Publisher's Synopsis
In more than 150 recipes, Rosamond Richardson strikes a fine balance between old-fashioned goodness and modern trends in international cuisines. Adapting traditional ideas to today's techniques and eating habits, she provides easy instructions for such delicious creations as Spiced Carrot Soup, Asparagus Fritters, Purée of Brussels Sprouts, Apple Crisp, and Iced Plum Soufflé. Recipes for timeless favorites include Damson Jam, Walnut Bread, Onion Tart, Strawberry Shortcake, and Crab-Apple Jelly.
Food from Green Places also describes old country traditions, including searching the countryside for wild edibles, cultivating herbs, rearing hens, and preserving and storing fruit and vegetables, all illustrated with specially commissioned full-color photographs by Robin Matthews. Richardson has gleaned information from old handwritten cookbooks, history, and folklore to create modern recipes that will appeal not only to vegetarians but to others who celebrate the pleasures of freshly gathered food.
Food from Green Places also describes old country traditions, including searching the countryside for wild edibles, cultivating herbs, rearing hens, and preserving and storing fruit and vegetables, all illustrated with specially commissioned full-color photographs by Robin Matthews. Richardson has gleaned information from old handwritten cookbooks, history, and folklore to create modern recipes that will appeal not only to vegetarians but to others who celebrate the pleasures of freshly gathered food.
