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Simply Quince Paperback – August 1, 2009

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Product Details

  • Paperback: 216 pages
  • Publisher: Mayreni Publishing (August 1, 2009)
  • Language: English
  • ISBN-10: 1931834318
  • ISBN-13: 978-1931834315
  • Product Dimensions: 8.9 x 6.9 x 0.6 inches
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #567,352 in Books (See Top 100 in Books)

More About the Author

Food writer, Barbara Ghazarian, is passionate about sharing her Armenian ancestry with others. In 2009, with the publication of Simply Quince, she became known as the Queen of Quince. Now, a few years later, the bounty of quince recipes in the collection are widely credited as establishing the base line for cooking with the near-forgotten fruit in the US and around the globe. Her first award-winning cookbook, Simply Armenian, is in its 3rd printing.

Customer Reviews

Most Helpful Customer Reviews

Format: Paperback
The quince is a seriously underestimated and all-to-often underappreciated fruit that, culinarily speaking, is as versatile as the apple, is a staple in the orchards and kitchens of many different countries and cultures around the world. It was first cultivated in American by the early European colonists. A fuzz-covered and aromatic cousin of pears and apples, most of us know the quince primarily as a jam. But as Barbara Ghazarian amply demonstrated in "Simply Quince", it can be so much more! Comprising seventy 'kitchen cook friendly' recipes that range from Quince-Orange Pickles; Quince-Cranberry Sauce; Veal Shanks with Prunes, Apricots, and Quince; and Brandied-Quince Buckle; to Buttery Almond-Quince Phyllo Tarts; Quick Quince Chutney; and White Pizza with Quince, Prosciutto, Asiago Cheese and Chives; Quince-Infused Spirits Grappa and Vodka, "Simply Quince" offers an impressively broad spectrum of quince oriented dishes that will satisfy even the most gourmet of tastes and is a highly recommended and unique addition to personal, family, and community library cookbook collections.
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7 of 9 people found the following review helpful By reading gal on December 3, 2009
Format: Paperback Verified Purchase
We were pleased to find many things about quince that we hadn't known. There were a number of recipes that were a big help in using more of our prolific crop of quinces.
The major problem was that many of the recipes contained ingredients that we do not use or have access to.
Another thing we found was that the variety of quince that we have so many laundry baskets of is not one that is mentioned, seems to be sweeter and softer and does not keep anywhere near as long as the author indicates the varieties listed should last, even though we keep them in our garage that stays pretty cool.
My only other problem is the amount of time spent in the kitchen, although I have to come to grips with the fact that at my advanced age I'm never going to get away from it as long as he keeps growing so many unusual fruits!!
We are thankful for the book and will be using it quite a lot and sharing some of the information with friends and relatives who are willing to take some of our surplus. We actually bought a second copy at the same time for our CSA supplier who had also been wondering what to do with the ones we gave her.
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4 of 5 people found the following review helpful By Ellen G. Pastore on October 23, 2009
Format: Paperback
Who knew quince could be so versatile? Who knew much about quince anyway? At least here in much of the U.S., the quince is not exactly a mainstream ingredient; however, after reading this book (and it is a book to read as well as to cook with!), I found myself craving quince. This is, quite simply, a wonderful book full of background information on this forgotten fruit, and the recipes are both sophisticated and, as implied by the title, simple to follow!
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1 of 1 people found the following review helpful By Gardenwitch on November 4, 2009
Format: Paperback Verified Purchase
Written in simple, direct language, "Simply Quince" is reference book on all things quince. The recipes are well organized with clear directions and helpful comments. Ghazarian eloquently describes quince's long history, adding insight from her Armenian roots and her enthusiasm for the fruit. Although it is not an easy fruit to process, Ghazarian simplifies the procedure. For those who want to go beyond just cooking with quince, there are excellent references to quince varieties, nurseries and even weights and measures for quince. I've already made 10 of the recipes and am looking forward to cooking through many more! Oh yes, the cover picture and recipe photos are truly enticing.
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Format: Paperback Verified Purchase
Just when I thought I was the only quince fanatic out there, along comes Barbara Ghazarian with a beautiful cookbook entirely dedicated to this under-appreciated fruit! If you've only heard of quince jelly or paste before, this book will be a real eye-opener for you, as it is for me. Barbara's innovative recipes take you way, way beyond--to stews, soups, candy, cakes, and more, including pizza. I was also fascinated by this cookbook's opening pages, which deal with the quince's long and storied history, and also explores the science behind why quinces turn a beautiful pink color when you cook them. I was also happy to learn that quince has many health benefits, too! I just was lucky enough to get my hands on some quince, and so far I've made Barbara's recipe for candied quince, and loved it. I may try jelly today...and pizza tomorrow! This book is a totally fun purchase, but so useful too--you might say (forgive me) that it's the quince-essential guide.
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Format: Paperback Verified Purchase
I wanted to be the queen of quince but the author already has that honor so what can I do. Anyway, if you've never tried quince, you need to do so ASAP. You've probably seen them at the farmers' market and didn't know what they were. In California I've seen the variety that's on this book's cover (pineapple quince?) and another kind that's more pear-shaped, wrinkled, and fuzzier. The amazing thing about quince is, as it cooks, it turns a beautiful garnet color and gives off a delicious, flowery aroma. There is really no other fruit that tastes like quince. Quince paste is expensive at the grocery store; why not make your own?
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