Celebrate the savory, homegrown tastes of North America's new cosmopolitan cuisine, from ancient black Aztec corn to Osaka purple mustard greens. Both gardeners and gourmet cooks will relish this luscious volume, written by leading gardeners, growers, and chefs. Here are the most flavorsome and sought-after root vegetables, salad greens, peas, beans, tomatoes, cucurbits, and more, with expert advice on cultivation and cooking. Cold frames, hotbeds, and other innovative techniques and tools make it possible to grow produce year-round, especially with tips on trellising, cover crops, and French intensive gardening. Scrumptious recipes include Okra with Green Mango and Lentils, Tuscan Style Shiitake Mushrooms, and Baked Beet Salad with Fall Green and Feta Cheese.
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"Delicato" squash. "Purple Passion" asparagus. Actually, a fancy name or fashion color isn't required for a vegetable to be considered "gourmet." Any vegetable, so long as it's fresh and flavorful, can qualify, and if it has been grown organically and locally, so much the better. Vegetables, from exotic to heirloom, are showing up in surprising places these days, from the trendiest restaurants to junior's lunch box, as Americans embrace a more healthful and adventurous diet. Influenced by the popularity of both international cuisine and regional cooking, gardeners and cooks alike are attracted to an ever-widening spectrum of vegetable cultivars. Here an impressive roster of contributing editors weighs in on topics such as growing vegetables for winter harvest and experimenting with ancient crops such as amaranth. From artichokes to zucchini, the most popular culinary vegetables are featured along with practical information on cultural requirements, recommended varieties, recipes, and chefs' tips on how best to enjoy some of the hottest vegetable varieties available. Carol Haggas
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
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