The Artist, the Cook, and the Gardener: Recipes Inspired by Painting from the GardenCreative recipes and celebrations of seasonal bounties—in the garden, in the kitchen, and on the canvas. Artist Claude Monet took inspiration from his gardens and the lily ponds at Giverny. Van Gogh, Manet, Matisse, and Cezanne created still life masterpieces of fruit and flowers. Similarly, cooks from Julia Child and Alice Waters to Patricia Wells and Jamie Oliver have taken culinary inspiration from homegrown or fresh local produce. Now artist Maryjo Koch explores this centuries-old connection in a new cookbook inspired by her studio garden. The garden not only provides the artistic subjects she and her students paint, but also serves as the culinary toolbox for the delectable and visual feasts she prepares for her family, guests, and painting classes throughout the year. Artists, cooks, and gardeners alike will find tips, recipes, and painting projects centered on seasonal food pairings. For example, the winter garden focuses on soups with offerings like Minestrone with Crumbled Bacon and Butternut Squash-Apple Soup. Springtime brings culinary attention to leafy greens such as Flower Petal Salad and Spring Asparagus Frittata with Peas and Peppers. As the seasons’ bounty progresses, the painting subjects and menus change as well, invented with whatever is freshest and most beautiful in the garden. Whether you find yourself more at home with an artist’s brush, a cook’s wooden spoon, or a gardener’s spade, you’ll find inspiration inside this lavish cookbook. |
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The Artist, the Cook, and the Gardener: Recipes Inspired by Painting from ... Maryjo Koch Limited preview - 2013 |
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½ cup ½ teaspoon apples arugula asparagus baking black pepper boil butter lettuce carrots Champagne Vinegar chicken breasts chicken broth chilled chives color cook cookies cream CRÈME FRAÎCHE cucumber cup extra-virgin olive diced dough dressing dried drizzle eggs extra-virgin olive oil flavor flour Flower Petal Salad Freshly ground black frittata garden garlic garnish ginger green onions ground black pepper herbs large bowl lemon juice let cool lettuce lunch Maryjo's mayonnaise Meyer lemons minced minutes mixture mushrooms nasturtiums nests ounces oven painting classes Parmigiano-Reggiano Parmigiano-Reggiano cheese peas peeled pistachios pizza plastic wrap plates prawns Preheat prosciutto quinoa recipe refrigerator Remove rose petals salad greens salmon salt Freshly ground sandwiches sauce saucepan sauté scallops sea salt Freshly seeds Serve immediately shells shiitake soup sprinkle stir strawberries sugar syrup tablespoons tablespoons extra-virgin olive tapenade tart tartlets taste teaspoon teaspoon fine sea thinly sliced toasted tomatoes vegetables Vinaigrette whisk zest zucchini