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At last it's here, a definitive cookbook starring fruit from one of America's most popular food writers, Nicole Routhier. Author of The Foods of Vietnam--awarded the Cookbook of the Year in 1990 from both the James Beard Awards and the IACP--Ms. Routhier has had a love affair with fruit since growing up in the tropics, and now she combines her passion for fruit with her culinary gifts to create 400 recipes of fruit magic. Borrowing from cuisines around the world, reinventing traditions, and adding a twist to classic pairings, Nicole Routhier presents dishes with fruits for every course. In each case her use of fruit--sweet or tart--adds an unexpected depth of flavor; a cleaner, fresher taste; and a festive, sensuous appeal. There are fruit and fruit-influenced starters: Steamed Shrimp with Roasted Pepper and Apple Dip and Fruity Bruschetta. Soups: Mexican Lime Soup, Cream of Fennel and Pear Soup. Salads: Sicilian Orange Salad, Tropical Lobster Salad. Entrees: Pepper Steak with Plum Ketchup, Braised Cranberry Pork Chops, Lemon Chicken. And of course, desserts: Sour Cherry Pie, Blackberry-Lime Parfaits, Best Raspberry Brownies. In addition, there are beverages, preserves, and chutneys; plus how to buy and store fresh fruits; boxes on exotic fruits; and suggestions for substituting one fruit for another or dried, frozen, or canned fruits for fresh.
Fruitful is a trip to the local orchard, overflowing with ripe, seasonal produce -- and it's not just desserts! From sweet to savory, including fresh juices, every chapter is devoted to the produce of the moment: rhubarb, strawberries, apples, plums, apricots, peaches, quinces, pears, and more. This delectable cookbook showcases the bounty from New York's favorite orchard, illustrated with gorgeous full-color photography throughout -- but all of the fruit can be found wherever you live. Pies and cobblers are only the beginning of four seasons of recipes celebrating fruit: Strawberry-Black Pepper Granita, Spicy Roast Chicken with Rhubarb Chutney, Scallop and Blueberry Ceviche, Grilled Peach, Shrimp, and Prosciutto Skewers, and Rustic Apricot and Raspberry Crostada offer a taste of the juicy dishes inside. And twenty-five recipes will come from fruit-loving chefs who count themselves among Red Jacket's devoted customers: a few of the contributors include Dan Barber, Jonathan Waxman, Karen DeMasco, and Melissa Clark. Whether it's a bushel of peaches or a bundle of rhubarb, you'll find plenty to dish up here.
Revised edition of a cookbook first published in 1985 including new recipes and updated information on food availability and varieties. Fruits are listed alphabetically with details of history, nutritional value, varieties, storage and preparation, together with several recipes for each fruit and further ideas for their use. Chapters cover general nutrition and preparation, preserves, cheese and drinks and exotic fruits. Indexed. Other books in the series cover vegetables and fish.
Eat fruits and vegetables not because you're told you should, but because you want them in every sense of the word. Because they are beautiful. And satisfying. And you desire their freshness, flavor, and simplicity. That's why Ripe is arranged by color, not season. Author and food writer Cheryl Sternman Rule, who is also the voice behind the popular blog 5 Second Rule, and award-winning food photographer Paulette Phlipot, have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship (though they affirm that both are important), but to tempt others to "embrace the vegetable, behold the fruit" because these foods are versatile, gorgeous, and taste terrific. Starting with red and progressing towards a calmer white, Ripe is arranged by color to showcase the lush, natural beauty of the following fruits and vegetables: RED: beets, blood oranges, cherries, cranberries, grapefruit, pomegranate, radicchio, radish, raspberries, red apples, red bell peppers, rhubarb, strawberries, tomatoes, and watermelon ORANGE: apricot, butternut squash, carrots, clementines, kumquats, mangoes, nectarines, papaya, peaches, persimmon, pumpkin, and yams YELLOW: banana, corn, lemon, pineapple, pomelo, squash blossoms, and yellow onions GREEN: green apples, artichokes, asparagus, avocado, bok choy, broccoli, Brussels sprouts, celery, cucumber, edamame, fava beans, fennel, green beans, honeydew, kale, kiwi, leeks, lime, peas, spinach, swiss chard, watercress, and zucchini PURPLE and Blue: blackberries, blueberries, eggplant, figs, plums, purple cabbage, purple grapes, red leaf lettuce, and red onion WHITE: bosc pears, cauliflower, coconut, endive, garlic, jicama, mushrooms, parsnips, potatoes, and turnip Each fruit and vegetable is accompanied by a lighthearted essay, breathtaking photography, and one showcase recipe, along with three "quick-hit" recipe ideas. With 150 photos and 75 recipes, this unique cookbook will quicken your pulse and leave you very, very hungry. For more information, visit RipeCookbook.com
