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Book synopsis

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.

Book details

Book category Books in English Lifestyle, sport & leisure Cookery / food & drink etc General cookery & recipes

• Full title: Hollyhock
• Subtitle: Garden to Table
• Author: Moreka Jolar, Heidi Scheifley
• Language: English
• Binding: Paperback
• Number of pages: 288
• EAN: 9780865717275
• ISBN: 0865717273
• ID: 04747419
• Publisher: New Society Publishers
• Weight: 596 g
• Dimensions: 229 × 204 × 12 mm
• Date of publishing: 21. March 2013

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