This book includes more than 100 garden-focused recipes and explores how 40 of the world's top chefs cook with ingredients grown in their gardens.
For many chefs, their gardens are a direct extension of their kitchens. The gardens featured are from around the globe and include traditional kitchen gardens, allotments with polytunnels and raised beds, aeroponic roof gardens, greenhouses, and urban community farms and micro farms.
The chefs offer insight into the growing methods they employ and provide information on key plants and varieties grown.
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