More Gifts for Giving or Arrows Cookbook

More Gifts for Giving: Tasty Mixes, Gifts from the Heart and Clever Gift Tags along with Oodles of Tips for Celebrating Each and Every Day!

Author: Gooseberry Patch

More Gifts for Giving Cookbook has even more of what you've been asking for! We've included recipes of all kinds, tasty treats (including lots of layered mixes!) and plenty of nifty gifties. Surprise friends & family with our easy gift ideas just right for any occasion. You'll love giving peanutty polka dots, presto pesto spread, cappuccino coffee creamer, wintertime skin smoother and picture-perfect marble magnets. Over 60 clever gift tags are included to copy & color along with tips and how-to's for packaging presents year 'round.

New interesting textbook: Absolute Beginners Guide to Half Marathon Training or Seizures and Epilepsy in Childhood

Arrows Cookbook

Author: Clark Frasier

Part how-to-garden primer, The Arrows Cookbook combines more than 150 delicious recipes with time-tested techniques for growing herbs, vegetables, and edible flowers in a book that reconnects us to the land and the seasons.

Cooking food from the backyard garden or farmers' market -- or even using herbs grown in pots in a sunny window -- goes beyond a passion for freshness. On an elemental level, the process reawakens the cook to a cycle of nature that our ancestors understood intuitively but that, for most of us, has been lost in the modern world.

When chefs Clark Frasier and Mark Gaier left northern California to open their dream restaurant in southern Maine, they had no intention of becoming culinary pioneers. But in 1988 in Ogunquit, Maine, finding enough fresh vegetables and herbs to power a sophisticated restaurant was indeed a challenge.

So, like all can-do Americans, they did something. A ragged field of witchgrass behind the restaurant was turned into a garden where they learned to coax a nine-month growing season out of the chilly earth. They built raised beds, saved seeds, researched heirlooms, consulted experts, and started seedlings.

Today, that acre of Maine yields 270 varieties of vegetables, herbs, fruits, and edible flowers that provide 90 percent of the produce served at Arrows. Born of great necessity, the garden is the soul of this destination restaurant.

In The Arrows Cookbook, Frasier and Gaier tell us how they do it, charting the timeless journey from seed to supper. Recipes celebrate each season -- Asparagus with Mizuna and Blood Orange Vinaigrette and English Pea Soup in spring; Grilled Antipasto Platter and Rib-Eye Steak with Herbs andCaramelized Onions on a summer evening; Napa Cabbage and Apple Cole Slaw and Roast Pork Loin with Rosemary and Garlic for fall; and Escarole and White Bean Soup and Winter Greens with Pink Grapefruit and Red Onion for the chilly, short days of winter. They also offer new takes on such New England classics as Boiled Dinner, Our Way to Steaming Lobster -- Southeast Asian Style, as well as a glorious Thanksgiving feast complete with Roast Turkey with Gravy.

The book is full of clear advice and instructions that will make you elegantly self-sufficient in both kitchen and garden: how to smoke a trout, preserve herbs, use raised beds to extend the growing season, make your own prosciutto, start seeds indoors, roast salmon on a plank, maximize garden space, freeze berries, select edible flowers, grow heirloom tomatoes, pickle hot peppers, find local farmers and fisherman for fresh meats and seafood, and more.

Gourmet

One of America's Best 50 Restaurants.

Bon Appetit

One of the country's ten most romantic restaurants.

Wine Spectator

Set in an 18th-century farmhouse, Arrows embodies the Yankee spirit of self-sufficiency...and Arrows never misses the bull's-eye.

Travel and Leisure

The setting at Arrows would be enough...but the new American food will take you even higher.

Horticulture

Arrows is part of a burgeoning trend...that celebrates regionality and seeks to strengthen the essential link between garden and table.

Publishers Weekly

Artfully combined, fresh ingredients require little flourish to produce good recipes. In 1988, Maine restaurateurs Frasier and Gaier planted the garden and opened the restaurant to prove it. Simple recipes designed to showcase the flavors and aesthetics of fresh-grown produce fill their cookbook featuring dishes inspired by the one-acre garden that supplies their restaurant. The book, a tribute to purity and simplicity, is organized by season-each section includes an essay or memoir, food-preparation suggestion, gardening tip and, sometimes, a tidbit of culinary history. The recipes are concise and thoughtfully written. The ingredient combinations are generally innovative (morels, gruyere) but never rare, so cooks in Ohio can use the book as easily as cooks in San Francisco or Maine. In keeping with their philosophy, Frasier and Gaier have written recipes that highlight, rather than overwhelm, any key seasonal ingredients. Unfortunately, the essays, tips and culinary histories lack the sophistication and logical cohesion of the recipes. While these writings may contribute, in a vague way, to the overall "experience" of the book, the tips and histories tend to be reiterations of relatively well-known information. Yet this volume is filled with recipes home cooks will want to prepare for friends. Includes photos and illustrations. (June) Forecast: With recipes as sophisticated as those offered regularly in Gourmet or Food & Wine, the book should be guaranteed the same success that the Arrows Restaurant has enjoyed for years. Copyright 2003 Reed Business Information.

Library Journal

Frasier and Gaier met when they were both line cooks at San Francisco's acclaimed Stars restaurant, and their original intention was to open a place in California. The economics of real estate intervened, however, and instead they bought an old farmhouse outside coastal Ogunquit, ME, just south of Portland. In the late 1980s, the fresh produce that they were used to in California was simply unavailable to them, so they started a kitchen garden and revived the ancient orchard behind the restaurant. Today, the garden produces some 270 varieties of vegetables, herbs, and edible flowers-and, as the garden grew, it shaped the cuisine of what has become an elegant, upscale restaurant with a national reputation rather than the casual bistro that the two chefs originally imagined. Organized by season, the recipes presented here are not complicated for the most part, as they are intended to show off the flavors of fresh, high-quality ingredients: Asparagus Soup with Lobsters, Morels, and Chervil; Lemongrass- and Lemon-Roasted Chicken; and Berry Sorbet with Orange Crisps. The book will appeal to gardeners as well, for along with the story of the restaurant and the garden there is a great deal of practical advice, from "How To Build Herb Boxes" to "Starting Seedlings." With delicious recipes and an entertaining and informative text, including a foreword by Jeremiah Tower, this is highly recommended. Copyright 2003 Reed Business Information.