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This month, we've been touting gardening on The Kitchn because of our belief of the interconnectedness between growing and eating food. While some of you might be fatigued (or envious) of the seeds and soil coverage, I know you never get tired of talking about how to cook the earth's bounty.As you know, I'm a big proponent of cooking by feel instead of by recipe, especially when it comes to cooking from the earth. However, one of the best ways to learn how to cook by feel is to practice under the guidance of the experts.
Here are a few of my favorite cookbooks that celebrate vegetables written by a group of expert gardeners, harvesters and lovers of vegetables.
The Greens Cookbook by Deborah Madison and Edward Espe Brown. One of several of Madison's vegetarian cookbooks (see also Vegetarian Cooking for Everyone) this was her first and also my first vegetarian cookbook. Tattered and olive-oil stained, it is still a place I go for inspiration.
Chez Panisse Vegetables by Alice Waters. Ditto to the Greens book (and also based on a restaurant in the Bay area), this is one of several Chez Panisse cookbooks. Waters knows her vegetables and her cooking, but what sets this book apart is that it is timelessly stylish. You'll have many "why didn't I think of that" moments while cooking your way through.
The Santa Monica Farmers' Market Cookbook by Amelia Saltsman. The Santa Monica Farmers' Market sets a standard for markets across the country, and Saltsman has done a beautiful job of pulling together not only the spirit of people who grow crops for us to eat, but some unique recipes that celebrate those flavors. We reviewed the book just a few weeks ago.
Vegetables from Amaranth to Zucchini by Elizabeth Schneider. A very comprehensive encyclopedia 350 common and exotic vegetables with 500 recipes.
See also a post we ran last June (Good Question: Good Vegetable-Focused Cookbooks). There are some wonderful suggestions in the comments.