Cookbook Review: Grow, Cook, Eat, for Gardening Kitchen Tips + a Recipe for Roasted Beets With Citrus Vinaigrette
Grow, Cook, Eat by Willi Galloway is a handy little book, despite the entertainingly transparent subtitle: A Food Lover's Guide to Vegetable Gardening Including 50 Recipes, Plus Harvesting and Storage Tips. If you're spending your Saturday tending to your vegetable garden rather than pruning roses, we're pretty sure you're more likely an avid "food lover" than a weekend scented-candlemaker sort. 
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Semantics aside, it's simply a long-winded reminder that agents or publishers often come up with titles and book jacket cover blurbs, not authors, as the book itself is a fun little reference guide. Expect an encyclopedic layout, only here in a large-format, photo-driven style that makes those monologues on growing onions more engaging. In each vegetable category you'll find basics on growing, say, spinach and mustard greens followed by several recipes (spinach risotto, mustard green turnovers).
A side note: Check out Galloway's blog for community garden-friendly vegetable trellis and other handy summer "How not to grow a tomato" ideas. But first, get the rest of our review, and Galloway's citrusy roasted beet recipe, after the jump.
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