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“Kelley (offers advice) on raising backyard hens and cultivating green garlic. Apartment dwellers with no prospect of planting pole beans and suburbanites whose tidy plots aren’t zoned for livestock will feel at a disadvantage reading these books. Even so, many of the recipes are worthwhile and most can be created with ingredients available for sale, if not in Aisle 1 at the supermarket.”—The New York Time Style Magazine, Spring 2008
“The only problem with "Blue Eggs and Yellow Tomatoes," the new cookbook from Jeanne Kelley, is that you won't want to spill anything on it. That's because this beautifully designed compilation, replete with mouthwatering color photographs, looks and feels more like a coffee-table book than a recipe collection. Still, if you lug Ms. Kelley's offering into the kitchen, you won't be disappointed.”—The Christian Science Monitor, April 2008
“A smart and sensible guide to cooking, in all its colors … Lovely and practical.”—The Washington Post, February 2008
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