From the Garden to the Table: Growing, Cooking, and ...

DIVPractical gardening and cooking techniques together with mouth-watering recipes.br/divDIVNowadays, food is manufactured, imported, and marketed for convenience and year-round availability. For anyone who knows the difference between a supermarket tomato in January and one fresh from the garden in July, FROM THE GARDEN TO THE TABLE is a welcome account of a family's quest to grow and eat their own fruit, vegetables, and herbs.brFROM THE GARDEN TO THE TABLE celebrates the vital link between growing, cooking, and eating food. For Monty and Sarah Don, the process of preparing a meal begins with thinking about what seeds to buy. Food is grown and cooked in one continuous process and with one common goal-enjoyment.brThis highly original book contains clear and detailed instructions on how to cultivate and cook a wide range of herbs, vegetables, and fruits. Accompanied by full-color photographs that chronicle a year in their kitchen and garden, it aims to inspire food lovers to integrate their gardens and kitchens wherever they live and whatever their taste in food, as well as promoting a timely and appealing style of living.brbr/divDIVDon has . . . an infectious enthusiasm for his subject, the recipes are sturdy and honorable, and Simon Wheeler's photography is evocatively beautiful.br--iFood and Travel/ibrbri/ibr/divDIV. . . full of practical know-how and packed with information, tips, and ideas.br--iEvening Standard/ibrbri/ibr/divDIVMONTY DON has published several books, includingiThe Sensuous Garden/i,iThe Urban Jungle/i, andiGardening Mad/i. He writes a weekly gardening column foriThe Observer/i. SARAH DON has created four gardens in England with her husband and their three children.brbrSIMON WHEELER, photographer, contributes to magazines worldwide and has illustrated several books.br/divDIVIn today's world, most of our food is processed, imported, and marketed for conveni