- 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
For more information, visit RipeCookbook.com
- ISBN-13: 9780762440245
- ISBN-10: 0762440244
- Publisher: Running Press Book Publishers
- Publish Date: March 2012
- Page Count: 312
- Dimensions: 8.7 x 8.8 x 1.1 inches
- Shipping Weight: 2.65 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2012-03-19
- Reviewer: Staff
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.)
Starting from scratch
Why make your own kitchen staples? Check in with Alana Chernila and page through The Homemade Pantry and you’ll get the answers, the recipes and a seat in Alana’s wonderfully messy kitchen. There, you’ll learn how to fill your own pantry with handmade treats from creamy ricotta to ketchup, sauerkraut to salsa, crispy graham crackers and potato chips to spice-mellowed chai. Kicking the packaged-food habit (wholly or partially) will save money and avoid unwanted chemicals and the waste of unnecessary packaging. But, best of all, the food you make at home will taste better. Just compare a homemade corn tortilla, flattened in an inexpensive wooden press, or a cinnamon-and-sugar-filled homemade pop-tart, to the cardboard variety from the supermarket and you’ll know why it’s worth doing. Alana’s instructions are thorough and she’s added problem-solving, “tense moment” tips and handy storage advice.
COOKING WITH COLORS
Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule, with fabulous color photos by Paulette Phlipot, is organized in a uniquely inviting and liberating way—by color. Cheryl figures that most of us know that we should be eating more fruits and veggies, and most of us understand why. So, her intent is not to preach about a peach, but to use Mother Nature’s vivid paint box to spark your imagination. The photos alone will make you reach for that dark red head of radicchio, green-leafed bok choy or orange-hued papaya. Add recipes with inventive ingredient combos, such as Persimmon Apple Radicchio Stacks, Warm Fava Shallot Couscous, Ginger Cashew Cauliflower, Rhubarb Cherry Mini Crisps and Blackberry-Lime Cornmeal Shortcakes, and you’ll wake up your culinary senses and shake up the way you feel about fruits and vegetables. You’re on your way to easy, breezy, technicolor triumphs.
TOP PICK IN COOKBOOKS
Jeffrey Saad has a passion for vibrant international flavors, and he’s circled the globe in hot pursuit of the spices that define the special pizzazz in the world’s most intensely flavored cuisines. Saad, a rising star on the Food Network, has gathered the best of the recipes he’s created—personal takes on the regional dishes he’s savored—in his debut cookbook, Jeffrey Saad’s Global Kitchen. After deconstructing the “flavor families,” the unique constellations of ingredients that give the cuisines of Mexico, Asia, India, the Middle East, a trio of European hotspots and our amazing American melting pot their distinct identities, he gets to the real fun—infusing the bold flavors of one tradition into another and coming up with a fabulous juxtaposition that sends your palate flying off on its own magic carpet: Moroccan harissa jazzes up the mayo on an all-American BLT; Indian garam masala makes Chicken Pot Pie sing a new song; Chinese five-spice powder empowers French Toast; and green chile gives Cod Tapas a New World zing. Stay home while your taste buds roam.