Even if you're not a gardener, The Victory Garden Cookbook
is a great book to have; if you are
a gardener, it's a treasure. The book grew out of a public television series called The Victory Garden
, which was essentially a how-to program aimed at home gardeners, with a recipe segment thrown in. As the show's popularity grew, so did viewer demand for more recipes; eventually, Victory Garden
cook Marian Morash decided that a cookbook was in order, resulting in The Victory Garden Cookbook
. The book is a wonderful hybrid encyclopedia of information for both gardeners who cook and cooks who like to garden; Morash's first goal was to so entice readers with the pleasures of eating home-grown vegetables that they, too, would take up gardening--or at least shop for the freshest ingredients instead of settling for canned or frozen goods. The book, first published in 1982, has been a huge success ever since.
Organized alphabetically, The Victory Garden Cookbook includes all the vegetables Morash grows in her own garden; in addition to information about planting, growing, and harvesting the fruits of your labor, Morash gives advice about storing vegetables, converts yields into measurements (i.e., a half-pound of small Brussels sprouts equals 28-30 sprouts, while a half-pound of medium sprouts equals 12-14) and offers tips to gardenless cooks for finding the best produce. Whether you're an avid gardener, a gardener wannabe, or simply a person who loves a good vegetable dish, The Victory Garden Cookbook is guaranteed to become one of your best-loved and most-used cookbooks.
“Written with artistry and zest . . . absolutely crammed with intelligent observations. Marian Morash has done a tremendous job . . . She has inspired ideas about combining vegetables and insights about which flavors complement each other.” —James Beard, New York Post
“A large, handsome volume . . . It contains basic information for growing almost any vegetable, but its real strength is in the imaginative, complete and explicit recipes for their use.” —Mimi Sheraton, The New York Times