On the Ohio farmland his family has owned for some seventy years, Lee Jones raises heirloom vegetables for chefs and restaurants. Jones’s dedication to quality, and his willingness to listen to and anticipate the needs of chefs, have made The Chef’s Garden one of the country’s premier suppliers of produce.
In this 600+ page reference work, Jones discusses more than 500 commercially grown edible plants, from herbs and flowers to stems, stalks, roots, and seeds. He notes the qualities of important varieties, including how to select, store, clean, and prepare everything from chrysanthemum greens and cactus pads to radishes, Red Zeppelin onions, and rutabagas. There are color photographs to aid in identification, and sidebars often address using parts of the plant that might traditionally be headed for the compost heap.
Throughout the book there are recipes by Jamie Simpson, executive chef of The Culinary Vegetable Institute, an arm of The Chef’s Garden which develops and showcases recipes for the huge range of produce. So for anyone stumped by how to use garlic root nests, wondering how to incorporate fresh herbs into a cocktail menu, or seeking a fresh way to serve radishes beautifully, here is very practical and useful insight.
For a limited time we have signed bookplates from Jamie Simpson.
An important tool for any professional kitchen.
Hardcover. Color photographs throughout.