The Kitchen Orchard

The Kitchen Orchard Synopsis

Every modern kitchen features a fridge and a cupboard. The bare essentials. But for Natalia Conroy, they are an orchard - the source of abundant meals, platefuls of fresh salads or slow-cooked vegetables - it just requires a little imagination. Natalia's cooking draws inspiration from seasonal produce, which she combines with essential everyday ingredients - a little cream, fresh herbs, good stock, a head of garlic, leftover cheese or wine - so that nothing goes to waste. She matches dishes to occasions, time constraints or even mood, relishing the endless possibilities on offer with a thoughtfully stocked fridge and store cupboard. With over 100 recipes grouped around the dairy compartment (storing eggs, milk, cream and wine), the vegetable drawer (housing root vegetable and robust herbs), and the top drawer (garlic, onions, lemons and fresh seasonal herbs), Natalia takes one hero ingredient and builds the dish around a core flavour. Dill lifts a salad of beetroot and mustard. Fresh rosemary flavours a soup of white bean and ham hock, and another of pumpkin and smoked pork. Plain carrots are transformed into both carrot, mint and lemon salad and fluffy carrot and walnut cake Natalia's cooking celebrates simply, affordable food, cooked really well - celebrating taste, aroma and the joy of eating and sharing.

The Kitchen Orchard Press Reviews

'This is an enchanting and beautiful book, and one I want to cook from immediately.' -- Nigella Lawson

'This enchanting collection of recipes full of delicious flavours and aromas will make you want to cook' -- Claudia Roden

'As a chef, the Kitchen Orchard is what I look for in a cookbook. The recipes are ones I want to cook, the author's voice is one I want to listen to, and the vivid, inspiring photographs are ones I want to look at time after time. I shall buy two copies of this wonderful book - one for me to use in the kitchen and one to keep next to my bed. I suggest you do too.' -- Ruth Rogers

'Natasha's youthful approach to her subject combined with her passion for beautiful ingredients have resulted in this deliciously fresh, lively and unique book - exquisite and charming in equal measure.' -- Sally Clarke

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All versions of this book

ISBN: 9780091957582
Publication date: 28/08/2014
Publisher: Ebury Press
Format: Hardback

Book Information

About Natalia Conroy

Natalia Conroy grew up in West London. She studied Russian and German literature at St. John's College, Oxford, but gave up her studies to work at The River Cafe, where she trained as a chef under Ruth Rogers, Joseph Trivelli and Sian Wyn Owen. This is her first book.