Harvest of Pumpkins and Squash (Hardcover)

~ (Author), Maren Caruso (Photographer)
Key Phrases: electric mixer set, ice cream balls, Pecorino Romano, Sourdough Croutons

Editorial Reviews

Product Description

Buttercup or crookneck pattypan or sugar pumpkin squashes and pumpkins are delicious additions to muffins breads soups salads pastas entrées and sweets. Just as good in the morning as at night the recipes in this beautiful cookbook include such gems as Cranberry-Walnut Pumpkin Coffee Cake Grilled Chicken Breasts Stuffed with Zucchini and Goat Cheese and Five-Spice Pumpkin-Ginger Cake. With 40 wonderful recipes a glossary of the types of squash basic cooking instructions and useful tips on how to buy and store them these versatile delicious gourds make for year-round goodness.

About the Author

Lou Seibert Pappas is the author of more than 50 cookbooks. She lives in Palo Alto, California.

Maren Caruso's photography has been featured in more than 20 cookbooks. She lives in San Francisco.

Product Details

• Hardcover: 95 pages
• Publisher: Chronicle Books (September 1, 2008)
• Language: English
• ISBN-10: 0811861260
• ISBN-13: 978-0811861267
• Product Dimensions: 8.5 x 7.5 x 0.9 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #118,011 in Books (See Bestsellers in Books)

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  #75 in	Books > Cooking, Food & Wine > Vegetables & Vegetarian > Vegetables

Customer Reviews

Most Helpful Customer Reviews

18 of 18 people found the following review helpful:

4.0 out of 5 stars Another Solid Book from Lou Seibert Pappas, September 27, 2008

By	S. D. Fischer (Washington, DC USA) - See all my reviews

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I have enjoyed other cookbooks by Lou Seibert Pappas (Creme Brulee; Ice Cream & Sorbet; Coffee Cakes) so I ordered this without first checking it out in a book store. It did not diappoint.

The first several chapters provide very helpful background about choosing, storing and cooking squash as well as listing the types of squash (both winter and summer squash varieties).

Many of the recipes are novel and are delicious-sounding pairing of ingredients that I haven't seen in other cookbooks (and I have a lot). More than half of the recipes are accompanied by a beautiful full-page color photo. As a vegetarian, I found many recipes I want to try but the Entrees chapter also includes a nice selection of recipes for meat eaters (from chicken to lamb, pork to fish).

Chapters include Breads and Breakfast (rosemary-polenta pumpkin muffins, zucchini-golden raisin quick bread, pumpkin-orange waffles with hazelnut-maple sryup butter); Soups, Salads and Sides (butternut squash-pear bisque, roasted butternut squash polenta with fried sage, goat cheese-stuffed squash blossom and heirloom tomato salad); Entrees (five-spice pork tenderloin with pumpkin half-moons and red grapes, grilled chicken breasts stuffed with zucchini and goat cheese, chayote stuffed with lamb and pine nuts); and Desserts (cranberry-pecan pumpkin drop cookies, candied ginger-pumpkin creme brulee, pumpkin cheesecake with gingersnap crust, caramel-glazed pumpkin date bars).

As you might expect, pumpkins are the most popular squash used throughout the book and appear in nearly half of the recipes. Other squashes featured include butternut, spaghetti, zucchini, chayote, kabocha, and acorn. Several recipes let you choose the winter or summer squash to use but, don't worry, there is a list from which to choose.

This would be a wonderful hostess gift in the fall if you are a guest for dinner or a weekend.