The Garden-Fresh Vegetable Cookbook

Very large cookbook, full of great veggie recipes. It isn't solely vegetarian but I have been able to adjust the non-veg recipes just fine. Informative sections on each vegetable, garden and storage requirements, tons of info! I love that I can go to the farmers market and pick up whatever is there and come home and find a recipe in this book.

This book is great! It divides up the vegetables by season, and the recipes are so simple! Most of the vegetables really are ones you would grow in a home garden, and the seasonings and other ingredients are ones you probably have on hand anyway, so you don't have to spend hours shopping for specialty items. The recipes are easy and generally quick to prepare, as well as being healthy, with several making use of the grill. I've tried lots of recipes from this book and so far all have come out well except the lamb-stuffed eggplant, which was too dry. The leek and potato gratin, however, more than made up for it. You'll never use another box of dehydrated au gratin potatoes again!

Excellent cookbook that goes month-by-month for what's ready in the garden. Also gives a short guide at the beginning of each chapter on how to grow a particular vegetable along with a little history and helpful tips. A lovely book to read as well as to cook from.

Any who have a summer garden know the routine: it's feast and then sudden famine when everything ripens at once, and too often vegetable cookbooks hold the same types of dishes. If you have garden bounty and are seeking something fresh and new - something which embraces ethnic flavors and different seasoning combinations - then THE GARDEN-FRESH VEGETABLE COOKBOOK is for you. No, it doesn't hold the spicy color photos of less comprehensive guides: it focuses on the recipes which are easy enough not to need color embellishment. Try Chicken and Broccoli in Mornay Sauce, 'Zapple Pie' made with summer squash, or Eggplant Pizza. Dishes are accompanied by sidebars of information and gardening tips, from discussions different cultivars and historical insights to the evolution of plant names. A seasonal arrangement assures an easy, solid reference. Diane C. Donovan California Bookwatch

Author of more than a dozen cookbooks, Chesman describes herself as "a cook who gardens" rather than "a gardener who cooks," but her latest title will interest anyone who likes vegetables, whether from the backyard, the farmers market, or the supermarket. She organizes her recipes by season, from spring's first asparagus through tomatoes, "the star of summer," to winter squash and pumpkins; each chapter opens with information on growing, cooking, nutrition, and other useful facts. She also includes "Master Formulas," recipes that can be varied according to the vegetables in season.

I've only tried one recipe so far. However, I opened the book last night in the kitchen and was still reading it an hour later. The book is crammed with useful information on the life and times of veggies. The recipes are clear, concise and appealing. Not only that, but this woman can write!