The Cook and the Gardener is Amanda Hesser's first book. From the opening lines of its introduction, her literary gifts are as evident as her passion for good food. Since this work combines recipes with her essays about Monsieur Milbert (the gardener at the Chateau du Fey in Burgundy, where Hesser worked as the cook), readers get to enjoy both of her talents.

Hesser worked hard to get M. Milbert to talk with her. She shares the careful, deliberate way she wooed him, sometimes by bringing freshly baked bread to his less mobile wife, sometimes by holding back questions she wanted to ask, just to win his tolerance of her presence. Crusty, surly, and tradition-bound, he is the quintessential French peasant. Fortunately, Hesser--who is respectful and patient even when M. Milbert's stubborn ways exasperated her--knows he is an almost-vanished breed. None of his children, or anyone else, is likely to work as he has, continuing to live mainly off the land for nearly 60 years.

Each chapter covers a month, starting with March, when the nearly 400-year-old walled garden comes to life. Hesser talks about the garden, how she used the bounty gathered by M. Milbert, and muses on life in and around Burgundy. In September, "the rains seemed to clean off and illuminate the plants' colors ... everything seemed to wake up, as after a hot, cranky nap." The final tomatoes are harvested, as are the green and butter beans, with Milbert sneakily keeping the best for himself. Hesser visits a neighbor's Portuguese-style garden, as exuberant and vivid as Milbert's is restrained and disciplined. She cooks sautéed red snapper with tomatoes, fennel, and vermouth; makes a profound Tomato Consommé; and slow roasts tomatoes into meltingly tender mounds.

Sepia drawings by Kate Gridley add to the low-key charm of this information-packed work. (It even includes a history of purslane going back to the Middle Ages.)

The knowledge and maturity of this work belie Hesser's youth. Not yet 30 at the time of writing, she's a wise cook worth following. --Dana Jacobi


From Publishers Weekly
Readers who have been pining for a new literary cookbook need look no further. The cook of the title is the author, a staff reporter for the "Dining In/Dining Out" section of the New York Times. The gardener is a crusty, irascible French country gardener of considerable age and vast experience. Hesser met M. Milbert when she began cooking for Anne Willan, founder of the cooking school La Varenne, at Willan's estate in Burgundy, France, where Milbert and his wife were caretakers, a job they took on after selling their small farm. With respect and grace, Hesser describes her encounters with Milbert in his domain, the estate's one-acre garden, tracing four seasons' worth of interwoven gardening and cooking. Beginning in spring, Hesser makes use of what's freshest in such recipes as Early Carrots with Tarragon Beurre Blanc, Warm Roasted Shallots with Balsamic Vinegar and Braised Lamb with Garlic, Asparagus and Peas. Summer recipes range from Sauteed Duck with Artichokes to Zucchini-Lemon Soup, Striped Bass and Fennel and Seared Tomatoes with Olive Oil and Sage. In similar fashion, recipes for the fall and winter months make use of the seasons' offerings: Red Beets with Shallots and Sage, Pear-and-Almond Tart and White Sausages with Turnips and Butternut Squash. Like Milbert's approach to growing herbs, fruits and vegetables, Hesser's recipes follow the traditional French country techniques and are neither fussy nor marked by shortcuts. Seamlessly including basics?e.g., pastry doughs, stocks (one for each season), preserves and mayonnaises?in the introductions to the seasons, Hesser delivers a solid grounding for beginning cooks as well; or at least for those whose interest is in preparing food with fresh ingredients (and who don't need to learn how to cook broccoli, which apparently Milbert didn't grow). Hesser's voice, as she carefully earns Milbert's trust, becoming finally in his words, la petite jardiniere, is as sure and convincing as is her hand in the kitchen. Cooks who pick from Hesser's 200 month-by-month recipes will easily imagine themselves at least momentarily transported to the French countryside. Copyright 1999 Reed Business Information, Inc.


From Library Journal
Hesser, now a reporter for the New York Times food section, was for two years the chef at a chateau in Burgundy, and she has written a month-by-month account with recipes of her experience there. She spent a fair amount of time trying to befriend the crusty gardener, with eventual success, and learned a great deal from him. Her book follows the seasons, each section opening with basic recipes (e.g., canning tomatoes, peaches, and plums for summer); recipes for each month are introduced by an essay touching on the progress of the kitchen garden, Monsieur Milbert's plans and travails during those weeks, and other aspects of life in Burgundy. Hesser relied on the garden for her inspiration as she cooked, only rarely visiting the market in the adjoining town to find fruits and vegetables for her recipes: Early Carrots with Tarragon Beurre Blanc, Baby Potatoes in Hazelnut Oil, Lamb Roasted with a Family of Onions. Both gardeners and cooks will enjoy this; recommended for most cookery collections.Copyright 1999 Reed Business Information, Inc.


