Flavors from the Garden: Heirloom Vegetable Recipes from Roughwood

William Woys Weaver

Rizzoli
October 12, 2021
$38.49/Hardcover
ISBN-13: 978-0847870790

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William Woys Weaver is an internationally known food historian and four-time winner of the prestigious IACP/Julia Child Cookbook Awards.  He is the author of numerous books on food history and gardening, and has been featured programs such as Good Morning America (with Julia Child). He has been the subject of special articles in Food & Wine, Food Arts, the Chicago Tribune, the New York Times, and Country Living.  Weaver maintains the Roughwood Seed Collection of heirloom food plants at the historic Lamb Tavern in Devon, Pennsylvania. For more information, please visit: https://www.roughwoodtable.org

As a trusted expert in the lore of the garden, you can’t do much better than celebrated author, chef, and custodian of the Roughwood Seed Collection, William Woys Weaver.  In his newest book, FLAVORS FROM THE GARDEN: FOUR SEASONS OF HEIRLOOM VEGETABLE RECIPES, Weaver guides the reader—from the garden to the table—offering his invaluable knowledge of growing, harvesting, cooking, and preserving vegetables. The book’s plant-centric dishes include Pennsylvania Dutch favorites, as well as inspirations from Weaver’s extensive collection of antiquarian cookbooks and his culinary travels around the globe.

Readers will find an innovative collection of original recipes such as Parsnip Biscuits, Upland Cress Bisque, Carrot Marmalade, Pickled Spaghetti Peppers, Shallots Stuffed with Dried Figs, Quince and Celeriac Conserve and more!  Fresh salads, slaws, hearty soups and baked goods offer home cooks a chance to expand their culinary repertoire, and Weaver’s conserves, marmalades, and pickles offer a chance to preserve peak-season produce for yearlong enjoyment.  Essays and sidebars offer practical tips on the proper treatment of ingredients ensuring home cooks make the most of heirloom vegetables.

 

A culinary gem, FLAVORS FROM THE GARDEN is a must-have for anyone who loves putting vegetables at the forefront of the menu.

© Flavors from the Garden, by William Woys Weaver, Rizzoli New York, 2021.  Images © Noah Fecks, but no image may be used, electronically or in print, without written permission from the publisher. For information please contact Nicki Clendening at nclendening@rizzoliusa.com or 646.330.4878.

Nicki Clendening

nclendening@rizzoliusa.com


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