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Learn to COOK - From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce
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List Price: $19.95
Our Price: $13.57
Your Save: $ 6.38 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Jones Books
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Average Customer Rating: 
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Binding: Paperback
Dewey Decimal Number: 641.65
EAN: 9780972121781
ISBN: 0972121781
Label: Jones Books
Manufacturer: Jones Books
Number Of Items: 1
Number Of Pages: 236
Publication Date: 2004-09
Publisher: Jones Books
Studio: Jones Books
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Editorial Reviews:
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This informative and easy-to-use cookbook celebrates sustainable farming with a wide array of scrumptious recipes for seasonal, farm-fresh produce. From peas, peppers and potatoes to basil, bok choy, and burdock root, From Asparagus to Zucchini highlights the best of seasonal cuisine from around the country.
Revised and updated third edition features:420 recipes, 80% new, 100% are originalRecipes and information for more than 50 vegetables and herbsDishes from growers, farm members, and home cooks who love vegetablesSpecial sections on community supported agriculture, the benefits of eating locally, seasonal cooking, recipes for kids, and much, much more!
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Spotlight customer reviews:
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Customer Rating:
Summary: arranged by veggie for helpful browsing
Comment: For those who were expecting a glossy book with lots of pictures, this isn't it. Indeed this version did come out of a prior 1996 self-published version (which has some good and different recipes if you can find it, but is even more rustic in terms of appearance). We love both our old one which we received when we joined a Madison Area CSA and this new one.
Because it's arranged alphabetically by vegetable, rather than by style of dish (soup, entree, etc) it's incredibly useful for going to when you have a veggie but aren't sure how you want to use it. For instance, not sure what to do with all the summer squash you're getting from your CSA, your garden, or your neighbor? Find a range of recipes from soups, salad, to entree.
It's helped us numerous times when we've been so tired of a veggie that we're ready to compost it. We find something new to try and it saves the veggies from going to waste.
Lots of stuff for vegetarians or people trying to find interesting non-meat recipes to add to their diet.
Lastly, if you're interested in some local recipes from the Madison, Wisconsin area you can find some in the book!
Customer Rating: 
Summary: A good by-the-vegetable cookbook for CSAs
Comment: Generally a handy cookbook to have available, especially for new CSA members or people looking to branch out to some locally grown produce. It's best used in the "I have this vegetable and have to make something out of it" way. Some recipes are unusual (this can be both good and bad)and I would estimate about 85% of the recipes are vegetarian. I'm glad I bought it, and it usually gets my first look, but I do go sometimes go elsewhere for recipes.
Customer Rating:
Summary: a great book
Comment: This book is goes in alphabetical order and gives a description of each vegetable and the benefits form it. It tells you how to store it how to prepare and gives you simple recipe. It a great book
Customer Rating:
Summary: Useful and Healthy
Comment: I love this cook book! I'm always in the lookout for cook books. This is a real good one if you're trying to incorporate more fresh produce in your diet. It literally has all the veggies from A to Z and tons on awesome recipes for each one. It has information on each vegetable and tips on preparing and storing it. This is a great book for using more varieties of vegetables and it gets creative with them too! Great format too.
Customer Rating:
Summary: Not the prettiest, but VERY functional
Comment: First, anyone expecting a glossy, foodie tome will be VERY disappointed. This reminds me a little of some of the "hippie" cookbooks that were hand drawn in the late seventies and early eighties and self published. Or the early Moosewood offerings. However, this is the only cookbook I know of written by CSAs for use by their subscribers. Great recipes (but NO pictures of the food). Great references. And the ingredient based approach you need to have when contemplating the CSA box containing four vegetables you have never eaten before, let alone cooked with. Great for farmer's markets, but really explicitly designed for CSAs.
If you want glossy, get "Local Flavors" by Deborah Madison. But realize, this has more recipes and more utility, especially in the Midwest. (And I love Deborah's book). Worth every penny, even without pictures.
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