Title
From The Earth: World'S Great, Rare And Almost Forgotten Vegetables
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2019 James Beard Award Nominee From the Earth is a celebration of approximately 50 unique and exotic heirloom vegetables and plants through the seasons. Some the author grows himself in his experimental home garden, while others come from suppliers he has developed close and lasting relationships with over his 15 years as executive chef at Quay restaurant in Sydney, Australia.The book includes fullcolor photography by Brett Stevens alongside botanical illustrations heroing each vegetable, as well as key information (family group; history and origin; traditional cooking uses; growing conditions; anecdotal stories; and why the author loves them!) and a recipe inspired by the vegetable.The recipes range from very simple about the cooking technique with little adornment to more complex dishes that may feature at Peter's restaurants Bennelong or Quay. All are approachable and achievable in the home kitchen. The key, always, is celebrating the organic beauty of the vegetables and allowing them to shine. In the chef's words: 'Simplicity is key, with a little bit of complexity thrown in'.Recipes include Fried puntarelle chicory, Kyoto red carrot salad (sheep's milk feta, smoked almond, sherry caramel), Slow braised roveja peas (fermented mushroom and black garlic pure) and Slow cooked galeux d' eysines pumpkin (aged comte cream, truffle).In addition, the book profiles, in words and pictures, chef Gilmore's home garden and the evolution of his now abiding passion for it, as well as a handful of his most loyal growers and seed suppliers.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What are the dimensions of the book? A: The book measures nine point seven six inches in length, one point one four inches in width, and thirteen inches in height.
- Q: How many pages does this book have? A: This book contains two hundred forty eight pages filled with information and recipes.
- Q: What is the binding type of this book? A: The book is bound in hardcover, ensuring durability and a premium feel.
- Q: Who is the author of this book? A: The author of this book is Peter Gilmore, an acclaimed chef known for his work at Quay restaurant.
- Q: What type of vegetables are featured in the book? A: The book features approximately fifty unique and exotic heirloom vegetables and plants.
- Q: How do I use the recipes in this book? A: You can use the recipes by following the step-by-step instructions provided for each vegetable.
- Q: Are the recipes suitable for beginners? A: Yes, the recipes range from very simple to more complex, making them approachable for all skill levels.
- Q: Is this book suitable for home cooks? A: Yes, all recipes are designed to be achievable in a home kitchen, emphasizing simplicity.
- Q: How do I store this book to keep it in good condition? A: Store the book in a cool, dry place away from direct sunlight to maintain its condition.
- Q: Can I clean the book if it gets dirty? A: Yes, clean the cover gently with a soft, damp cloth to avoid damage.
- Q: What should I do if the book arrives damaged? A: Contact customer support immediately to initiate a return or exchange for the damaged book.
- Q: Is there a warranty for this book? A: Books typically do not come with a warranty, but check the return policy for any issues.
- Q: How do I ensure I am getting the right book for my needs? A: Review the book's description, including its focus on heirloom vegetables and the author's expertise.
- Q: What if I have dietary restrictions? A: Many recipes are adaptable; review the ingredients in each recipe to ensure they meet your dietary needs.
- Q: Is this book recommended for professional chefs? A: Yes, the book includes complex recipes that could appeal to professional chefs as well as enthusiasts.