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Ripe: A Cook in the Orchard

by

Ripe: A Cook in the Orchard Cover

 

Synopses & Reviews

Publisher Comments:

Britain’s foremost food writer Nigel Slater returns to the garden in this sequel to Tender, his acclaimed and beloved volume on vegetables. With a focus on fruit, Ripe is equal parts cookbook, primer on produce and gardening, and affectionate ode to the inspiration behind the book — Slater’s forty-foot backyard garden in London.

Intimate, delicate prose is interwoven with recipes in this lavishly photographed cookbook. Slater offers more than 300 delectable dishes — both sweet and savory — such as Apricot and Pistachio Crumble, Baked Rhubarb with Blueberries, and Crisp Pork Belly with Sweet Peach Salsa. With a personal, almost confessional approach to his appetites and gustatory experiences, Slater has crafted a masterful book that will gently guide you from the garden to the kitchen, and back again.

Review:

"A comprehensive fruit book that's sure to please the farm-to-table minded." Library Journal

Review:

"Nigel Slater has written an impossibly beautiful and elegant companion to Tender. In Ripe, Slater treats fruit with respect and affection. Apricots are nestled between layers of almond cake. Currants are bolstered with bread. Plums jump with pickling spices. Treat yourself to this treasure." Amanda Hesser, cofounder of FOOD52.com

Review:

"Nigel's voice is the most distinctive and expressive among current food writers; his food is original, comforting, and completely delicious. Ripe is an inspiration." Yotam Ottolenghi, author of Plenty

Review:

"I keep half a dozen favorite cookbooks on a special shelf next to my desk, and three of them are by Nigel Slater. Ripe is Slater at his best: warm, gracious, and profoundly knowledgeable. Start with the chapter on apples — be sure to make that 'deeply appley apple crumble' — and you'll know exactly what I mean." Molly Wizenberg, creator of Orangette

Review:

"Nigel Slater's masterpiece is a quiet, gorgeous, slow-motion riot where nature teaches the hungry gardener everything about beauty. But this is a cookbook? Absolutely and deeply, starting with how great fruit happens. From there, the sublime recipes seem inevitable. When I thumbed upon the blackberry focaccia, I tore out the page to tuck in my July calendar, whispering 'genius.'" Judy Rodgers, author of The Zuni Cafe Cookbook

Synopsis:

In the tradition of cooking with each seasonandrsquo;s bounty, Hannah Queen applies the same spirit to her baking, turning out an abundance of fresh cakes, trifles, biscuits, and more. From the citrus of winter to the bright squash of summer, more than 70 classic and modern dessert recipes celebrate locally sourced ingredients. Relish the sweet fruit of the spring with the delectable Rhubarb Custard Cake, and savor the ripe flavors of autumn with the Spiced Pumpkin Cupcakes with Bourbon Buttercream. The wide range of flavors and recipes for year-round baking ensure you will never tire of these fresh indulgences.

Featuring Queenandrsquo;s rich photography throughout, Honey and Jam not only showcases a collection of rustic desserts, but also captures the sprawling forests and farmlands of Blue Ridge, anchoring each recipe in the backdrop of the Southern Appalachian Mountains.

About the Author

Nigel Slater is the author of a collection of bestselling books, including the classics Real Fast Food, Appetite, and the critically acclaimed The Kitchen Diaries. He has written a much-loved column for The Observer for eighteen years and is the presenter of the award-winning BBC series Simple Suppers. His memoir, Toast:The Story of a Boy's Hunger, has won six major awards, including British Biography of the Year, and has been adapted into a BBC film. Ripe is the companion volume to Tender: A Cook and His Vegetable Patch. Visit www.nigelslater.com.

Table of Contents

001  Introducion

021  Apples

079  Apricots

109  Blackberries

135  Black currants

153  Blueberries

171  Cherries

187  Chestnuts

205  Damsons

229  Elderflowers and elderberries

245  Figs

279  Gooseberries

299  Grapes

315  Hazelnuts

337  Peaches and necarines

359  Pears

403  Plums

433  Quinces

457  Raspberries

487  Red currants

499  Rhubarb

519  Strawberries

537  Walnuts

559  White currants

569  A few other good things: medlars and sloes

582  Index

Product Details

ISBN:
9781607743323
Author:
Slater, Nigel
Publisher:
Ten Speed Press
Author:
Queen, Hannah
Subject:
Fruit
Subject:
Cooking and Food-Baking General
Subject:
Cooking and Food-Fruits and Vegetables
Subject:
Desserts
Edition Description:
Cloth
Publication Date:
20120431
Binding:
HARDCOVER
Language:
English
Illustrations:
218 FULL-COLOR PHOTOS
Pages:
224
Dimensions:
9 x 7.5 in

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Related Subjects

Cooking and Food » Baking » General
Cooking and Food » By Ingredient » Fruit
Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Fruits, Vegetables, and Nuts
Cooking and Food » General
Cooking and Food » Regional and Ethnic » British Isles
Cooking and Food » Regional and Ethnic » UK and Ireland
Featured Titles » General

Ripe: A Cook in the Orchard New Hardcover
0 stars - 0 reviews
$40.00 In Stock
Product details 224 pages Ten Speed Press - English 9781607743323 Reviews:
"Review" by , "A comprehensive fruit book that's sure to please the farm-to-table minded."
"Review" by , "Nigel Slater has written an impossibly beautiful and elegant companion to Tender. In Ripe, Slater treats fruit with respect and affection. Apricots are nestled between layers of almond cake. Currants are bolstered with bread. Plums jump with pickling spices. Treat yourself to this treasure."
"Review" by , "Nigel's voice is the most distinctive and expressive among current food writers; his food is original, comforting, and completely delicious. Ripe is an inspiration."
"Review" by , "I keep half a dozen favorite cookbooks on a special shelf next to my desk, and three of them are by Nigel Slater. Ripe is Slater at his best: warm, gracious, and profoundly knowledgeable. Start with the chapter on apples — be sure to make that 'deeply appley apple crumble' — and you'll know exactly what I mean."
"Review" by , "Nigel Slater's masterpiece is a quiet, gorgeous, slow-motion riot where nature teaches the hungry gardener everything about beauty. But this is a cookbook? Absolutely and deeply, starting with how great fruit happens. From there, the sublime recipes seem inevitable. When I thumbed upon the blackberry focaccia, I tore out the page to tuck in my July calendar, whispering 'genius.'"
"Synopsis" by ,
In the tradition of cooking with each seasonandrsquo;s bounty, Hannah Queen applies the same spirit to her baking, turning out an abundance of fresh cakes, trifles, biscuits, and more. From the citrus of winter to the bright squash of summer, more than 70 classic and modern dessert recipes celebrate locally sourced ingredients. Relish the sweet fruit of the spring with the delectable Rhubarb Custard Cake, and savor the ripe flavors of autumn with the Spiced Pumpkin Cupcakes with Bourbon Buttercream. The wide range of flavors and recipes for year-round baking ensure you will never tire of these fresh indulgences.

Featuring Queenandrsquo;s rich photography throughout, Honey and Jam not only showcases a collection of rustic desserts, but also captures the sprawling forests and farmlands of Blue Ridge, anchoring each recipe in the backdrop of the Southern Appalachian Mountains.

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