Harvard Common Press
The Secret Garden Cookbook, Newly Revised Edition: Inspiring Recipes from the Magical World of Frances Hodgson Burnett's the Secret Garden
Key Metrics
- Amy Cotler
- Harvard Common Press
- Hardcover
- 9781558329935
- 8.6 X 7.5 X 0.6 inches
- 1 pounds
- Cooking > Courses & Dishes - Desserts
- English
Secure TransactionBook Description
Frances Hodgson Burnett's wonderful tale The Secret Garden celebrates its young heroine, Mary Lennox, as she brings an abandoned garden back to life. It also delights in good food, robust appetites, and the health and strength they can bring. It describes a world where water, light, and loving care bring soil and plants back to life--and also one in which fresh milk, homemade currant buns, and hearty, simple fare renew and bring pleasure to the novel's complex and fascinating characters.
Amy Cotler serves up in these pages 50 recipes, all updated for the modern kitchen, that are at once true to Mary's world and completely appealing for today's tastes. You will find a bounty of baked things, including English Crumpets, Cozy Currant Buns, Jam Roly Poly, Dough Cakes with Cinnamon and Sugar, and The Best Sticky Gingerbread Parkin. (A parkin is a cake rich in molasses, honey, and sugar that often is served on Guy Fawkes Day.) There is more-substantial and savory fare for teatime and dinnertime, too, and for breakfast and brunch, along with drinks and snacks for the daily whirl--all guaranteed to keep the magic of this beloved tale alive for years to come.
The Secret Garden Cookbook is an essential companion--and the pitch-perfect gift--for anyone, young or old, who loves the book.
Author Bio
I worked as chef, caterer, cooking teacher, food writer and farm-to-table advocate before turning to creative writing. Many of my pieces have been published in literary magazines.
I’m also the author of five culinary books. For six years, I hosted food forums for The New York Times on the Web. As a major contributor to Joy of Cooking. and for my own clients, books, articles and blog, I’ve developed close to 1000 recipes. I’ve appeared on the Food Network and many public and private radio stations.
I was the founding director of Berkshire Grown, an early New England farm-to-table initiative that has received national recognition. I have lectured before large and small audiences, taught cooking, writing and culinary history at several schools, including The Culinary Institute of America and The Institute of Culinary Education.
Education
- New York University, BA in Art Communications
- Radcliffe Food Seminars and graduate classes in culinary history
- American Women’s Economic Development, Business Development
- The New York Restaurant School, Culinary Education
Source: amycotler.com
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