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The Complete Book of Edible Landscaping
Home Landscaping with Food-Bearing Plants and Resource-Saving Techniques
Overview
From the publisher
This hefty, feature-packed book shows how you can create beauty around your home, grow delicious healthful produce, and save money and natural resources all at the same time — by landscaping with edible plants. The book includes a 160-page Encyclopedia of Edibles with horticultural information, landscaping and culinary uses, sources, and recipes.
This timely new concept in home landscaping incorporates energy, water, and soil-saving techniques with specific designs for all geographic/climatic regions of the country.
Copyright @ 1982 Sierra Club Books
The Culinate 8Locavore basicsEight budget tips for going local | FeaturesFrugal fareEat well without breaking the bank | OpinionGourmet on a budgetPractical tips, not fuzzy logic | All BooksThe Essential Urban Farmer |
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- 50 Great Appetizers
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- Anyone Can Bake
- Apartment Gardening
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- Arabesque
- Around My French Table
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- Arthur Schwartz’s Jewish Home Cooking
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- Artisan Baking
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- Artisan Cheese of the Pacific Northwest
- As Fresh As It Gets
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- At Home
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- At Large and At Small
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- Bake Until Bubbly
- Bake!
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- BakeWise
- Baking
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- Baking Unplugged
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- Balancing Flavors East & West
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- Banana
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- Barefoot Contessa Back to Basics
- Barefoot Contessa Family Style
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- Basic to Brilliant, Y’all
- Beard on Bread
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- Beef
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- Beyond the Great Wall
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- Big Green Cookbook
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- Blood, Bones & Butter
- Blue Eggs and Yellow Tomatoes
- Blue Ribbon Preserves
- Bob’s Red Mill Baking Book
- Bob’s Red Mill Cookbook
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- Born Round
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- Breakfast, Lunch, Tea
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- Cake Keeper Cakes
- CakeLove
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- Caprial Cooks for Friends
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- Casserole Crazy
- Catalan Cuisine
- Catching Fire
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- Charlie Trotter Cooks at Home
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- Chez Panisse Café Cookbook
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- Chez Panisse Desserts
- Chez Panisse Fruit
- Chez Panisse Vegetables
- Chicken
- China Moon Cookbook
- Chocolate
- Chocolate & Zucchini
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- Chop, Sizzle, and Stir
- Christmas
- Christmas Cookies
- Cindy Pawlcyn’s Appetizers
- Citadel of the Spirit
- Classic Home Desserts
- Classic Indian Cooking
- Classic Indian Vegetarian and Grain Cooking
- Clean Food
- Climbing the Mango Trees
- Closing the Food Gap
- Cod
- Coffee and Cake
- Coffee Love
- Comfort Me with Apples
- Coming Home to Eat
- Cook the Perfect . . .
- Cook This Now
- Cook With Jamie
- Cooking
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- Cooking for Isaiah
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- Cooking from the Heart
- Cooking Green
- Cooking Know-How
- Cooking Under Pressure
- Cooking Up A Storm
- Cooking with Italian Grandmothers
- Cooking with Shelburne Farms
- Cooking with the Seasons at Rancho La Puerta
- CookWise
- Cool Cuisine
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- Couscous and Other Good Food from Morocco
- Cradle of Flavor
- Crème Brûlée
- Cupcakes from the Primrose Bakery
- Curry Cuisine
- D.I.Y. Delicious
- Dairy Hollow House Soup & Bread
- Dam Good Sweet
- Damn Good Food
- Dancing Shrimp
- Day of Honey
- Deep Dark Chocolate
- Deep Economy
- Deeply Rooted
- Delicious Memories
- Delights and Prejudices
- Demolition Desserts
- Dessert Express
- Desserts
- Desserts by the Yard
- Deviled Eggs
- Diet for a Hot Planet
- Diet for a New America
- Diet for a Small Planet
- Dinner at Your Door
- Dinosaur Bar-B-Que
- Dirt
- Discover Chocolate
- Dishing Up Oregon
- Don’t Try This At Home
- Easy Asian Noodles
- Easy Chinese Stir-Fries
- Easy Japanese Cooking: Noodle Comfort
- Eat Here
- Eat Where You Live
- Eat Your Yard!
