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Harvest of Pumpkins and Squash Hardcover – September 1, 2008


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Product Details

  • Hardcover: 95 pages
  • Publisher: Chronicle Books (September 1, 2008)
  • Language: English
  • ISBN-10: 0811861260
  • ISBN-13: 978-0811861267
  • Product Dimensions: 7.2 x 0.7 x 8.1 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #1,224,055 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Lou Seibert Pappas is the author of more than 50 cookbooks. She lives in Palo Alto, California.

Maren Caruso's photography has been featured in more than 20 cookbooks. She lives in San Francisco.

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Customer Reviews

3.6 out of 5 stars
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Most Helpful Customer Reviews

34 of 34 people found the following review helpful By S. D. Fischer VINE VOICE on September 27, 2008
Format: Hardcover Verified Purchase
I have enjoyed other cookbooks by Lou Seibert Pappas (Creme Brulee; Ice Cream & Sorbet; Coffee Cakes) so I ordered this without first checking it out in a book store. It did not diappoint.

The first several chapters provide very helpful background about choosing, storing and cooking squash as well as listing the types of squash (both winter and summer squash varieties).

Many of the recipes are novel and are delicious-sounding pairing of ingredients that I haven't seen in other cookbooks (and I have a lot). More than half of the recipes are accompanied by a beautiful full-page color photo. As a vegetarian, I found many recipes I want to try but the Entrees chapter also includes a nice selection of recipes for meat eaters (from chicken to lamb, pork to fish).

Chapters include Breads and Breakfast (rosemary-polenta pumpkin muffins, zucchini-golden raisin quick bread, pumpkin-orange waffles with hazelnut-maple sryup butter); Soups, Salads and Sides (butternut squash-pear bisque, roasted butternut squash polenta with fried sage, goat cheese-stuffed squash blossom and heirloom tomato salad); Entrees (five-spice pork tenderloin with pumpkin half-moons and red grapes, grilled chicken breasts stuffed with zucchini and goat cheese, chayote stuffed with lamb and pine nuts); and Desserts (cranberry-pecan pumpkin drop cookies, candied ginger-pumpkin creme brulee, pumpkin cheesecake with gingersnap crust, caramel-glazed pumpkin date bars).

As you might expect, pumpkins are the most popular squash used throughout the book and appear in nearly half of the recipes. Other squashes featured include butternut, spaghetti, zucchini, chayote, kabocha, and acorn. Several recipes let you choose the winter or summer squash to use but, don't worry, there is a list from which to choose.

This would be a wonderful hostess gift in the fall if you are a guest for dinner or a weekend.
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11 of 11 people found the following review helpful By Laura P. Brewer on December 23, 2009
Format: Hardcover
I was quite surprised today to see a negative review of this cookbook, but when I saw that the reviewer had not actually made any of the recipes, that went a little ways towards explaining how anyone could give this book a negative review.

I am a gardener, and I bought this cookbook with the idea of collecting more recipes for the abundance of squash my garden typically produces.

I have made four of the recipes in this cookbook, and each has been a standout. The Moroccan meatball soup is fantastic (although all the chopping/dicing does make the prep a little time-consuming), and it only improves as a leftover.

I have made several recipes from this cookbook as gifts -- always to rave reviews and requests for the recipes.

I have purchased two additional copies of this cookbook as gifts.

This one's a winner, especially if you are a squash lover or a gardener.
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23 of 28 people found the following review helpful By Scott Showalter on November 19, 2009
Format: Hardcover
In my quest to find a really good, foolproof recipe book that uses squash and pumpkins, this book was a waste of time except for the beautiful photographs. Most of the recipes are so exotic and the ingredient list so long that I would never ever attempt to try them. Many of her recipes are just roasted meat with squash rounds served along side. In my opinion, this does not count as a squash recipe.

This is also a very small book, with only about 40 recipes. I read through this book more than twice looking for any recipe that I would actually make. None fit the bill. The only one that even stirred me was for middle eastern meatball and squash soup--but I didn't make her recipe. Instead I made my own with more familiar flavors and less ingredients.

Nice to look at, however totally impractical to use.

But... There is another book that I really enjoyed:

http://www.amazon.com/gp/product/1580174531?ie=UTF8&tag=a354-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1580174531

The Classic Zucchini Cookbook has tons of recipes for both summer and winter squash.
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2 of 2 people found the following review helpful By JHD on November 28, 2009
Format: Hardcover Verified Purchase
This little cookbook is a real gem. Specifically, the recipes for Orange-Frosted Pumpkin Muffins and Butternut Squash-Pear Bisque are among the fall staples in our house-- they're really delicious and uncomplicated to prepare. I love to cook with pumpkin year-round, and I found easy, inspired recipes in this book. I've enjoyed this cookbook enough to share it as a gift with fellow pumpkin-lovers.
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2 of 2 people found the following review helpful By Lisa Marie on August 20, 2013
Format: Hardcover Verified Purchase
Kinda small for a cook book. I love the recipes but there just aren't that many... I knocked off two stars as a significant portion of the recipes don't actually use pumpkin as a main ingredient. It's just an additive.
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