“Potager” Vintage Cookbook By Georgeanne Brennan, Photos by John Vaughan, Foreword by Alice Waters 1992

Potager cooking and its counter-part, cuisine de marché, are based on the use of fresh, seasonal ingredients. For centuries the French have had potagers, or “kitchen gardens," and open markets as sources of fresh fruits and vegetables. French cooks, no matter how humble or how exalted, rely on daily access to just harvested, flavorful ingredients from their home gardens or from market growers' gardens no more than a half day distant. Even though today supermarkets of every size abound in France, and it is possible to buy anything either frozen or plastic-wrapped and shipped from another continent, the potager and market traditions remain strong. Good, used condition.

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• Listed Apr 16, 2026