- Eat, Drink, and Be Healthy
- Eat, Pray, Love
- Eating
- Eating Animals
- Eating in the Dark
- Eating Korean
- Eating Local
- Eating Well on a Budget
- Edible Estates
- Edible Schoolyard
- Edible Stories
- Epitaph for a Peach
- Essential Pépin
- Essentials of Classic Italian Cooking
- European Peasant Cookery
- Every Grain of Rice
- Everyday Asian
- Everyday Harumi
- Extra Virginity
- Extreme Barbecue
- Fagioli
- Fair Food
- Family Meals
- Farewell, My Subaru
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- Farm to Fork
- Farmer John’s Cookbook
- Farmhouse Cookbook
- Farmstead Chef
- Fast Food My Way
- Fast Food Nation
- Fat
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- Favorite Food at Home
- Feast
- Feeding Baby
- Field Guide to Candy
- Field Guide to Cookies
- Fields of Plenty
- Fine Cooking 15th Anniversary Archive DVD-ROM
- Fine Cooking Fresh
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- Fish Forever
- Fish Grilled & Smoked
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- Flying Apron’s Gluten-Free and Vegan Baking Book
- Fondue
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- Food Bites
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- Food of Life
- Food Politics
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- Food, Inc.
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- For Cod and Country
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- Free For All
- French Farmhouse Cookbook
- French Provincial Cooking
- Fresh
- Fresh Food Fast
- Fresh Food from Small Spaces
- Fresh from the Farmers’ Market
- From Tapas to Meze
- Fruitless Fall
- Full Moon Feast
- Garlic and Sapphires
- Get Cooking
- Gifts Cooks Love
- Gluten-Free Baking Classics
- Gluten-Free Girl
- Gluten-Free Girl and the Chef
- Goat
- Goat Song
- Good Calories, Bad Calories
- Good Food to Share
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- Gourmet Today
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- Green & Black’s Organic Ultimate Chocolate Recipes
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- Gringa
- Grub
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- Ham
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- Heat
- Heirloom Beans
- Heirlooms
- Hey Mr. Green
- High on the Hog
- Hip Kosher
- Hip Sips
- History in a Glass
- Holy Smoke
- Home Cooking
- Home Dairy
- Home Made
- Homemade Cheese
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- Honey From A Weed
- Hope’s Edge
- Hot Sour Salty Sweet
- How I Learned To Cook
- How to Bake
- How to Be a Domestic Goddess
- How To Break An Egg
- How to Cook a Dragon
- How to Cook a Wolf
- How to Cook Everything (Completely Revised 10th Anniversary Edition)
- How to Cook Everything Vegetarian
- How to Cook Indian
- How to Cook Meat
- How to Cook Without a Book
- How to Eat
- How to Pick a Peach
- Hungry Monkey
- Hungry Planet
- Hunt, Gather, Cook
- I Like Food, Food Tastes Good
- Iced Tea
- In Defense of Food
- In the Kitchen with a Good Appetite
- In the Small Kitchen
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- Indulge
- Inquiries into the Nature of Slow Money
- Intensely Chocolate
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- It Must’ve Been Something I Ate
- Italian Cooking
- Italian Food
- Jam It, Pickle It, Cure It
- Jam Today
- Jam, Jelly & Relish
- James Beard’s American Cookery
- James Beard’s Beard on Pasta
- Jamie Oliver’s Meals in Minutes
- Jamie’s Food Revolution
- Jamie’s Italy
- Jane Grigson’s Fruit Book
- Jane Grigson’s Vegetable Book
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- Japanese Hot Pots
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- Joan Nathan’s Jewish Holiday Cookbook
- Joe’s Book of Mushroom Cookery
- Julie & Julia
- Junior’s Cheesecake Cookbook
- Just Food
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- Keeping Bees
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- Keys to Good Cooking
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- King of the Q’s Blue Plate BBQ
- Kitchen Literacy
- Kitchen Sense
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- La Dolce Vegan!
