The Victory Garden Cookbook 5 Stars
5 Stars / Top Pick!
Me and the Victory Garden, we go way back. We went to Callaway one year and my husband wanted to see the Victory Garden. He had watched it on television for years. He used to tell me he wished he could have grown up in that house, on that farm. Imagine his disappointment when he found out they filmed on a stage set! He did get to sit in a rocking chair on the porch. We still laugh, okay I laugh- he is still a bit sad about it. "The Victory Garden Cookbook" is a stunning resource for fresh vegetables. I have already added this book to my kitchen collection, and it takes a lot to end up there.
Where do I start? There is a table of contents in the front that lists every vegetable imaginable. Go to a particular vegetable heading; this is where it gets good- you see a picture. Of every vegetable. That is important for some who don't know, haven't seen, or haven't grown a particular veggie. This book tells you how to shop for each vegetable if you don't grow it in your backyard. This book tells you how to prepare each vegetable, in many different ways. There are recipes and ideas about what food each vegetable accompanies best. Want to know how to can or preserve a vegetable? Yep, it's in here.
Guess what else? There is an appendix that discusses essential herbs and includes basic recipes such as batter, sauces and homemade dressings. OMG! I haven't been this excited about a cookbook in a while. A book that teaches something- what a concept. Did I mention there is an index? But of course there is because this book is well organized and planned out. I thought I'd include a parsnip recipe because this is a vegetable I don't know a lot about.
SAUTEED PARSNIP SLICES
1 1/2 lb Parnsips
2-3 T Butter
Salt and Freshly Ground Pepper
Peel and thinly slice parsnips and saute in melted butter until lightly browned. This will take 5-8 minutes, depending on the thickness of the slices. (For a softer center, reduce the heat slightly, cover, and steam-cook for a minute or two.) Season to taste and serve, (Serves 4)
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Columnist Pamela Robinson: Pamela is an author and reviewer.