"It's not enough to know your jicama from your heirloom tomatoes these days. When it comes to fruits and vegetables, there's a whole new terrain and this book is your GPS. From dragon fruit to yuzu, this smart, savvy, handsomely illustrated guide tells you how to recognize it, buy it, prepare it, and cook it, with edgy recipes from all over the world." —Steven Raichlen, author of The Barbecue! Bible and How to Grill Chances are, you're tempted to venture beyond the standard fruits and vegetables when enticed by the array of fresh produce at your grocer's. But then you're stymied. Exactly what is that? Is it supposed to be eaten cooked or raw? Should it be firm or soft? Do you peel it? How do you get to the good stuff? This guide gives you the answers. It tells you how to choose and use all kinds of produce and includes: More than 100 fruits and vegetables 200 gorgeous color photos and 100 delicious recipes The seasonal availability of each fruit and vegetable Information on how to select, store, eat, and cook each item
Karen Barkie has created over 200 imaginative and easy-to-follow recipes for cakes, pies, cookies, breads, sherberts, custards, and much more sweetened with a variety of fruit and fruit juices-and without one spoonful of sugar. Complete with charts listing the caloric and nutritional values of fruit and fruit juices, tips on baking with a dozen different flours, and instructions for creating hundreds of toppings and fruit combinations.--P. [4] of cover.
Naturally Delicious Fruits in Luxuriously Sweet Treats Fruit desserts are more than tarts and pies—they’re cakes, mousses, cookies and so much more. It doesn’t matter if you grow and pick from the garden, or browse and buy from the farmers' market or grocery store, Jackie Bruchez has the perfect dessert for your bounty. This comprehensive cookbook helps you pack more sweetness into your day in the most extravagant fashion possible. The variety of flavors makes it easy to spice up simple cookies with berries in Blueberry–White Chocolate Oatmeal cookies, swap out brownies for Apple-Maple Blondies and make the most of summer with a Rhubarb-Striped Mango Cake. Every confection includes fantastic fruits that elevate each dessert to something more complex than the average sweet.
Finalist for the 2021 IACP Best Cookbook Award Jam making gets a bad rap for being highly technical, complicated, messy, hot, and sticky; but preserving fruit can be simple and easy. Jordan Champagne unlocks the secrets of mouthwatering fruit sauces and butters, delicious whole-fruit preserves, and fresh-tasting jams and marmalades from the comfort of your home kitchen. It Starts with Fruit features 73 recipes total: master recipes for each type of preserve, followed by recipes for jams, marmalade, juices, syrups, shrubs, whole fruit preserves, butters, pie fillings, and dried fruits, plus a final chapter on baking with preserves. • Great for home cooks who want an easy and approachable guide to making jams and other fruit-based preserves • Jordan's gentle and encouraging methods will guide you through the process of making incredible fruit preserves using seasonal produce. • Learn inventive techniques that are more flavorful and less complicated than traditional methods—with less sugar, too! Jordan Champagne, author and cofounder of Happy Girl Kitchen, learned how to make jam while working on a farm, trying to use up fruits and vegetables that would otherwise go to waste. Now it's your turn to learn. Recipes include Raspberry Lemon Jam, Pink Grapefruit Marmalade, Honeyed Apricots, and Peach Rosemary Syrup, as well as baking recipes to turn your fabulous preserves into Thumbprint Cookies, Jam Bars, Fruit Cobbler, and Homemade Toaster Pastries. • A must-have for anyone who wants to learn about making jam and other preserves, likes experimenting in the kitchen, or enjoys DIY projects • Approachable for first-timers who feel intimidated by jam-making • Perfect for those who loved The Noma Guide to Fermentation by René Redzepi & David Zilber, The Blue Chair Jam Cookbook by Rachel Saunders, and Preserving by the Pint by Marisa McClellan
Follow the delicious and hunger-satisfying all-fruit diets in this book and you will lose weight, gain energy and feel vibrantly healthy while clearing your body of toxins.