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Comment: The item is fairly worn but continues to work perfectly. Signs of wear can include aesthetic issues such as scratches, dents, and worn corners. All pages and the cover are intact, but the dust cover may be missing. Pages may include limited notes and highlighting, but the text is not obscured or unreadable.
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The Kitchen Garden Cookbook Paperback – March 31, 1997

4.5 out of 5 stars 6 customer reviews

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Editorial Reviews

From Publishers Weekly

Most vegetable recipes, contends Thompson in this stellar companion to The Kitchen Garden (reviewed above), have been designed "to disguise lackluster storebought produce-it's smoke and mirrors with razzle-dazzle seasoning." In their stead she offers "no disguises" and "little that's complex." Fresh, homegrown vegetables and fruits star in a glittering panoply of recipes, organized alphabetically by main ingredient. Thompson generally calls for little fat, and throughout she suggests a myriad of variations and ideas for substitutions. As might be expected from a Southern Californian, there are many Mexican-inspired dishes (Dent Corn and Ancho Chili Pudding), but Thompson samples cuisines from Indonesia to Ireland, including the likes of Doukhobor Borscht and Tanzanian Coconut Kala Chana Beans over Rice. A great boon to untimely gardeners are such recipes as Bolting Lettuce Soup and Linguine with Flowering Broccoli. The brief "Cook's Notebook" defines such terms as blanching and includes a few basic related recipes, e.g., vinaigrette dressing and flaky pastry. Photos not seen by PW.
Copyright 1995 Reed Business Information, Inc. --This text refers to the Hardcover edition.


Cook and preserve homegrown produce through this fine internationally-influenced collection which emphasizes using garden veggies. From an African Chicken and Okra Stew with Peanut Sauce to Creamy Onion Pie, this includes dishes which require a degree of preparation, but which will intrigue vegetarian and vegetable cooks looking for something different. -- Midwest Book Review --This text refers to the Hardcover edition.

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Product Details

  • Paperback: 384 pages
  • Publisher: Bantam (March 31, 1997)
  • Language: English
  • ISBN-10: 0553374761
  • ISBN-13: 978-0553374766
  • Product Dimensions: 1.2 x 7.5 x 9.5 inches
  • Shipping Weight: 1.3 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #3,063,529 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By A Customer on November 18, 2000
Format: Hardcover
Sylvia Thompson's Kitchen Garden Cookbook will be an invaluable tool for avid gardeners who wish to expand the variety of vegetables grown but who are reluctant to do so because they have no idea how they would use the more unusual vegetables that are increasingly finding their way into even the most staid seed catalogs. In addition, Thompson shows ways to use flowers, herbs, and fruit also. A perfect complement to her previous work, the Kitchen Garden, this volume is packed with relatively easily prepared recipes that highlight various international cuisines and while it is not a vegetarian cookbook there are many recipes that will fit the vegetarian's needs. Since I bought this book two years ago hardly a week has gone by when I heve not cooked one or more recipes from this book. If you garden, have a really great vegetable department at your local supermarket, or just want to expand your kitchen repetoire, this book deserves a place on your kitchen bookshelf.
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Format: Hardcover
This companion to Sylvia Thompson's "The Kitchen Garden" moves beyond telling you what to plant in practically any garden to showing you how to prepare it for the table.
The recipes employ all manner of fanciful and rare edibles you will be able to grow in your own little Eden, should you consult the wealth of knowledge in "The Kitchen Garden." The two books really are best used in tandem. I will let Thompson speak for herself on the subject of her recipes, as she does it so eloquently:
" . . . you can believe that when I bring a vegetable into the house, it's been hard come by. You can be sure that I want to taste it . . . [Supermarket produce has been] raised and handled with one objective: To get it into those bins without physical damage. Flavor is not the point. Flavor is the point when it comes to your kitchen garden. In most books, vegetable recipes have been designed to disguise lackluster store-bought produce--it's smoke and mirrors with razzle-dazzle seasoning. In other books, vegetables are but one element in a complex of ingredients creating a many-leveled taste. In this book, there are no disguises; there's little that's complex. I've gathered
notions from all over the world to show off the flavor of your harvest simply."
So although Thompson expects your diligence in the garden, she implores you to use a light and restrained hand in the kitchen. Included among the recipes are Perfection of Baby Beets, Mustard Flavored Celeraic and Sweet Red Peppers, and Red Bean Ice Cream, among many others. The recipes are graceful in their simplicity; in fact, most have six or fewer ingredients.
"The Kitchen Garden Cookbook" is an intelligent, useful, and instructive volume. Sylvia Thompson, in having written this superior book and its companion "The Kitchen Garden," has performed an invaluable service for every American gardener who also loves to cook.
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Format: Paperback
Thompson offers tips on harvesting and preparing everything from artichokes to turnip greens. General advice, which can easily be adapted to the innovative cook's inspiration, is followed by Thompson's own favorite recipes, from traditions like scalloped cauliflower, or black-eyed pea soup in turnip greens pot liquor, to international dishes like Sicilian caponata, spicy mustard leaf soup, and chicken with tarragon cream. And some recipes are just plain unusual like scented geranium bread pudding, or fresh herbs and flowers pressed between leaves of pasta, or purslane and ambrosia salad.
A book that will provide hours of fun for the daring gardening cook. And a good cookbook for anyone interested in cooking with fresh produce.
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