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Ripe: A Fresh, Colorful Approach to Fruits and Vegetables Hardcover – 2011
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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 mePomegranate 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 ”
If Skittles hadn't already trademarked the slogan taste the rainbow,” we would be nominating it for Ripe ”
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 ”
A browser's mouthwatering delight, with gentle humor and appeal for cooks looking for specialty recipes with adventurous flavor combinations.”
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 ”
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."
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 wayby 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 "
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 ”
About the Author
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.
Top customer reviews
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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
The recipes are tempting, many of them has the combination that will satisfy all senses and yet easy to make. I feel like trying most of them and start eating more vegetables every day and feel happy doing it.
The idea of arranging the contents by main ingredients and colors is also genius. Now every time I see a tempting food photography, I feel like check this book again and play with combing colors, tastes and textures......This book added lots of fun for me!
By the way, food that in different colors is rich in different nutrients, right? How about having enough of every color all the time?!
'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.