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Sarah Raven's Garden Cookbook Hardcover – 4 Jun 2007

4.8 out of 5 stars 89 customer reviews

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Frequently bought together

  • Sarah Raven's Garden Cookbook
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  • Good Good Food: Recipes to Help You Look, Feel and Live Well
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Product details

  • Hardcover: 464 pages
  • Publisher: Bloomsbury Publishing PLC (4 Jun. 2007)
  • Language: English
  • ISBN-10: 0747588708
  • ISBN-13: 978-0747588702
  • Product Dimensions: 19.5 x 4.1 x 25.3 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (89 customer reviews)
  • Amazon Bestsellers Rank: 7,386 in Books (See Top 100 in Books)
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Review

'How could anyone not want to grow and cook their own food after
reading this book?' -- Nigel Slater

'It's pretty much the book I was hoping to write myself. I'll have
to think of something else now...' -- Hugh Fearnley-Whittingstall

'This is a unique book for both gardeners and cooks' -- Rose Gray

A dazzling book - inspiring, intelligent, invaluable. -- Nigel Slater

It's pretty much the book I was hoping to write myself. I'll have to think of something else now... -- Hugh Fearnley-Whittingstall

Passion for growing, picking and cooking your own food drips from every page.
-- Grow Your Own

Stand-out book that marries mouth-watering pictures and prose with good recipes. -- The Times

This is a unique book for both gardeners and cooks, combining Sarah's passion for growing herbs, salads and vegetables with a wide variety of delicious seasonal recipes. -- Rose Gray

About the Author

Sarah Raven is a broadcaster, teacher and writer. Her first book, The Cutting Garden, won the Garden Writers' Guild Award for Best Specialist Gardening Book. Sarah makes regular appearances on Gardeners' World, the BBC's flagship gardening programme, sharing her expertise on fruit and vegetables, both from Berryfields and from her own garden at Perch Hill in East Sussex. Jonathan Buckley specialises in garden and plant photography and has been working with Sarah Raven, taking photographs at Perch Hill, for ten years. He was awarded the title Garden Writers' Guild Features Photographer of the Year in 2004.


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Customer Reviews

4.8 out of 5 stars
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Format: Hardcover Verified Purchase
Really good ideas - and arranged in seasons
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Format: Hardcover Verified Purchase
A beautiful book. Good concept, well written, full of growing hints, great illustrations and delicious recipes. Unlike other cookery books, it is arranged in seasonal order with recipes for the fruits and vegetables that can be produced in your garden throughout the year.
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Format: Hardcover Verified Purchase
Great to have new fresh ideas to add to my everyday meals and some inspiring ones for entertaining I may even try growing a few veg of my own!
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Format: Hardcover Verified Purchase
I bought this book because my husband gardens enthusiastically by Sarah Raven's The Great Vegetable Plot, a present from his daughter.

I have a lot of cookery books on my shelves. But having just browsed through Sarah Raven's Garden Cookbook, I can tell you at once that I will be using this book often. Some of her recipes I have already used; she is generous throughout with other people's ideas (and acknowledges them). It is tremendously useful to have, gathered together in one volume, so many things to do with the sometimes over-abundant produce of the potager. And indeed to showcase those first delicate broad beans, asparagus spears, peas and new potatoes.

The emphasis here is on vegetables and fruit, but the book is not vegetarian. Where a few slivers of raw ham will make things more delicious, there they are. And delicious the recipes look. Ms Raven's days working at the River Café shine through her use of fresh garden produce.

But if you have no garden, the book will still give you plenty of ideas. And I mean plenty. This is not one of those cookbooks with only one recipe to a spread. There are lots, and lots. And the introduction to each fruit or vegetable contains still more ideas, often simple and quick, always mouth-watering.

The book is well produced with thick pages and two ribbon markers (already in use chez moi - and the book only arrived here where I live in rural France with the postman around midday today).

The index looks excellent (really important if you are searching for a way of using a glut of a particular herb, or lesser ingredient). I would have enjoyed a bibliography, but the generous acknowledgement of sources throughout the text adequately replaces one.
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Format: Hardcover
Sarah Raven will be a familiar name to some, as she is a presenter on TV's 'Gardener's World', with 'Monty Don', who pens on the back cover:

'Sarah is a superb cook and a truly fine gardener. Every page of this wonderful book is rich with authenticity and experience and a celebration of the best that a garden can produce. It is an inspiration.'

In her book, 'The Great Vegetable Plot', she wrote:

'A vegetable garden is a beautiful thing to make, with the bonus of producing the best possible things to eat. If you get it right the whole place can become your market, your haven and your playground.'

Garden Cookbook is all about the pleasure that fruit and vegetables can give you; its aim is to put them at the centre of every meal.
It's also a practical guide to all that is wonderful in the edible plant kingdom, with more than 450 recipes using the vegetable garden - or a good seasonal market or greengrocer - as both their source and inspiration.
It is not a vegetarian book although it contains plenty of recipes that have nothing but vegetables in them......'

The vibrant cover opens to 464 shiny high quality pages and with the two cheery coloured ribbon page makers - one green/one orange to keep your places - it is already apparent that this is going to be a quality publication.
Simply split into six 2-monthly chapters then subdivided into the seasonal-relevant featured produce and completed with a comprehensive index.
Interspersed with on-location photography, and some of the recipes featured, from Jonathan Buckley.

Each chapter opens with relevant information about the individual fruit or vegetable featured, including helpful, down-to-earth preparation advice, e.g.
Read more ›
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Format: Hardcover
I love this book. I've had it for some time now and I have cooked many recipes from it. Every recipe has been delicious, and turned out well. The book is organised by month so you can take a seasonal approach to your cooking - very useful if you have a vegetable garden, or a seasonal market nearby to buy produce from. I love the way this book makes fruit and vegetables the star of each meal. It's worth noting that this is not a vegetarian cookbook - many meat recipes are included, but all those recipes involve fruits and vegetables.

This book is particularly wonderful if you are entertaining friends or family - the recipes are unpretentious, wholesome and tasty. It's worth noting that some of recipes can be slightly labour intensive, but the wonderful results are wholly worth the effort you put in.
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Format: Hardcover
I have resisted writing a review until now, as by and large I think this is a wonderful book and I am in agreement with many of the positive reviews. However, I have experienced my fourth "disaster" using recipes from this book today and I really had to say something. I am a fairly experienced cook but this book really does not explain things as well as it should / could. I made the "Mushrooms with polenta" which says that you need to allow the polenta to "cool completely" before cutting it into wedges to fry. However, given the quantities of water required in the recipe in proportion to the polenta (1.5L water to 140g polenta), there is NO WAY you are ever going to "cool completely" enough to be able to cut it into wedges from just cooking it a "few minutes" as Ms Raven suggests, unless you subsequently put it in the deep freeze overnight. This I knew from experience, but I gave Ms. Raven the benefit of the doubt. The result: completely liquidy polenta and hours wasted boiling down and a ruined saucepan. I have had other similar episodes: The "Meringue roulade with raspberries", delicious though it was, was not deemed a success due to the recipe's direction: "Place the tin fairly near the top of the preheated oven" - now, my oven is not a very expensive one - it has, as its heat source at the top, an electric grill even in an oven setting. This means that if you put things too close it will inevitably brown quicker than normal ovens. Which is exactly what happened to my meringue, browning the top and the almonds but not cooking the inside, leading to a mushy meringue. I would have appreciated an explanatory note for different kinds of ovens. The "Mint and apple compote" was another one. As the recipe does not specify what kind of apple, I presumed unwisely that it must be cooking apples.Read more ›
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