Customer Reviews:
Amazing Book... A must have for organic gardening.......2007-07-15
This book is awesome. Eliot presents an abundance of information. The information is organized and clear. Eliot does not assume what we already know, and what we have at our disposal. For example, many books will tell you how to create a mulch pile. You need this much brown matter, this much green matter, ... . That is all fine and dandy, but where do I magically get all of this material! Eliot understands this and explains many ways we can obtain the mulch material. He also does not assume your knowledge basis. For example, he will explain what and how a lugume works. This book is a constant resource for the organic gardener.
A great book!
Get This Book.......2007-03-17
I live in Northwest Washington. Cool, dry in July in August, generally mild and wet the rest of the year. If you are thinking tomatoes, long season sweet corn, peaches, melons, peppers, etc. you are on the wrong side of the state - try Eastern Washington. Either way, or where ever you grow, this is the bible. Its the most comprehensive, holistic guide I know. You might also read other guides, embellish or adapt Eliot's system to fit your situation, but you won't find a better collection of techniques to start from! Get this book!
Wooo..........2007-02-09
Got me hiped up for my next several years here in Missouri. Practical, simplified systems for both the new and novice organic gardener. Definitely a fun read. Bring your highlighter. Thank you to the author, and all of the great shoulders that he stood on to get to this point...
My new constant companion.......2006-12-22
Mr. Coleman has packed so much information into this wonderful book! I have started to use many of his suggestions. Keeping the costs of growing food down was one of the first subjects that caught my attention.
simply down to earth - literally.......2006-08-11
This is absolutely the best, straightforward, down to earth, organic gardening book I have ever read. No hype, no buzzwords, no new age crap, no agenda. Simply down to earth - literally.
Average customer rating:
- A spectacular treat!
- foody heaven
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From the Cook's Garden: Recipes for Cooks Who Like to Garden, Gardeners Who Like to Cook, and Everyone Who Wishes They Had a Garden
Ellen Ecker Odgen
Manufacturer: Morrow Cookbooks
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Binding: Hardcover
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ASIN: 0060008415
Release Date: 2003-03-18 |
Book Description
Vermont is the home of The Cooks Garden, America's premier organic seed catalogue. Since 1984, The Cook's Garden has been the ultimate source for kitchen gardeners seeking European-style greens, heirloom vegetables, radiant flowers, and pungent herbs. Each winter more than one million eager gardeners await the arrival of The Cook's Garden catalogue, looking forward to reading about new seed varieties as well as reliable classics.
Successfully growing vegetables, herbs, and flowers is just part of any gardening challenge, but what do you do once they are harvested?
Ellen Ogder's recipes are one of the most delightful aspects of The Cooks Garden catalogue. As Deborah Madison, bestselling author of Vegetarian Cooking for Everyone and Local Flavors writes in her foreword: "These recipes, which are entirely guided by the garden and choice of seeds that grow in it, bridge the gap between a dream on a page promised by a seed packet and how the seeds can be used in the kitchen."
Ellen's recipes are simple yet elegant and speak of freshness whether you harvest ingredients from your own garden or select them at your local store -- flavorful soups such as Zesty Lemon Cucumber Soup and Brilliant Butternut Bisque, salad combinations such as Arugula and Roasted Pear Salad, and Leaf Peeper's Carrot and Red Cabbage Salad, main courses such as Savory Vegetables in Polenta Crust or Herbed Chicken with Cider Sauce. Too many tomatoes or pears? Ellen offers ideas for preserving the bounty of any garden.
Illustrated with full-color woodcuts by Caldecott winner Mary Azarian and packed with topics from Ellen's favorite culinary herbs to favorite autumn vegetables, From The Cook's Garden offers a yearround garden of culinary delights.
Customer Reviews:
A spectacular treat!.......2003-12-19
My husband and I have been customers of the Cook's Garden seed catalog for over a decade. We might be an example of your worst nightmare, or wildest dream--we're foodies who became so fanatical about using only the best, freshest, in-season, organic ingredients that we now have a 10-acre organic farm where we do market gardening. We do all this so we can and do grow vegetables you see in this beautiful publication.
