Brava! Edible landscaping guru Rosalind Creasy does it again with The Italian Vegetable Garden, an invitation to grow and prepare some of the delicious produce varieties that lie at the heart of authentic Italian cuisine. From "wild" native summer greens to the prized San Marzano tomato, the deeply flavorful vegetables and herbs featured in this book are staples in this land of seasonal cooking and eating-healthy, and totally delicious! A beautifully illustrated encyclopedia of Italian vegetables gives you basics as well as tips on growing and preparing Italian varieties of tomatoes, greens, beans, eggplants, artichokes, peppers, herbs and more. Variety names are given in Italian as well as Engligh, so anyone can order from Italian seed catalogs and websites. A section on growing an Italian garden offers suggestions on navigating differences between Italian and North American climates. A unit on cooking shows you what to do with these fresh jewels: antipasti, soups, sauces and sides-from a classic fettuccine with marinara to bread pudding with baby artichokes-and even dried and preserved foods for giving. Or serving. A tour of Vicki Sebastiani's Italian garden in California's Sonoma Valley gives insights on finding and obtaining Italian heirloom varieties. An interview with Bay Area master chef Paul Bertolli provides a few tips on ways to make the most of their distinct flavors.

Mouthwatering photos will inspire you to plant, cook and savor!.