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Ripe : a fresh, colorful approach to fruits and vegetables
Rule, Cheryl Sternman.
Adult Nonfiction TX811 .R77 2011

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From Publishers' Weekly:

Rule, a noted food writer and blogger, offers a lovely and gorgeous tribute to vegetables and fruits everywhere in this unusual cookbook. Organized by color rather than season or meal type, to the presentation aims to excite readers about the beauty and appealing tastes of everything from pomegranates and clementines to artichokes and spinach. Recipes include witty and whimsical head notes that provide tips for preparing and serving. Rule also lists combinations of just a few ingredients for simple uses of each item but unfortunately doesn't include measurements, which are vital for making dishes such as frozen yogurt and tea bread. Her full recipes, however, are mouthwatering, from her chocolate-flecked banana buttermilk pancakes to a caramelized onion asiago tart to polenta-stuffed chard with bubbly parmesan. While she includes a fair share of salad options, including kumquat arugula salad with currant-walnut vinaigrette, she does showcase a wide variety of other uses, such as peach mascarpone flatbreads and carrot soup with garam masala cream. Recipes are vegetarian, but few will miss the meat in these flavorful dishes. Chock-full of delectable photographs that whet the appetite, this collection will tantalize and educate on the many appealing ways vegetables and fruits can nourish and sustain. Agent, Jenni Ferrari-Adler, Brick House Literary Agency.(Apr.) (c) Copyright PWxyz, LLC. All rights reserved.

From Library Journal:

This produce cookbook, chock-full of juicy photographs, makes a humble head of cabbage into a work of art. Food writer and blogger ( Rule sorts the 75 recipes by color; e.g., red is represented by beets and watermelon. The recipes assume modest familiarity with cooking techniques and utilize many everyday ingredients along with the occasional rarer addition, such as agave nectar, coconut water, Fuyu persimmons, and Medjool dates. The catalog of recipes is not extensive; there is one full recipe (a carefully crafted construction of flavors and textures) per produce item. Each entry begins with a striking artistic photograph, a story, and general notes on selecting or preparing the fruit or vegetable, along with three "Simple Uses" flavor pairings. The recipe follows, usually a dessert or hearty side dish, accompanied by another eye-popping photograph of the finished preparation. VERDICT A browser's mouthwatering delight, with gentle humor and appeal for cooks looking for specialty recipes with adventurous flavor combinations. [Another cookbook with the same title is also publishing in April 2012: Nigel Slater's Ripe: A Cook in the Orchard.-Ed.]-Margaret Knapp, Trinity Valley Sch. Lib., Fort Worth, TX (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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