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- Larousse Gastronomique
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- Letters to the Valley
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- Made in America
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- Madhur Jaffrey’s World Vegetarian
- Madhur Jaffrey’s World-of-the-East Vegetarian Cooking
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- Making and Using Dried Foods
- Man with a Pan
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- Marinades, Rubs, Brines, Cures, and Glazes
- Mark Bittman’s Kitchen Express
- Marrakesh Express
- Martha Stewart’s Cookies
- Martin Yan’s Asian Favorites
- Mastering the Art of French Cooking, Vol. 1
- Mastering the Art of French Cooking, Vol. 2
- Mastering the Grill
- Meat
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- Mediterranean Grains and Greens
- Mediterranean Seafood
- Memories of Philippine Kitchens
- Menus from an Orchard Table
- Mexico One Plate at a Time
- Milk
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- Molto Gusto
- Moosewood Restaurant Low-Fat Favorites
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- Mostly Mediterranean
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- Mr. Boston Holiday Cocktails
- My Chocolate Bars
- My Family Table
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- Of Sugar and Snow
- Off the Menu
- Olive Oil
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- One Potato, Two Potato
- Oranges
- Oregon’s Cuisine of the Rain
- Organic Manifesto
- Organic, Inc.
- Outstanding in the Field
- Paletas
- Panini Express
- Paper or Plastic
- Paradox of Plenty
- Perfect Pairings
- Pet Food Politics
- Peter Reinhart’s Whole Grain Breads
- Pig
- Pike Place Public Market Seafood Cookbook
- Pizza on the Grill
- Plenty
- Plenty
- Plum Gorgeous
- Potato Salad
- Preserving Food Without Freezing or Canning
- Primal Cuts
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- Pure Dessert
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- Quick and Easy Chinese
- Quick Fix Meals
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- Raising Steaks
- Ratio
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- Rebar
- Recipe of the Week: Ice Cream
- Red, White, and Greens
- Renewing America’s Food Traditions
- Retro Luau
- Revolutionary Chinese Cookbook
- Rick Bayless’s Mexican Kitchen
- Righteous Porkchop
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- River Cottage Family Cookbook
- Roast Chicken and Other Stories
- Roast Figs, Sugar Snow
- Roasting
- Robin to the Rescue
- Room for Dessert
- Root Cellaring
- Rosalind Creasy’s Recipes from the Garden
- Rose’s Heavenly Cakes
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- Safe Food
- Salmon
- Salmon in the Trees
- Salt
- Salted
- Salumi
- Sauces
- Saveur Cooks Authentic American
- Saveur Cooks Authentic French
- Saveur Cooks Authentic Italian
- Sear, Sauce, and Serve
- Season to Taste
- Seasonal Fruit Desserts
- Seasonal Spanish Food
- Second Helpings of Roast Chicken
- Secret Ingredients
- Secrets of a Jewish Baker
- Serious Pig
- Sharing the Harvest
- Shark’s Fin and Sichuan Pepper
- Short-Cut Vegan
- Simple Chinese Cooking
- Simple Food for the Good Life
- Simple French Food
- Simply Mexican
- Simply Ming One-Pot Meals
- Simply Organic
- Slow and Easy
- Slow Food
- Slow Food Nation
- Small Bites, Big Nights
- So Easy
- Soil Not Oil
- Something From the Oven
- Southern Belly
- Speakeasy
- Spoon Fed
- Squeezed
- Stalking the Wild Asparagus
- Sticky, Chewy, Messy, Gooey
- Still Life with Menu Cookbook
- Stir-Frying to the Sky’s Edge
- Stuffed and Starved
- Sunday Suppers at Lucques
- Sundays at Moosewood Restaurant
- Super Natural Cooking
- Super Natural Every Day
- Supper for a Song
- Sushi
- Sweet Basil, Garlic, Tomatoes, and Chives
- Sweet!
