From Library Journal
In what is called "a gardening book for cooks and a cookbook for gardeners," Hirsch offers brief seed-starting instructions, cultural requirements, harvesting instructions, garden design plans, and culinary tips for a variety of vegetables and herbs. He also includes general gardening techniques, insect control, and recipes from the Moosewood kitchens. Of special interest are the culinary tips, especially for less-common vegetables and for herbs. This book has the visual attractiveness of the other Moosewood titles, with charming initials and line drawings on the text pages, decorative title pages for each section, and garden plans and drawings throughout. Not a necessary purchase, this may be desirable in libraries serving sizable vegetarian populations. (Index not seen.)-- Carol Cubberly, Univ. of Southern Mississippi, Hattiesburg
Copyright 1992 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
"With his extensive knowledge, David Hirsch gently leads green-thumbed cooks from beginners to masters. (I especially like the culinary tips for each vegetable and herb that he shares along the way!) A treasure trove of great information you'¬?ll definitely want to keep handy." -Rosalind Creasy, author of The Complete Book of Edible Landscaping
"Some of us can cook and some of us can garden, but we can'¬?t always get the two skills to meet. In this newly revised The Moosewood Restaurant Kitchen Garden,
David Hirsch tells us not only what to plant, but how to take care of it and how to cook it. From exotic heirloom vegetables to everyday staples, this book has it all-a must-have for the cook and gardener."-James Peterson, author of Sauces
and Splendid Soups