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Q&A | April 17, 2013
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More copies of this ISBNGrow Cook Eat: A Food Lover's Guide to Vegetable Gardening, Including 50 Recipes, Plus Harvesting and Storage Tipsby Willi Galloway and Jim Henkens
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Synopses & ReviewsPublisher Comments:From sinking a seed into the soil through to sitting down to enjoy a meal made with vegetables and fruits harvested right outside your back door, this gorgeous kitchen gardening book is filled with practical, useful information for both novices and seasoned gardeners alike. Grow Cook Eat will inspire people who already buy fresh, seasonal, local, organic food to grow the food they love to eat. For those who already have experience getting their hands dirty in the garden, this handbook will help them refine their gardening skills and cultivate gourmet quality food.
The book also fills in the blanks that exist between growing food in the garden and using it in the kitchen with guides to 50 of the best-loved, tastiest vegetables, herbs, and small fruits. The guides give readers easy-to-follow planting and growing information, specific instructions for harvesting all the edible parts of the plant, advice on storing food in a way that maximizes flavor, basic preparation techniques, and recipes. The recipes at the end of each guide help readers explore the foods they grow and demonstrate how to use unusual foods, like radish greens, garlic scapes, and green coriander seeds. Review:"For those fortunate enough to have a plot of arable land, what can be more rewarding and satisfying than creating a vegetable garden? It may be just adequate enough to raise a few greens for a summer salad, or it may offer acreage sufficient to sow rows of corn or establish a raspberry patch. Gardener Galloway encourages even urban dwellers to consider raising their own fruits and vegetables. In this guide, she offers instructions on basic preparation of growing beds, including composting, an essential step for her preferred method of organic agriculture. For every potential garden product, Galloway describes its characteristics, preferred varieties, and best propagation methods from seed to harvest. She inventories commonly available greens, herbs, squashes, tubers, cabbages, and fruits. For each crop, she offers a recipe, virtually all vegetarian save for a classic grilled leg of lamb with fragrant rosemary. Color photographs accentuate the most appealing qualities of both produce and finished dishes." Booklist
Review:"Sustainable gardening and eating locally are popular now, and this is one of a number of new books for kitchen gardeners. Master gardener and radio commentator Galloway (former West Coast editor, Organic Gardening) concentrates here on herbs, greens, legumes, squash, cabbage, roots, tubers and bulbs, warm-season vegetables, and fruits, giving hints on planning a garden, using good soil, planting, watering, fertilizing, weeding, and dealing with insects and diseases. Chapters describe individual crops and suggest the best way to plant, grow, harvest, store, and cook them. Galloway recommends particular varieties and notes botanical and family names, edible parts, and problems in growing. For each kind of produce, she also provides a recipe that is simple and easy to prepare. Some are unusual, such as Tartines with Gruyère and Radish Greens, Roasted Beets with Winter Citrus Vinaigrette, and Cucumber Wedges with Chile and Lime. Full-page color photographs accompany many of the recipes and produce descriptions....This book is recommended for all readers interested in eating what they grow." Library Journal
Review:"Over the years, I’ve bought more than my share of gardening books for inspiration and guidance. Most have been tossed aside for a more laissez-faire approach, because it all seemed so complicated and most were so boringly dull. That is, until I got the recently published book, Grow Cook Eat: A Food Lover’s Guide to Vegetable Gardening, by Portlander Willi Galloway....Grow Cook Eat is equally as valuable for gardeners with years of experience under their belt, as it is for the novice who’s been wanting a vegetable garden but was too overwhelmed to start. It is easy to follow, inspiring, and a valuable resource for all." Diane Prokop
Review:"The photos are dreamy, the recipes tantalizing (Lemony Broccoli Rabe, Strawberry Basil Ice Cream...), with plenty of tips on harvesting, storing, and how to successfully grow what you eat." The Seattle Times
Review:"I can't recommend it enough. Not only is it lovely to behold, it's imminently practical to use and apply. This is the gardening book you absolutely want to have on hand this coming growing season." Ashley English, Small Measure
Review:"[A] warm and inviting look at garden abundance that’s helped me through yet another cold, dark, wet winter. Some people fantasize about tropical locales and swaying palm trees — I dream of warm soil and the sticky green smell of tomato plants; fresh fava beans and tender salads. This is one dog-gone gorgeous book!...Grow Cook Eat — and the photographs of Jim Henkens, are in another class altogether. Soft, friendly, close up shots put the reader right on their knees in the garden, in the kitchen or — best of all — at the table(!) with Willi as she instructs and inspires gardeners to grow their own groceries." Planted at Home
About the AuthorWilli Galloway is an award-winning radio commentator and writer who lives and gardens in Portland, Oregon. She writes about kitchen gardening and seasonal cooking on her popular blog, DigginFood.com, and pens the weekly column, "The Gardener," on Apartment Therapy's Re-Nest blog. Each Tuesday morning, Willi offers vegetable gardening advice on Seattle's popular NPR call-in show, Greendays. She also teaches a joint gardening and cooking class with James Beard award-nominated chef Matthew Dillon at the Corson Building in Seattle and hosts an online garden-to-table cooking show, Grow. Cook. Eat., with her husband, Jon. Willi was the West Coast Editor of Organic Gardening magazine from 2003 to 2010.
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