Other than its high production values, what is so special about this book? It presents an extraodinarily wide variety of produce as delectable dinner-time treats. For me, it gives depth to my already broad repertoire of veggie dishes. As an added bonus, I can give this cookbook to our friends and family who are reluctant to try cardoons or don't know that beets and chard come in a rainbow of colors. Suddenly, it's OK to give them strange veggies, because they know what to do with them. For those of you who don't know the joy of strolling through your own kitchen garden to decide what's for dinner, you can now stroll with confidence through the trendiest green grocer or farmers market, pick up what ever is freshest, and in season, and head home knowing you can find a delightful way to prepare and enjoy your find.
We've tried several of the recipes. They're yummy! All are inspiring.
And if you decide to try growing your own, remember there are those who farm many acres that started with a single grow box for fresh salad greens on the deck of their townhouse.
This makes eating your vegetables a joy!
foody heaven.......2003-10-09
As a foody who lives part of the year in Central London with all great restaurants and who also lives in the Dordogne with all its great produce, I have really enjoyed reading and cooking from this book. It's imaginative, easy to use, beautifully illustrated and inspiring. It is quintessentially American, and I will be introducing it and the recipes to all my friends in Europe.
Average customer rating:
- Fast Paced, likeable characters,surprises
- Not my favorite Fforde
- OK but slow-moving and uneven
- Food and gardening, a wonderful combination
- An enjoyable read with likeable characters
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Second Thyme Around
Katie Fforde
Manufacturer: St. Martin's Griffin
ProductGroup: Book
Binding: Paperback
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ASIN: 0312335407
Release Date: 2004-10-14 |
Book Description
For years, things have run quite smoothly for Perdita and her organic gardening business. So what if her hair needs a complete overhaul, her sweater has more holes than Swiss cheese, and there's no hope of a boyfriend on the horizon? The last thing Perdita wants is a meddlesome man in her life-but she's about to get one, in the form of her completely infuriating ex-husband, Lucas.
Lucas in disagreeable, curt, arrogant, and smolderingly gorgeous. He's also the new chef at Grantly House, Perdita's number-one customer. Worse, Mr. Grantly has the insane idea of starting a television cooking show that will put Lucas and Perdita together as "The Gourmet and the Gardener."
Now, things are heating up in the kitchen--and elsewhere. With the bright lights blazing and old feelings stirring the pot, it could be a recipe for disaster...or absolute delight.
Customer Reviews:
Fast Paced, likeable characters,surprises.......2006-05-05
A very real down to earth female and her believable pals and circumstances in a good story showing that a good dose of humor along with forgiveness and love can result in a happy ending.
Not my favorite Fforde.......2005-09-24
Overall this was a pleasant enough read. The author makes it obvious to the reader what to expect, but that doesn't take away the charm of the story.
I like Fforde's female protagonists because they are a strong bunch - no wilting flower among them.
Only thing I would gripe about was that this particular novel went on about 100 pages too long. Otherwise, it was a lovely story about commitment to friendship, evaluating one's self, and being open to possibilities.
OK but slow-moving and uneven.......2005-03-28
Without trying to give away too much plot, it should be obvious to those who haven't read it that Perdida and Lucas do get together in the end. It was understandable that she is hostile to him when he re-appears, but she continues with it long after he gets over their past and actually displays genuine concern. That was annoying.
My other problem was with Roger, Kitty's long-lost nephew. Perdida goes on and on about how certain she is that he'll inherit everything, even though Kitty continues to consider her as a "daughter" - not for a nanosecond did I ever believe that she would change her will to significantly alter the provisions (esp regarding the land Perdida uses for her business). Kitty even hints (a couple of times) that she isn't all that impressed with Roger. That aspect of the story was downright depressing. I'm not a shrink, but Perdida was displaying classic symptoms of depression and paranoia (to me at least) while Lucas and the doctor were concerned that she *might* have a breakdown soon?
This is an entertaining enough book, although it wasn't a fast read for me. I did the unabridged audio and found myself only being able to take it in small pieces as it is character-driven; there really isn't a whole lot of plot.
Food and gardening, a wonderful combination.......2004-12-11
I don't normally read contemporary romances but was recommended Fforde by a little old lady on a tour. If this is what she's like, I'll gladly buy all her books.
I liked all the characters and hope Fforde will consider sequels for the others in the story. I was simply moved by the Perdita & Kitty thread, and the romance bit isn't that in-your-face but does grow on you.
All in all, wonderful.
