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Uncommon Fruits & Vegetables : A Commonsense Guide Hardcover – June 17, 1998
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As Elizabeth Schneider points out in her introduction, the immigrant culture of America is constantly restocking our markets and produce stores with "ethnic" fruits and vegetables that were hitherto unknown to any but the most worldly gourmets. Just as ginger, bean sprouts, and avocados were once strange, exotic substances, so Vidalia onions, fava beans, and passion fruit are becoming more common in stores nationwide.
In this magnificent, encyclopedic cookbook, Schneider discusses each of 80 fruits and vegetables, its origins, history, and appearance, its flavor, uses, and nutritional highlights. She tells how to shop for it and what to look for, how to store it and how long it'll keep, then she provides a selection of recipes (there are 420 in all) to inspire and reward your new culinary quests. Richard Sax's Hot and Sour Soup-Stew is a lovely way to try out Chinese cabbage, Sautéed Fennel with Lemon makes one wonder how one existed so long without it, and Collard Greens with Cornmeal Dumplings and Bacon provide you with the wherewithal to enjoy this ultimate comfort food in your own home, even if you don't hail from down South. Schneider's Commonsense Guide is an irresistible reference. --Stephanie Gold
From Publishers Weekly
In this delightfully chatty, alphabetical guide to the many exotic fruits and vegetables now appearing in the local market, magazine food writer Schneider likens cherimoya to a "pre-Columbian jade pine cone"; suggests you meet broccoli raab "head on"; rhapsodizes over the "delicious, promiscuous" chili-pepper; and defends "slippery, slimy" okra. She tells how to select pomegranates and loquats, describes such oddities as malangas and feijoas, and offers brief biographies of the newcomers. Her recipes, collected from across the world, are as unusual as her subject: she includes five different ways to serve nopales (cactus pads) and six taro dishes. Even the relatively ordinary spaghetti squash can be much more than a substitute for pastaSchneider suggests baking it in an herbed cheese sauce. Most recipes are simple to prepare and, aside from their uncommon main ingredient, use items found in any well-stocked kitchen. Now there's no need to quiver in fear when faced with a calabaza: lug it home and enjoy! Illustrations.
Copyright 1986 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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