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Stephanie Alexander's Kitchen Garden Companion : Dig, Plant, Water, Grow, Harverst, Chop, Cook - Stephanie Alexander

Stephanie Alexander's Kitchen Garden Companion

Dig, Plant, Water, Grow, Harverst, Chop, Cook

By: Stephanie Alexander, Simon Griffiths (Photographer), Mark Chew (Photographer)

Hardcover Published: 1st October 2009
ISBN: 9781920989989
Number Of Pages: 784

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This is the ultimate garden-to-table guide from one of Australia's most highly regarded food writers.

Authoritative and distinctly personal, the book offers detailed garden and kitchen notes for 73 vegetables, herbs and fruits, along with 250 delicious recipes. Just as The Cook's Companion inspired a generation to rediscover the pleasures of the kitchen, Stephanie Alexander's Kitchen Garden Companion will revolutionise the way we think about sourcing, growing and sharing our food.

The following are example recipes from this book:

Berry Crumbles

SERVES 4 There is something very special about the deep crimson juice from raspberries. This crumble is one of my favourite dishes. Try it with blackberries and mulberries too. It deserves being served with the very best cream.

50 g unsalted butter
400 g raspberries (or mulberries or blackberries or a mixture)
1/3 cup caster sugar
double or clotted cream, to serve
CRUMBLE TOPPING

1/3 cup soft brown sugar
1 teaspoon baking powder
1 teaspoon ground ginger
60 g unsalted butter, chopped
2/3 cup plain flour

EXTRA EQUIPMENT

4 x 125 ml-capacity individual gratin dishes

Preheat oven to 200°C.

To make the crumble topping, mix sugar, baking powder and ginger in a bowl. In another bowl, crumble butter into flour with your fingertips to make pea-sized pieces, then toss flour mixture with sugar mixture. Set aside.

Use some of the butter to grease four 125 ml-capacity gratin dishes. Divide berries among dishes. Press them down lightly with the back of a spoon. Scatter over sugar. Spoon over crumble topping; it should be no more than 1 cm deep (any extra crumble topping can be put into a suitable container, labelled and frozen, ready for a crumble some other day). Divide remaining butter into small pieces and dot over tops of crumbles. Set dishes on a baking tray with a lip to catch any overflowing juices.

Bake crumbles for 15 minutes or until topping is golden and berry juices are bubbling through. Leave crumbles to cool for several minutes before serving with spoonfuls of double or clotted cream.

About the Author

Stephanie Alexander's early food life was influenced first and foremost by her mother, Mary Burchett, a wonderful cook who was interested not just in recipes, but in the culture that inspired the dish. She was eager to experiment. When she left school she went to the University of Melbourne and then studied to become a librarian (with no thoughts of working with food professionally). She left Australia at the age of 21 to see the world. The world for her at that time was France, and she was delighted to discover that France was every bit as thrilling and satisfying as she had dreamed it would be. In the intervening 40 plus years she has returned as often as possible and, whilst acknowledging change, there remained a value and respect accorded to food that she found renewing and reassuring.

Industry Reviews

This is without a doubt my new favourite cookbook. Alexander arranges her fruit and veg in alphabetical order and provides information on how to plant, grow, cook and eat each of them - all in stunning Stephanie style. Since opening the Richmond Hill Cafe & Larder, Alexander has been working with Collingwood College to develop a Kitchen Garden that teaches children about where their food comes from. In 2004 she established the non-profit Stephanie Alexander Kitchen Garden Foundation to expand her model into other primary schools. In this book, she now furthers the project into Australian homes. She provides intricate details on how to build all sorts of home gardens, from those dug into the ground, above the ground, and on apartment balconies, as well as how to create your own compost, and adds so many more useful tips. Her wealth of knowledge, in both the kitchen and garden, shines through. As a result of her experiences, her advice is geared towards planting and cooking with kids - making the process all the more fun for big kids too!

The book jacket to this edition is an amazing textile, dyed vibrant red. Alexander often acknowledges where her recipes have come from, including such headline names as Greg Malouf and Kylie Kwong - but I think we would all admit that Alexander really has been adopted as a collective Aussie grandmother. This is THE Christmas cooking present of the year - give it to yourself, or if you can stand it, someone else.

Reviewed by Karen Coleman, Booktopia Buzz Editor

The following is an exclusive Booktopia Q&A with Stephanie Alexander:

1. What is your number one tip for getting children interested in fresh food and where it comes from?
Get them cooking alongside you with the freshest ingredients you can obtain.

