| View Larger Image | The Produce Bible: Essential Ingredient Information and More Than 200 Recipes for Fruits, Vegetables, Herbs & Nuts | Paperbackby Leanne Kitchen (Author), Deborah Madison (Author)
| List Price: | $29.95 | | Price: | $19.77 | | You Save: | $10.18 (34%) | | | Available: | Usually ships in 24 hours |
| | Binding: | Paperback | | Publisher: | Stewart, Tabori & Chang | | Page Count: | 448 Pages | | Publication Date: | March 01, 2007 | | Sales Rank: | 161,068st |
|
EDITORIAL REVIEWS |
Product Description
Anyone who has shopped in a farmer’s market knows the abundant glories of seasonal produce, from the deep, fruity notes of a sun-ripened tomato to the crisp, green snap of a just-harvested bean; from the intoxicating perfection of a ripe strawberry to the juicy sweetness of a hand-picked peach. Like a trip to the market, The Produce Bible brings together the best of nature’s bounty, offering delicious recipes and essential ingredient information for more than 100 varieties of fruits, vegetables, herbs, and nuts. Celebrating the explosion of interest in locally grown and hand-picked produce, this comprehensive volume features 200 recipes that bring out the special qualities of each ingredient, from tender spring peas to earthy autumnal tubers. In addition, the book is filled with practical advice on how to choose, store, and prepare fresh produce, as well as basic cooking techniques, nutritional information, and suggestions for companion foods. If you want to know the best type of potato for roasting or mashing; the perfect uses for a meyer lemon; or the ideal way to eat an artichoke, then look no further. Bursting with luscious color photographs, The Produce Bible is an invaluable resource for gardeners, cooks, and food lovers alike. |
CUSTOMER REVIEWS (Average Customer Rating: 3.5 based on 4 reviews)
|
not as inclusive as i'd hoped by R. Crews (colorado springs, co)  3 Stars
March 08, 2009
although the item arrived quickly, it's content left me wanting more. i'd expected more from the book and now regret having purchased it. alas.
| |
Not good enough by N. Chiampa (Boston, MA USA) 3 Stars
January 02, 2009
The book delivers well on information for produce, but I didn't really find any information in this book that I can't find for free online. Also, the layout wasn't very helpful, as it doesn't provide a page in the table of contents for each fruit or vegetable. I tried two of the recipes in here, the lemon cake and orange biscotti, and neither came out very well. The flavors seemed off and the cake came out very dense. I think it was more of a coffee cake than the fluffy kind I was looking for. I ended up returning it, because it didn't seem worth the price. However, it is really pretty layout and the pictures are well done.
| |
A pear's a pear, right? Wrong!!! This book spills the beans (and pears, apples, cauliflower, etc.) on produce knowledge. by Sicklefinger (The rock formerly known as Pluto)  4 Stars
May 08, 2008
I was attracted to this book by the beautiful photograph on the cover and the appeal of a quick reference manual. Sometimes I wonder what the difference is between a Meyer lemon and my everyday supermarket lemon, or perhaps the short history of the pear. Now I have a place to find these answers. This book will give you a basic overview of many common fruits, vegetables, nuts, and herbs in 1-3 page sections, followed by a handful of recipes incorporating the particular produce of interest.
The recipes vary greatly - some are for sweet dishes, others savory. Based on a cursory look at various recipes, most are fairly easy, though some will call for less commonly found ingredients. There are definitely some good recipes in here though.
The layout of the book is straightforward with some really beautiful photographs. The text is large and easily readable. Recipes are cross-referenced (e.g. mango recipes are in the mango section, but a footnote also tells you of the recipes in other sections that use mango as an ingredient). There are omissions - you won't find every type of produce imaginable, just a hundred of the most common things (If you want to know all about persimmons, you are out of luck). I would have liked more produce info and a few less recipes (or even no recipes).
As my other reviews explain, I'm more of a baker than a food cooker, but the information in this book will help either type of food cooking addict. It would be even better if it had some heavy metal madness interjected.
| |
Lots of good information by Eric Deitchman (Charlotte, NC) 4 Stars
May 06, 2007
This book has a lot of useful information and will be a help in working with produce.
| |
SIMILAR PRODUCTS |
| The Spice Bible: Essential Information and More Than 250 Recipes Using Spice, SpiceMixes, and Spice Pastes
by Jane Lawson (Author)
The only book on spices that any chef or aspiring cook will ever need, The Spice Bible is a fully comprehensive guide to the fascinating history and enticing culinary uses of 45 fiery foods from around the world. Each entry—from ajowan through wolfberry—includes a description of the spice’s origin and uses, guidelines on how to integrate it into your own cooking, and a trove of other helpful information. (Which are the best spices to pair with saffron? When is the right time to throw away...
| 
| Melissa's Great Book of Produce: Everything You Need to Know about Fresh Fruits and Vegetables
by Cathy Thomas (Author), Nick Koon (Photographer)
"It's not enough to know your jicama from your heirloom tomatoes these days. When it comes to fruits and vegetables, there's a whole new terrain and this book is your GPS. From dragon fruit to yuzu, this smart, savvy, handsomely illustrated guide tells you how to recognize it, buy it, prepare it, and cook it, with edgy recipes from all over the world."
--Steven Raichlen, author of The Barbecue! Bible and How to Grill
Chances are, you're tempted to venture beyond the...
| 
| Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
by Aliza Green (Author)
Produce: It's not just apples and oranges anymore. Today's supermarket shelves are stocked with strange, exotic, and delightful items such as quince, jicama, kumquats, amaranth, yuzus, and wing beans. But you don't need a degree in botany to make sense of it all -- just carry along Field Guide to Produce! This practical guide to the world's most popular fruits and vegetables features more than 200 full-color photographs -- plus detailed descriptions, selection tips, and guidelines on peeling,...
| 
| Vegetables from Amaranth to Zucchini: The Essential Reference: 500 Recipes, 275 Photographs
by Elizabeth Schneider (Author)
Vegetables from Amaranth to Zucchini: The Essential Reference is at once an encyclopedia, a produce market manual, and a treasure trove of recipes. With produce specialist Elizabeth Schneider as your guide, take a seed-to-table voyage with more than 350 vegetables, both exotic and common. Discover lively newcomers to the North American cornucopia and rediscover classic favorites in surprising new guises.In this timely reference, Elizabeth Schneider divulges the secrets of the vegetable...
| 
| Local Flavors: Cooking and Eating from America's Farmers' Markets
by Deborah Madison (Author)
First published in hardcover in 2002, Local Flavors was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback.
Deborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially...
|
|
|
