With 125 uncomplicated recipes and illustrated with charming, evocative watercolors, these lyrical passages and images let readers experience the magic of the Italian garden without leaving their kitchens.

Vegetles from an Italian Garden features 400 delicious recipes showcasing over 40 different kinds of vegetles newly collected by the editors behind the classic Italian cooking bible, The Silver Spoon. Authentic and easy-to-use, the book will reveal how Italians use vegetles year-round to prepare simple yet crowd-pleasing dishes. The book is organized by season in four color-coded sections (Spring, Summer, Fall and Winter) to help you conveniently browse for recipes by time of year. Each season is subdivided into chapters for different vegetles highlighting best-known varieties, appearance, storage and preparation and everything you need to know to maximize flavor and nutritional content. It even includes information on how to plant and harvest each vegetle in your own home garden. Then come the recipes! Each season includes approximately 100 recipes organized further by main vegetle ingredient. For example for Spring, the book reveals how to utilize the best of the season?s bounty with main ingredients including Spinach, Swiss Chard, Wild Greens, Artichokes, Asparagus, Fava Beans, Peas, Radishes, Avocados, Onions and Belgian Endive. Offering something for everyone, two-thirds of the recipes are vegetarian, and the remaining third feature beef, chicken, pork or fish as co-stars and are coded with unique symbols to make pleasing any dietary preference easy. As stated in the book?s introduction by the Editors, ?Italian cuisine is by no means vegetarian, but vegetles play an important and integral role to every meal.?

One of the best books for beginning and experienced vegetable gardeners, this clear, straightforward, easy-to-read gardening bestseller (over 500,000 copies sold) uses organic, biodynamic methods to produce large amounts of vegetables in very small spaces. To accommodate today's lifestyles, a garden needs to fit easily into a very small plot, take as little time as possible to maintain, require a minimum amount of water, and still produce prolifically. That's exactly what a postage stamp garden does. Postage stamp gardens are as little as 4 by 4 feet, and, after the initial soil preparation, they require very little extra work to produce a tremendous amount of vegetables--for instance, a 5-by-5-foot bed will produce a minimum of 200 pounds of vegetables. When first published 40 years ago, the postage stamp techniques, including closely planted beds rather than rows, vines and trailing plants grown vertically to free up space, and intercropping, were groundbreaking. Revised for an all new generation of gardeners, this edition includes brand new information on the variety of heirloom vegetables available today and how to grow them the postage stamp way. Now, in an ever busier world, the postage stamp intensive gardening method continues to be invaluable for gardeners who wish to weed, water, and work a whole lot less yet produce so much more.

"Vera's 15 years of experience as an organic no-dig gardener demonstrates that gardens can be beautiful and productive. She provides a vast amount of accessible information with gorgeous photographs to show you how to grow vegetables, herbs and flowers all year. Make your fragrant and abundant veggie patch centre stage by incorporating cut flowers with herbs, brassicas, and peas. Or plant a potager garden! The many examples of polycultures will help you create edible paradises everywhere, large or small, on patios, balconies, windowsills, allotments, community and school gardens, front and back gardens, and anywhere else you can grow." -- page 4 of cover.

Cooks can plan geniune Italian meals with readily available ingredients. Includes authentic favorites! 201 recipes.

Rosalind Creasy, the ingenue of edible landscaping, does it again with The Edible Italian Vegetable Garden--an invitation to grow and prepare some of the exceptional varieties of produce for which Italian cooking is so justly famous. This beautifully illustrated guide to growing Italian vegetables gives you tips for planting and preparing fantastic varieties of tomatoes, greens, beans, eggplants, artichokes, peppers, herbs and more! Readers will find suggestions on how to grow Italian vegetables in most North American climates, and how to prepare these fresh veggies: antipasti, soups, sauces and sides--from a delicious classic marinara to bread pudding with artichokes--and even preserves. Mouthwatering photos throughout evoke the flavors of these delectable vegetables and dishes, and highlights Italian specialties, such as the greens that grow wild on Italy's hillsides.