Life’s Little Rhubarb Cookbook: 101 Rhubarb Recipes

September 22nd, 2009 by justfruitrecipes No comments »


Author: Joan Bestwick
Paperback: 131 pages
Publisher: Avery Color Studios (July 1999)
Language: English
ISBN-10: 1892384000
ISBN-13: 978-1892384003
Product Dimensions: 7 x 6.9 x 0.4 inches

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Amazon Review:

“Rhubarb, rhubarb, rhubarb” was what crowds in a Hollywood movie muttered when stewing about something. Life’s Little Rhubarb Cookbook will make you want to stew, too–and cook up rhubarb in dozens of other ways, as well. Besides offering recipes for pies and a host of other old-fashioned desserts, Joan Bestwick shows how to serve rhubarb from breakfast to dinner–before dessert. She offers cinnamony muffins with a dollop of peach and rhubarb filling in the center, easy Rhubarb Chutney to serve with cottage cheese at lunch, refreshing Rhubarb and Lemon Punch sweetened with pineapple juice, and for a midafternoon treat, a “pizza” of rhubarb puree on a flattened pie crust dotted with strawberry “pepperoni,” dried black cherry “olives,” and a shower of grated white chocolate “cheese.”

Famous chefs have paired rhubarb with chicken, fish, and meats in savory dishes. Bestwick proves how well this works in a baked chicken casserole that may inspire you to try rhubarb in other main courses. And, understanding that today time is as precious as calories, Bestwick’s dishes generally require around 30 minutes of preparation and call for 5 or less ingredients. The salads in this slim volume are colorful, sparkling, and easy gelatin molds. Set one a buffet table or put it out at a potluck and watch confirmed food snobs find it irresistible. –Dana Jacobi

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Millennium Fruit Soup Cookbook

September 21st, 2009 by justfruitrecipes No comments »


Author: David Woods
Paperback: 180 pages
Publisher: IUniverse (April 23, 2000)
Language: English
ISBN-10: 0595001823
ISBN-13: 978-0595001828
Product Dimensions: 8.8 x 5.9 x 0.5 inches

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Amazon Review:

Fruit and cream, perhaps spiked with wine or spices, is a refreshing and different way to end a meal. Even more unusual is a fruit soup for a first course, or even a main one. This book contains fruit based soups, some definitely desserts and others that can be served anytime.

Let your spirit of adventure be your guide.

Fruit soups are good for just about everybody from infants to the elderly.

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Peach Cookbook: Beverages, Breakfast Treats, Appetizers, Soups, Salads, Entrees, Desserts

September 20th, 2009 by justfruitrecipes No comments »


Author: Janie Hibler
Hardcover: 128 pages
Publisher: Stackpole Books; Spi edition (March 30, 2009)
Language: English
ISBN-10: 0811704734
ISBN-13: 978-0811704731
Product Dimensions: 9.1 x 6.2 x 0.8 inches

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Amazon Review:

Sweet and succulent, peaches are America’s favorite fruit. In Mimi’s newest book of original recipes, peaches maintain their starring role in desserts, such as sumptuous peach ice cream, peach schnappy creme brule, and peach upside-down cake with rum cream. But the fruit adds new character depth to other dishes–buttermilk peach muffins or blackberry peach French toast for breakfast, peach bruschetta or chilled peach soup for an appetizer, and smoke-rubbed skirt steak with peach chive butter or spicy pork spareribs with peach glaze for a main course at dinner. A variety of recipes for beverages–from sparkling peach lemonade to peach crantini–are included as refreshing accompaniments.

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The Apple Orchard Cookbook

September 19th, 2009 by justfruitrecipes No comments »


Author: Janet M. Christensen
Paperback: 159 pages
Publisher: Berkshire House Publishers; 2 edition (January 25, 1992)
Language: English
ISBN-10: 0936399325
ISBN-13: 978-0936399324
Product Dimensions: 8.5 x 5.4 x 0.6 inches

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Amazon Review:

More than 100 easy to follow apple recipes for every course.

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Totally Apples Cookbook

September 18th, 2009 by justfruitrecipes No comments »


Author:Helene Siegel
Paperback: 96 pages
Publisher: Celestial Arts (September 1, 2004)
Language: English
ISBN-10: 0890878838
ISBN-13: 978-0890878835
Product Dimensions: 5.9 x 5 x 0.3 inches

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Amazon Review:

For all you Totally fans who have been haranguing us with heated e-mail for skipping a season or two, the wait is over. After a year-long hiatus, the Totallys are back by popular demand with the inimitable Helene at the helm. This time she celebrates America’s favorite, and possibly most versatile fruit-the apple. They are the sweet essentials in salads, slaws, and soups and provide a saucy counterpoint to any entr?©e. Apples are the key to classic compotes, chutneys, glazes, and stuffings, along with homespun snacks and desserts delectable enough to have kept Johnny Appleseed at home.

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The Prickly Pear Cookbook

September 17th, 2009 by justfruitrecipes No comments »


Author: Carolyn Niethammer
Paperback: 120 pages
Publisher: Rio Nuevo Publishers (May 2004)
Language: English
ISBN-10: 1887896562
ISBN-13: 978-1887896566
Product Dimensions: 7.9 x 7.9 x 0.4 inches

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Amazon Review:

Those bristly cactus spines are guarding something really good to eat. Like chocolate, corn, tomatoes, potatoes, and chile, prickly pear cacti are one of the true treasures of the Americas. As a food, prickly pear is delicious, nutritious, and increasingly believed to be medicinal. Native Americans have enjoyed it for thousands of years, but transplants now flourish worldwide, particularly around the Mediterranean.

But how do you transform a live pincushion into a delicious smoothie, cool salad, or a pie as pink and airy as the desert dawn?

