My Harvest Kitchen
100+ Recipes to Savor the Seasons
Seiten
2025
Countryman Press Inc. (Verlag)
978-1-68268-916-5 (ISBN)
Countryman Press Inc. (Verlag)
978-1-68268-916-5 (ISBN)
In this highly anticipated follow-up to her best-selling cookbook, My Vermont Table, Gesine Bullock-Prado celebrates seasonal homegrown ingredients
In this new cookbook, Gesine Bullock-Prado invites her fans into her kitchen, where the harvest is local. Whether she’s picked the lettuce from her own garden, visited a farmers’ market or shopped at the local grocery store, her seasonal cooking is accessible to all. Delicious recipes share the page with fan-favourite family stories and tips on growing food, understanding the soil and more for aspirational (and actual) gardeners.
Bullock-Prado once dreamed of self-sufficiency—living off the land, cooking pies with scavenged berries, keeping bees and foraging all things wild—but was not wholly successful. Her hybrid approach is on display here, and she encourages readers to be realistic and celebrate fresh ingredients wherever they were grown. From Zucchini Waffles to Pickled Peaches, Peony Jelly to Preserved Lemons, these are dishes to make time and again.
Gesine Bullock-Prado’s, My Vermont Table was praised as:
“Brimming with joy […] it is irresistible in every way […] You will want to hold this book close.”—Susan Orlean, journalist and best-selling author
In this new cookbook, Gesine Bullock-Prado invites her fans into her kitchen, where the harvest is local. Whether she’s picked the lettuce from her own garden, visited a farmers’ market or shopped at the local grocery store, her seasonal cooking is accessible to all. Delicious recipes share the page with fan-favourite family stories and tips on growing food, understanding the soil and more for aspirational (and actual) gardeners.
Bullock-Prado once dreamed of self-sufficiency—living off the land, cooking pies with scavenged berries, keeping bees and foraging all things wild—but was not wholly successful. Her hybrid approach is on display here, and she encourages readers to be realistic and celebrate fresh ingredients wherever they were grown. From Zucchini Waffles to Pickled Peaches, Peony Jelly to Preserved Lemons, these are dishes to make time and again.
Gesine Bullock-Prado’s, My Vermont Table was praised as:
“Brimming with joy […] it is irresistible in every way […] You will want to hold this book close.”—Susan Orlean, journalist and best-selling author
Gesine Bullock-Prado is a pastry chef, baking instructor, and the author of six books. She hosts Food Network’s Baked in Vermont and is the creator, producer, and cohost of the forthcoming show, Cookin’ It Old School. She has appeared as a baking judge on Food Network’s Christmas Cookie Challenge, Beat Bobby Flay, and Cupcake Challenge.
| Erscheinungsdatum | 16.10.2025 |
|---|---|
| Zusatzinfo | more than 100 photographss |
| Verlagsort | Woodstock |
| Sprache | englisch |
| Maße | 211 x 262 mm |
| Gewicht | 1159 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-68268-916-6 / 1682689166 |
| ISBN-13 | 978-1-68268-916-5 / 9781682689165 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
80 Wohlfühl-Rezepte mit Aromenfeuerwerk
Buch | Hardcover (2025)
Edition Michael Fischer (Verlag)
CHF 49,90
