{"id":9656,"date":"2019-07-20T21:44:31","date_gmt":"2019-07-20T20:44:31","guid":{"rendered":"http:\/\/healthylivinglondon.com\/?p=9656"},"modified":"2020-10-02T15:38:58","modified_gmt":"2020-10-02T14:38:58","slug":"the-garden-chef-review","status":"publish","type":"post","link":"https:\/\/healthylivinglondon.com\/nutrition-and-food-for-healthy-living-in-london\/the-garden-chef-review\/","title":{"rendered":"BOOK REVIEW \/\/ The Garden Chef"},"content":{"rendered":"\n

There is something wonderfully indulgent about a Phaidon book. They are so elegantly designed. Printed on a paper sympathetic to the subject and beautifully bound to complete the perfect package. \u2018The Garden Chef<\/a>\u2019 is no exception to this rule. Printed on an uncoated stock to give it a rustic feel, with copper foil lettering on the jacket and a wonderfully uncluttered layout, this book is a wonderful object in itself.\u00a0<\/h4>\n\n\n\n
\"The<\/figure>\n\n\n\n

Putting plants front and centre<\/h4>\n\n\n\n

The 256 pages take the reader on a journey to the gardens of 40 of the worlds greatest \u2018plot-to-plate\u2019 chefs. From farming in Russia to foraging in Iceland. From a community garden in Brazil, to a rooftop garden in the UK. This book tells the stories of chefs who have put the plants they have grown at the centre of their menus.\u00a0<\/p>\n\n\n\n

Yet while these chefs are allowing vegetables to take a role \u2018front and centre after many years of playing a supporting role with [and] exploring the depth of flavour and versatility of plants\u2019, this isn\u2019t a vegetarian cookbook. In fact, very few of the 80 recipes included are totally plant-based. <\/p>\n\n\n\n

Nor are these recipes that you could easily whip-up for a weeknight dinner party. Indeed, there is a caveat on the imprint page that notes: \u2018a number of the recipes require advanced techniques, specialist equipment, and professional experience to achieve good results\u2019. <\/p>\n\n\n\n

The list of ingredients put Ottolenghi to shame. With everything from to slipper lobsters<\/a> to kanpyo gourd<\/a>. Plus a wide variety of leaves, tubers and edible flowers such as mizuna<\/a>, huauzontle<\/a> and ullucus<\/a>, all of which I have to admit needing to Google! Even those ingredients I recognised had an added twist to them. For example there were the new potatoes \u2018picked and rinsed no more than 15 minutes before cooking\u2019.<\/p>\n\n\n\n

\"The<\/figure>\n\n\n\n

A Case Study in ‘farm-to-table’ cooking<\/h4>\n\n\n\n

But once I\u2019d accepted the book as a case study in \u2018farm-to-table\u2019 cooking, rather than a practical \u2018how to\u2019 I was able to set aside the feeling of intimidation and enjoy learning more.\u00a0<\/p>\n\n\n\n

This is really a book that is more at home on a coffee table than in a kitchen. <\/p>\n\n\n\n

The case studies of each of the chefs are fascinating. It is clear that plot-to-plate cooking is no mean feat: <\/p>\n\n\n\n

This is in no way the easy route; it\u2019s far more challenging, more expensive, and more unpredictable for chefs, but it\u2019s also more exciting [and] dynamic […] The rise of the kitchen garden has reconnected chefs to the earth and inspired them to be better cooks.<\/p><\/blockquote>\n\n\n\n

In his foreword to the book, chef Jeremy Fox observes<\/p>\n\n\n\n

When you grow ingredients yourself […] you gain a real connection to what you are cultivating. […] As a chef with a kitchen garden, you\u2019re not shopping for ingredients; it\u2019s more like you are translating the garden.<\/p><\/blockquote>\n\n\n\n

The photography is also enchanting. It transports you to gardens in Spain, France, Denmark, Australia, Mexico, Russia and Brazil to name but a few.\u00a0<\/p>\n\n\n\n

While I won\u2019t be rushing into the garden to forage for nasturtium and locust flowers, this is a book that I think horticulturalists and foodies alike will enjoy. <\/p>\n\n\n\n

More Information<\/h4>\n\n\n\n

The Garden Chef: Recipes and Stories from Plant to Plate<\/em>, published by Phaidon, \u00a329.95<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

There is something wonderfully indulgent about a Phaidon book. They are so elegantly designed. Printed on a paper sympathetic to the subject and beautifully bound to complete the perfect package. 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