Farmer Lee Jones’ stunning, comprehensive guide to the modern world of common and unusual vegetables—written with fellow Straus Literary author Kristin Donnelly—is available now from Avery, highlighting wisdom and recipes from Jones’ renowned family-run specialty vegetable farm in Ohio.
This week, The New York Times published a glowing review of The Chef’s Garden, in which Florence Fabricant recommends making the book’s recipe for “luscious carrot pot roast”—that is, “if you make only one of them.” The book was also cited in how-to cooking guides by The New York Times’ Melissa Clark and Bon Appétit’s Basically, demonstrating the book’s power to be an “indispensable kitchen resource,” as Cleveland.com calls it.
The Chef’s Garden, with a foreword from José Andrés, is now available in bookstores everywhere.
