Our Book

The Chef’s Garden:
A Modern Guide To Common & Unusual Vegetables

The-Chefs-Garden-Book

In our guide and cookbook, Farmer Lee Jones shares the wealth of knowledge he and our team have amassed on how to select, prepare, and cook vegetables. This book is a new companion for farmers market shoppers and home cooks, featuring more than 500 entries, from herbs to edible flowers to varieties of commonly known and not-so-common produce. With 100 recipes created by the head chef Jamie Simpson at The Culinary Vegetable Institute at The Chef’s Garden, you can learn innovative techniques to transform vegetables in your kitchen with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows.

We grow and harvest with the notion that every part of the plant offers something unique for the plate, and this one-of-a-kind book emulates that. With a dedication to health, sustainability, and of course, vegetables, The Chef’s Garden is bound to become your next kitchen staple.

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Testimonials From Our Biggest Fans

“Farmer Lee Jones’ delightful new cookbook is a testament not only to his love of land and soil, but also to his deeply generous spirit. Pouring over its pages, you’ll appreciate the author’s reverence...”

Thomas Keller, Chef and Owner of The French Laundry

“This is a valuable book for anyone who wishes to garden and cook or simply to know where our food comes from and how to use it all—stems, leaves, pods, and roots...”

Deborah Madison, Author of Vegetable Literacy and An Onion In My Pocket

“There's never been a book quite like this. Essential reading for anyone who cooks or gardens, and a reference book every vegetable lover will want to have on hand. If you care about food, you want this book.”

Ruth Reichl, Chef and Author of Save Me the Plums: My Gourmet Memoir

“Farmer Lee Jones is a passionate gardener and perfectionist supplier to the finest chefs and food lovers in America. His vast knowledge, combined with the excellence of his harvest, have no boundaries, making the Chef’s Garden the best university for vegetable study on earth.”

Daniel Boulud, Chef and Owner of Daniel

“Farmer Lee Jones is a vegetable Willy Wonka who heads up the wonderland that grows some of the most delicious ingredients on the planet. This extensive and thorough, yet completely approachable, ode to vegetables peels back the curtain on this magical farm, and will inspire cooks of all levels.”

Molly Yeh, Food Network host and cookbook author

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