The kitchen garden and the cook : An alphabetical guide to the cultivation of vegetables with recipes for cooking them

This handy reference walks readers through every step of growing and preparing garden vegetables, organized from A to Z for easy lookup. It blends clear horticultural advice with straightforward cooking directions, making it useful for both novice planters and experienced cooks. The author emphasizes proper cleaning, timing, and simple tricks—like adding a slice of bread to soften cabbage odors—to keep dishes fresh and flavorful. Practical tips on soil, watering, and seasonal care are woven throughout.

Among the many crops covered, the book devotes special attention to artichokes, Jerusalem, globe, and Chinese varieties, explaining how to plant, nurture, and harvest each one. Readers also find ready‑to‑use recipes, from boiled artichokes to sauces and soups that highlight the vegetables’ natural taste. Sections on salads, sauces, and egg‑free desserts round out the culinary side, while brief notes on succession planting help small‑space gardeners make the most of limited beds. The tone remains down‑to‑earth and encouraging, inviting listeners to turn their plots into tasty, year‑round meals.