By David Hirsch

Reviewed by Lisa Steele


It's called "a gardening book for cooks and a cookbook for gardeners." David Hirsch has updated and revised this different and terrific cookbook. The subtitle ("Creative Gardening for the Adventurous Cook"), encapsulates quite nicely why this is a cookbook far beyond the norm. Written specifically to help in growing vegetables so that we can cook with them, each flower, herb or vegetable is accompanied by tips for its best use in the kitchen.

Published originally in 1992, the 2004 update includes more information, resources and recipes. The text is simple yet thorough, and is chock-full of tips, ideas, illustrations and charming anecdotes. In simple, straightforward text, Hirsch gives instructions for growing, harvesting, and cooking with over 75 vegetables and herbs.

The cookbook is accessible for beginners, while being complex and satisfying enough for more experienced gardeners. Chapters are devoted to gardening techniques, crop rotation, seed starting, and natural ways to defend against insects. Another chapter covers various kinds of gardens, from hillside, to walled patio, to container gardening, while the 70+ recipes will showcase the fruits of your labor and help transform them to the the pleasures of the table.

The recipes are delicious and comprehensive, from soups, dips and salads to appetizers and main dishes. Hirsch also includes information on cooking times and techniques, as well as the effective use of herbs (with advice for planting, compatibility and cooking). It is hard to pick favorites, but the Vegetable "Pasta", Summer Rolls, and Portuguese Kale Soup are among my favorites so far.

The recipes are not all vegan (although of course they are vegetarian), but vegan options can be substituted (soy cheese for non-soy, etc). A must have cookbook for gardeners and cooks alike.

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