Experience the magic and enchantment of The Secret Garden whenever you like, right at home in your kitchen. The Secret Garden Cookbook, now newly revised, is the only cookbook that celebrates the delicious and comforting foods that play such an important role in the novel and its world.
Frances Hodgson Burnett's wonderful tale The Secret Garden celebrates its young heroine, Mary Lennox, as she brings an abandoned garden back to life. It also delights in good food, robust appetites, and the health and strength they can bring. It describes a world where water, light, and loving care bring soil and plants back to life—and also one in which fresh milk, homemade currant buns, and hearty, simple fare renew and bring pleasure to the novel's complex and fascinating characters.
Amy Cotler serves up in these pages 50 recipes, all updated for the modern kitchen, that are at once true to Mary's world and completely appealing for today's tastes. You will find a bounty of baked things, including English Crumpets, Cozy Currant Buns, Jam Roly Poly, Dough Cakes with Cinnamon and Sugar, and The Best Sticky Gingerbread Parkin. (A parkin is a cake rich in molasses, honey, and sugar that often is served on Guy Fawkes Day.) There is more-substantial and savory fare for teatime and dinnertime, too, and for breakfast and brunch, along with drinks and snacks for the daily whirl—all guaranteed to keep the magic of this beloved tale alive for years to come.
The Secret Garden Cookbook is an essential companion—and the pitch-perfect gift—for anyone, young or old, who loves the book.
About the Author
Formerly a professional chef, caterer, and cooking-school teacher, Amy Cotler transitioned in the 1990s to a successful career as a food writer. She has taught at the Institute for Culinary Education in New York City and at The Culinary Institute of America. Her other books include The Locavore Way, Wrap it Up: Bold and Bright Sandwiches with a Twist, One Pot Vegetarian Dishes, and My Little House Cookbook. She was the lead recipe developer and writer for two revised editions of The Joy of Cooking, and she hosted the New York Times online “Food Forum” for six years.
"This book now sits proudly on my cookbook shelf.... This book is lovely. Beautiful illustrations, fantastic recipes reminiscent of the story, and gorgeous pictures. It has everything one could want, I tested out the famous Toffee Pudding recipe on page 32. I hear great things about this recipe on British cooking shows but had yet to try it. It was delicious and every bit as wonderful as it is purported to be. If you are a cookbook aficionado like myself, you will seriously dig this book."—Before We Go blog