Jones farmer lee (20 risultati)

Hardcover. Condizione: Used - Very Good.

Condizione: acceptable. Fairly worn, but readable and intact. If applicable: Dust jacket, disc or access code may not be included.

Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Condizione: As New. Condizione sovraccoperta: As New. AS NEW as new dj.

Condizione: New.

Hardcover. Condizione: new. Hardcover. An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country.An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the countryNear the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country.The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables.In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows.The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution. "An approachable, comprehensive guide to the modern world of vegetables from the leading grower of specialty vegetables in the country, with 115 recipes"-- Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Hardcover. Condizione: New.

Hardcover. Condizione: new. New Copy. Customer Service Guaranteed.

Hardcover. Condizione: Brand New. 639 pages. 11.00x9.00x1.75 inches. In Stock.

Condizione: New.

Condizione: New. 2021. Hardcover. . . . . .

Condizione: As New. Unread book in perfect condition.

Condizione: New. 2021. Hardcover. . . . . . Books ship from the US and Ireland.

Condizione: New.

Gebunden. Condizione: New. Farmer Lee Jones is a farmer at The Chef s Garden in Ohio, the farm their family has owned for decades. They are committed to reviving heirloom vegetables and discovering exciting new varieties, all while telling their stories and farming sustainably.

Hardcover. Condizione: new. Hardcover. An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country.An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the countryNear the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country.The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables.In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows.The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution. "An approachable, comprehensive guide to the modern world of vegetables from the leading grower of specialty vegetables in the country, with 115 recipes"-- Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Buch. Condizione: Neu. Neuware - An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the countryNear the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country.The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables.In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows.The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.…

Hardcover. Condizione: new. Hardcover. An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country.An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the countryNear the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country.The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables.In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows.The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution. "An approachable, comprehensive guide to the modern world of vegetables from the leading grower of specialty vegetables in the country, with 115 recipes"-- Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…