Fruits Books - Page 3

Luscious Lemon Desserts

Lori Longbotham, Alison Miksch, Chronicle Books LLC Staff

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Customer Reviews:
Total reviews: 32 Average rating: 5.0 of 5

Recipes completely unreliable 1 out of 5 stars.
10 of 17 people found this review helpful.

I'm a huge lemon dessert fan so when I saw this book, I didn't hesistate to buy it, even at retail price. Then I hurried home and got to work on the recipes. I do quite a bit of baking and I love to meticulously follow directions, but almost everything I made from this, with the exception of the lemon curd, turned out almost inedible. This book offered the worst recipe for madeleines I have ever had the misfortune to encounter, the cheescake with dense and disgusting, etc. I was very disapointed in this purchase, and wouldn't recommend it to anyone. It seemed as though the author had never tested these recipes herself. Completely unreliable.

Editorial Review:

Lemon sweets are the divas of desserts. Assertive and bold, lemons can be flamboyant, tart, and tangy as in the Lemon Granita or sweet, mellow, and velvety like the creamy Lemon Panna Cotta. Over 70 recipes--from the classics to lip-smacking new favorites--are all enticingly presented in Luscious Lemon Desserts. These recipes vary from the simple to the sublime, from the quick and easy to the most elaborate showstoppers. Author Lori Longbotham provides great tips on buying, storing, and using this most popular fruit. Whether it's a fast and fabulous lemon pudding or a Mile-High Lemon Angel Food Cake, the name says it all: Luscious Lemon Desserts. Yum!

The Produce Bible: Essential Ingredient Information and More Than 200 Recipes for Fruits, Vegetables, Herbs & Nuts

Leanne Kitchen, Deborah Madison

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

Editorial Review:

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.

The Flavors of Olive Oil: A Tasting Guide and Cookbook

Deborah Krasner

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Total reviews: 7 Average rating: 5.0 of 5

Editorial Review:

Walk along the aisles of almost any grocery store in America and you'll be overwhelmed by the shelves of olive oil: bottles from France, Greece, Italy, and Spain; cold-pressed oil; hand-pressed oil. How do you know which oil is best? Which one should you choose for salads? For sautéing? For dipping?

In The Flavors of Olive Oil, Deborah Krasner demystifies the world of olive oil. Olives-just like wine grapes-respond directly to variations in climate, soil, cultivation, and harvest, so each oil is unique. By classifying olive oil in four distinct groups (delicate and mild, fruity and fragrant, olivey and peppery, and leafy-green and grassy), Krasner guides readers through the different characteristics of more than 150 different olive oils, providing a step-by-step tasting guide to the flavors and aromas of each one. With notes on oils from Italy to Morocco to California, Krasner transports the reader to olive-oil-producing regions around the world.

As all good cooks know, olive oil is an essential ingredient in preparing great food. In this comprehensive volume, Krasner incorporates olive oil into more than 100 delicious, mouthwatering recipes. With everything from appetizers and small dishes to breads and desserts, Krasner showcases each type of oil and combines complementary flavors. Leafy-green and grassy oils stand out when combined with shellfish in Seared Scallops on Chickpea Crêpes. The fruity oils sing when combined with pasta in Penne with Pesto from Naples. The peppery oils retain their boldness in the recipe for Seared Sirloin Steak on a Bed of Watercress, and they add complexity to mashed potatoes in Olive Oil and Rosemary Mashed Potatoes.

Demonstrating that olive oil isn't just for use in savory dishes, Krasner offers recipes like Gingered Carrot Cake with Figs, "Hot" Chocolate Cake, Orange Chocolate Chip Biscotti, and Apple-Cherry Cardamom Strudel. These recipes, and many more, will showcase the delicate olive oils in your pantry and leave your guests clamoring for the recipes.

Hints on technique, pantry basics, and equipment are also included. No book on olive oil would be complete without noting the important health benefits offered by olive oil, and Krasner points to significant evidence that using olive oil is essential to a healthful diet.

The Flavors of Olive Oil is an indispensable guide to the joys of olive oil and a font of information you'll turn to again and again.

Apples

Roger Yepsen

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

A Red delicious book: looks great tastes bland 3 out of 5 stars.
17 of 17 people found this review helpful.

