A Glorious Harvest: Robust Recipes from the Dairy, Pasture, Orchard, and Sea

by Henrietta Green

Features recipes for dairy products, vegetables, fruit, beef, fish, and grains, plus tips for selecting ingredients, historical backgrounds of foods, methods of preparation, seasonal menus, and more.

• Format: Hardcover
• Language: English
• ISBN: 0696023660
• ISBN13: 9780696023668
• Release Date: January 1992
• Publisher: Sedgewood Press
• Length: 256 Pages
• Weight: 2.95 lbs.
• Dimensions: 0.9" x 9.8" x 10.7"

Customer Reviews

broad array of hearty recipes

If you want a cookbook that features hearty recipes, you need look no further than "A Glorious Harvest." Not only does it feature great recipes, it is also beautiful. I usually don't keep cookbooks (I check them out of the library) but this book is so appealing that I am tempted to get my own copy. "A Glorious Harvest" is divided into sections based on where the main ingredients come from (examples: "The Pasture;" "The Orchard"). There are a lot of unique recipes. The section on Game is especially useful. The only weakness I see in this book is that it only gives a few recipes for each type of food. Yet this is excusable when one considers the broad array of foods presented. The paper bag potatoes recipe alone is worth the price of the book.I recommend "A Glorious Harvest" highly.

Visually Stunning Photography...

I could really just leave this cookbook open on page 212-213 because the pictures is so beautiful and would inspire anyone to make Savarin. It is a pity they don't have a picture here of this book. It is quite visually pleasing. Henrietta Green reclaims some of the unbridled joy of preparing luscious cuisine from fresh, full-flavored ingredients and it shows in the photography and watercolor sketches. The headnotes are also interesting to read and I would say this is a cookbook collectors find. This is one of those coffee table cookbooks you will want to drag into the kitchen as you are inspired. This is a rediscovery of the rich, true flavors of nature's bounty. Henrietta Green's true passion for food is shown by her delightful anecdotes from her countryside travels. While the poultry and game section may sound a bit exotic to some, you might even start to mail-order a few items so you can try some of the recipes. The Pickles, Preserves and Sauces chapter is very unique and boasts a selection of wonderful sauces and jams. The basic recipes will be a new cooks dream. You can learn how to roast a chicken or make a basic pie pastry. The desserts include hard-to-find recipes for Tarte Tatin, Pears in a Brioche, Clafoutis and Black Currant Sorbet. A recipe for Lavender Ice Cream got my attention. In the winter, there will be many soups to try. ~The Rebecca Review