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| Introduction | xi | |
| Note to the Reader | xv | |
| Aji Dulce Pepper | 1 | |
| Aji Limon Pepper | 4 | |
| All-Red Potato | 7 | |
| Alma Pea | 11 | |
| Apricot Tomato | 14 | |
| Arran Victory Potato | 17 | |
| Banana Shallot or Cuisse de Poulet | 20 | |
| Beauty of Hebron Potato | 24 | |
| Biretta Vermelha Pepper | 27 | |
| Black Pindar Peanut | 30 | |
| Black Taro | 33 | |
| Buena Mulata Pepper | 36 | |
| Cardon de Tours Cardoon | 38 | |
| Chengdu Garlic | 42 | |
| Chieftain Savoy Cabbage | 45 | |
| Chiltoma Peppers | 48 | |
| Chinese Giant Pepper | 51 | |
| Chinese Violet Cress | 53 | |
| Crimson Flowering Fava | 55 | |
| Cutchogue Cheese Pumpkin | 58 | |
| Datil Pepper | 61 | |
| Dinawa Black-Eyed Cowpea | 64 | |
| Dwarf Choy Sum | 67 | |
| Early Champagne Rhubarb | 70 | |
| Egyptian Flat Black Beet | 73 | |
| Ekaterinoslav Bean | 76 | |
| Ethiopian Yellow Lentil | 78 | |
| Flageolet Chevrier Vert Bean | 82 | |
| Foul Misri Fava | 85 | |
| Frijoles Rojas de Seda | 88 | |
| Fuseau Jerusalem Artichoke | 91 | |
| Gbognome Eggplant Collards | 95 | |
| Giant Zittau Onion | 98 | |
| Golden Corn Salad | 101 | |
| Great Red Plantain | 104 | |
| Green Grape Tomato | 106 | |
| Griselle Shallot | 109 | |
| Heritage d'Ore Bean | 112 | |
| Jackson Wonder Bush Lima | 115 | |
| Jaune du Poitou Leek | 117 | |
| Katie's Mustard Lettuce | 120 | |
| Khiva Cucumber | 123 | |
| King of the Garden Lima | 126 | |
| Kuttiger Ruebli Carrot | 129 | |
| Lancaster Lad Pea | 131 | |
| Lark's Tongue Kale | 134 | |
| Little Nubian Pepper | 137 | |
| Long, Red Eggplant or Aubergine | 140 | |
| Louvana Chickling Vetch | 143 | |
| Lumper Potato | 146 | |
| Mary Reynolds's Orange Tomato | 149 | |
| Merlot Lettuce | 152 | |
| Mr. Jack Tomato | 155 | |
| Negresse Potato | 158 | |
| Nunas or Popping Beans | 160 | |
| Oaxacan Green Dent Corn | 163 | |
| Peach Blow Potato | 166 | |
| Pepino Dulce Melon | 169 | |
| Persian Chickpea | 173 | |
| Petaluma Gold Rush Bean | 176 | |
| Profusion Sorrel | 179 | |
| Pskem River Garlic | 182 | |
| Pumpkin Yam Sweet Potato | 185 | |
| Purple Cape Broccoli | 188 | |
| Purple Savoyed Orache | 191 | |
| Purple Yautia | 194 | |
| Queen of the Earlies Tomato | 197 | |
| Red Brazil Sweet Potato | 200 | |
| Re Umberto Tomato | 202 | |
| Rice Bean | 205 | |
| Rishad Cress | 207 | |
| Roseval Potato | 210 | |
| Rouge et Noir Cowpea | 213 | |
| Roughwood Golden Plum Tomato | 215 | |
| Salade de Russie Lettuce | 217 | |
| Shah or Mikado White Tomato | 219 | |
| Shungiku Edible Chrysanthemum | 222 | |
| Snails | 224 | |
| Spotted Aleppo Lettuce | 226 | |
| Sugar Bean | 229 | |
| Tartar Bread Plant | 231 | |
| Teltow Turnip | 234 | |
| Tick Bean or Feve a Couper | 237 | |
| Toad Skin Melon | 239 | |
| Udmalbet Eggplant or Aubergine | 242 | |
| Variegated Winter Cress | 245 | |
| Victoria Rhubarb | 248 | |
| Violet Carrot | 251 | |
| Violet de Gournay Radish | 254 | |
| Violetto Artichoke | 257 | |
| Wagner's Green Zebra Tomato | 260 | |
| Winter Luxury Squash | 263 | |
| Yacon | 265 | |
| Yam Potato | 268 | |
| Zimbabwe Red Bambara | 270 | |
| Zipser Turkenspitz Pepper | 275 | |
| Zucca Marina di Chioggia Squash | 278 | |
| Zucchini or Cocozelle | 281 | |
| Zucchino Rampicante | 284 | |
| Zwollsche Krul Celery | 287 | |
| Acknowledgments | 291 | |
| Source List for Seeds and Potatoes | 293 | |
| Bibliography | 297 | |
| Index | 307 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Jesse MacDonald
reviewed 100 Vegetables and Where They Came From on August 15, 2016
100 Vegetables and Where They Came From
The title pretty much says it all; the book tells us about 100 vegetables, what they taste like, where they are from, and how they are prepared. What the title doesn’t tell us is that these vegetables are special; they are some of the tastiest plants on the planet. Consider golden corn salad from Italy, whose large leaves make a salad beautiful; or the Petaluma Gold Rush bean, which when used dried keeps a marvelous meaty taste and texture. The Re Umberto tomato is a paste tomato that is incredibly productive and has an unmatched flavor. Some plants are included mainly because they are different and pretty, but most are included because of flavor. Being both gardener and foodie, I found myself looking up seed sources and bookmarking them numerous times while reading.
The prose is chatty and an easy, fast read. Nice line drawings illustrate the veggies. My only problem with the book is that an awful lot of these wonderful plants won’t grow in my short season area!
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Add 100 Vegetables and Where They Came From, A perfect leek from France. Flavorful zucchini from Italy. An infamous potato from Ireland, and a humble lentil from Ethiopia. 100 Vegetables offers a veritable cornucopia of vegetables and stories from around the world--from Argentina to Zimbabwe, from A, 100 Vegetables and Where They Came From to the inventory that you are selling on WonderClubX
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Add 100 Vegetables and Where They Came From, A perfect leek from France. Flavorful zucchini from Italy. An infamous potato from Ireland, and a humble lentil from Ethiopia. 100 Vegetables offers a veritable cornucopia of vegetables and stories from around the world--from Argentina to Zimbabwe, from A, 100 Vegetables and Where They Came From to your collection on WonderClub |