An enjoyable read with likeable characters.......2004-10-10
OK, this isn't going to win the Booker Prize, but I found this book charming and absorbing. It's basically a romance but the main female character (Perdita) is likeable and not sitting around waiting for Prince Charming. I don't normally like romances but this book has much more substance and quality than the average romance.
Heroine Perdita has a life of her own already and is not looking for a man. She has a small organic gardening business and loves what she does even if she's not going to get rich doing it. Perdita's ex-husband Lucas walks back into her life. Perdita and Lucas had been married a number of years ago when Perdita was still in her teens; he left her for another woman and broke her heart. He's the new gourmet chef at a restaurant that she supplies -- she delivers vegetables there everyday. There is the predictable sexual tension between the two (she's attracted sexually but still mad at him), but it's all done so well you don't really care if it's predictable. Being set in an English village added to the charm, as does Perdita's loving relationship with the delightful 80-something "Aunt" Kitty, who has more or less raised her.
This is the first book I've read by this author -- I'm looking forward to reading more and hope they're as good.
Amazon.com
The Cook and the Gardener is Amanda Hesser's first book. From the opening lines of its introduction, her literary gifts are as evident as her passion for good food. Since this work combines recipes with her essays about Monsieur Milbert (the gardener at the Chateau du Fey in Burgundy, where Hesser worked as the cook), readers get to enjoy both of her talents.
Hesser worked hard to get M. Milbert to talk with her. She shares the careful, deliberate way she wooed him, sometimes by bringing freshly baked bread to his less mobile wife, sometimes by holding back questions she wanted to ask, just to win his tolerance of her presence. Crusty, surly, and tradition-bound, he is the quintessential French peasant. Fortunately, Hesser--who is respectful and patient even when M. Milbert's stubborn ways exasperated her--knows he is an almost-vanished breed. None of his children, or anyone else, is likely to work as he has, continuing to live mainly off the land for nearly 60 years.
Each chapter covers a month, starting with March, when the nearly 400-year-old walled garden comes to life. Hesser talks about the garden, how she used the bounty gathered by M. Milbert, and muses on life in and around Burgundy. In September, "the rains seemed to clean off and illuminate the plants' colors ... everything seemed to wake up, as after a hot, cranky nap." The final tomatoes are harvested, as are the green and butter beans, with Milbert sneakily keeping the best for himself. Hesser visits a neighbor's Portuguese-style garden, as exuberant and vivid as Milbert's is restrained and disciplined. She cooks sautéed red snapper with tomatoes, fennel, and vermouth; makes a profound Tomato Consommé; and slow roasts tomatoes into meltingly tender mounds.
Sepia drawings by Kate Gridley add to the low-key charm of this information-packed work. (It even includes a history of purslane going back to the Middle Ages.)
The knowledge and maturity of this work belie Hesser's youth. Not yet 30 at the time of writing, she's a wise cook worth following. --Dana Jacobi
Book Description
Winner of the Best Book on France by a Non-French Writer Award at the Versailles Cookbook Fair; finalist for the Julia Child Award, the Gourmet Magazine Award, and "Best Cookbook of the Year" sponsored by IACP; and nominated in the international category of the KitchenAid Book Awards of the James Beard Foundation Awards. The unique, award-winning cookbook--a collection of seasonal recipes from a traditional French garden. A unique blend of stylish cookbook and earthy garden story, here is a collection of 250 recipes derived from a centuries-old French kitchen garden. The stunning debut of a lively new culinary voice, The Cook and the Gardener chronicles a year in the life of the walled kitchen garden at Chateau du Fey and its taciturn, resourceful, charmingly sly peasant caretaker. Using the fruits and vegetables harvested from Monsieur Milbert's garden, Amanda Hesser creates four seasons of recipes tied ineluctably to the land and the all-but-forgotten practices upheld by Milbert. Hesser's sublimely simple recipes--each with accessible ingredients and clear notes and instructions--also tell a story. They are a month-by-month record of the ingredients available to her, so that this cookbook also serves as an almanac for cooks. Special "Basics" sections at the opening of each season lay the culinary groundwork for the recipes that follow. Tips on how to buy, store, and prepare particular vegetables, fruits, and herbs are presented in margin notes to recipes. By bringing the kitchen closer to the garden, The Cook and the Gardener gives home cooks a new understanding of the produce they have on hand, whether from the supermarket, the farmer's market, or their own gardens. At the same time, it captures the quirky customs and wily wisdom of a vanishing way of life in provincial France.
