The Cook’s Garden: A Gardener’s Guide to Selecting, Growing, and Savoring the Tastiest Vegetables of Each Season

＂For Kevin West, the surest path to a successful garden leads through the kitchen door. And preparing for a fantastic meal of home-grown vegetables--the kind of meal that leaves you not only satisfied, but grateful--is just what he wants to help you learn to do. In [this book], West gives readers the tools and confidence they need to grow food for their own meals. From gardening basics and advice on harvesting, to delicious recipes showing how to make the best use of produce in any season--including primers on freezing surplus vegetables, making pantry staples such as canned tomatoes, and effectively using stored produce--this book promises to inspire anyone, even if their growing plot is as small as a window box in a city apartment＂--

KEVIN WEST is from rural Blount County in eastern Tennessee. He attended Deep Springs, an experimental college in the White Mountains of California, and Sewanee: The University of the South. For thirteen years he was on the staff at W magazine, with postings in New York, Paris, and Los Angeles, where he was West Coast editor. He is certified as a Master Food Preserver by the University of California Cooperative Extension. He lives in the Berkshires.