The Farmers' Market Guide to Fruit: Selecting, Preparing & Cooking [Hardcover]

Jenni Fleetwood (Author)

Book Description

Publication Date: March 1, 2001

Fabulous fruit from the garden or store to the table.

The Farmers' Market Guide to Fruit explores a wide range of individual fruits, from well-loved favorites like apples and strawberries to more exotic and unusual varieties such as carambolas and tamarillos.

Each fruit is discussed in detail, with a wealth of tips on selection and storage, invaluable nutrition information and simple preparation and cooking techniques. Seventy-five carefully chosen recipes, for both sweet and savory dishes, enable you to bring out the best in your chosen ingredient. Along with more than 60 full-color photographs, this book contains a detailed nutritional chart and a section dedicated to making fruity drinks.

Editorial Reviews

From Publishers Weekly

Two new books for healthy and delicious eating come in the shape of The Farmers' Market Guide to Fruit: Selecting, Preparing & Cooking by Jenni Fleetwood (The Traditional Country Kitchen Cookbook) and The Farmers' Market Guide to Vegetables: Selecting, Preparing & Cooking by Bridget Jones (Jams, Pickles and Chutneys). In both, produce shoppers learn the benefits of waxed versus unwaxed, organic versus nonorganic, surface blemishes to watch for and those to ignore, and a host of other small but important details. Fleetwood provides recipes like Shrimp and Peach Brochettes, Rhubarb and Ginger Cake, and Broiled Mackerel with Gooseberry Sauce, along with tarts, jams, muffins, ice creams. Likewise, Jones's recipes are many and various: Minted Cabbage with Ginger, Spiced Baby Eggplant, Pickled Cucumber Tabouleh and quiches, slaws, salads, dips, mashes and soups galore.

Copyright 2001 Cahners Business Information, Inc.

From Booklist

With the approach of spring, people begin hungering for fresh, locally grown produce. The farmers' market, a staple of nineteenth-century life, has begun to reappear in America's urban centers so that city dwellers have better access to fresh foods. Two companion volumes, Bridget Jones' Farmers' Market Guide to Vegeta bles and Jenni Fleetwood's Farmers' Market Guide to Fruit , offer advice on what to look for and how to choose the best market products. Recipes accompany each entry. These are comprehensive volumes, and not every listed fruit or vegetable will appear in every local market, but they are useful to help the consumer make intelligent selections in supermarkets, too. Mark Knoblauch
Copyright © American Library Association. All rights reserved

See all Editorial Reviews

Product Details

• Hardcover: 144 pages
• Publisher: Sourcebooks (March 1, 2001)
• Language: English
• ISBN-10: 1570716323
• ISBN-13: 978-1570716324
• Product Dimensions: 9.6 x 7.6 x 0.6 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 2.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #3,238,136 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

2.0 out of 5 stars Not much information on selecting, preparing nor cooking fruit, March 13, 2010

By 

Robin (Bethesda, Moldova, Republic of) - See all my reviews
(REAL NAME)   

This review is from: The Farmers' Market Guide to Fruit: Selecting, Preparing & Cooking (Hardcover)

It seems odd to give such a poor review to such a gorgeous book, but The Farmers' Market Guide to Fruit, really isn't much of a guide--more like a large hardcover pamphlet. The book is divided into sections, each devoted to one fruit, and there are lots and lots of beautiful pictures of fresh apples, cherries, berries, pears etc.

But there is very little information on selecting, preparing or cooking the fruits. Advice on selection of cherries for example, tells the reader to avoid moldy cherries. For preparation there are a few basic recipes for each type of fruit, none of which are pictured. We are frequently told that a given recipe is "beautiful," but the picture beside the recipe is only of the fresh whole fruit. Many recipes in this book do not specify the variety of fruit called for, so if a salad recipe calls for pears, the reader is not told which type would work best. Nutritional information is also lacking. Each fruit has a nutrition section but the reader learns very little. A typical entry might be "good source of antioxidents," or "good source of vitamin C." Many fruits are described as being relatively "low in nutition" with no information on fiber. The rubarb section actually suggests that rubarb is very good for you, "if you can tolerate it without sugar." Who can eat rubarb without sugar?

The guide does have beautiful pictures of fresh fruit though, which is why it gets the second star.