- Sweetness and Power
- Swim Against the Current
- Swindled
- Tacos
- Takashi’s Noodles
- Taking Tea in the Medina
- Talking With My Mouth Full
- Taming the Truffle
- Tapas
- Taste
- Tastes from Valley to Bluff
- Tastes Like Cuba
- Tasty
- Ten
- Tender
- Tender at the Bone
- Tequila
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- The Alice B. Toklas Cookbook
- The All-American Cookie Book
- The All-New, All-Purpose Joy of Cooking
- The Amazing World of Rice
- The American Century Cookbook
- The American Way of Eating
- The Art of Eating
- The Art of Eating In
- The Art of Mexican Cooking
- The Art of Simple Food
- The Art of South American Cooking
- The Art of the Bar
- The Art of the Commonplace
- The Asian Grandmothers Cookbook
- The Atlas of American Artisan Cheese
- The Atlas of Food
- The Barefoot Contessa Cookbook
- The Belly of Paris
- The Best of Korean Cuisine
- The Best Recipes in the World
- The Best Thing I Ever Tasted
- The Best-Loved and Brand-New Joy of Cooking
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- The Body Toxic
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- The Bon Appétit Fast Easy Fresh Cookbook
- The Book of Jewish Food
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- The Bread Bible
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- The Breath of a Wok
- The Butcher and the Vegetarian
- The CAFO Reader
- The Cake Bible
- The Cape Cod Table
- The Cast Iron Skillet Cookbook
- The Cheater’s Diet
- The Children’s Jewish Holiday Kitchen
- The Christmas Table
- The City Cook
- The Coming Famine
- The Commonsense Kitchen
- The Compassionate Carnivore
- The Compleat I Hate To Cook Book
- The Complete Book of Edible Landscaping
- The Complete Book of Sushi
- The Complete Idiot’s Guide to Eating Well on a Budget
- The Conscious Cook
- The Conscious Kitchen
- The Cook’s Companion
- The Cooking Book
- The Cooking of Southwest France
- The Cooking of the Eastern Mediterranean
- The Country Cooking of France
- The Country Cooking of Ireland
- The Crabby Cook Cookbook
- The Devil’s Food Dictionary
- The Dim Sum Dumpling Book
- The Divvies Bakery Cookbook
- The Earthbound Cook
- The Elements of Life
- The End of Food
- The Essence of Chocolate
- The Essential Baker
- The Essential Cuisines of Mexico
- The Essential New York Times Cookbook
- The Essential Urban Farmer
- The Ethical Gourmet
- The Ethnic Paris Cookbook
- The Fannie Farmer Baking Book
- The Fannie Farmer Cookbook
- The Farm to Table Cookbook
- The Farmer’s Market Cookbook
- The Feast Nearby
- The Flavor Bible
- The Flexitarian Table
- The Foie Gras Wars
- The Food and Cooking of Russia
- The Food and Cooking of the Caribbean, Central and South America
- The Food and Wine of Greece
- The Food Matters Cookbook
- The Food of France
- The Food of Italy
- The Food of Morocco
- The Food of Spain
- The Food You Crave
- The Food, Folklore, and Art of Lowcountry Cooking
- The Food52 Cookbook
- The Foods and Wines of Spain
- The Fortune Cookie Chronicles
- The French Laundry Cookbook
- The Frugal Foodie Cookbook
- The Garden-Fresh Vegetable Cookbook
- The Gastrokid Cookbook
- The Gift of Southern Cooking
- The Glorious Foods of Greece
- The Glory of Southern Cooking
- The Good Egg
- The Good Home Cookbook
- The Gospel of Food
- The Gourmet Cookbook
- The Gourmet Cookie Book
- The Gourmet Vegetarian Slow Cooker
- The Grail
- The Grand Central Baking Book
- The Greens Cookbook
- The Hadassah Everyday Cookbook
- The Hog Island Oyster Lover’s Cookbook
- The Homesick Texan Cookbook
- The Improvisational Cook
- The Italian Baker
- The Italian Baker, Revised
- The Italian Country Table
- The Japanese Grill
- The Joy of Jams, Jellies, and Other Sweet Preserves
- The Joy of Pickling
- The Jungle
- The Jungle Effect
- The Kimchi Chronicles
- The King Arthur Flour Baker’s Companion
- The Kitchen Diaries
- The Kitchen Garden Cookbook
- The Language of Baklava
- The Last Chinese Chef
- The Leave-No-Crumbs Camping Cookbook
- The Lebanese Kitchen
- The Lee Bros. Southern Cookbook
- The Locavore’s Handbook