Cooking Light
Hesser's knowledgeable, graceful, and opinionated prose calls to mind the great food writers M.F.K. Fisher and Elizabeth David.


Austin Chronicle
A seasonal tribute to the symbiotic relationship between a chef and her provider of ingredients.


The New York Times Book Review
Both Hesser's taste and voice are gentle and sure.


Book Description
Winner of the Best Book on France by a Non-French Writer Award at the Versailles Cookbook Fair; finalist for the Julia Child Award, the Gourmet Magazine Award, and "Best Cookbook of the Year" sponsored by IACP; and nominated in the international category of the KitchenAid Book Awards of the James Beard Foundation Awards. The unique, award-winning cookbook--a collection of seasonal recipes from a traditional French garden. A unique blend of stylish cookbook and earthy garden story, here is a collection of 250 recipes derived from a centuries-old French kitchen garden. The stunning debut of a lively new culinary voice, The Cook and the Gardener chronicles a year in the life of the walled kitchen garden at Chateau du Fey and its taciturn, resourceful, charmingly sly peasant caretaker. Using the fruits and vegetables harvested from Monsieur Milbert's garden, Amanda Hesser creates four seasons of recipes tied ineluctably to the land and the all-but-forgotten practices upheld by Milbert. Hesser's sublimely simple recipes--each with accessible ingredients and clear notes and instructions--also tell a story. They are a month-by-month record of the ingredients available to her, so that this cookbook also serves as an almanac for cooks. Special "Basics" sections at the opening of each season lay the culinary groundwork for the recipes that follow. Tips on how to buy, store, and prepare particular vegetables, fruits, and herbs are presented in margin notes to recipes. By bringing the kitchen closer to the garden, The Cook and the Gardener gives home cooks a new understanding of the produce they have on hand, whether from the supermarket, the farmer's market, or their own gardens. At the same time, it captures the quirky customs and wily wisdom of a vanishing way of life in provincial France.

ANNOTATION

Winner of the 2000 IACP Cookbook Award.

FROM THE PUBLISHER

Winner of the Best Book on France by a Non-French Writer Award at the Versailles Cookbook Fair; finalist for the Julia Child Award, the Gourmet Magazine Award, and "Best Cookbook of the Year" sponsored by IACP; and nominated in the international category of the KitchenAid Book Awards of the James Beard Foundation Awards. The unique, award-winning cookbook—a collection of seasonal recipes from a traditional French garden. A unique blend of stylish cookbook and earthy garden story, here is a collection of 250 recipes derived from a centuries-old French kitchen garden. The stunning debut of a lively new culinary voice, The Cook and the Gardener chronicles a year in the life of the walled kitchen garden at Chateau du Fey and its taciturn, resourceful, charmingly sly peasant caretaker. Using the fruits and vegetables harvested from Monsieur Milbert's garden, Amanda Hesser creates four seasons of recipes tied ineluctably to the land and the all-but-forgotten practices upheld by Milbert. Hesser's sublimely simple recipes—each with accessible ingredients and clear notes and instructions—also tell a story. They are a month-by-month record of the ingredients available to her, so that this cookbook also serves as an almanac for cooks. Special "Basics" sections at the opening of each season lay the culinary groundwork for the recipes that follow. Tips on how to buy, store, and prepare particular vegetables, fruits, and herbs are presented in margin notes to recipes. By bringing the kitchen closer to the garden, The Cook and the Gardener gives home cooks a new understanding of the produce they have on hand, whether from the supermarket, the farmer's market, or theirown gardens. Atthe same time, it captures the quirky customs and wily wisdom of a vanishing way of life in provincial France.

Cooks who pick from Hesser's 200 month-by-month recipes will easily imagine themselves at least momentarily transported to the French countryside. (Publishers Weekly starred and boxed review, 1 February 1999)

Hesser's knowledgeable, graceful, and opinionated prose calls to mind the great food writers M.F.K. Fisher and Elizabeth David. (Cooking Light)

A seasonal tribute to the symbiotic relationship between a chef and her provider of ingredients. (Austin Chronicle)

Both Hesser's taste and voice are gentle and sure. (The New York Times Book Review)

Hesser gained the kind of old-fashioned seasonable sensibility that many of us have lost today—her delightful recipes reflect this. (Fine Cooking)

Cooks who pick from Hesser's 200 month-by-month recipes will easily imagine themselves at least momentarily transported to the French countryside. (Publishers Weekly starred and boxed review, 1 February 1999)

FROM THE CRITICS

Book Magazine

What could be more tempting than the bounty of the garden prepared with skill and style....Amanda Hesser's been there, done that. This is her story.