This book is a nice resource for antique apple descriptions, but it doesn't describe particularly many varieties, and the author's lack of expertise in the area shows.

The author is an artist and writer. I have a few other apple-related books I have been reading that were written by professional apple people, and this book is a red delicious compared to the complex, nuanced information found in the other books. The particular thing I find bothersome is the lack of depth of the flavor descriptions. The author is not an expert in apple tasting and its shows. Another way it shows is the varieties selected: too many of them are mcintosh/golden-red-delicious/jonathan hybrids. Also given the huge history behind apples, how can one write a book called "Apples" with no history in it?

The book itself is unusually beautiful and the authors' pictures of the apples are also quite beautiful. So it would be a wonderful light little gift book.

If you want a "real" apple book get "The Book of Apples" by Morgan and Richards, which has a huge amount of history and thousands of variety descriptions.

Editorial Review:

In this charming and informative book, Roger Yepsen explores the world of apples throughout history and in the present . Each featured apple is remarkably distinctive in taste, texture, aroma, and appearance. They range from the unusual, like the Knobbed Russet and Hubbardston Nonesuch, to apples everyone has tasted such as Red Delicious and Granny Smith. Yepsen also includes recipes for making everything from apple leather to apple brandy, as well as pies, sauces, ciders, and wines; sources for ordering apples, trees, cider, wine, or supplies; and tips on creating and growing new varieties.

Fresh from the Farmers' Market (Reissue): Year-Round Recipes for the Pick of the Crop

Janet Fletcher

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Editorial Review:

Sporting a gorgeous new cover, "Fresh From the Farmers' Market" just got a little fresher. With more and more home cooks falling in love with the unbeatable flavour of farm-fresh fruits and vegetables, there has never been a better time to showcase seasonal fruits and vegetables at mealtime. For inspiration, they can turn to this wonderfully useful cookbook - a celebration of market bounty in luscious colour photographs and more than 75 mouth-watering recipes, each organised by season and then by alphabet. Each delicious soup, salad, entree and dessert makes the most of the season's bet.Author Janet Fletcher guides shoppers through the market, sharing tips on selection and storage as well as advice from the farmers themselves, so readers can turn peak-season produce into delicious eating, year-round. Each season's offerings are better than the one before: Make the most of the spring harvest with Pappardelle with Asparagus and Fava Beans or Spinach Salad with Roasted Betts and Feta. Turn summer's produce into velvety Roasted Corn Soup, Spaghetti with Red and Gold Cherry Tomatoes and a Blackberry Macaroon Torte.In autumn, the farmer's market may inspire a fennel and Prosciutto Gratin, a Sweet Potato and Chestnut Soup, or an Apple and Dried Berry Crisp. Even winter, in many regions, offers full-flavoured produce for dishes, such as Baked Leeks with Cream and Tarragon, Braised Red Cabbage with Pears and Winter Garden Pasta. With its simple, seasonal recipes and expert shopping advice, "Fresh from the Farmer's Market" will delight a whole new generation of those who appreciate produce at its farm-fresh best.

Fruit-Sweet and Sugar-Free: Prize-Winning Pies, Cakes, Pastries, Muffins, and Breads from the Ranch Kitchen Bakery (Healing Arts Press)

Janice Feuer

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Customer Reviews:
Total reviews: 10 Average rating: 4.0 of 5

Editorial Review:

A professional pastry chef for twenty years, Janice Feuer has translated delicious, traditional American and French bakery and sweet favorites into healthier, sugar-free alternatives while maintaining the excellent taste, lightness, texture, and appearance one would expect in fine baked goods.

Everyday favorites to celebration specialties are included, from the classic American Beauty Apple Pie, Cranapplenut Muffins, and Cinnamon Swirl Raisin Bread to the rich, tempting Black Forest Torte, Stawberry Custard Cake, and Raspberry Cream Roll. 

The author provides over 150 recipes for pies, cakes, muffins, breads, and pastries, sweetened only with natural, nationally-available fruit sweetener and prepared using unbleached whole wheat or rice flour and fresh fruits, berries, and nuts.

Many of the recipes have nondairy options and are low in cholesterol. 

Clear directions explain the tips and techniques of professional chefs to guide both the novice and the serious cook to successful results guaranteed to please both the sweet-tooth and healthy conscience in us all 

Pomegranates

Ann Kleinberg

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Customer Reviews:
Total reviews: 12 Average rating: 5.0 of 5

much more than the taste of my childhood 5 out of 5 stars.
7 of 7 people found this review helpful.

