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The Chef's Garden: A Modern Guide to Common and Unusual Vegetables with recipes

US $22.99
ApproximatelyEUR 20.35
Condition:
Like New
    Postage:
    US $9.38 (approx EUR 8.30) USPS Media MailTM.
    Located in: Baton Rouge, Louisiana, United States
    Delivery:
    Estimated between Thu, 8 May and Mon, 12 May
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    14 days return. Buyer pays for return postage. If you use an eBay delivery label, it will be deducted from your refund amount.
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        Diners Club

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    eBay item number:126604878145
    Last updated on 01 Mar, 2025 17:42:27 GMTView all revisionsView all revisions

    Item specifics

    Condition
    Like New: A book that has been read, but looks new. The book cover has no visible wear, and the dust ...
    Signed
    No
    Narrative Type
    Nonfiction
    Original Language
    English
    Country/Region of Manufacture
    United States
    ISBN
    9780525541066

    About this product

    Product Identifiers

    Publisher
    Penguin Publishing Group
    ISBN-10
    0525541063
    ISBN-13
    9780525541066
    eBay Product ID (ePID)
    26050083858

    Product Key Features

    Book Title
    Chef's Garden : a Modern Guide to Common and Unusual Vegetables--With Recipes: a Cookbook
    Number of Pages
    640 Pages
    Language
    English
    Publication Year
    2021
    Topic
    Specific Ingredients / Natural Foods, Specific Ingredients / Vegetables, Reference, General
    Illustrator
    Yes
    Genre
    Cooking, House & Home
    Author
    Farmer Lee Jones
    Format
    Hardcover

    Dimensions

    Item Height
    1.6 in
    Item Weight
    87.1 Oz
    Item Length
    10.7 in
    Item Width
    9 in

    Additional Product Features

    Intended Audience
    Trade
    LCCN
    2020-021313
    Dewey Edition
    23
    TitleLeading
    The
    Dewey Decimal
    641.65
    Synopsis
    An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution., In this guide and cookbook, Farmer Lee Jones shares a wealth of knowledge on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows..
    LC Classification Number
    TX391.J6 2020
    As told to
    Donnelly, Kristin

    Item description from the seller

    About this seller

    Star Brands Worldwide

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