Pumpkins and squash are some of the most versatile, delicious ingredients you can cook with. Traditionally used for soups and flavored breads, they are also perfect for cakes, breads and pies, salads, fabulous side dishes and as an invaluable ingredient in curries and soufflés as well as rice, pasta and couscous dishes. Seasonal pumpkins or squash can be enjoyed almost year-round. Summer squash and zucchini start in mid-summer followed by autumn squash. Pumpkins are at their best throughout October and November, then the winter squash come into their own. In this tempting little book, best-selling author Elsa Petersen-Schepelern has created 30 delicious recipes for cooking with pumpkins, zucchini and butternut squash.
| ||||||||||||||||||
Book Description
Editorial Reviews
About the Author
Elsa Petersen-Schepelern is a Danish-Australian food writer based in London who spends much of her time sampling food and wine from around the world. Her many books include Soup, Salads, Gelato, Sorbet, and Ice Cream, and Soda Fountain Classics (all Ryland Peters and Small).
Debi Treloar is originally from Zimbabwe, but has lived and worked in London for the past 11 years. Her photographs of food and interiors are well known from magazines, including Red, Homes and Gardens, and Country Living. For Ryland, Peters and Small she has photographed Food for Friends, Pumpkin, Butternut and Squash, Simply Delicious Food, and Heavenly Chocolate.
Debi Treloar is originally from Zimbabwe, but has lived and worked in London for the past 11 years. Her photographs of food and interiors are well known from magazines, including Red, Homes and Gardens, and Country Living. For Ryland, Peters and Small she has photographed Food for Friends, Pumpkin, Butternut and Squash, Simply Delicious Food, and Heavenly Chocolate.
Product Details
Would you like to update product info or give feedback on images?
|
More About the Author
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
17 of 17 people found the following review helpful:
5.0 out of 5 stars
aww pumpkin love,
By
This review is from: Pumpkin, Butternut & Squash: 30 Sweet and Savory Recipes (Paperback)
I love all fall fruits and vegetables, and I had to have this little book when I saw it.
There is a picture of each recipe you are making, the are glossy, mouth watering, and let me tell you, I am planning on making every single recipe in this book. There are only 30 or so, but each is written with sense and clarity, and the book would make a perfect present simply because it's so beautiful. Pumpkins aren't the only veggies used, there are also Butternuts and Squash recipes. Some of my favorite things I made from it; Roasted Pumpkin Salad -to die for, crusty and charred pumpkin chunks, peppers, onions, lentils with lemon, oil and few other yummies. Chile pumpkin babycakes - sweet, spicy fried till golden for major crunch. Pumpkin Soup - warm with holiday written all over it. Spicy Butternut Curry - creamy, hot, melt in your mouth goodness. This little charmer of a book also has cakes, pies, souffles, stuffed sugar pumpkins, Moroccan Tangine, Kabobs, seeds, chips and granola recipes, pumpkin gnocchi and risottos as well. No cookie cutter recipes here. I love this book, and always look for ways to cook with it.
3 of 4 people found the following review helpful:
2.0 out of 5 stars
A few problems . . .,
By
This review is from: Pumpkin Butternut & Squash (Hardcover)
I purchased this book and had a few problems with the two recipes that I have tried so far . . -- the first was with the Vietnamese Chicken Curry.
This was a really good dish, except for adding the chicken before simmering the soup for 20 minutes and then continuing to cook until the pumpkin is cooked and the chicken is cooked through -- since the chicken is boneless it was done well before the soup was finished -- resulting in tough chicken. I think removing it after stir frying and then adding it back in toward the end of cooking the pumpkin would have helped it to stay tender. The second problem was with the Pumpkin Cake -- this was a bit strange -- directions call for baking for 1 hour at 350 and then an additional 1 - 1 1/2 hours after turning the oven down to 300. I think it should read that you bake at 350 for one hour and turn the oven down to 300 to continue, if needed -- my cake was completely finished at the 1 hour mark. These are the only 2 I have tried so far -- interesting cookbook, but I think I will preread each recipe ahead of time and use my own experiences with cooking to help fine tune. Thanks --:-)
10 of 15 people found the following review helpful:
4.0 out of 5 stars
Wunderbar! (a review in English),
By A Customer
This review is from: Pumpkin Butternut & Squash (Hardcover)
Where I live, butternut squash will be coming into the produce section. I'm eagerly waiting for it. Why? So I can roast seeds and toss them in a brown paper bag with homemade curry powder for that fourth Thursday in November.
I'd also like to try the pumpkin soup and risotto. Yum and what reads like the ultimate yum. The selection of recipes in this gem are varied. Brava! I also have another book of Elsa's and find her style friendly and engaging. Elsa makes me want to get into the kitchen and make something. Another "Brava!" I also recommend her Cool Smoothies: Juices and Cocktails and Smoothies and Shakes. Tasty-sounding recipes. Did I convince you? :)
Share your thoughts with other customers: Create your own review
|
|
What Other Items Do Customers Buy After Viewing This Item?
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
|
|
