restaurants are urban phenomena, a chef's garden is frequently a city garden. Conran provides design alternatives for small spaces and for creating gardens where no soil currently exists. Conran's attention to detail makes the gardens models of orderly planning. He provides plans for plot gardening, container gardening, and roof and deck gardens. He even allows for an ultimate luxury: dining areas in the garden. Conran inventories possible plantings for the chef's garden, citing some less common produce such as Eastern greens and cardoons. To use all the herbs and vegetables, Conran offers a few recipes, including a noteworthy gratin of Swiss chard. For those with requisite space and soil, Conran suggests that even fruit trees are possible in the chef's garden. --Mark Knoblauch