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The Victory Garden Cookbook [Paperback]

Marian Morash
4.9 out of 5 stars  See all reviews (25 customer reviews)

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Book Description

March 16 2010
There’s never been a cookbook like it. An incomparable variety of enticing recipes (more than eight hundred) . . . Basic gardening information . . . Shopping tips for nongardeners . . . Cooking inspirations for whatever you’ve plucked from the garden today or found fresh in the market . . . Vegetables as accompaniments . . . Vegetables as main courses (including recipes that use meat, fish, and poultry) . . . Vegetable soups, appetizers, salads, relishes . . . Even vegetable breads, pies, cakes, cookies . . . And more, as demonstrated over the years on The Victory Garden public television series.

A whole world of vegetable delight.

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Product Description

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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.

Review

“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

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

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Most helpful customer reviews
5.0 out of 5 stars Vegetable menus Nov. 14 2010
Format:Paperback
A great cook book dedicated to vegetables which are grown in North American gardens.
Recipes are easy to follow, with lots of helpful hints added. Excellent background on each vegetable. Beautifully illustrated with colour photos. A few recipes include meat/vegetables as well, but the focus in definitely vegetables.
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Format:Paperback
I have had a copy of this book for ages - well worn, lots of notes. It went missing - neither child would admit to borrowing it, so I just had to replace it. Especially love the recipes for Pumpkin Chiffon Pie, fresh garden pea soup and corn chowder.
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5.0 out of 5 stars Learn your vegetables Jan. 27 2003
Format:Paperback
My Aunt gave me a copy after she could tell the cookbook she'd given me for a gift didn't match my vegetarian leaning eating habits. It was immediately obvious why this was one of her favorites. I've never been so suprised by a cookbook's extensive, yet accesible knowledge. It single-handedly introduced cooking with greens and cabbages into my diet. Now that I've spoiled my first copy with wear, I'm hoping my Aunt will endow me with another.....hint, hint. The only downer...and this is minor, is that she cooks with electric, and my kitchen is gas, but I'll live.
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Format:Paperback
This is my all-time favorite cookbook. It isn't just veggies; there are plenty of main courses and appetizers, too. It isn't just gardening; I don't have a vegetable garden, but reading the gardening parts of the book makes me wish I did. You can see Ms. Morash's background in French cuisine, but she wears it lightly. She is so down to earth that her knowledge never becomes overbearing, and she includes plenty of basics about how to prepare fresh food and how to cook it simply. The book doesn't have recipes with essential but arcane ingredients that you couldn't possibly find outside Manhattan or LA, and it doesn't have recipes with junky ingredients or weird combinations. Best of all, everything is explained well and thoroughly tested, so you can cook it right the first time, even if (like me) you're not a terrific cook. It's an outstanding book for just about anybody.
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5.0 out of 5 stars Not just for gardeners! May 31 2002
Format:Paperback
WOW! This book is not just for gardeners, although it does provide growing how-to's. It is a wonderfully descriptive trip through the author's family garden and kitchen as she shares tips for choosing, preparing and getting the most from vegetables. The recipes included are terrific. ...and the color photographs add even more mouth-watering appeal! This is a don't miss book for gardeners and urbanites alike. Think of it as a veggie bible for fresh market shopping.
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By Ms Book
Format:Paperback
IN RESPONSE TO:Beware the Calories, January 8, 1999 REVIEW
For me the best part of the book is that it is: (in order) alphabetical, reviews how to grow( I am not a gardener,so do not need this section),how to pick or choose when buying , how to store once at home, how to prepare for cooking, how to cook various methods, then various finishing touches for side dishes such as what spices go well, ( this is one part that does usually have butter or a sauce for serving ideas with herbs etc) this can be used for ideas and it does not take a lot of butter etc per serving to have a vegetable taste good, then there are recipes which I have not even tried!! But I love the how to buy,store, prepare and cook instructions even for those vegetable I have cooked frequently and for those I still have not cooked. I just recently picked it up out of my cupboard
again thinking I really need to cook more vegetables, even if I am the only one in my family that will eat it! My husband does not like very many vegetables, and my kids vary in what they will eat. Pleease do not let that review make you hesitate, I love this book!!! After reading another review I now have to try the marinara sauce mentioned! here is the review I am responding to. My thought is when you are trying to cook low fat you should read a basic low fat cookbook and then know you can substitute milk, lowfat milk,or evaporated skim milk for crream/half& half and use a broth base for a sauce instead of butter or oil. These are easy ways to alter recipes. I think this book gives great ideas on how to serve a vegetable for example it mentions adding pinenuts with broccoli, it is these additions that make my family rave about the vegetable instead of just serving with salt and pepper.
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5.0 out of 5 stars Publish Please! Oct. 11 2000
By A Customer
Format:Paperback
My local library has almost forbid me to check out their copy again. Please keep this wonderful book in print so that I may have my own copy.
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5.0 out of 5 stars I still thank my mother for this one Sept. 2 2000
Format:Paperback
I do not garden but this cookbook, a gift from my mother, is my standard resource for cooking vegetables. I always find a recipe for the vegetable in hand that is appropriate to the occasion for which I am cooking - myself, family, guests or a festive dinner.
The book includes a first person introduction to the use of the vegetable, its growing conditions, etc. The intent is to get the feel of a private conversation with the author regarding the vegetable. There are general instructions for preparation for those who prefer to wing it rather than follow recipes. There are a variety of recipes for the vegetable which generally include at least one for each of the basic preparations. Then there are nice tables of yields, storage, use for leftovers, hints for use, even microwave instructions. The book has color photos of the various vegetables, including photos of preparation of the vegetable.
The vegetables included, some of which are families of vegetables not a single vegetable are: asparagus, beans, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celeriac, celery, corn, cucumbers, eggplant, endive, fennel, greens, Jerusalem artichokes, kale, kohlrabi, leeks, okra, onion, parsnips, peas, peppers, potatoes, pumpkins, radishes, salad greens, salsify, spinach, summer squash, winter squash, sweet potatoes, Swiss chard, tomatoes, turnips & rutabagas.
This is the only vegetable cookbook you'll ever need.
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