Increasingly, chefs today--both professional and amateur--are emphasizing fresh, seasonal ingredients, locally and organically grown. Now, in the revised edition of the book that Alice Waters of Chez Panisse called 'indispensable,' Joy Larkcom presents abundant information about crops that are full of flavor, highly nutritious and easy to grow. She describes over seventy exotic vegetables that can be cultivated regardless of climate, soil type, or garden size. Here are hardy leafy mustards, komatsuna, Chinese yams and cabbage, lablab beans, pak choi, the climbing spinach basella, gourds, luffas, and many more. For this edition, Larkcom has added new varieties and taken out those that are no longer available. She's updated information on such topics as pest and disease control and added to the section that offers over 50 recipes for making delicious salads (Chinese Hot Salad), salad dressings (Lemon and Green Onion Dressing), soups (Basic Western Style Greens Soup), pickles (Pickled Mushroom Stems), and other dishes using the vegetables featured in the first section (Azuki Bean Risotto with Watercress and Grilled Tofu, Creamy Artichoke Soup, Duck with Mustard Leaves and Pasta, etc.). The helpful appendices include a glossary of gardening terms, a season/month conversion chart, a growing information chart, plant names, gardening organizations and seed suppliers in the U.S..
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