Plant, Cook, Eat!: A Children's Cookbook

Plant, Cook, Eat!: A Children's Cookbook

by Joe Archer, Caroline Craig

NOOK Book(NOOK Kids)

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Overview

For beginners and green-thumbed foodies, this unusually all-inclusive garden-to-kitchen cookbook is part lesson in gardening and part collection of healthy, delicious, kid-friendly recipes.

With vibrant photo-illustrations and clearly organized sections, discover how to plant seeds in patio containers, window boxes, or on an allotment; harvest fruits and vegetables; determine which plant parts are edible; spot pests in the garden; and use home-grown crops to cook everything from bean and bacon spaghetti to polenta chips to tomato, feta, and basil pizza.

"This effort offers budding young gardeners (and their adults) a comprehensive, hands-on guide to gardening and cooking" — Kirkus Reviews STARRED REVIEW

Product Details

ISBN-13: 9781632896896
Publisher: Charlesbridge
Publication date: 03/06/2018
Sold by: Penguin Random House Publisher Services
Format: NOOK Book
Pages: 112
File size: 74 MB
Note: This product may take a few minutes to download.
Age Range: 7 - 10 Years

About the Author

*  Joe Archer works at Kew Gardens as Head Horticulturist in the kitchen garden and has appeared on BBC in the Kew on a Plate television program with Raymond Blanc.
  *  Caroline Craig is a food writer from London and the author of The Little Book of Lunch adult cookbook (Regan Arts) and The Cornershop Cookbook (Random House UK). She's also a columnist for Guardian Cook.

Read an Excerpt

Carrot Scramble
serves 4
 
2 large sweet potatoes
x slices bacon
1 large leek, white part only, sliced
Salt and pepper
8 large carrots, peeled and chopped
1 lemon, halved
2 tablespoons butter
Drizzle of olive oil
 
1. Preheat the oven to 350°F.
2. Bake the sweet potatoes for 45 minutes to an hour, until a fork goes in easily.
3. While the sweet potatoes are baking, cook the bacon in a frying pan until browned. Drain.
4. In a separate frying pan, cook the leek, sprinkled with salt and pepper, for 5 to10 minutes on medium heat, stirring often, until softened. Chop the bacon and stir it in.
5. Cook the carrots in a pot of boiling salted water for 10 minutes, until tender. Drain them and mash them in a large bowl.
6. When the sweet potatoes are cooked, halve them and scoop out the flesh. Add the sweet potato to the carrot and roughly mash them together. Season with salt and pepper and the juice of half the lemon.
7. Add the butter and olive oil, followed by the bacon and leek mixture. Add the juice from the other half of the lemon if you wish.

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