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The Breadfruit Cookbook includes over 100 recipes for great appetizers, main dishes and desserts using the immature green breadfruit, the mature, starchy breadfruit and the sweet, ripe breadfruit. Vegetarian and Vegan recipies are included. Handling tips and substitutions for reduced sugar and reduced fat alternatives are included. Recipies can also be used for artichoke, white potato, sweet potato, pumpkin, azuki bean and banana.
In the pages that follow, you'll embark on a gastronomic journey celebrating the incredible versatility of breadfruit. This tropical gem, often overlooked, is a culinary treasure waiting to be explored and enjoyed in countless ways. Breadfruit, with its unique texture and subtle flavor, has a rich history rooted in diverse cultures around the globe. From the South Pacific to the Caribbean, it has been a staple for centuries, providing sustenance and culinary inspiration. As we delve into the heart of this fruit, we discover its incredible potential to transform breakfasts, lunches, dinners, and desserts into memorable feasts. My eBook is more than just a collection of recipes; it's an invitation to embrace a new ingredient and unlock the culinary creativity within you. Whether you're a seasoned chef or a home cook looking for fresh inspiration, you'll find something to tantalize your taste buds within these pages. The journey begins with an introduction to breadfruit – its history, nutritional benefits, and tips on selecting and preparing it. I'll guide you through various cooking techniques, from roasting and boiling to frying and baking, ensuring you're well-equipped to experiment with this extraordinary fruit. The heart of the eBook lies in its carefully curated breadfruit recipes, ranging from mouthwatering breakfast delights to satisfying main courses, flavorful sides, and indulgent desserts. Each breadfruit recipe is a celebration of breadfruit's adaptability, taking inspiration from global cuisines and offering a fusion of flavors that will awaken your palate. These recipes are designed to be accessible to all levels of culinary expertise. As you flip through the pages of my eBook, consider it your passport to a world of culinary possibilities. Explore, experiment, and savor the joy of creating delicious meals with breadfruit. May my eBook inspire you to share these delightful recipes with family and friends, sparking conversations and creating lasting memories around the dining table.
Learn how to pick or buy fruit, cook, and prepare wonderful breadfruit dishes! This new cookbook is essential for both novice and expert breadfruit cooks. It covers how to select fruit that will have the best taste and texture for the dish you are preparing. Then it covers the most important ways to cook breadfruit to eat plain (like potato) or use in various recipes. Finally, it presents 20 recipes selected from the last 25 years of breadfruit cookoffs and cooking contests in Hawai'i, allowing you to pick a perfect dish for any occasion. Breadfruit, or 'ulu in Hawaiian, is a versatile staple that has fed people throughout the Pacific for millenia. This cookbook is about rediscovering this delicious and nutritious food. The first part of this book shows when to harvest, how to handle and easy ways to cook 'ulu fruit. The second part presents a selection of award winning recipes from breadfruit cookoffs and festivals in Hawai'i. Once you try a few of these dishes, we know you'll be hooked on 'ulu, a tasty and sustainable food from our island home. ContentsPreface by Dr. Diane Ragone 4Introduction 5When to pick 'ulu fruit 6Immature and full size green fruit 7Mature fruit 9Ripe fruit 10Harvesting 11Basic cooking techniques Steaming 13 Boiling 14 Baking 15 Frying 16 Traditional methods 16Recipes Pupus 19Spicy 'Ulu PokeBreadfruit Hummus & Falafel'Ulu Chips & 'Ulu DipWonton Wraps Soups, sides, and salads 25Breadfruit Seafood Chowder'Ulu Salad'Ulu FriesBreadfruit Biscuits Main dishes 31Corned Beef PattiesMoloka'i 'UluYellow Breadfruit Curry'Ulu au GratinSavory Breadfruit Bake'Aina Lasagna Desserts 39Kaua'i Paradise Pie'Ulu PopsBreadfruit Pumpkin Pie'Ulu Custard Pie'Ulu Ice CreamNotes 46 Recipes byCeleste Aleah, Mariposa Blanco, Jeanette Bonilla, Mele Brewer, Laurel Brier, Honey Burns, Brenda Cloutier, Ingrid Estrella, Eno Garard, Ike 'Aina-'Ainaola Culinary Arts Class, Pauline Kalama, Jill Kawaiaea, Satsuki 'Suki' Matsuhashi, Wilkie McClaren, Genji K. Nakada, Manolya E. Oner, Nader 'Nanoa' Parsia, Richard 'Ric' Rocker, Dana Shapiro, Sara Thompson, Team Waipa
Collects recipes for tropical fruits, including avacados, coconuts, pomegranates, and more exotic fruits such as jackfruit, sapote, and logan
This is a recipe book on the different ways to cook breadfruit. Which is a staple found on the island of saint vincent and the grenadines. Educate yourself on how to prepare breadfruit. Explore new possibilities with this recipe book Add more recipes to your resume and or repertoire. Take a piece of another country culture in the food aspect. Even if you never heard of breadfruit this is your chance to take a risk and learn about breadfruit as well as learn how to prepare it.
(This is the shorter 124 page "Home/Family Edition" which excludes lesson plans). This book provides families, teachers and community members with the basic tools and inspiration to connect children with nature and show them how to grow, prepare and eat healthy foods. Readers will find step-by-step lesson plans/curricula, hundreds of activity ideas, plant guides and nutritionist-approved, Hawai'i-based recipes. The book is divided into two main sections: Meet the Plants and Recipes. The Meet the Plants section is used to teach keiki about specific fruits, vegetables and herbs (includes 19 plants or plant families). Each page features a specific plant or plant family with a labeled photograph. These pages will increase readers knowledge about plants and give you ideas about how to use them in the classroom, kitchen and garden. The book includes 37 "'Ai Pono Recipes". These recipes are for adults to make with children, or children to make on their own. Make these recipes for taste tests, classroom/home cooking, snacks and meals. They are all nourishing foods that feature Hawai'i grown and raised ingredients. The book encourages adults to engage children in the entire cooking process: learning about the ingredients, gardening, harvesting, washing, cooking, eating and cleaning. These recipes are designed to keep children, families and teachers healthy, so readers are encouraged to make and eat these recipes often. This book is beautiful and features real foods and plants from Hawai'i.
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.
Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them. “The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the Introduction More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.