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The Garden-Fresh Vegetable Cookbook Hardcover – June 1, 2005

4.8 out of 5 stars 13 customer reviews

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Editorial Reviews

From Publishers Weekly

This detailed, seasonally arranged guide is packed with informative tips on both growing and cooking with a variety of produce, as well as hundreds of interesting—though simple and homey—recipes. Dare we say it's even entertaining reading? Indeed, bits on the various uses of corn and "artichoke facts and fictions" make the book a strong contender for reading in bed or on the couch, not just in the kitchen. Veg expert Chesman (The Vegetarian Grill; The Roasted Vegetable) has an uncomplicated writing style and delivers concise instructions for such dishes as spring into summer's Stir-Fried Shrimp and Snow Peas in Black Bean Sauce; early to midsummer's Roasted Beet Salad with Greens and Crispy Shallots, and Zucchini-Cheddar Breakfast Biscuits; and fall/winter's Caramelized Winter Squash and Onion Pizza. The author provides helpful (and occasionally unexpected) vegetable-related hints, too, such as what to eat to stop the overwhelming burn from the capsaicin in chilis. Not all recipes are vegetarian, but the majority are; the collection is a nice addition for anyone looking to add wide and easy variety to their preparation of fresh produce. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Andrea Chesman is a food writer and gardener and the author of several cookbooks, including Recipes from the Root Cellar, Serving Up the Harvest, and The Pickled Pantry. A resident of Vermont, she has been a contributing editor for Vermont Life and Edible Green Mountains.

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Product Details

  • Hardcover: 512 pages
  • Publisher: Storey Publishing, LLC; First Edition edition (June 1, 2005)
  • Language: English
  • ISBN-10: 1580175341
  • ISBN-13: 978-1580175340
  • Product Dimensions: 8.2 x 1.4 x 9.2 inches
  • Shipping Weight: 2.9 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #643,296 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I've only tried one recipe so far. However, I opened the book last night in the kitchen and was still reading it an hour later. The book is crammed with useful information on the life and times of veggies. The recipes are clear, concise and appealing.

Not only that, but this woman can write!
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Format: Hardcover
Author of more than a dozen cookbooks, Chesman describes herself as "a cook who gardens" rather than "a gardener who cooks," but her latest title will interest anyone who likes vegetables, whether from the backyard, the farmers market, or the supermarket. She organizes her recipes by season, from spring's first asparagus through tomatoes, "the star of summer," to winter squash and pumpkins; each chapter opens with information on growing, cooking, nutrition, and other useful facts. She also includes "Master Formulas," recipes that can be varied according to the vegetables in season.
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Format: Hardcover Verified Purchase
Excellent cookbook that goes month-by-month for what's ready in the garden. Also gives a short guide at the beginning of each chapter on how to grow a particular vegetable along with a little history and helpful tips. A lovely book to read as well as to cook from.
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Format: Hardcover
Any who have a summer garden know the routine: it's feast and then sudden famine when everything ripens at once, and too often vegetable cookbooks hold the same types of dishes. If you have garden bounty and are seeking something fresh and new - something which embraces ethnic flavors and different seasoning combinations - then THE GARDEN-FRESH VEGETABLE COOKBOOK is for you. No, it doesn't hold the spicy color photos of less comprehensive guides: it focuses on the recipes which are easy enough not to need color embellishment. Try Chicken and Broccoli in Mornay Sauce, 'Zapple Pie' made with summer squash, or Eggplant Pizza. Dishes are accompanied by sidebars of information and gardening tips, from discussions different cultivars and historical insights to the evolution of plant names. A seasonal arrangement assures an easy, solid reference.

Diane C. Donovan

California Bookwatch
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Format: Hardcover
I have ordered "Serving up the Harvest" by Andrea Chessman and discovered that it was originally published in hardback as "The Garden-Fresh Vegetable Cookbook". This hardback is only available now through outside sellers, and is not inexpensive. "Serving up the Harvest" turns out to be a steal!
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Format: Hardcover Verified Purchase
This book is great! It divides up the vegetables by season, and the recipes are so simple! Most of the vegetables really are ones you would grow in a home garden, and the seasonings and other ingredients are ones you probably have on hand anyway, so you don't have to spend hours shopping for specialty items. The recipes are easy and generally quick to prepare, as well as being healthy, with several making use of the grill.

I've tried lots of recipes from this book and so far all have come out well except the lamb-stuffed eggplant, which was too dry. The leek and potato gratin, however, more than made up for it. You'll never use another box of dehydrated au gratin potatoes again!
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Format: Hardcover
If you're like me and love this cookbook, but don't want to pay $50 or more, buy "Serving up the Harvest" by Andrea Chesman! It is the EXACT SAME COOKBOOK with a different cover and in paperback!! Saved myself at least $40 and a trip to the library every summer to sign out this cookbook.
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