Customer Reviews:
A Cookbook you can Read.......2007-03-14
Amanda Hesser is well known for her excellent food columns in the NY Times. A few years ago she spent 12 months working as cook for Anne Willan at the Chateau du Fey, a seventeenth century estate located in Burgundy, France.
This book is a narrative cookbook - part novel, part cookbook, part local history. It revolves around a year in the chateau garden, lovingly tended by the elderly, reticent Monsieur Milbert. We learn of his traditional gardening methods and way of life, read interesting snippets of folk lore and get a feel for the surrounding countryside. As the produce is grown, the cook (Amanda) devises recipes that best use the fresh, seasonal ingredients she is so lucky to have at hand. For her too, it is a time of learning about the seasons in the garden and the origins of the food she uses.
'The Cook and the Gardener' is a nice big hardback, my edition has 632 pages. It's very attractively laid out in earth tones, decorated throughout with sepia illustrations on good quality smooth, creamy paper. There is a little seasonal fruit or vegetable drawing at the top of each page, which makes you feel that each page is special. There are no photos but there are a few blank end papers which you could use for jotting down notes.
The book is divided into seasons and then there is a chapter for each month, starting with spring and the month of March. Each chapter starts with a few pages telling us what is happening in the garden and what M. Milbert is up to. Following this are about 20 indexed recipes for each month, many with introductory notes. These notes include anecdotes about shopping in the local markets, stories about the ingredients used in the recipes, cooking tips, gardening lore, serving suggestions and information on buying, storing and preparing produce. Most of the recipes look enticing and there is a good mixture of simple, traditional and modern recipes as well as basics such as stocks, sauces and preserves. Many of the recipes use fresh herbs and are influenced by Hesser's experience cooking in other countries such as Italy - olive oil, for example, often replaces butter. The recipes are inspired by the produce she found in Burgundy, rather than being traditional Burgundian cuisine.
The recipe for pumpkin soup in this book is fantastic, and it is forever being requested by friends and family. The flavor base is a lovely reduction of white wine and leeks. Other recipes that caught my eye include asparagus with tarragon vinaigrette, baby potatoes in hazelnut oil, green beans with cracked black pepper, sweet chestnut soup, pancetta-rosemary rolls, roast duck, peach marmalade, apple-walnut batard, sautéed figs with honey cream and dark chocolate rosemary soufflé. There are recipe for everyday ingredients such as chard, brussel sprouts, zucchini and cabbage, as well as recipes using uncommon ingredients such as purslane, persimmon and gooseberries. Whether you already like using fruit and vegetables as a delicious focus for a meal, or are interested in doing so for health reasons, this book has a lot of appeal. There are about 240 recipes all up.
Because of the chatty style, the recipes often start in the middle of a page and go over several pages, which is not ideal for cooking, especially as the book is too thick to fit into an average cookbook stand. There are no pictures of any of the recipes - the illustrations are all of the produce, the garden, the people or the local surrounds.
On the negative side, I felt that the author was actually looking down on M. Milbert - not about his wonderful gardening knowledge, but in regard to his personal habits, personality, hygiene and lifestyle. I don't think she meant this to show through, but it did. What is more, she did this while simultaneously exploiting him as a marketable character. Without the Milberts, the book could not have been written. I have to say that was the one thing in this book that struck a discordant note to me. In all other ways I really enjoyed it.
If you are interested in the Willans and their culinary school, please note that although the book is set on their estate, they are never mentioned. This does not detract in any way from the book.
This book is recommended for anyone who enjoys food writing, gardening, has in interest in France or enjoys cooking with fresh produce.
three joys.......2006-10-12
I love this book- I love all things french, gardening, and cooking. This was delightful and has been the source of many wonderful seasonal meals. I love Hesser's style and sense of fun.
Great addition to a delightful Genre. A foodie must read........2004-04-09
`The Cook and the Gardner' by the young culinary journalist who has added a thoroughly enjoyable chronicle of seasonal cooking and gardening to that very small niche of books joining horticulture with gastronomy. The only other recent volume in this very small corner of culinary writing is `The Arrows Cookbook', a work dealing with the vegetable and herb garden attached to a three season Maine restaurant.
