The Pleasures of Cooking Fruits & Vegetables [Hardcover]

Maria Kourebanas (Editor), Carl Sontheimer (Editor)

Book Description

Publication Date: March 1998

As interest grows in meatless diets, so does the search for creative ways to prepare fruits and vegetables. "The Pleasures of Cooking Fruits and Vegetables" features exciting recipes from some of the food world's most prominent cooks. Beautiful photographs and line illustrations accompany the nearly 200 recipes in this distinctive collection .

Editorial Reviews

From Booklist

A look back at the beginnings of the American culinary revolution can be instructive--and, sometimes, amazing. Sontheim-er, inventor of the food processor and credited as one of the leaders of our awakening gastronomic awareness, culls the best 250 recipes from more than 10 years of The Pleasures of Cooking magazine. Many of these fruit and vegetable dishes are from the kitchens of now well-known chefs and culinarians, from the late James Beard to San Francisco Chinese cuisine specialist Barbara Tropp. With a handful of recipes for each of 34 vegetable and 24 fruit varieties, every section includes a paragraph or two about care and feeding and specific cooking tips. Then, the reminiscences begin, whether it's Beard's chicken with 40 cloves of garlic or Abby Mandel's kiwi fruit souffle. Any concern about fat and cholesterol goes in the garbage; nutritional analyses, so critical to today's cookbooks, are nonexistent as is the use of packaged ingredients (one recipe advocates making dumpling skins from scratch!) and of low-cal substitutes. Barbara Jacobs

Product Details

• Hardcover: 300 pages
• Publisher: Ecco Pr; 1st edition (March 1998)
• Language: English
• ISBN-10: 088001525X
• ISBN-13: 978-0880015257
• Product Dimensions: 9.3 x 6.4 x 1.1 inches
• Shipping Weight: 1.6 pounds
• Amazon Best Sellers Rank: #2,060,228 in Books (See Top 100 in Books)