Page 8 - ALG Issue 3 2016

Monet’s Garden
Through the Seasons at Giverny
By Vivian Russell
Frances Lincoln | £16.99 | Paperback ISBN: 978-0-71120-988-6
seasons, paying
special attention to the atmosphere and light
that so preoccupied Monet and became the focus of his life as a painter.
This book is a new paperback edition of Vivian Russell’s much admired exploration of Claude Monet’s garden at Giverny, lavishly illustrated with award-winning photography.
Throughout, the work done by
Giverny’s present-day gardeners is analysed to
reveal the practical techniques of maintaining the most visited garden in the world, enabling readers to create planting schemes inspired by Giverny in their own gardens.
The book ventures behind the scenes to chart the history of one of the world’s most famous gardens, linking the world of Monet the artist with Monet the gardener. Four chapters trace the garden through the changing
Pop-up Garden
Usborne Publishing | £9.99 | Hardback ISBN: 978-1-40959-034-7
There’s something new for little children to discover on every page in the sunny garden in this delightful
3D pop-up book. There are bees buzzing around a owerbed in bloom, mischievous rabbits hiding in the vegetable patch and silvery sh swimming beneath the lily pads in the garden pond. This is a charming book for parents and children to
share together in summer, and a lovely gift.
2016 is Visit England’s Year of the English Garden, and the 300th anniversary of the birth of Lancelot “Capability” Brown, England’s most famous gardener. This sweet book is a delightful introduction to the great outdoors.
8
Book Reviews
Petal, Leaf, Seed:
Cooking with the treasures of the garden
by Lia Leendertz
Kyle Books | £16.99 | Hardback ISBN: 978-0-85783-343-3
Petal, Leaf, Seed is a celebration of the small but tasty. The recipes show you how to unlock the hidden larder of tastes and textures in your garden or allotment plot. The book is divided into three sections, each with its own growing guide. ‘Petal’ covers spring, summer, herb and vegetable owers, ‘leaf’ covers annual and perennial herbs, exotic and fruit leaves and ‘seed’ covers nuts, and herb, vegetable and ower seeds.
This book is for the allotmenteer like me who has a plot
full of herbs, edible owers and fruit, who enjoys nibbling on tasty morsels and cooking something a little different on the barbecue. This summer, my long suffering partner will de nitely be sampling lavender and honey basted lamb chops and barbecued gs with ricotta wrapped in g leaves!
With more than 60 recipes using techniques such as crystallising, infusions, salts, condiments and tisanes, there
is something for everyone to try. There are also recipes for gooseberry and sweet cicely shortbreads, pumpkin soup with pistou and toasted pumpkin seeds, hot and sour beef salad with mustard owers, and spring ower cheesecake.