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100 Vegetables and Where They Came From
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About this ebook
A unique guide to “the botanical and cultural histories of vegetables originating from every corner of the globe”—with cooking tips and illustrations (Publishers Weekly).
100 Vegetables and Where They Came From offers a cornucopia of vegetable knowledge and stories from around the world—from Argentina to Zimbabwe and from Australia to the United States. A historian, gardener, and veggie connoisseur, William Woys Weaver guides us through a range of peppers, potatoes, peas, gourds, onions, tomatoes, greens, and a whole lot more.
Take the Petaluma Gold Rush bean, a rugged legume grown for over one-hundred-fifty 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 unusual heirloom vegetables and reveals surprising facts about common favorites. Organized alphabetically by common name, this book includes beautifully detailed drawings throughout and a helpful appendix of seed resources.
100 Vegetables and Where They Came From offers a cornucopia of vegetable knowledge and stories from around the world—from Argentina to Zimbabwe and from Australia to the United States. A historian, gardener, and veggie connoisseur, William Woys Weaver guides us through a range of peppers, potatoes, peas, gourds, onions, tomatoes, greens, and a whole lot more.
Take the Petaluma Gold Rush bean, a rugged legume grown for over one-hundred-fifty 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 unusual heirloom vegetables and reveals surprising facts about common favorites. Organized alphabetically by common name, this book includes beautifully detailed drawings throughout and a helpful appendix of seed resources.
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Reviews for 100 Vegetables and Where They Came From
Rating: 3.3333333333333335 out of 5 stars
3.5/5
9 ratings1 review
- Rating: 4 out of 5 stars4/5The 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!