Bountiful: Recipes Inspired by Our Garden Author: Diane Cu | Language: English | ISBN:
B00G0MP0UM | Format: EPUB
Bountiful: Recipes Inspired by Our Garden Description
Todd Porter and Diane Cu are photographers who publish the immensely popular food, gardening, and lifestyle blog WhiteonRiceCouple.com. Inspired by their love of cooking, growing vegetables and over 38 fruit trees in their suburban garden, Todd and Diane love sharing recipes that are fresh and seasonally simple. Their cookbook, Bountiful, offers 100 seasonal, flavorful, and approachable recipes, 90 of which have not been seen on the blog, each featuring a vegetable or fruit as the star of the meal. Blueberry Frangipane Tarts, Wilted Mizuna Shrimp Salad, Blood Orange Bars, and Gin Cocktail with Pomegranate & Grapefruit are just a few examples of recipes that are inspired from their garden bounty. Peppered with personal stories from Todd's childhood on a cattle ranch in Oregon and Diane's journey from Vietnam to the United States, this cookbook shares the couples' beautiful love story as well as their diverse recipes that reflects their love of fresh and healthy produce, seasonally ripe fruit, and sharing a home cooked meal with those you love.
- File Size: 37907 KB
- Print Length: 304 pages
- Publisher: Stewart, Tabori & Chang (October 15, 2013)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B00G0MP0UM
- Text-to-Speech: Enabled
X-Ray:
- Lending: Enabled
- Amazon Best Sellers Rank: #133,817 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #26
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Occasions > Seasonal - #51
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Vegetables & Vegetarian > Vegetables
- #26
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Occasions > Seasonal - #51
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Vegetables & Vegetarian > Vegetables
Bountiful celebrates the amazing garden Diane Cu and Todd Porter tend where they live in Southern California. The book is organized by type of vegetable, fruit, herb, etc. This approach helps the home cook quickly pick the dishes to make according to what's in season. I also found it straightforward to plan meals, pairing dishes according to what I had on my counter or had picked up at the farmers market.
I've been cooking from Bountiful for the last few weeks and the food is delightful. The dishes are easy to prepare, unfussy and full of flavor. The roasted pluots are a great example -- roast them in the oven with a little brown sugar and balsamic vinegar and out come the naturally sweet flavors of late-in-the-season pluots. The thyme that's added to the pan infuses the pluots with an earthy essence that adds dimension. Deceptively simple to make, but complex in flavor.
One of our favorites is the elegant to look at, but easy-to-make Fig and Gorgonzola Pillows. My family loved the combination of savory cooked onions, salty prosciutto, luscious sweet figs and pungent gorgonzola, which sit on top of a buttery, puff pastry base. While Todd and Diane include a puff pastry recipe in the book, store-bought high-quality puff pastry works very well. The pastries are impressive to look at, and the flavors work together beautifully.
We also really enjoyed the Spinach and Bacon Salad with Avocado Vinaigrette. I made it last weekend as a side salad, but with that special dressing (it includes a tiny bit of soy sauce that really adds depth), I expect it be in rotation throughout the year. I'll add grilled chicken or salmon to make it a main rather than a side salad, too.
One sweet recipe on my short list is great example of refreshing a classic.
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