Like some other recent books on French life, this book develops a picture of a disappearing phenomenon, the chateau kitchen garden in rural France, tended by a dedicated gardener living on the premises. The chateau and garden is in Burgundy, owned by the renowned Anne Willen, the culinary schoolmistress of La Varenne Pratique. Oddly enough, Madame Willen never appears in this story and her works are cited less frequently than authors with a more historical bent, led by references to works by Elizabeth David. Willen appears primarily as the author's employer. The author's mentor, rather, is the Italian culinary authority, Nancy Harmon Jenkins. It is completely fitting with the antiquity of the context that most references in the book's exceptional bibliography are to works in French and Italian which were published in the eighteenth and nineteenth centuries.
The cook of the book's title is the author, herself. The gardener of the book is the garrulous, elderly (mid seventies) Monsieur Milbert who, with his wife, occupies the chateau's gatehouse and who works the chateau's traditional walled garden which appears to be a square of 50 meters or more to a side. The author's story begins in early spring and spans four full seasons at the Burgundy chateau kitchen where her `day job' is responsibility for meals served at the chateau for up to sixteen people at a sitting.
Monsieur Milbert on the face of it is a stock Hollywood movie character. He is very slow to warm to the young American interloper, in spite of the fact that they are colleagues in the employ of the same house. Eventually, of course, he begins working with Ms. Hesser and shares with her his thinkings on horticultural matters as she helps him with various tasks to work her way into his good graces. Unlike the Hollywood character, Monsieur Milbert never really breaks from his very, very provincial mindset. The gardener's horticultural practice is the oddest mix of superstition and practical experience. Almost every aspect of planting is governed by phases of the moon. Almost every expectation about future weather is based on a totally unscientific observation of unconnected phenomena. On the other hand, planting, pruning, weeding, and cultivating is based on sound wisdom gained from personal observation and hundreds of years of accumulated experience.
The culinary material in the book is ordered entirely by the season and by the location. In spite of the culinary pedigree of the landlord, the style of cooking appears to be derived less from `haute cuisine' than from `la cuisine Regionale'. The first clue is that there are very few references to drinking wine in the book. The only references to wine are as traditional ingredients to soups and braises. A sure sign that we are in Burgundy and not Provence is the fact that there are simply no recipes or even any references to eggplant.
Each season has its own section and introduction. For each season, there are recipes that are distinctive of the entire season. One of the most novel sets of recipes within this schema is the four seasonal recipes for stock. Spring opens with a stock based on beef bones. Summer contributes a vegetable stock. Autumn weighs in with a poultry stock (with a strict warning to not mix duck parts with other fowl). Winter completes the year with a return to a stock based on beef bones. On the matter of stocks, I am really happy to see Ms. Hesser rail against the stockpot as garbage collector for any odd piece of leftover gristle.
Within each season are three chapters on the three months in that season. Each month is represented by about a dozen recipes. Appropriate to the garden at the center of the story, most recipes are vegetarian and many meat dishes are based on chicken, game fowl, and rabbit. There are virtually no recipes for seafood, although there is some North African influence in the appearance of salt preserved lemons. The chapters also spend a lot of time with the kind of culinary work you would expect in a rural farm kitchen. A lot of space is dedicated to making preserves, pickles, and comfits. True to the very provincial environment, space is also dedicated to unusual fruits such as medlar and persimmon.
This is a culinary work which is meant to be read from cover to cover. If you have your own kitchen garden in US horticultural zones four through seven, you are bound to find the suggestions doubly enriching. If you are tied to a city apartment, you will still find plenty to enjoy. There is much to learn about cooking, but the real gold is in the battle between the French gardener and his neophyte cook comrade against the elements, to harvest truly magnificent seasonal vegetables.
A classic culinary read. Some advanced methods, but lots to learn from.
heart warming and mouth watering.......2003-01-29
I loved the way Amanda paints her world in words. The intricate way the garden and the kitchen dance with the seasons. I lived in Europe and consider my creative outlet my cooking and learned in Europe that shopping is a daily thing to be looked forward to. Only then will you know what will be on the dinner table. Nowadays you can get anything anytime. If you do this you lose the rhythm of the season and the foods. And the anticipation that comes with waiting until your favorite veggies appear in their newness. So in winter it's roots and herbs that last the seasons, and slow braising of meats. Spring is the bright sprightly asapargus and new greens. The soul soars. Ok I'm going overboard. But if you love to cook and feel the rhythms of life this book is for you.
