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Joy of Gardening Cookbook Paperback – January 7, 1994


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Product Details

  • Paperback: 336 pages
  • Publisher: Storey Publishing, LLC; 2 edition (January 7, 1994)
  • Language: English
  • ISBN-10: 0882663550
  • ISBN-13: 978-0882663555
  • Product Dimensions: 10 x 8.4 x 0.8 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #731,140 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

America's Classic Vegetable Cookbook Back by Popular Demand!

Now you can make the most of your garden harvest or capitalize on your grocer's bounty of fresh vegetables. Packed with more than 300 back-to-basics recipes organized by vegetable from A to Z, the Joy of Gardening Cookbook makes it easy to turn a bushel of tomatoes, beans, peppers, zucchini, and other favorites into delicious entr,es, soups, sauces, side dishes, and even desserts.

Over 350 step-by-step, how-to-do-it and how-to-serve-it photographs clearly illustrate Janet Ballantyne's creative cooking techniques as well as standard methods for blanching, parboiling, saut,ing, and stir frying. Tips for saving time in the preparation of meals, cleaning vegetables more easily, and even utilizing vegetables that are slightly gone by, are also included.

Every page offers a new idea for turning everyday vegetables into something special, including:

TOMATOES

Fried Green Tomatoes

Herbed Chicken and Tomatoes

Tomato Sorbet

Cream of Tomato Soup

POTATOES

Potato Pancakes

Scalloped Potatoes

Caesar Potato Salad

CARROTS

Carrot Slaw

Carrot Cake

Curried Carrot and Bean Tart

Carrot Orange Ginger Soup

BEANS

Blue Cheese and Green Bean Quiche

Black Bean Soup

Bean Almond Pât,

Refried Beans

Home gardeners and smart shoppers need never worry about what to do with a bumper crop again! Just reach for the Joy of Gardening Cookbook, the well-recognized companion to Dick Raymond's Joy of Gardening.

About the Author

Janet Ballantyne began cooking at age 12 when she spent a lot of time in the kitchen with her Austrian-born mother and grandmother who studied cooking in Vienna. She paid for college by working in the kitchen of a Vermont Country Inn, and then was employed by a catering business in London, England. She was able to begin her own successful catering business, "A Catered Affair," at the same time she began giving cooking demonstrations regularly on local television in 1980. She then earned a regular spot on the nationally syndicated Joy of Gardening TV program and authored Garden Way's Red & Green Tomato Cookbook, Desserts from the Garden and The Joy of Gardening Cookbook. Janet lives in Shelburne, Vermont where she works as a home economist and teaches at a local high school.

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Customer Reviews

4.6 out of 5 stars
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See all 17 customer reviews
Check this out, you'll be so glad you did.
Penny Milford
Go ahead and get this book so you can enjoy your garden fresh veggies more.
Eric Berntson
Definitely makes you want to try these recipies.
Nancy

