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Ripe: A Fresh, Colorful Approach to Fruits and Vegetables Hardcover – 2011

4.6 out of 5 stars 49 customer reviews

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Editorial Reviews

Review

Alice Waters, author of The Art of Simple Food and founder of the Edible Schoolyard.
“The most convincing argument for eating fresh, organic, local food is discovering the peak ripeness of a fruit or vegetable at the farmer’s market or in your own garden. Ripe teaches you how to choose your ingredients and cook them so their true flavor shines through.”

Heidi Swanson, author of Super Natural Every Day and 101 Cookbooks.com
Ripe is first-and-foremost a celebration of all the wonderful facets of good produce (by a person who very clearly loves it). Cheryl’s flavor combinations impress me—Pomegranate Clove Thumbprint Cookies, Radish Olive Crostini, Persimmon Apple Radicchio Stacks, and Maple Pomelo Parfaits. This is a beautiful cookbook full of wonderful, inspiring ideas that are sure to be warmly welcomed into many kitchens.”

Tara Mataraza Desmond, co-author of Almost Meatless
Ripe has good looks and a great personality. Paulette’s stunning photography seduces your appetite instantly and Cheryl’s smart humor makes it feel like you’re cooking alongside a comic writer with an amazing grasp of ingredients and mad skills in the kitchen.” The Wall Street Journalentirely welcoming… beautifully illustrated… imaginatively organized.” 

The Huffington Post
Ripetreats produce to the same sense of naughty decadence usually associated with cupcakes and cocktails. Paired with Rule’s awesome recipes, bite-sized essays, anecdotes and kitchen tips are Paulette Phlipot’s glam photos…” 

Serious Eats
“If Skittles hadn’t already trademarked the slogan “taste the rainbow,” we would be nominating it for Ripe…” 

TheKitchn.com
“There are over 150 photographs in [Ripe], with about 75 recipes. “Lavishly illustrated” does not even begin to describe it… This is a book to flip through and to savor, season by season, as colorful fruits and vegetables parade into your kitchen. It is a beautiful guide…   ” 

Library Journal
“A browser’s mouthwatering delight, with gentle humor and appeal for cooks looking for specialty recipes with adventurous flavor combinations.”

Kiwi magazine
“Enjoy this color-coded journey through the world of produce, from bananas to pomelos. Explore new twists on fruits and vegetables, and combinations of ingredients to jolt awake your taste buds…” 

BookPage
Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule, with fabulous color photos by Paulette Phlipot, is organized in a uniquely inviting and liberating way—by color. Cheryl figures that most of us know that we should be eating more fruits and veggies, and most of us understand why. So, her intent is not to preach about a peach, but to use Mother Nature’s vivid paint box to spark your imagination. The photos alone will make you reach for that dark red head of radicchio, green-leafed bok choy or orange-hued papaya…" 

Publishers Weekly
“Rule, a noted food writer and blogger, offers a lovely and gorgeous tribute to vegetables and fruits everywhere in this unusual cookbook… Chock-full of delectable photographs that whet the appetite, this collection will tantalize and educate on the many appealing ways vegetables and fruits can nourish and sustain.”

Idaho Mountain Express
Ripe is the Playboy magazine of fruit-and-vegetable cookbooks. Phlipot’s luscious, larger-than-life images of perfect peaches and alluring artichokes will draw you in, and, yes, you will actually stay to read the articles…” 

Concierge Q / UR Here Travel
“Ripe, a kaleidoscope of cultivars, was an idea that originally manifested with Paulette … and, in an unusual occurrence in the cookbook world, the photographer approached the food writer about coming on board…” 

San Jose Mercury News
“When food blogger Cheryl Sternman Rule cruises the farmers market, produce comes to vividly described life…. Now the San Jose-based produce whisperer has teamed up with photographer Paulette Phlipot to create a mash note to farmers market finds in a colorful cookbook…” 

Clean Eating Magazine
Ripe is sure to engage your senses and teach you a thing or two about your favorite fruits and vegetables — all the while helping you become a more creative cook!” 

T. Susan Chang, NPR Summer Top Ten List For 2012
"…  treats of both fruits and vegetables. It's arranged, of all things, by color…your visually inclined friends will ooh and aah over its rainbow eye candy. The recipes are well-chosen representatives that make the most of their featured ingredient, and most  deliver high flavor with an absolute minimum of stress. It makes a lovely gift for your hosts at lazy summer parties — one that neither assumes or demands anything."

BakingBites.com
Ripe: A Fresh, Colorful Approach to Fruits and Vegetables is a cookbook that focuses on produce without focusing strictly on seasonality. ... The recipes in the book are simple and easy to make. They’re designed not only to showcase these fruits and vegetables in ways that make them look irresistible, but to use them in ways that are so approachable that you’ll find yourself saying “I could make that” even if you’ve never worked with, for instance, radicchio at home before. ... It doesn’t hurt that the photos are beautiful and the recipes are bursting with color, either, since that will only make you want to hit the farmers’ market to pick up produce even sooner. ... With the help of this cookbook, you will learn a lot about produce and pick up some great recipes that will help you eat more veggies and enjoy them even more than you did before.

About the Author

Cheryl Sternman Rule is a food writer whose work has appeared in a wide variety of national food magazines and websites, including EatingWell, Cooking Light, Health, Sunset, Body + Soul, iVillage, Culinate.com, and more. She is also the voice behind the popular food blog 5 Second Rule. Cheryl lives with her husband and two sons in San Jose, CA.

