The Moosewood Restaurant Kitchen Garden: Creative Gardening for the Adventurous Cook

Overview

In this simple and straightforward text, the author gives instructions for growing, harvesting, and using over thirty vegetables--from asparagus o turnips--and thirty-five herbs--from angelica to thyme.

Now anyone can enjoy the freshness and goodness of nature's bounty with this charming and practical guide to the planting, harvesting, and use of more than 35 herbs and 30 different vegetables. Includes over 50 recipes and culinary tips from a long-time member of the ...

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New York, NY 1992 Trade paperback New in very good dust jacket. BRIGHT SHINY, BRAND NEW CONDITION Sewn binding. Cloth over boards. 288 p. Audience: General/trade.

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Overview

In this simple and straightforward text, the author gives instructions for growing, harvesting, and using over thirty vegetables--from asparagus o turnips--and thirty-five herbs--from angelica to thyme.

Now anyone can enjoy the freshness and goodness of nature's bounty with this charming and practical guide to the planting, harvesting, and use of more than 35 herbs and 30 different vegetables. Includes over 50 recipes and culinary tips from a long-time member of the Moosewood Collective. A gardening book for cooks--and a cookbook for gardeners. 7 garden plans and 7 perspective plans. 2-color throughout. 10 line drawings.

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Editorial Reviews

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
From the Publisher
"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
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Product Details

  • ISBN-13: 9780671692391
  • Publisher: Simon & Schuster
  • Publication date: 3/15/1992
  • Pages: 288
  • Product dimensions: 7.67 (w) x 9.48 (h) x 1.11 (d)

Meet the Author

DAVID HIRSCH has been a member of the Moosewood Collective since 1976. Trained as an architect, he eventually turned his passion for gardening and cooking into a vocation. Hirsch is one of the co-authors of all nine Moosewood Collective cookbooks, including Moosewood Restaurant Celebrates and NEW RECIPES FROM MOOSEWOOD RESTAURANT. He lives in near Ithaca, New York.
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