Gardening for Gourmets: Gourmets

This collection of brilliantly conceived, seasonally driven recipes has quickly become one of my favorites. Easy to prepare and incredibly satisfying, this is inventive comfort food at its best. A must for any passionate home cook.

Complete descriptions of over 100 vegetables and fruits—from beans and peas to leafy greens to berries and stone fruits—provide information on the peak season for each, as well as how to select, store, and work with all your favorites.

From springtime pea pod risotto and summery strawberry shortcake to quick braised collards in autumn and yummy chicken n' dumplings for a snowy winter's day, this is simple yet luscious farm-fresh fare that everyone will love.

The Edible Herb Garden, features an incredible collection of fragrant and savory herbs used in delicious dishes as well as herb blends, herbed oils and vinegars, and even herb-flavored vodka!

From Cold-Spring-Night Asparagus Soup to Brick Chicken with Corn and Basil Salad, the 150 recipes in this book will help you make the most of your market, garden, or CSA. They are fresh, modern spins on American classics, with ingredients anyone can obtain. Each one is simple, distinctive, and satisfying, getting the best food to the table in the least amount of time.

The more than 200 easy, delicious recipes are identified by season to emphasize the importance of buying fresh ingredients.

The Locavore’s Kitcheninvites readers to savor homegrown foods that come from the garden, the farm stand down the road, or local farmers’ markets through cooking and preserving the freshest ingredients.

With 150 tempting recipes for those lush, vine-ripened, sun-warmed, fat, juicy, and ready-to-burst heirloom tomatoes, The Tomato Festival Cookbook is the landmark cookbook for America's favorite garden vegetable.

There is nothing quite like summer's fresh, juicy, ripe tomatoes. Here are 150 tempting recipes, developed to celebrate heirlooms and highlight their glorious flavors.

Vegetables is complete with over 150 recipes for soups, appetizers, salads, entrees, side dishes, and a chapter devoted to sauces and relishes made from vegetables or perfect to serve with vegetables.

Learn about the necessary tools of the trade, crucial safety tips, and hot water bath processing and pressure canning. Discover the all-important science of salt and sugar, and how to select the best possible ingredients, favoring seasonal, organic, and local options.

Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more.

Dry and store fruits, vegetables, grains, meats, and herbs with these simple, step-by-step instructions. Includes dozens of recipes and plans for building your own food dryer.

 

With this indispensable guide readers will discover the fastest, easiest way to stockpile and preserve the season's best fruits, vegetables, and herbs. Included are step-by-step instructions for storing today's most popular produce quickly and easily.

The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, The Preservation Kitchen reveals a world of endless flavor combinations using revolutionary ideas that bring homemade preserves deliciously to life.

Featuring everything you need to know to put up the seasons’ bounty, Williams-Sonoma The Art of Preserving illuminates how to savor your favorite fresh produce year-round. From beginners looking to learn, to those familiar with the technique, everyone will appreciate this contemporary and comprehensive approach to preserving the wealth of fruits and vegetables from backyard gardens and farmers’ markets.

Bone shares simple methods to preserve meat, fruits, and vegetables in small batches using low-tech options such as oil-preserving, curing, and freezing.