Gardening at BYU: Cooking

In this encyclopedic guide, master gardener Matthew Biggs shows home gardeners how to grow a broad range of vegetables, from the traditional and most popular to the unusual and rare. In addition, celebrated chef Jean-Christophe Novelli provides delicious recipes that use the abundant harvest.

Grow your garden to fill your pantry with bottled fruit, fermented vegetables, and over forty varieties of preserved and dried homegrown food. Features forty-three plant profiles with growing notes for starting or improving your garden. Each plant profile is accompanied by easy-to-follow recipes that allow you to make the most of your homegrown produce throughout the year.

Whether you're a time-strapped cook or a seasoned pro in the kitchen, Vegan Family Meals demystifies vegetarian and vegan cooking by offering more than 100 deliciously fresh and simple to prepare recipes, many of which are gluten free, and all of which are satisfying and healthy dishes for everyone to enjoy.

Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes.

Vegetable Literacy shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison's deep knowledge of cooking, gardening, and botany.

A collection of over 300 recipes using vegetables, with an encyclopaedic introduction covering topics such as vegetable varieties, uses, selection, preparation, and storage.

Acclaimed cookbook author and food writer Jack Bishop offers a comprehensive A-to-Z guide to the bounty of produce, complete with selection tips, preparation instructions, and hundreds of recipes for more than sixty-six commonly available vegetables.

Modern cooking is heading back to its roots, with home cooks embracing local ingredients and down-to-earth recipes. With more and more of us discovering the delight of preparing and eating freshly harvested food, Vegetables for the Gourmet Gardener is the indispensable guide to what to grow, cook, and eat.

Dozens of recipes to use up one of the garden's most prolific vegetables.

The Kitchen Garden is an illustrated guide to growing edible plants from sowing to harvesting. Learn when to sow, what to grow and how to make your delicious harvest into a meal

More than a hundred simple recipes for using, enjoying, and enhancing the bounty of your garden. Barrett shows readers how to use the plentiful harvests of common vegetables (such as beans, squashes, cucumbers, and peppers), how to experiment with more exotic plants (like ginger and jujubes), and what to prepare for the freezer or pantry once the growing season has ended.

Earth Eats: Real Food Green Living compiles the best recipes, tips, and tricks to plant, harvest, and prepare local food. Along with renowned chef Daniel Orr, Earth Eats radio host Annie Corrigan presents tips, grouped by season, on keeping your farm or garden in top form, finding the best in-season produce at your local farmers market, and stocking your kitchen effectively.

The New Southern Garden Cookbook offers over 300 brightly flavored recipes that will inspire beginning and experienced cooks, southern or otherwise, to take advantage of seasonal delights. Castle has organized the cookbook alphabetically by type of vegetable or fruit, building on the premise that when cooking with fresh produce, the ingredient, not the recipe, is the wiser starting point.

The Locavore's Kitchen invites readers to savor homegrown foods that come from the garden, the farm stand down the road, or local farmers' markets through cooking and preserving the freshest ingredients.