Food from Green Places: Vegetarian Recipes from Garden & Countryside

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Abbeville Press, Feb 1, 1998 - Cooking - 159 pages
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In more than 150 recipes, Rosamond Richardson strikes a fine balance between old-fashioned goodness and modern trends in international cuisines. Adapting traditional ideas to today's techniques and eating habits, she provides easy instructions for such delicious creations as Spiced Carrot Soup, Asparagus Fritters, Purée of Brussels Sprouts, Apple Crisp, and Iced Plum Soufflé. Recipes for timeless favorites include Damson Jam, Walnut Bread, Onion Tart, Strawberry Shortcake, and Crab-Apple Jelly.
Food from Green Places also describes old country traditions, including searching the countryside for wild edibles, cultivating herbs, rearing hens, and preserving and storing fruit and vegetables, all illustrated with specially commissioned full-color photographs by Robin Matthews. Richardson has gleaned information from old handwritten cookbooks, history, and folklore to create modern recipes that will appeal not only to vegetarians but to others who celebrate the pleasures of freshly gathered food.

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Contents

the vegetable jZ 62
field
index 156
Copyright

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About the author (1998)

Richardson is the winner of the 1993 James Beard Award in the entertaining category for her cookbookAlfresco

Matthews trained with Lord Snowdon before establishing himself as an internationally known photographer in his own right.

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