The Mexican Kitchen Garden

Front Cover
Andrews McMeel Publ., 1998 - Cooking - 111 pages
Love Italian food but can't quite re-create the freshness of Florence? Cook south-of-the-border specialties on a regular basis but unhappy with the jicama at your local grocery store? Well, The Ethnic Kitchen Garden series is the answer to your culinary prayers...

The Italian Kitchen Garden and The Mexican Kitchen Garden will be embraced by novices and experienced gardeners and cooks alike. Each offers authentic, practical, and easy-to-follow growing instructions for the vegetables and herbs most central to the title's cuisine. Readers receive guidance every step of the way, from how to start a garden from seed, lay it out and customize it for their needs, maintain it for maximum growth, keep it pest- and disease-free, and harvest the fruits of their labor.

Each book features beautiful full-color and spot illustrations throughout. Several recipes are also included to illustrate classic preparations for the fruits of the harvest. Some of the unique and tasty herbs and vegetables covered in these two garden guides include:

Italian -- fennel, garlic, peppers, radicchio, eggplant, broccoli, cippolini, basil, oregano, broad-leaf parsley, and sage.

Mexican -- epazote, chayote, chiles, cilantro, nopal, spearmint, quelite, husk tomatoes, verdolaga, jicama, and cumin.

Gardeners will embrace the opportunity to grow these unique foods, and home chefs will love the fact that they need only step outside to pick a vegetable or herb that's at its peak of freshness and flavor.

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The Most Mexican of Herbs
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