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Summary
Summary
For beginners and green-thumbed foodies, this unusually all-inclusive garden-to-kitchen cookbook is part lesson in gardening and part collection of healthy, delicious, kid-friendly recipes.
With vibrant photo-illustrations and clearly organized sections, discover how to plant seeds in patio containers, window boxes, or on an allotment; harvest fruits and vegetables; determine which plant parts are edib≤ spot pests in the garden; and use home-grown crops to cook everything from bean and bacon spaghetti to polenta chips to tomato, feta, and basil pizza.
"This effort offers budding young gardeners (and their adults) a comprehensive, hands-on guide to gardening and cooking" -- Kirkus Reviews STARRED REVIEW
Author Notes
* Joe Archer works at Kew Gardens as Head Horticulturist in the kitchen garden and has appeared on BBC in the Kew on a Plate television program with Raymond Blanc.
* Caroline Craig is a food writer from London and the author of The Little Book of Lunch adult cookbook (Regan Arts) and The Cornershop Cookbook (Random House UK). She's also a columnist for Guardian Cook .
Reviews (5)
Publisher's Weekly Review
In this affirming gardening and recipe book, horticulturalist Archer and food writer Craig offer a garden-to-table approach to eating. Introductory topics include seeds, soil and compost, plant reproduction, and sowing seeds both outside and indoors. Subsequent sections provide instructions and photographs detailing how to grow 16 vegetables ("Harvest once the leaves die back and you can see the swollen onions"). Recipes follow the descriptions of planting and harvesting each vegetable: kale pesto pasta, cranberry bean burgers, chocolate beet cake, and other dishes. Color photographs of children eating and gardening appear throughout. With an easy-to-read presentation and thorough details, Archer and Craig put the power to grow and prepare food in readers' hands while driving home connections between what we grow and what we eat. Ages 7-10. (Mar.) © Copyright PWxyz, LLC. All rights reserved.
Horn Book Review
Archer and Craig provide an overview of different plant food sources (including roots, leaves, flowers, and stems) and then, with an emphasis on the process, explain how to grow and cook them yourself. Readers are encouraged to try new foods and techniques with sixteen colorful fruits and vegetables. Novel recipes include chocolate beet cake and zucchini and polenta fries. Glos., ind. (c) Copyright 2019. The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Booklist Review
What kid wouldn't like to learn how to plant different varieties of vegetables, harvest them, and make a delicious meal? This garden-to-cookbook British import informatively describes types of soil used in gardening, ways to compost and grow vegetables from seeds in pots (including tomatoes, carrots, beans, potatoes, chili peppers, beets), and tips on planting them outside. Obstructions, such as hungry wildlife, are mentioned, as are step-by-step illustrated instructions for recipes made from the harvested vegetables (tomato pizza, bean burgers, chocolate beet cake). An apron icon containing factoids appears with some recipes, though it's sometimes hard to read, and the Healthy Eating diagram depicted is based on the UK model, although the five basic food groups are the same as in the U.S. Some recipes don't seem too appealing for kids, and it's surprising that one (onion soup) includes red wine as an ingredient. Still, further information, a glossary, and an index enhance this useful guide to teaching gardening skills to children.--Rawlins, Sharon Copyright 2018 Booklist
School Library Journal Review
Gr 3-7-This colorful instructional guide to planting and cooking vegetables offers a wide range of healthy recipes and gardening tips for kids. The opening pages detail what plants need to grow, how seeds germinate, how to sow seeds indoors and compost, and other related topics, all presented in a clean layout accompanied by color photographs. The authors include several helpful suggestions, such as using glass jars to protect young seedlings from birds, or planting lavender and buddleia near a garden to attract bees. The "Let's Get Started" section, which makes up the bulk of the book, features spreads on how to grow particular types of vegetables, followed by a related recipe. Dishes include potato pancakes, kale pesto pasta, onion soup, pea gnocchi, bean burgers, and chocolate beet cake. The recipes are presented with clear step-by-step instructions and photos of the finished product, and generally call for fresh, easy-to-find ingredients. Many pages note interesting facts about the nutrients or medicinal uses of different vegetables. -VERDICT This attractive, well-organized guide to gardening and cooking would make a strong addition to most library collections.-Ashley Larsen, Pacifica Libraries, CA © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Kirkus Review
A horticulturalist (from the Royal Botanic Gardens at Kew, no less) and a food writer partner to produce a kid-friendly guide to growing and preparing food.Their collaboration is packed with all the basic information would-be green thumbs need to start a garden. They'll learn about the importance of soil health and composting, tools and equipment, as well as wildlife friends and foes. After a brief intro to plant anatomy and reproduction, the book walks kids through the tasks necessary throughout the growing cycle, from sowing and planting, watering and weeding, to, finally, harvesting. Whether gardening in the backyard, in containers or window boxes, or in a community-garden allotment, tips and tricks galore demonstrate how easy it is. Kids can then delight in transforming home-grown produce into delicious meals. Step-by-step growing guides to individual vegetables precede recipes. Learn how to grow tomatoes before making tomato, feta, and basil pizza or peas for pea gnocchi. All the recipes are simple, tasty, and definitely not boring! This book shares a tactic valued by parents in the knowkids are typically actively excited to eat the foods they grow and cook themselves, thus cultivating healthy eating habits. Vibrant photographs featuring culturally diverse youngsters, sprightly decorative illustrations, and a well-organized layout make the book easy to digest and enjoyable to read. In the back, suggestions for growing varieties and a plant glossary take away the guesswork.Part gardening how-to, part healthy cookbook, this effort offers budding young gardeners (and their adults) a comprehensive, hands-on guide to gardening and cooking. (Nonfiction. 5-12) Copyright Kirkus Reviews, used with permission.
Excerpts
Excerpts
Carrot Scramble serves 4 2 large sweet potatoes x slices bacon 1 large leek, white part only, sliced Salt and pepper 8 large carrots, peeled and chopped 1 lemon, halved 2 tablespoons butter Drizzle of olive oil 1. Preheat the oven to 350°F. 2. Bake the sweet potatoes for 45 minutes to an hour, until a fork goes in easily. 3. While the sweet potatoes are baking, cook the bacon in a frying pan until browned. Drain. 4. In a separate frying pan, cook the leek, sprinkled with salt and pepper, for 5 to10 minutes on medium heat, stirring often, until softened. Chop the bacon and stir it in. 5. Cook the carrots in a pot of boiling salted water for 10 minutes, until tender. Drain them and mash them in a large bowl. 6. When the sweet potatoes are cooked, halve them and scoop out the flesh. Add the sweet potato to the carrot and roughly mash them together. Season with salt and pepper and the juice of half the lemon. 7. Add the butter and olive oil, followed by the bacon and leek mixture. Add the juice from the other half of the lemon if you wish. Excerpted from Plant, Cook, Eat!: A Children's Cookbook by Joe Archer, Caroline Craig All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
