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USDA

United States. Department of Agriculture

Published: 1942

Total Pages: 366


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Reprint of the original, first published in 1869.
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.
From an award-winning food writer comes this intimate portrait of London—the global epicenter of cuisine— with 100 recipes from the city's best restaurants, dessert boutiques, tea and coffee houses, cocktail lounges, and hole-in-the-wall gems—all lovingly adapted for the home kitchen. Once known for its watery potatoes, stringy mutton, and grayed vegetables, London is now considered to be the most vibrant city on the global food map. The London Cookbook reflects the contemporary energy and culinary rebirth of this lively, hip, sophisticated, and very international city. It is a love letter to the city and an insider's guide to its most delicious haunts, as well as a highly curated and tested collection of the city's best recipes. This timeless book explores London's incredibly diverse cuisine through an eclectic mix of dishes, from The Cinnamon Club's Seared Aubergine Steaks with Sesame and Tamarind to the River Cafe's Tagliatelle with Lemon, and from Tramshed's Indian Rock Chicken Curry to Nopi's Sage and Cardamom Gin. Striking the perfect balance between armchair travel and approachable home cooking, The London Cookbook is both a resource and keepsake, a book as much for the well-travelled cook as for the dreaming novice.
Have you meticulously counted calories and obsessed over what you eat and how you move, only to feel exhausted, unfulfilled, and overweight? The Wellness Lifestyle: A Chef's Recipe for Real Life is the easy-to-follow and life-changing book for those who love food and want a healthier and more fulfilling life. Renowned chef Daniel Orr (Chef D) teams up with wellness coach Kelly Baute (Dr. K) to identify and navigate the eight dimensions of wellness: nutritional, physical, social, spiritual, emotional, intellectual, occupational, and environmental. The result is a fulfilling recipe for everyone interested in improving their overall health and shedding pounds while still enjoying life. The path to total wellness is a lifelong journey of self-exploration and adaptation. Chef D and Dr. K explain how to implement and maintain effective behavior changes, including better ways to move, like yoga; better ways to think, like through meditation; and better ways to eat, with easy recipes for whole, healthful foods. From Muscle Mud Breakfast Bars to Cauliflower "Popcorn," Happy Mouth Quinoa Salad to Tuscan Flatiron Steak with Garlic, Rosemary, and Lemon, The Wellness Lifestyle is packed with delicious and fun recipes that combine the healthy nutrients your body needs with the great flavors you crave. Featuring the secrets to good food and an even better life, The Wellness Lifestyle is essential for every kitchen.
Joe Hashman takes you outdoors and 'in amongst it' on the vegetable plot where seeds are sown, plants nurtured, fruits tended and crops harvested. The natural history of the garden is noted, too, and delicious and often unusual recipes supplied. With his guidance - and your gardening - your kitchen garden, vegetable patch or allotment will provide you with the good, fresh, honest and seasonal fruit and vegetables that Joe has a passion for. And he will also help you sustain the natural balance of your garden. Employing his own simple, tried and tested methods the author takes the reader week-by-week through the vegetable and fruit growing year. Contents: Introduction; February-January; Jobs to do each week; Veg on the menu: recipes; Glossary of terms; Index.
Though they were not, as Charlotte claimed, refugees from the French Revolution, Augustus Waldemar and Charlotte Victoire Mentelle undoubtedly felt like exiles in their adopted hometown of Lexington, Kentucky—a settlement that was still a frontier town when they arrived in 1798. Through the years, the cultured Parisian couple often reinvented themselves out of necessity, but their most famous venture was Mentelle's for Young Ladies, an intellectually rigorous school that attracted students from around the region and greatly influenced its most well-known pupil, Mary Todd Lincoln. Drawing on newly translated materials and previously overlooked primary sources, Randolph Paul Runyon explores the life and times of the important but understudied pair in this intriguing dual biography. He illustrates how the Mentelles' origins and education gave them access to the higher strata of Bluegrass society even as their views on religion, politics, and culture kept them from feeling at home in America. They were intimates of statesman Henry Clay, and one of their daughters married into the Clay family, but like other immigrant families in the region, they struggled to survive. Throughout, Runyon reveals the Mentelles as eloquent chroniclers of crucial moments in Ohio and Kentucky history, from the turn of the nineteenth century to the eve of the Civil War. They rankled at the baleful influence of conservative religion on the local college, the influence of whiskey on the local population, and the scandal of slavery in the land of liberty. This study sheds new light on the lives of a remarkable pair who not only bore witness to key events in early American history, but also had a singular impact on the lives of their friends, their students, and their community.