2. What would you suggest to someone who wanted to grow fresh food but doesn't have a great deal of time or space to do it in?
Buy the Kitchen Garden Companion and take special notice of the section on Container Gardening under each individual entry. Grow only what you love to eat

3. Of all the recipes in Kitchen Garden Companion, do you have a favourite? Why?
No favourites – just see what is freshest in my garden and go from there. Tonight I am picking mint, coriander spring onions, broccoli shoots and tender carrots – sounds like a Thai-style salad coming up

4. How do you keep pests off the vegie patch?
Check out the section in Kitchen Garden Companion on Pest and Weed Control using simple non-toxic ingredients

5. How do you get children enthusiastic about team work in their gardens?
Work alongside the children so they see that you genuinely value the task. Children will follow your lead. Ensure they have a piece of garden that is ‘theirs’

Essential buying for the home gardener and cook

5

Frequently used for reference for recipes, cooking and gardening advice

Heathfield South Australia

true

Amazing book and an amazing price!Super fast delivery.

5

This book will be a go to regularly.Everybody should have this in their library.

Gumma NSW 2447

true

Fantastic book bulging with info. Really happy with it

5

I pick this book up nearly everyday to have a little read. Loving the section on setting up a no dig garden

Tasmania Australia

true

lovely companion

5

this is a wonderful companion to use with your children and cater for the family.

perth

true

Everyone should have a copy of this

5

Great for working out where to start to create your own kitchen garden

Gold Coast

true

Kitchen Garden Companion

5

I brought this book as a present for a gardener friend and she was delighted!

Country NSW

true

Fabulous book, bought it for a friend

5

It was a great gift to give a friend altho I did copy a few of the recipes for myself, they sounded so good.

WA

true

Stephanie Alexander's Kitchen Garden Companion

5.0 7

100.0

Introduction p. 3
Getting Started p. 9
Planting Chart p. 36
Gardening Equipment p. 41
Gardening with Kids p. 43
Kitchen Equipment p. 47
Cooking with Kids p. 53
A Little of What You Fancy p. 57
Amaranth p. 63
Apples, Pears and Quinces p. 71
Artichokes p. 89
Asian Greens p. 99
Asparagus p.109
Bananas p.117
Basil p.125
Bay p.133
Beans p.139
Beetroot p.149
Blueberries p.161
Broad Beans and Borlotti Beans p.167
Broccoli p.177
Brussels Sprouts p.189
Cabbage p.193
Carrots p.207
Cauliflower p.219
Celery and Celeriac p.231
Chervil p.243
Chives and Garlic Chives p.249
Coriander p.257
Corn p.265
Cresses p.273
Cucumbers p.279
Dill p.287
Eggplant p.293
Eggs p.303
Fennel p.311
Garlic p.321
Grapes and Vine Leaves p.329
Herbs p.337
Jerusalem Artichokes p.343
Kiwifruit p.349
Kohlrabi p.355
Lavender p.363
Leeks p.367
Lemons and Oranges p.375
Lemon Verbena p.391
Lettuce and Other Salad Greens p.395
Mangoes p.405
Melons p.411
Mint p.419
Mushrooms p.431
Myrtle p.445
Nettles p.449
Olives p.455
Oregano p.465
Parsley p.471
Parsnips p.481
Passionfruit p.487
Peas (Podding, Snowpeas and Sugar Snap Peas) p.495
Peppers and Chillies p.509
Potatoes p.519
Pumpkins p.533
Radishes p.545
Raspberries p.553
Rhubarb p.559
Rocket p.567
Rosemary p.575
Sage p.583
Scented Geraniums p.589
Silver Beet p.595
Sorrel p.605
Spinach p.613
Spring Onions and French Shallots p.625
Stone Fruit p.635
Strawberries p.645
Tarragon p.653
Thyme p.659
Tomatoes p.667
Turnips and Sweded Turnips p.685
Warrigal Greens p.695
Zucchini and Zucchini Flowers p.703
Gardening Glossary p.721
Pest and Weed Control p.731
Cooking Glossary p.737
Bibliography p.742
Acknowledgements p.744
Index p.747
Cooking Index p.755
Table of Contents provided by Lantern. All Rights Reserved.

ISBN: 9781920989989
ISBN-10: 1920989986
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 784
Published: 1st October 2009
Country of Publication: AU
Dimensions (cm): 27.4 x 20.4  x 6.0
Weight (kg): 3.0
Edition Number: 1

Stephanie Alexander

About the Author


Stephanie Alexander's early food life was influenced first and foremost by her mother, Mary Burchett, a wonderful cook who was interested not just in recipes, but in the culture that inspired the dish. She was eager to experiment. When she left school she went to the University of Melbourne and then studied to become a librarian (with no thoughts of working with food professionally). She left Australia at the age of 21 to see the world. The world for her at that time was France, and she was delighted to discover that France was every bit as thrilling and satisfying as she had dreamed it would be. In the intervening 40 plus years she has returned as often as possible and, whilst acknowledging change, there remained a value and respect accorded to food that she found renewing and reassuring.

Visit Stephanie Alexander's Booktopia Author Page