Showcasing today's varieties of fresh produce, this cookbook features information on selecting, storing, and cooking thirty-five vegetables and twenty-six fruits and provides history, folklore, and anecdotes. 20,000 first printing.
Book Description
Editorial Reviews
From Publishers Weekly
Ferrary and Fiszer's book is a boon for anyone who can't tell a Crenshaw from a honeydew. Just when you've become totally overwhelmed by the varieties of produce available at the local grocer's, these two Californians have pooled their knowledge to provide instruction in how to select, and what to do with, the perfect artichoke or avocado. They limit themselves to items found in the average supermarket and farm stand; the book is divided between vegetables and fruits. Each chapter contains a brief history of the food in question, whether persimmons or fennel; an account of how it became popular; and notes on some of the more interesting varieties. The crucial information comes in the consumer and cooking guide, which is where Ferrary and Fiszer tell us exactly what to look for when choosing a vegetable or fruit, when it can be found for sale, how to store it and how to enhance its flavor. The few recipes are very simple, intended to show off favorites. Even the most inexperienced cook can whip up some tasty dishes, such as baked apples in white zinfandel and potato and asparagus salad with smoked salmon. Recipes for homemade stocks, pesto and mayonnaise to accompany other recipes are included.
Copyright 1992 Reed Business Information, Inc.
Copyright 1992 Reed Business Information, Inc.
From Library Journal
Ferrary and Fiszer collaborated on several previous cookbooks; Ferrary is also author of the delightful Between Friends: M.F.K. Fisher and Me ( LJ 4/1/91). Their new book is about produce--not the exotic and esoteric but the best of the more familiar fruits and vegetables. Chatty introductions include myths and folklore along with selection and preparation information; recipes are generally fine, but some just seem ordinary. On the subject of fruit only, Rolco Payne and Dorrit Senior's Cooking with Fruit ( LJ 3/15/92) is more informative. BOMC Homestyle Book Club alternate. Schlesinger, author of The Low-Cholesterol Oat Plan Cookbook ( LJ 8/88), emphasizes the health benefits of eating more fruits and vegetables, with the new basic food groups plan in mind. Many of her recipes are blueprints rather than completed dishes; a basic recipe for a pureed soup or a mixed salad, for example, is followed by possible vegetable or fruit combinations and suggested seasonings. There are also pages of "Quick Takes" and some recipes designed to be prepared "At Your Leisure," though at times the distinction seems blurred. Some of the combinations seem doubtful, and other dishes might have been better without the numerous nutritious additions (Dijon Rosemary Pork with Apple Tomato Sauce?). However, there are so many ideas here that health-conscious cooks should find some to their liking.
Copyright 1992 Reed Business Information, Inc.
Copyright 1992 Reed Business Information, Inc.
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