Its not enough to know your jicama from your heirloom tomatoes these days. When it comes to fruits and vegetables, theres 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, youre tempted to venture beyond the standard fruits and vegetables when enticed by the array of fresh produce at your grocers. But then youre stymied. Exactly what is that? Is it supposed to be eaten cooked or raw? Should it be firm or soft? Do you peel it? How do you get to the good stuff?.

This guide gives you the answers. It tells you how to choose and use all kinds of produce and includes:

• More than 100 fruits and vegetables
• 200 gorgeous color photos and 100 delicious recipes
• The seasonal availability of each fruit and vegetable
• Information on how to select, store, eat, and cook each item

Organized alphabetically for easy reference, this book tells you everything you need to know about loganberries, lychee, fiddlehead fern, rapini, and other exotic fruits and vegetables, plus things you may not know about garden–variety produce. In addition to information on seasonal availability and how to select, cook, and store all kinds of produce, it includes 100 delicious, distinctive recipes such as Uniq Fruit, Avocado, and Red Onion Salad; Magenta Soup; Fish Fillets with Fennel and Orange; Grilled Stuffed Portobello Mushrooms; Key Lime and Pistachio Parfaits; Watermelon Margaritas; and more.

Table of Contents

Author:

Cathy Thomas, Nick Koon

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ISBN:

9780764571879

Publish Date:

2/2006

Pages:

336

Publisher:

John Wiley & Sons

Format:

Hardback

Availability:

Approximately 10 - 14 days.
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