Most Helpful Customer Reviews

8 of 8 people found the following review helpful By A Customer on December 4, 1999
Format: Paperback
This cook book has been a great help in turning my piles of produce from my new garden into new foods and meals for my family. I can strongly recommend both its ease of use and the quality of the recipes it contains. A favorite is the beets "Shocking Pink Soup" which turned a supsicious looking vegetable into a now favorite family dish. I am ordering copies for my grown childrens families.
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5 of 5 people found the following review helpful By Penny Milford on April 29, 2009
Format: Paperback
Garden Way's Joy of Gardening Cookbook by Janet Ballantyne is a classic that deserves space in any cookbook collection. I actually keep one at work too so I can grab and read up on a particular fruit, vegetable, or technique when the mood hits me! I, too, have collected cookbooks for 40+ years, and can't understand how anyone could NOT profit from this one! The color photos (there are hundreds) help understand equipment, technique, step by step instructions, and what the finished dish should look like. The information on prep and use hasn't changed. With more people planting gardens or buying from markets close to home, this is an invaluable guide to using produce. Some of my favorite recipes include: Pickled Beets & Purple Eggs (my grandpa used to fix these), Cabbage au Gratin, Strawberry Cheese Strudels, all of the herb recipes, such as Boursin Cheese, Cottage Cheese Herb Spread, Sour Cream Dill Dip, Herb Cheese Soup, Pesto, Italian Seasoning Mix; Thai Chicken in Lettuce Leaves, Garlic Cream Sauce for Pasta, Onion Spiral Bread, Hay & Straw (noodles, julienned ham, fresh peas, fresh parmesan, butter, and a bit of heavy cream), Fried Rice, Chiles Rellenos, Roasted/Marinated Peppers, the 6 potato salad variations, Smoked Pork Chops on a Potato Apple Bed, Sweet Potatoes in Ginger Honey Sauce, Pumpkin Orange Cheesecake, Creamed Spinach with Garlic, Zucchini Chocolate Cake with Cream Cheese Frosting, Squash Apple Nut Bread, and the techniques for tomatoes-I make my own pizza sauce from my homegrown tomatoes, and use it to make a gigantic pizza that's fantastic. There's even a chapter on "Oddball" vegetables, and a shopping list chapter for ingredients you may want to keep on hand. While this book is light on fruits, it's heavy on ideas.Read more ›
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4 of 4 people found the following review helpful By A Customer on September 13, 2000
Format: Paperback
Excellent book with great recipes & instructions on vegetables. Try the Mustard Lemon Potatoes it's a family favorite. Also a great gift idea for families w/ gardens
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2 of 2 people found the following review helpful By Europhile45 on April 2, 2007
Format: Paperback Verified Purchase
Although out of print for many years, this book still contains many great recipes from Janet Ballantyne. It was first printed in 1984 and an anniversary edition was printed in 1994. Several of my favorite recipes, including vegetarian, are in this cookbook and I just bought a used one for my daughter.
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1 of 1 people found the following review helpful By Virginia Mather on June 25, 2013
Format: Paperback Verified Purchase
I work in a library and occasionally get questions on cooking unusual ( to them) vegetables. This is a book that is useful for them ,and for those of us who have vegetable gardens that want to take over the world.
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1 of 1 people found the following review helpful By researcher on June 25, 2010
Format: Paperback Verified Purchase
This is a terrific cookbook for gardeners and non-gardeners alike. Although it was published some time ago, the author's information is timeless. As a home economist, she has created some great vegetable recipes. I believe that even if someone doesn't like vegetables, by using this book, he or she should find appetizing ways to fix them. A unique feature of the book is the emphasis on using fresh veggies right out of the garden. Of course, if someone doesn't have a garden, fresh vegetables are also available from many sources. The author does comment that since her first edition was published, higher-fat ingredients have fallen out of favor. A cook should find it easy to substitute lower-fat ingredients in that case.
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1 of 1 people found the following review helpful By Eric Berntson on January 6, 2010
Format: Paperback
Glad I stumbled across this book, it is excellent for turning vegetables into wholesome food that allows you to taste the essence of the vegetable. The recipes are reliable and not to complicated, if you want gourmet recipes, this ain't it. Then again there are some inventive and tasty little gems here.

I have been collecting cook books for two decades, and this is a great book for anybody with a farm share, a big garden, or a yen to learn to make vegetables more palatable. You won't win Iron Chef with this book, but you will make veggies more interesting at the next potluck. Also, the recipes are adaptable so a green bean pate recipe can be changed to make a combination of flavors with blanched green beans & onion with a zesty sauce. If you have some skills, you can adapt the flavors of one combination and present the taste in a new form. Remember, the quality of the vegetables is key, thus garbage in, garbage out, fresh wholesome veggies in, fresh zesty flavor sensation out.

Finally, the recipes are mostly easy to execute. Janet Ballantyne is an educator, and knows how to present recipes in a fool proof fashion. Go ahead and get this book so you can enjoy your garden fresh veggies more.
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1 of 1 people found the following review helpful By J. Carrigan on May 20, 2009
Format: Paperback
I have had a copy of this cook book for years, and it shows its age. I use this cook book ALOT. I can only think of one recipe that I didn't like.
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