Books -> Vegetables
100 Vegetables and Where They Came From
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by:
Weaver, William Woys
Sundberg-Hall, Signe
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Publisher:
Algonquin Books
Published: October 20, 2000
ISBN: 1565122380
Format:Hardcover
Pages:288
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Book Description
From Publishers Weekly
When is a squash more than a squash? When it is one of Weaver's selected classic heirloom vegetables. In this book, which he maintains is both "a garden book for cooks and a cook's guide to the garden," Weaver relates the
botanical and cultural histories of vegetables originating from every corner of the globe, from Turkmenistan to France, and from Switzerland to South Africa. He doesn't just include such exotic vegetables as orache, purple youtia, yacon, bambara and
tartar bread plant; he also notes subtle differences in texture, flavor and origin of countless varieties of peppers, potatoes, beans, tomatoes and other familiar vegetables. Thus, he pronounces Arran Victory potatoes (Scotland) to be "the ultimate
potato," with "color so intense they resemble candy imitations," whereas the Beauty of Hebron (New York) is praised for its vigor and its early maturity. He notes that Jerusalem artichokes, which were considered by the French in the 18th-century to be
"the worst vegetable," later found favor with the Pennsylvania Dutch. Weaver's choice of vegetables is not limited to those of interest to gardeners; they must also possess culinary merit. To stimulate curiosity in these qualities, he includes cooking
recommendations with each vegetable profile. For example, he suggests that Chioggia squash, dating back to 16th-century Venice, is delicious sliced and grilled with olive oil, and that the Alma pea (Sweden) is best served with crayfish, a porter flavored
with dill, and a little Chopin in the background. Readers will be pleased to see a source list for seeds of these classic vegetables, which are aptly illustrated with Signe Sundberg-Hall's detailed drawings. (Oct.)
Copyright 2000 Reed Business
Information, Inc.
Product Description:
A perfect leek from France. Flavorful zucchini from Italy. An infamous potato from Ireland, and a humble lentil from Ethiopia. 100 VEGETABLES offers a veritable cornucopia of vegetables and stories from
around the world--from Argentina to Zimbabwe, from Australia to the United States. William Woys Weaver--veggie connoisseur, gardener, and historian--guides us through a range of peppers, potatoes, peas, gourds, onions, tomatoes, greens, and a whole lot
more.
Not every carrot is the same. All beans aren't equal. Take the Petaluma Gold Rush bean, a rugged legume, grown for over 150 years and brought to California by an American whaler from Peru. Or the violet carrot, which the Greeks brought
back from India following the conquests of Alexander the Great.
Mixing history, culinary suggestions, practical information, and personal anecdotes, Weaver introduces us to unusual heirloom vegetables as well as to common favorites. He provides
answers to general questions, such as the difference between a yam and a sweet potato, and presents lively portraits of one hundred vegetable varieties, which he's grown and harvested in his own kitchen garden.
Organized alphabetically by common
name, 100 VEGETABLES includes beautifully detailed drawings throughout and a helpful appendix of seed resources.
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