Product Description

Anyone who’s ever devoured a yellow pear cherry tomato off the vine knows the delights a garden can produce. David Hirsch, long-time member of the Moosewood Collective a group of 18 people who own and operate Moosewood Restaurant in Ithaca, New York, and produce an ever-growing collection of award-winning cookbooks shares his experience and expertise in this completely revised and updated guide to compounding the pleasures of growing and cooking. In simple, straightforward text, he gives instructions for growing, harvesting, and cooking with more than 75 vegetables and herbs. A chapter of 80 recipes transforms the bounty of the garden into the pleasures of the table. Complete with mail-order and Internet source guides, bibliography, and USDA zone map, THE MOOSEWOOD RESTAURANT KITCHEN GARDEN is a comprehensive guide to culinary gardening.

Product Details

• Amazon Sales Rank: #33556 in Books
• Published on: 2005-03-01
• Released on: 2005-03-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 304 pages

Features

• ISBN13: 9781580086660
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

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.

Review
"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

From the Publisher
*Culinary tips and charming anecdotes accompany discussions of each fruit, vegetable, and herb.

Customer Reviews

If you love the Moosewood cookbooks, you'll love this book.
This is an easy-to-use and easy to read book with helpful tips on not only selecting and growing, but cooking with your veggies, edible flowers and herbs. There is also a great list of mail-order sources with descriptions of supplies. I especially liked the design section for its simple and straightforward approach to considerations and approaches towards my garden layout.

A cookbook far beyond the norm
It's called "a gardening book for cooks and a cookbook for gardeners." David Hirsch has updated and revised this different and terrific cookbook. The subtitle ("Creative Gardening for the Adventurous Cook"), encapsulates quite nicely why this is a cookbook far beyond the norm. Written specifically to help in growing vegetables so that we can cook with them, each flower, herb or vegetable is accompanied by tips for its best use in the kitchen.

Published originally in 1992, the 2004 update includes more information, resources and recipes. The text is simple yet thorough, and is chock-full of tips, ideas, illustrations and charming anecdotes. In simple, straightforward text, Hirsch gives instructions for growing, harvesting, and cooking with over 75 vegetables and herbs.

The cookbook is accessible for beginners, while being complex and satisfying enough for more experienced gardeners. Chapters are devoted to gardening techniques, crop rotation, seed starting, and natural ways to defend against insects. Another chapter covers various kinds of gardens, from hillside, to walled patio, to container gardening, while the 70+ recipes will showcase the fruits of your labor and help transform them to the the pleasures of the table.

The recipes are delicious and comprehensive, from soups, dips and salads to appetizers and main dishes. Hirsch also includes information on cooking times and techniques, as well as the effective use of herbs (with advice for planting, compatibility and cooking). It is hard to pick favorites, but the Vegetable "Pasta", Summer Rolls, and Portuguese Kale Soup are among my favorites so far.

The recipes are not all vegan (although of course they are vegetarian), but vegan options can be substituted (soy cheese for non-soy, etc). A must have cookbook for gardeners and cooks alike.--By Lisa Steele

Moosewood Kitchen Garden
I bought this as a gift for a friend who loves the Moosewood cookbooks. This was a big hit. Very helpful while planning her garden.