100 Vegetables and Where They Came From By William Woys Weaver

Special Edition 100 Vegetables and Where They Came From with FREE EASY Reading Download Now!



Kindle Store,Kindle eBooks,Science & Math 100 Vegetables and Where They Came From William Woys Weaver
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Special Edition 100 Vegetables and Where They Came From with FREE EASY Reading Download Now!


A unique guide to “the botanical and cultural histories of vegetables originating from every corner of the globe”—with cooking tips and illustrations (Publishers Weekly).100 Vegetables and Where They Came From offers a cornucopia of vegetable knowledge and stories from around the world—from Argentina to Zimbabwe and from Australia to the United States. A historian, gardener, and veggie connoisseur, William Woys Weaver guides us through a range of peppers, potatoes, peas, gourds, onions, tomatoes, greens, and a whole lot more.Take the Petaluma Gold Rush bean, a rugged legume grown for over one-hundred-fifty years and brought to California by an American whaler from Peru. Or the violet carrot, which the Greeks brought back from India following the conquests of Alexander the Great.Mixing history, culinary suggestions, practical information, and personal anecdotes, Weaver introduces unusual heirloom vegetables and reveals surprising facts about common favorites. Organized alphabetically by common name, this book includes beautifully detailed drawings throughout and a helpful appendix of seed resources.

At this time of writing, The Ebook 100 Vegetables and Where They Came From has garnered 10 customer reviews with rating of 5 out of 5 stars. Not a bad score at all as if you round it off, it’s actually a perfect TEN already. From the looks of that rating, we can say the Ebook is Good TO READ!


Special Edition 100 Vegetables and Where They Came From with FREE EASY Reading!



I enjoyed this book and found a handful of gems I definitely want to try to grow. My only wish is for more hardiness zone info to help me narrow down my choices before going seed shopping. I was delighted to have the wisdom of my recent purchase of Victoria rhubarb confirmed. I really like the general suggestions for cooking and pairing with other ingredients. Buy this book, too, for the history. It will help you better appreciate vegetables as being like sophisticated, fine wines and not just commodities.


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