Hollyhock
New Society Publishers (Verlag)
978-0-86571-727-5 (ISBN)
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Hollyhock--renowned the world over as an unparalleled center of learning and connection--exists to inspire, nourish, and support people who are making the world better. At the heart of this unique institution, located on beautiful Cortes Island, is Hollyhock's spectacular organic garden, just steps from the ocean view kitchen. Serving up exquisite meals for thirty years, the Hollyhock cooks are back with a new collection, boasting over two hundred new garden-inspired recipes. Hollyhock: Garden to Table invites you to join in a celebration of the beauty of fresh, local food--filled with imaginative ideas and seasoned with global inspiration.
The versatility of whole grains, healthy oils, and natural sweeteners is showcased in mouthwatering creations such as: * Thin-Crust Pizza with Nettle Pesto and Roasted Sweet Potatoes, Asparagus, and Chevre* Black Sesame Crusted Albacore Tuna with Ponzu Sauce* Soft Polenta with Roasted Butternut Squash, Caramelized Onions, Peas, and Smoked Cheddar* Honey Roasted Pears with Balsamic and Mascarpone Focusing on sustainable seafood and garden-fresh foods from wherever you are, Hollyhock: Garden to Table will have you leafing through its pages for your next great meal again and again. Welcome to the Hollyhock kitchen! Moreka Jolar has been a chef at Hollyhock for fifteen years. She is co-author of the best-selling cookbook Hollyhock Cooks. Heidi Scheifley is a certified gourmet natural foods chef who has cooked in kitchens from Hollyhock on Cortes Island, Canada to Greece to Southeast Asia, Egypt, Israel, Nepal, India, and Hawaii.
Moreka Jolar has been a chef at Hollyhock Lifelong Learning Centre for 15 years, where she also teaches cooking workshops. She is co-author of the bestselling cookbook, Hollyhock Cooks and co-owner/operator of Cook's Cooperative. Her passion for growing food and the inseparable relationship between garden and table is evident in her fresh and light style of cooking intuitively with what is available and seasonal. Heidi Scheifley has spent the past 15 years in kitchens in Greece, Southeast Asia, Egypt, Israel, Nepal, India, Hawaii and Hollyhock Lifelong Learning Centre on Cortes Island, British Columbia. She received her certification as a Gourmet Natural Foods Chef at the Bauman College of Holistic Nutrition & Culinary Arts. Heidi is co-owner/operator of Cook's Cooperative and is passionate about pure, local, and organic foods.
Foreword
Introduction
Welcome to Hollyhock and Cortes Island
Garden to Table
Blessing
One: Salads and Dressings
Two: Soups and Other Bowls
Three: Mains
Four: On the Side
Five: Accompaniments
Six: Dough-Eyed
Seven: Sweets 'n Treats
Eight: Stratas, Frittatas and Other Things to Rise and Shine to
Nine: Drink Up! Swig and Swallow
Ten: Everything but the Kitchen Sink
Resources
Recipe Index
Index
In Gratitude
About the Authors/Photographers
Hollyhock Presenters
| Vorwort | Dr. Andrew Weil |
|---|---|
| Verlagsort | Gabriola Island |
| Sprache | englisch |
| Maße | 203 x 229 mm |
| Gewicht | 532 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie | |
| Sachbuch/Ratgeber ► Natur / Technik ► Garten | |
| Geisteswissenschaften ► Geschichte | |
| ISBN-10 | 0-86571-727-3 / 0865717273 |
| ISBN-13 | 978-0-86571-727-5 / 9780865717275 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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