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Pumpkin, Butternut & Squash: 30 Sweet and Savory Recipes Paperback – August, 2003

7 customer reviews

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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.

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Product Details

  • Paperback: 62 pages
  • Publisher: Ryland Peters & Small (August 2003)
  • Language: English
  • ISBN-10: 1841725277
  • ISBN-13: 978-1841725277
  • Product Dimensions: 7.8 x 7.4 x 0.3 inches
  • Shipping Weight: 8.5 ounces
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #2,839,028 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

17 of 17 people found the following review helpful By - Kasia S. VINE VOICE on November 22, 2005
Format: 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.
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5 of 6 people found the following review helpful By Heather L. Lilly on September 16, 2008
Format: 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 --:-)
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By P. Larkin Hutton on November 10, 2010
Format: Paperback
After producing a bumper crop of heirloom pumpkins and squashes in my garden last year I looked around for something to make with them beyond the usual (though excellent) pumpkin pie and pumpkin bread. I found this little book and am so glad I did. It only has thirty recipes but all thirty look enticing. So far I have made the Pumpkin Gnocchi, Roasted Pumpkin With Other Vegetables, and the Pumpkin Soup. All proved to be very popular in our house. I'm getting ready to try the Baked Whole Stuffed Pumpkin this weekend and I expect it to also be a hit. I may even get around to trying the Pumpkin Pie!
Heartily recommended for hearty fall fare.
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By Nik on December 11, 2009
Format: Hardcover Verified Purchase
I really enjoy a nice serving of cooked and well seasoned pumpkin. Here there are tasty fun and a few exotic recipes that you will not dissapoint if you serve it to guests. My family loves it and so will yours.

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