In her unique, beautiful cookbook Carolyn Niethammer has collected 56 enticing international recipes for the succulent fruit and tender green pads (or “nopalitos”) of the prickly pear. A wild-food expert and master cook, she guides readers all the way from cactus patch to casserole, from easy spine removal techniques to Prickly Pear Barbecue Shrimp with Roasted Corn and Black Bean Relish. Other highlights of this marvelous collection are such simple yet sensational delights as Easy Nopalito Salsa, Sabra Soufflé, Chicken Yucatán, Prickly Pear Gelato, Prickly Pear Kuchen, and Prickly Pear Wine. 24 color photographs.

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Apple Cookbook

September 16th, 2009 by justfruitrecipes No comments »


Author: Olwen Woodier
Paperback: 192 pages
Publisher: Storey Publishing, LLC (June 1, 2001)
Language: English
ISBN-10: 1580173896
ISBN-13: 978-1580173896
Product Dimensions: 8 x 8 x 0.6 inches

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Amazon Review:

Honey Crisp. Puritan. Fuji. Twenty-One. Rhode Island Greening. Newtown Pippin. Jerseymac. What’s a cook to do with the varieties of apples appearing at supermarkets, orchards, and farmer’s markets all over North America?

Apples most often bring to mind sweet desserts, such as pies and cakes, but their superb texture and flavor can also be used to great effect in savory dishes. Grated, sliced, or cubed, an apple adds instant flavor without overwhelming other ingredients. APPLE COOKBOOK includes more than 150 recipes such as Breakfasts: Sausage and Apple Omelets, Apple Corn Hotcakes, and Apple Raisin Turnovers. Starters: Prosciutto Apple Wedges and Apple Cheese Spread. Soups: Black Bean and Mulligatawny. Salads: Potato Apple Salad, Apple Slaw, and Curried Chicken Salad. Side Dishes: Maple Sweet Potato Casserole and Sausage and Apple Stuffing. Entrees: Cod and Apple Curry, Beef and Apple Deep Dish Pie, and Lamb Stew. And, of course, Desserts: Apple and Raisin Deep Dish Pie, Apple Crumb Pie, Apple Cranberry Meringue Pie, Apple Sauce Tart, Hank Keenan’s Peach and Apple Pie, Apple Cream Cheese Tart, French Apple Tart, and Pumpkin-Apple Pie. Top the classic Harvest Apple Pie with a slice of Vermont Cheddar cheese, and the pie still represents the best of American cooking – simple and delicious. First published in 1984, the Tastemaker Award-winning APPLE COOKBOOK has been completely revised and updated. Gene Shalit of NBC’s Today Show says, “bushels of good recipes…this bounty of apple ideas is a pick of the cookbook crop.”

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Fig Heaven: 70 Recipes for the World’s Most Luscious Fruit

September 15th, 2009 by justfruitrecipes No comments »


Author: Marie Simmons
Hardcover: 176 pages
Publisher: William Morrow Cookbooks (May 11, 2004)
Language: English
ISBN-10: 006053849X
ISBN-13: 978-0060538491
Product Dimensions: 9.4 x 7.5 x 0.9 inches

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Amazon Review:

They come fresh or dry, in yellow or purple, from California and Mediterranean and Middle Eastern countries. They are in restaurants, supermarkets, fruit stands, backyards, and inside some very famous cookies. What are they? They’re figs — one of America’s favorite fruits.

From Mission and Kadota figs to Adriatic and Calimyrna varieties, award-winning cookbook author Marie Simmons leaves no fig or fig leaf unturned in this extraordinary book about this most extraordinary fruit: Fig Heaven.

Figs are harvested in late summer and early fall, but, fortunately for us, they are easily dried and packaged, so they’re available all year long. Packed with vitamins and antioxidants, plump, fragrant figs are guilt-free indulgences that can be enjoyed in countless ways.

Fig Heaven is an inviting, comprehensive cookbook offering 70 recipes for both fresh and dried figs. They range from appetizers, salads, and sandwiches to entr#233;es and desserts.

On the savory side, you’ll find Open-Faced Dried Fig and Melted Blue Cheese Sandwiches; Fettuccine with Fresh Figs, Lemon, and Rosemary; and Lamb Pilaf with Artichokes and Dried Figs. If your sweet tooth needs some real satisfaction, there’s a Fresh Fig and Peach Crumble, Dried Fig and Walnut Biscotti, and Molten Chocolate Roasted Figs with Vanilla Custard Sauce.

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Chez Panisse Fruit

September 14th, 2009 by justfruitrecipes No comments »


Author: Alice L. Waters
Hardcover: 352 pages
Publisher: William Morrow Cookbooks; 1 edition (April 16, 2002)
Language: English
ISBN-10: 0060199571
ISBN-13: 978-0060199579
Product Dimensions: 10.1 x 7.2 x 1.3 inches
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Amazon Review:

In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine — quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics.
As the restaurant’s popularity grew, so did Alice’s commitment to organic, locally grown foods and to a community of farmers and producers who provide the freshest ingredients, grown and harvested naturally with techniques that preserve and enrich the land for future generations. After thirty years, the innovative spirit and pure, intense flavors of Chez Panisse continue to delight and surprise all who visit, and even those who cant get there know that Alice started a quiet revolution, changing the culinary landscape forever. Inspired by Chez Panisse, more and more people across the country are discovering the sublime pleasures of local, organic vegetables and fruits.

Now join Alice Waters and the cooks at Chez Panisse in celebration of fruit. Chez Panisse Fruit draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables, discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit — from apples to strawberries — and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan, Chez Panisse Fruit is a book to savor and to treasure.

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