Publishers Weekly

Readers who have been pining for a new literary cookbook need look no further. The cook of the title is the author, a staff reporter for the "Dining In/Dining Out" section of the New York Times. The gardener is a crusty, irascible French country gardener of considerable age and vast experience. Hesser met M. Milbert when she began cooking for Anne Willan, founder of the cooking school La Varenne, at Willan's estate in Burgundy, France, where Milbert and his wife were caretakers, a job they took on after selling their small farm. With respect and grace, Hesser describes her encounters with Milbert in his domain, the estate's one-acre garden, tracing four seasons' worth of interwoven gardening and cooking. Beginning in spring, Hesser makes use of what's freshest in such recipes as Early Carrots with Tarragon Beurre Blanc, Warm Roasted Shallots with Balsamic Vinegar and Braised Lamb with Garlic, Asparagus and Peas. Summer recipes range from Sauteed Duck with Artichokes to Zucchini-Lemon Soup, Striped Bass and Fennel and Seared Tomatoes with Olive Oil and Sage. In similar fashion, recipes for the fall and winter months make use of the seasons' offerings: Red Beets with Shallots and Sage, Pear-and-Almond Tart and White Sausages with Turnips and Butternut Squash. Like Milbert's approach to growing herbs, fruits and vegetables, Hesser's recipes follow the traditional French country techniques and are neither fussy nor marked by shortcuts. Seamlessly including basics--e.g., pastry doughs, stocks (one for each season), preserves and mayonnaises--in the introductions to the seasons, Hesser delivers a solid grounding for beginning cooks as well; or at least for those whose interest is in preparing food with fresh ingredients (and who don't need to learn how to cook broccoli, which apparently Milbert didn't grow). Hesser's voice, as she carefully earns Milbert's trust, becoming finally in his words, la petite jardiniere, is as sure and convincing as is her hand in the kitchen. Cooks who pick from Hesser's 200 month-by-month recipes will easily imagine themselves at least momentarily transported to the French countryside. (Mar.)

Library Journal

Hesser, now a reporter for the New York Times food section, was for two years the chef at a chateau in Burgundy, and she has written a month-by-month account with recipes of her experience there. She spent a fair amount of time trying to befriend the crusty gardener, with eventual success, and learned a great deal from him. Her book follows the seasons, each section opening with basic recipes (e.g., canning tomatoes, peaches, and plums for summer); recipes for each month are introduced by an essay touching on the progress of the kitchen garden, Monsieur Milbert's plans and travails during those weeks, and other aspects of life in Burgundy. Hesser relied on the garden for her inspiration as she cooked, only rarely visiting the market in the adjoining town to find fruits and vegetables for her recipes: Early Carrots with Tarragon Beurre Blanc, Baby Potatoes in Hazelnut Oil, Lamb Roasted with a Family of Onions. Both gardeners and cooks will enjoy this; recommended for most cookery collections.

NY Times Book Review

Hesser...understands and values the bred-in-the-bone wisdom of people who have grown up on the land...

WHAT PEOPLE ARE SAYING

With her warm, engaging style, Amanda Hesser guides us through the seasons of a French garden, cultivating our own enthusiasm and respect for the farmer's labors, the cook's complicity.
&151; (Patricia Wells, author of The Food Lover's Guide to Paris)  — Patricia Wells

The Cook and the Gardener offers a bright, charming approach which uplifts the French tradition of the potager above its usual realm. Ms. Hesser definitely sees the best in situations as she explores the crops, the seasons, the recipes and the gardener who ties them all together.
&151; (Susan Herrmann Loomis, author of The French Farmhouse Cookbook)  — Susan Herrmann Loomis

It's an all too facile observation to say that Amanda Hesser writes beautifully and from the heart. I think I love her writing more for what she doesn't say than for what she does. She has a rare gift, a sense of tact and restraint, that simultaneously pulls us into the story and sets boundaries beyond which we dare not tread. Thus, Monsieur Milbert, her crotchety old gardener, is a real person, a three-dimensional, flesh-and-blood portrait, not a colorful postcard-size caricature.