Author: William Woys Weaver Illustrated by Signe Sundberg-Hall
Publisher: Chapel Hill, 2000
Hard Cover, 5.0"x7.0", 320 pages
From the Book Jacket
William Woys Weaver - veggie expert, gardener, and food historian -- presents a range of peppers, potatoes, peas, gourds, onions, tomatoes, greens and a whole lot more. What's the difference between a yam and a sweet potato? Are Jerusalem artichokes from Jerusalem? Where was the first tomato grown?
Mixing history, culinary suggestions, practical information, and personal anecdotes, Weaver tells the stories behind a variety of one hundred vegetables -- stories about a pepper from the western slopes of the Andes (perfect for salsas and easy to grown in containers throughout North America), about a flowering fava from England (both the leaves and flowers are edible), about a squash from an ancient fishing town in Italy (good for stuffing and delicious with white wine), and a striped tomato from California (a must for salads and outdoor buffets).
Weaver has selected one hundred of the most irresistible vegetables, all of which he has grown and harvested in his own kitchen garden. With a helpful appendix of seed sources, practical tips, and beautifully detailed illustrations of each vegetable, 100 Vegetables and Where They Came From is a worldly feast for gardeners, vegetable lovers, cooks seeking inspiration, and those curious to know more about what's on their dinner plates.