Paulette Phlipot is an award-winning food, travel, and lifestyle photographer. She is a graduate of the Western Academy of Photography in Victoria, B.C., Canada. In 2008, Paulette was awarded “Best of Show” at the annual International Association of Culinary Professionals conference in 2008. She is based in Sun Valley, Idaho.

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Product Details

  • Hardcover: 312 pages
  • Publisher: Running Press; 1st edition (2011)
  • Language: English
  • ISBN-10: 0762440244
  • ISBN-13: 978-0762440245
  • Product Dimensions: 8.8 x 1.1 x 8.7 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (49 customer reviews)
  • Amazon Best Sellers Rank: #412,871 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
It's not often I laugh out loud while reading a cookbook. I've tried a few of the recipes with great success. The whole family enjoyed the broccoli soup with cheddar croutons. It was a fast, and delicious, weeknight meal. As another reviewer mentioned this is a cookbook to display in your kitchen. The photographs are stunning. Looking forward to working thru the book as my vegetable garden begins producing.
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I ordered Ripe 2 weeks ago and have since made 5 recipes from this book. All have been absolutely scrumptious...so much so I posted them on my food blog. I have more to try and would highly recommend this colorful cookbook for beginner as well as seasoned cooks!

Cheers!
The Culinary Chase
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First of all, full disclosure, I know the author. We were one time neighbors many years ago and met over snacks of Cheerios and raisins at the local play group when our children were toddlers.

'Ripe' is more than merely a cookbook. The evocative language that the author uses when discussing vegetables is the sort of luscious glowing euphoria usually reserved for fine wines and chocolate. You will find yourself longing to pick up a pomegranite or a bulb of fennel after reading her descriptions. I have never been fond of Brussel Sprouts, but the recipe for Fried Sage and Chestnut Brussels Sprouts may make me change my mind.

The way the book is organized by color is nothing short of brilliant. The book is simply beautiful to look at, read and peruse. The photography and lay out of the book makes it worthy of any coffee table.

But really, what 'Ripe' is, is a book of inspirations. As a busy working mother of two teenagers I don't have time for high-falutin, time consuming recipes with recherché ingredients. This book offers ideas and suggestions on how to use vegetables in new and exciting ways that are tempting and easily achievable by the most basic of cooks. I got it a few weeks ago and it has lived in my kitchen ever since. I am constantly opening it to get an idea or suggestion on how to jazz up our evening meal.

Oh...and the Smoky Pistachio Dust ? In the recipe for the green beans ? Worth the price of the book.
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Format: Hardcover Verified Purchase
I've bought and persued 100's of cookbooks in the past 20+ years and I really like the unusual approach of this one, which categorizes by color and provides simple recipes to bring out the visual appeal and flavors of fruits & vegetables. Good produce should always be treated this way, with a minimal amount of fussing, but also not just served raw. The first recipe I tried was polenta wrapped in chard with a bit of marinara sauce and parmigiano on top. Not something I would have thought of myself and it produced nice results!
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Spectacular photography but very few recipes and the recipes that are included aren't ones you would probably ever want to make.
My book fell apart after just looking through it. I never even tried actually making any of the recipes as they weren't very inspiring,
but great pictures.
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If you are looking for inspiration to add more fruits and veggies to your diet, this is a great place to start. This is an encyclopedic tome of produce, divided by color. Some people may find that there are not enough recipes. And that is why I rated it 4 stars instead of 5. But that is personal greed - the ones there just made me want more!!! That being said, I did enjoy the way that the book is set up. Every fruit or vegetable has a page with information and tips and one recipe. But, included in the information are suggestions for 3 simple uses for that ingredient. So, for example, for pineapple, in addition to a recipe for grilled 5 spice pineapple, it gives you suggested ingredients for making a salad, entrée and a drink. If you have any basic cooking skills, you can use the ingredients listed to make your own recipe. I love that! It sparks creativity.
The recipes themselves, some may find too out of the ordinary, but I found the creativity to be just outstanding. I cant wait to try green beans with pistachio dust, tarragon lime green tea or polenta stuffed chard with bubbly parmesan. YUM! I want to cook my way through this entire book
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Until now, produce and I had a rather stormy relationship. I'd include it with meals, of course, but not because I particularly welcomed the company of vegetables and fruit on my plate. It was more a matter of me simply not wanting to get scurvy. Sad to say, I just could, not for the life of me, find anything exciting about endive. Nor was I inclined to yammer on about yams with gusto. Beets and brussel sprouts? They befuddled me to my core. Although I'm a decent cook (no one has died yet at a dinner party) I had yet to come across a cookbook I could really get into. But "Ripe" has changed all that- enough so that I wanted to let other aspiring cooks out there know there is hope for folks who may not yet believe that eating fruits and vegetables can, in fact, be just as rewarding an experience as taking down a whole canister of Pringles potato chips.

First and foremost, the author's Introduction is warm, entertaining and most importantly, inviting- written in a tone that immediately knocks down any barriers of intimidation a non-foodie like me might ordinarily run up against when attempting to navigate a new cookbook. The recipes are enticing, thoughtfully laid out, easy to follow, and often accompanied by brief anecdotes which make working with this cookbook feel less like a challenge, and more like being on the pleasant receiving end of an enthusiastic friend casually sharing her favorite recipes with you. "Ripe" is also beautiful to behold- you'll not only want to keep it on display, but gift it to friends whose skills with, say, endive, yams, beets and brussel sprouts may, shockingly, be lacking a bit.
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