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gardening

Blue Eggs and Yellow Tomatoes: A Backyard Garden-to-Table Cookbook

 
 
Author
Jeanne Kelley.
Publisher Running Press  
Format paperback
Product Dimensions 9 x 9 x 0.8 inches
ISBN 9780762446810
Pages/Publication Date 320/2013
Daedalus Item Code 59624
This item is not available.
Description
Even though she lives only minutes from downtown Los Angeles, food writer Jeanne Kelley has a backyard kitchen garden that provides her with fresh, organic, flavor-rich produce, as well as a home for her pet goat and Araucana chickens—the sources of the milk and sky-blue eggs often featured in her dishes. This beautifully photographed book is a contemporary look at garden-to-table cooking, informed by Kelley's 20 years as a contributor to Bon Appétit magazine and offering 150 recipes that she calls her "keepers," from Goat Cheese and Poblano Pepita Quesadillas to Deviled Eggs with Chives and Tarragon, from Artichoke, Olive, Mozzarella, and Hot Salami Sandwiches to Lemon-Roasted Chicken with Potatoes, Olives, and Oregano. Along with strategies for weeknight meals and special occasions, Kelley provides a kitchen-garden primer, information on container and community gardens, raising and keeping backyard chickens, composting, and growing your own exotic ingredients.

"Lovely and practical: That's the rare standard met in Jeanne Kelley's Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden. The dishes pictured do look good enough to eat. Stare hard enough at the Fig and Blue Cheese Crostini for Two Seasons, and you appreciate the smart thinking of an appetizer that can work with whichever type of that fruit is available. A side dish of Brussels Sprouts with Marjoram and Pine Nuts, containing shallots and a little cream, shows a depth of creativity. And Blood Orange Granita with Vanilla Ice Cream—which can also be made with Valencia oranges—couldn't be simpler or more stunning."—Washington Post

 
 
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