I've always loved the flavor of pomegranates so when I was introduced to this cook book I was excited to try some of the recipes. Pomegranates are tasty but Kleinberg makes magic. This book offers an incredible selection of recipes that are delicious and present beautifully. At the risk of sounding irreverent I confess that the pomegranate becomes irrelevent. It is the wonderful recipes that Kleinberg offers us that has made this one of the most used cookbooks in my kitchen.

Best (Pomegranate) Recipe Collection Ever 5 out of 5 stars.
6 of 6 people found this review helpful.

I actually use this book year-round, even when pomegranates aren't available at the grocery store. The author does tell you how to keep and store them, but if my whole house were a freezer, I couldn't store enough to last all year. The author lives in the Middle East, where pomegranates are plentiful, and has been a food critic and columnist for a long time. Those two qualifications probably make the difference in this book. I find a lot of pomegranate recipes are just some dish some American who recently discovered pomegrantes found out they taste good in. Kleinberg, on the other hand, went hunting down traditional uses for pomegranates in the cultures where they're a staple of the winter diet. The recipes are totally flawless (in the sense that I haven't yet found a mistake that would ruin the recipe), and everything I've tried, I've loved. There is SO much more to do with pomegranates than just toss them over desserts and salads to make them look pretty. But I didn't know that until I got this book. She even uses pomegranate juice and syrup (which you can buy at the store if you don't want to make it fresh yourself)!

Editorial Review:

The first definitive look at what's been called "the trendiest fruit around," with natural and cultural history, tips on buying, eating and using the fruit, and recipes from various traditions.

75 Remarkable Fruits For Your Garden

Jack Staub

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

75 Remarkable Fruits For your Garden 5 out of 5 stars.
0 of 0 people found this review helpful.

This is a must book for the serious as well as the non-serious gardener. You will find out some fascinating facts about fruits that you know plus ones you never knew existed. The author presents each fruit's history, health benefits,recipes,recommended plants, all interjected with the author's wit.
The illustrations by Ellen Buchert are beautiful. Each one is a feast to the eye.

Editorial Review:

A unique and informative history of the most mouth-watering fruits from the garden.
(20080701)

Pickles to Relish

Beverly Ellen Schoonmaker Alfeld

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Customer Reviews:
Total reviews: 8 Average rating: 4.5 of 5

Pickles, Relish, and Chutney 5 out of 5 stars.
0 of 0 people found this review helpful.

Beverly Ellen Schoonmaker Alfeld's Pickles to Relish is a lovely book containing a lot of recipes. It looks like a culmination of a life's work. There is liberal use of bold font, which makes my eyes go directly to those sections. Chapter 1 covers various aspects of the Processing Method such as pH meters, altitude conversion, reactive metals and avoiding problems. Chapter 2 Pickles, Power, and Agro-Processing discusses diverse historical pickle topics from Cherokees, Japanese Fermentation, Cassava, Food as Medicine, to Sumerian Beer. Chapters 3 to 5 are recipes for Relishes, Pickles, and Chutneys and Sauces. There are appendixes for Approximate pH of Foods, Information Guide and Annual Pickle Festivals or Events. There is also an Index. Not every recipe has a photo. There is at least one recipe with photos for several steps. The recipes look delicious. If you love pickling, you will defiantly want to add this book to your collection! KWR, Asst. Editor, Organic Family Magazine

Editorial Review:

More than just a cookbook, this encyclopedic guide seeks to teach methods of applying the many concepts of cooking to our everyday lives. From pickles and relishes to chutneys and sauces, the process of food preservation is thoroughly demonstrated.

Educating each person on how to safely preserve their own foodstuffs at home is the foundation of "Pickles to Relish." Using this model, hundreds of easy-to-follow recipes, techniques, and tips for the home canner are presented. Also featured are in-depth explanations on how home-preservation can offer economic, social, and health benefits.

Its ease of use and wide array of information lends itself to a broad audience. From novice to professional chef, this guide is designed for use by anyone. Recipes that teach how to make pickles in plastic baggies for a single serving are alongside recipes with detailed pH instructions for the more difficult applications.