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1 Beaverton Cooking and Food- Fruits and Vegetables

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This title in other editions

Uncommon Fruits & Vegetables: A Commonsense Guide

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Uncommon Fruits & Vegetables: A Commonsense Guide Cover

 

Synopses & Reviews

Publisher Comments:

Over the past ten years, the number of fruits and vegetables sold in markets nationwide has more than doubled — as has confusion about how best to prepare them. Elizabeth Schneider to the rescue! "There is no such thing as an inherently 'weird' fruit or vegetable," she states firmly. "What your mother didn't cook, someone else's did."

Schneider makes unfamiliar produce as accessible as carrots and apples. Whether it is newly cultivated in the United States, gathered from the wild, or imported from the tropics, she has studies each edible plant from the ground up and made sure that it arrives at your table in fresh, contemporary fashion.

This encyclopedic cookbook answers questions about nearly one hundred types of recently marketed produce, providing information on nomenclature, availability, selection, storage, preparation, and nutrition. Culinary, botanical, and historical details set the stage for 420 easy-to-follow recipes that capture the essence of each fruit and vegetable.

Recognized as a classic, Uncommon Fruits & Vegetables: A Commonsense Guide was first published in 1986 to a fanfare of outstanding reviews, capped by Time magazine's calling it "the timeliest and most truly helpful book of the year." More useful than ever, this visionary volume includes produce that is now relatively commonplace — arugula, plantain, kiwi, mango, shiitake, and fennel — as well as the more elusive passion fruit, lemon grass, carambola, morel, pummelo, and fiddlehead fern.

Uncommon Fruits & Vegetables: A Commonsense Guide remains an indispensable reference and reading pleasure for home cooks and professionals, gardeners, plant lovers, and the food-curious everywhere.

Synopsis:

More timely than ever, this "landmark reference book" ("Vogue") is available once again and contains information on lesser known passion fruit, carambola, tamarillo, and chanterelles. Backdrops rich in culinary, botanical, and historical information set the stage for nearly 100 of these produce items. Includes 400 recipes. Illustrations.

Synopsis:

“A truly invaluable trove of culinary historical and botanical knowledge.”
—Gourmet

“The timeliest and most truly helpful book of the year.”
—Time

“If there were Emmys or Oscars for cookbooks, Elizabeth Schneider would surely receive one.”
—Boston Globe

 

“A Commonsense Guide,” Uncommon Fruits & Vegetables by Elizabeth Schneider is the acclaimed classic resource on the wide array of delectable fruits and vegetables currently available to shoppers and chefs. A treasure trove of invaluable information on how to choose, store, and prepare all kinds of produce—with more than 400 easy and extraordinary recipes—its no wonder Bon Appétit calls this book “a must have.”

Synopsis:

"Its' a truly invaluable trove of culinary historical, and botanical knowledge," wrote Gourmet's book reviewer in 1997, lamenting that Uncommon Fruits and Vegetables was out of print. Now the classic has returned in its original hard cover.Uncommon Fruits and Vegetables was published in 1986 to a fanfare of outstanding reviews: "If there were Emmys or Oscars for cookbooks, Elizabeth Schneider would surely receive one" Boston Globe; "the book has already become a must-have" Bon Appetite; "the timeliest and most truly helpful book of the year," proclaimed Time magazine.

More timely than ever, the visionary volume includes produce now available nationwide — arugula, mango, kiwi, snow peas, and Swiss chard, as well as less familiar passion fruit, carambola, tamarillo, and chanterelles. Backdrops rich in culinary, botanical, and historical information set the stage for nearly 100 of these produce items. Detailed methods of selection, storage, and preparation lead to more than 400 easy-to-follow recipes designed to bring out the best in each fruit and vegetable.

About the Author

Elizabeth Schneider has been demystifying fruits and vegetables for professional and home cooks for three decades. Her encyclopedic cookbook Uncommon Fruits &Vegetables: A Commonsense Guide is considered the primary reference on specialty produce. The "Produce Pro" series, the inspiration for Vegetables from Amaranth to Zucchini, has appeared since 1989 in Food Arts, a journal for food professionals. Both this and "Vegetable Wise," a column in Eating Well magazine, have won James Beard Awards for best magazine feature series. Hundreds of Schneider's articles have been published in scores of magazines and newspapers, including Gourmet, Food &Wine, the New York Times, and Family Circle. Schneider is the author of three other books in addition to Uncommon Fruits &Vegetables: Better Than Store-Bought (with Helen Witty), Ready When You Are: Made-Ahead Meals for Entertaining, and Dining in Grand Style (with Dieter Hannig). She also has contributed to a dozen collaborative works. Her career achievements have been honored by a James Beard Who's Who of Food &Beverage Award.

Product Details

ISBN:
9780688160647
Subtitle:
A Commonsense Guide
Editor:
Hoenig, Pam
Author:
Schneider, Elizabeth Ann
Author:
Schneider, Elizabeth
Author:
Hoenig, Pam
Publisher:
William Morrow Cookbooks
Location:
New York :
Subject:
Vegetables
Subject:
Fruit
Subject:
Specific Ingredients - Vegetables
Subject:
Specific Ingredients - Fruit
Edition Number:
1st Morrow ed.
Edition Description:
Hardcover
Publication Date:
19980617
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
544
Dimensions:
10 x 7.5 x 1.61 in 45.28 oz

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Related Subjects

Cooking and Food » Baking » Cakes » General
Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Vegetables General

Uncommon Fruits & Vegetables: A Commonsense Guide Used Hardcover
0 stars - 0 reviews
$9.95 In Stock
Product details 544 pages William Morrow & Company - English 9780688160647 Reviews:
"Synopsis" by , More timely than ever, this "landmark reference book" ("Vogue") is available once again and contains information on lesser known passion fruit, carambola, tamarillo, and chanterelles. Backdrops rich in culinary, botanical, and historical information set the stage for nearly 100 of these produce items. Includes 400 recipes. Illustrations.
"Synopsis" by ,

“A truly invaluable trove of culinary historical and botanical knowledge.”
—Gourmet

“The timeliest and most truly helpful book of the year.”
—Time

“If there were Emmys or Oscars for cookbooks, Elizabeth Schneider would surely receive one.”
—Boston Globe

 

“A Commonsense Guide,” Uncommon Fruits & Vegetables by Elizabeth Schneider is the acclaimed classic resource on the wide array of delectable fruits and vegetables currently available to shoppers and chefs. A treasure trove of invaluable information on how to choose, store, and prepare all kinds of produce—with more than 400 easy and extraordinary recipes—its no wonder Bon Appétit calls this book “a must have.”

"Synopsis" by , "Its' a truly invaluable trove of culinary historical, and botanical knowledge," wrote Gourmet's book reviewer in 1997, lamenting that Uncommon Fruits and Vegetables was out of print. Now the classic has returned in its original hard cover.Uncommon Fruits and Vegetables was published in 1986 to a fanfare of outstanding reviews: "If there were Emmys or Oscars for cookbooks, Elizabeth Schneider would surely receive one" Boston Globe; "the book has already become a must-have" Bon Appetite; "the timeliest and most truly helpful book of the year," proclaimed Time magazine.

More timely than ever, the visionary volume includes produce now available nationwide — arugula, mango, kiwi, snow peas, and Swiss chard, as well as less familiar passion fruit, carambola, tamarillo, and chanterelles. Backdrops rich in culinary, botanical, and historical information set the stage for nearly 100 of these produce items. Detailed methods of selection, storage, and preparation lead to more than 400 easy-to-follow recipes designed to bring out the best in each fruit and vegetable.

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