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The Chef's Garden: A Modern Guide to Common and Unusual Vegetables with recipes
US $22.99
ApproximatelyPHP 1,278.18
Condition:
Like New
A book in excellent condition. Cover is shiny and undamaged, and the dust jacket is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Shipping:
US $9.38 (approx PHP 521.50) USPS Media MailTM.
Located in: Baton Rouge, Louisiana, United States
Delivery:
Estimated between Thu, 8 May and Mon, 12 May
Returns:
14 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:126604878145
Item specifics
- Condition
- Signed
- No
- Narrative Type
- Nonfiction
- Original Language
- English
- Country/Region of Manufacture
- United States
- ISBN
- 9780525541066
About this product
Product Identifiers
Publisher
Penguin Publishing Group
ISBN-10
0525541063
ISBN-13
9780525541066
eBay Product ID (ePID)
26050083858
Product Key Features
Book Title
Chef's Garden : a Modern Guide to Common and Unusual Vegetables--With Recipes: a Cookbook
Number of Pages
640 Pages
Language
English
Publication Year
2021
Topic
Specific Ingredients / Natural Foods, Specific Ingredients / Vegetables, Reference, General
Illustrator
Yes
Genre
Cooking, House & Home
Format
Hardcover
Dimensions
Item Height
1.6 in
Item Weight
87.1 Oz
Item Length
10.7 in
Item Width
9 in
Additional Product Features
Intended Audience
Trade
LCCN
2020-021313
Dewey Edition
23
TitleLeading
The
Dewey Decimal
641.65
Synopsis
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., In this guide and cookbook, Farmer Lee Jones shares a wealth of knowledge 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..
LC Classification Number
TX391.J6 2020
As told to
Donnelly, Kristin
Item description from the seller
Seller feedback (329)
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- e***1 (867)- Feedback left by buyer.Past monthVerified purchaseAwesome book great price.
- n***f (774)- Feedback left by buyer.Past monthVerified purchaseThank you, beautiful item and quick shipping!
- c***2 (184)- Feedback left by buyer.Past monthVerified purchaseItem as described. Overpriced shipping
- e***1 (866)- Feedback left by buyer.Past monthVerified purchaseAwesome book great price.
Seller feedback (329)
This item (1)
All items (329)
- e***1 (867)- Feedback left by buyer.Past monthVerified purchaseAwesome book great price.
- n***f (774)- Feedback left by buyer.Past monthVerified purchaseThank you, beautiful item and quick shipping!
- c***2 (184)- Feedback left by buyer.Past monthVerified purchaseItem as described. Overpriced shipping
- e***1 (866)- Feedback left by buyer.Past monthVerified purchaseAwesome book great price.