Monday, August 15, 2016

100 Vegetables and Where They Came From, by William Woys Weaver. Algonquin Books, 2000

The title pretty much says it all; the book tells us about 100 vegetables, what they taste like, where they are from, and how they are prepared. What the title doesn’t tell us is that these vegetables are special; they are some of the tastiest plants on the planet. Consider golden corn salad from Italy, whose large leaves make a salad beautiful; or the Petaluma Gold Rush bean, which when used dried keeps a marvelous meaty taste and texture. The Re Umberto tomato is a paste tomato that is incredibly productive and has an unmatched flavor. Some plants are included mainly because they are different and pretty, but most are included because of flavor. Being both gardener and foodie, I found myself looking up seed sources and bookmarking them numerous times while reading.

The prose is chatty and an easy, fast read. Nice line drawings illustrate the veggies. My only problem with the book is that an awful lot of these wonderful plants won’t grow in my short season area! 

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This in no way influenced my review.  

1 comment:

  1. That cover alone makes me want to read it. So cheerful