From the Earth: World's Great, Rare and Almost Forgotten Vegetables

2019 James Beard Award Nominee From the Earth is a celebration of approximately 50 unique and exotic heirloom vegetables and plants through the seasons. Some the author grows himself in his experimental home garden while others come from suppliers he has developed close and lasting relationships with over his 15 years as executive chef at Quay restaurant in Sydney Australia. The book includes full-color photography by Brett Stevens alongside botanical illustrations heroing each vegetable as well as key information (family group; history and origin; traditional cooking uses; growing conditions; anecdotal stories; and why the author loves them!) and a recipe inspired by the vegetable. The recipes range from very simple about the cooking technique with little adornment to more complex dishes that may feature at Peters restaurants Bennelong or Quay. All are approachable and achievable in the home kitchen. The key always is celebrating the organic beauty of the vegetables and allowing them to shine. In the chefs words: Simplicity is key with a little bit of complexity thrown in. Recipes include Fried puntarelle chicory Kyoto red carrot salad (sheeps milk feta smoked almond sherry caramel) Slow braised roveja peas (fermented mushroom and black garlic pure) and Slow cooked galeux d eysines pumpkin (aged comte cream truffle). In addition the book profiles in words and pictures chef Gilmores home garden and the evolution of his now abiding passion for it as well as a handful of his most loyal growers and seed suppliers.