Rare & Very Special.......2003-01-25
This is one of those books that you can't put down until you near the end, and then you force yourself to ration the remainder in small morsels and stoically put it down again to savor and prolong it before it's inevitable end. Seasons in the garden and the kitchen are inextricably intertwined and evocatively presented. After finishing Ms Hesser's novel I stumbled upon another book by Anne Willan, owner of the Chateau where the Cook and Gardener meet and grow in friendship. Don't miss Willan's book either, "Anne Willan: My Chateau Kitchen" which continues our travels into this magical setting and the cooking school (La Varenne) she operates there. Enjoy! Kathryn
Amazon.com
Christopher Lloyd, the great British garden writer, lives at Great Dixter, which, thanks to him, is something of a gardener's Mount Olympus. Now Lloyd reveals that the kitchen garden at Great Dixter is as much a part of his daily life as the flowerbeds. Gardener Cook is a cookbook for the passionate vegetable gardener, with sturdy, simple recipes, many borrowed from one of British cuisine's luminaries, Jane Grigson. The beautiful photographs are all of vegetables in their natural state, either growing or just-picked; Lloyd says, in an aside, "I hate those books that have glamorously laid out meals in violently coloured illustrations, which entirely put me off the product." There's no putting us off the product in Gardener Cook. Lloyd writes so charmingly even of unpopular vegetables as the beet and parsnip that the reader will feel an intense desire to serve "Beets Baked with Cream and Parmesan Cheese" at dinner parties. The quantities in each recipe are thoroughly Americanized, though some of the ingredients, such as partridges, may seem exotic to those not able to avail themselves of a fairly sophisticated supermarket. The gregarious Lloyd is scrupulous about giving the number of servings for each recipe, and one suspects that he never underestimates how much one person can eat. --Barrie Trinkle
Book Description
In this gorgeously photographed title, master plantsman Christopher Lloyd takes us from plant to plate, growing and caring for the plants, selecting varieties and judging for ripeness. He advises on storing, preparing and cooking methods, and provides his favorite recipes as well as a selection from the esteemed Jane Grigson.
Customer Reviews:
Unhurried ramble through the kitchen, garden and orchard.......1998-12-28
Gather some insight into what the kitchen is really like at Dixter! Christopher Lloyd shares his secrets on when unusual fruit are ripe to pick from the tree, and how to cook some of those less common garden fruit and vegetables.
Average customer rating:
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The gardener and the cook,
Lucy H Yates
Manufacturer: Constable
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Binding: Unknown Binding
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ASIN: B000863L8Y |
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Gourmet Vegetables: Smart Tips and Tasty Picks for Gardeners and Gourmet Cooks
Anne Raver
Manufacturer: Brooklyn Botanic Garden
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ASIN: 1889538515 |
Book Description
Celebrate the savory, homegrown tastes of North America's new cosmopolitan cuisine, from ancient black Aztec corn to Osaka purple mustard greens. Both gardeners and gourmet cooks will relish this luscious volume, written by leading gardeners, growers, and chefs. Here are the most flavorsome and sought-after root vegetables, salad greens, peas, beans, tomatoes, cucurbits, and more, with expert advice on cultivation and cooking. Cold frames, hotbeds, and other innovative techniques and tools make it possible to grow produce year-round, especially with tips on trellising, cover crops, and French intensive gardening. Scrumptious recipes include Okra with Green Mango and Lentils, Tuscan Style Shiitake Mushrooms, and Baked Beet Salad with Fall Green and Feta Cheese.
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- The New Outdoor Kitchen: Cooking Up a Kitchen for the Way You Live and Play
- The New Topiary: Imaganitive Techniques from Longwood Gardens
- The Norton Anthology of Western Literature, Volume 2
- The Orchid: From the Archives of the Royal Horticultural Society
- The Ultimate Pool Maintenance Manual: Spas, Pools, Hot Tubs, Rockscapes and Other Water Features, 2nd Edition
- The Ultimate Pool Maintenance Manual: Spas, Pools, Hot Tubs, Rockscapes and Other Water Features, 2nd Edition
- The Unbearable Lightness of Being: A Novel (Perennial Classics)
- The Well-Designed Mixed Garden: Building Beds and Borders with Trees, Shrubs, Perennials, Annuals, and Bulbs
- The Well-Tended Perennial Garden: Planting and Pruning Techniques
- Trees of Texas: An Easy Guide to Leaf Identification (W L Moody, Jr, Natural History Series)
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