- The Lost Art of Real Cooking
- The Man Who Ate Everything
- The Meat Lover’s Meatless Cookbook
- The MediterrAsian Way
- The Migrant Project
- The Modern Art of Chinese Cooking
- The Modern Baker
- The Modern Vegetarian Kitchen
- The Naked Chef
- The New Alaska Cookbook
- The New American Plate Cookbook
- The New Basics Cookbook
- The New Book of Middle Eastern Food
- The New Food Lover’s Companion
- The New Laurel’s Kitchen
- The New Making of a Cook
- The New Moosewood Cookbook
- The New Organic Grower
- The New Portuguese Table
- The New Southern-Latino Table
- The New Thanksgiving Table
- The New Whole Grains Cookbook
- The North African Kitchen
- The Northwest Vegetarian Cookbook
- The Omnivore’s Dilemma
- The One-Block Feast
- The One-Straw Revolution
- The Organic Food Shopper’s Guide
- The Oxford Companion to Food
- The Oxford Companion to Wine
- The Paley’s Place Cookbook
- The Perfect Fruit
- The Perfect Scoop
- The Physiology of Taste
- The Pie and Pastry Bible
- The Pleasures of Slow Food
- The Queen of Fats
- The Revolution Will Not Be Microwaved
- The River Cafe Cook Book
- The River Cottage Fish Book
- The River Cottage Meat Book
- The River Cottage Preserves Handbook
- The Savory Way
- The Scavenger’s Guide to Haute Cuisine
- The School of Essential Ingredients
- The Seventh Daughter
- The Sex Life of Food
- The Sharper Your Knife, The Less You Cry
- The Short Life and Long Times of Mrs. Beeton
- The Shun Lee Cookbook
- The Silver Palate Cookbook
- The Silver Spoon
- The Simple Art of Perfect Baking
- The Slow Food Story
- The Solace of Food
- The Soul of a New Cuisine
- The Splendid Grain
- The Splendid Table
- The Splendid Table’s How to Eat Supper
- The Splendid Table’s How to Eat Weekends
- The Steamy Kitchen Cookbook
- The Story of Corn
- The Story of Sushi
- The Story of Tea
- The Sushi Economy
- The Sushi Experience
- The Sweet Life in Paris
- The Sweeter Side of Amy’s Bread
- The Tagine Deck
- The Tassajara Bread Book
- The Tassajara Recipe Book
- The Taste of Country Cooking
- The Taste of Place
- The Tea Deck
- The Tea Drinker’s Handbook
- The Tenth Muse
- The Thanksgiving Table
- The Thrill of the Grill
- The Trans Fat Solution
- The Treasury of Newfoundland Dishes
- The Tummy Trilogy
- The Unhealthy Truth
- The United States of Arugula
- The Urban Homestead
- The Value of Nothing
- The Vegetable Dishes I Can’t Live Without
- The Vegetarian Epicure
- The Vegetarian Epicure, Book Two
- The Vegetarian Family Cookbook
- The Vertical Farm
- The Victory Garden Cookbook
- The Warmest Room in the House
- The Way We Eat
- The Wild Table
- The Wild Vegetarian Cookbook
- The World on a Plate
- The Zuni Cafe Cookbook
- Things Cooks Love
- This Can’t Be Tofu!
- Thoroughly Modern Milkshakes
- Tiny Bubbles
- To Buy or Not to Buy Organic
- Toast
- Tom Douglas’ Seattle Kitchen
- Tomatoland
- Too Many Cooks
- Totally Vegetarian
- Tuna
- Turquoise
- Twain’s Feast
- Unforgettable Desserts
- Unplugged Kitchen
- Urban Pantry
- Vanilla
- Vanilla
- Vegan Brunch
- Vegan Cookies Invade Your Cookie Jar
- Vegan Cooking for Dummies
- Vegan Cupcakes Take Over the World
- Vegan Lunch Box
- Vegan Soul Kitchen
- Veganomicon
- Vegetable Soups From Deborah Madison’s Kitchen
- Vegetarian Cooking for Everyone
- Vegetarian Suppers From Deborah Madison’s Kitchen
- Vegetarian Times Fast and Easy
- Vij’s At Home
- Wake Up and Smell the Planet
- Walden
- Washoku
- Waste
- Well-Preserved
- West Point Market Cookbook
- What Caesar Did For My Salad
- What Einstein Told His Cook 2: The Sequel
- What I Eat
- What to Cook and How to Cook It
- What to Drink with What You Eat
- What to Eat
- What We Eat When We Eat Alone
- Where Our Food Comes From
- Whole Beast Butchery
- Whole Foods Companion
- Whole Grains Every Day, Every Way
- Whole Grains for Busy People
- Wild Fermentation
- Wild Rice Cooking
- Wildly Affordable Organic
- Wildwood
- Will Write for Food
- Wine Across America
- WineWise
- Wings
- Wrestling with Gravy
- Yummy Potatoes
- Zero-Proof Cocktails
- Zuppa!
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