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1 Home & Garden Cooking and Food- Vegetables General
15 Local Warehouse Cooking and Food- Fruits and Vegetables
16 Remote Warehouse Cooking and Food- Fruits and Vegetables

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Ripe: A Fresh, Colorful Approach to Fruits and Vegetables

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Ripe: A Fresh, Colorful Approach to Fruits and Vegetables Cover

 

Synopses & Reviews

Publisher Comments:

Eat fruits and vegetables not because you’re told you should, but because you want them in every sense of the word. Because they are beautiful. And satisfying. And you desire their freshness, flavor, and simplicity. That’s why Ripe is arranged by color, not season.
 
Author and food writer Cheryl Sternman Rule, who is also the voice behind the popular blog 5 Second Rule, and award-winning food photographer Paulette Phlipot, have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship (though they affirm that both are important), but to tempt others to “embrace the vegetable, behold the fruit” because these foods are versatile, gorgeous, and taste terrific. Starting with red and progressing towards a calmer white, Ripe is arranged by color to showcase the lush, natural beauty of the following fruits and vegetables:
  • RED: beets, blood oranges, cherries, cranberries, grapefruit, pomegranate, radicchio, radish, raspberries, red apples, red bell peppers, rhubarb, strawberries, tomatoes, and watermelon
  • ORANGE: apricot, butternut squash, carrots, clementines, kumquats, mangoes, nectarines, papaya, peaches, persimmon, pumpkin, and yams
  • YELLOW: banana, corn, lemon, pineapple, pomelo, squash blossoms, and yellow onions
  • GREEN: green apples, artichokes, asparagus, avocado, bok choy, broccoli, Brussels sprouts, celery, cucumber, edamame, fava beans, fennel, green beans, honeydew, kale, kiwi, leeks, lime, peas, spinach, swiss chard, watercress, and zucchini
  • PURPLE and Blue: blackberries, blueberries, eggplant, figs, plums, purple cabbage, purple grapes, red leaf lettuce, and red onion
  • WHITE: bosc pears, cauliflower, coconut, endive, garlic, jicama, mushrooms, parsnips, potatoes, and turnip
Each fruit and vegetable is accompanied by a lighthearted essay, breathtaking photography, and one showcase recipe, along with three “quick-hit” recipe ideas. With 150 photos and 75 recipes, this unique cookbook will quicken your pulse and leave you very, very hungry.
 

For more information, visit RipeCookbook.com

Review:

"Rule, a noted food writer and blogger, offers a lovely and gorgeous tribute to vegetables and fruits everywhere in this unusual cookbook. Organized by color rather than season or meal type, to the presentation aims to excite readers about the beauty and appealing tastes of everything from pomegranates and clementines to artichokes and spinach. Recipes include witty and whimsical head notes that provide tips for preparing and serving. Rule also lists combinations of just a few ingredients for simple uses of each item but unfortunately doesn't include measurements, which are vital for making dishes such as frozen yogurt and tea bread. Her full recipes, however, are mouthwatering, from her chocolate-flecked banana buttermilk pancakes to a caramelized onion asiago tart to polenta-stuffed chard with bubbly parmesan. While she includes a fair share of salad options, including kumquat arugula salad with currant-walnut vinaigrette, she does showcase a wide variety of other uses, such as peach mascarpone flatbreads and carrot soup with garam masala cream. Recipes are vegetarian, but few will miss the meat in these flavorful dishes. Chock-full of delectable photographs that whet the appetite, this collection will tantalize and educate on the many appealing ways vegetables and fruits can nourish and sustain. Agent, Jenni Ferrari-Adler, Brick House Literary Agency." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

Although they certainly are good for you, leave a lighter footprint on the earth, and cost a lot less than a pound of tenderloin, one should consume green beans and favas, pomegranates and key limes, Swiss chard and honeydew because theyre gorgeous, flavorful, versatile, and fantastically delicious.

A stunning visual exploration of common fruits and vegetables organized by color, Ripe is a cookbook that whets the appetite and excites the senses through 150 beautiful full-color photographs, breezy narrative essays, and 75 delicious recipes in chapters Red (beets, blood oranges, and cherries), Orange (apricot, butternut squash, carrots), Yellow (banana, corn, and pineapple), Green (asparagus, bok choy, and edamame), Purple and Blue(blueberries, eggplant, and plums), and White (bosc pears, endive, and jicama).

About the Author

Cheryl Sternman Rule is a food writer whose work has appeared in a wide variety of national food magazines and websites, including EatingWell, Cooking Light, Health, Sunset, Body + Soul, iVillage, Culinate.com, and more. She is also the voice behind the popular food blog 5 Second Rule. Cheryl lives with her husband and two sons in San Jose, CA.

Paulette Phlipot is an award-winning food, travel, and lifestyle photographer. She is a graduate of the Western Academy of Photography in Victoria, B.C., Canada. In 2008, Paulette was awarded “Best of Show” at the annual International Association of Culinary Professionals conference in 2008. She is based in Sun Valley, Idaho.

Product Details

ISBN:
9780762440245
Author:
Sternman Rule, Cheryl
Publisher:
Running Press Book Publishers
Author:
Rule, Cheryl Sternman
Author:
Philpot, Paulette
Author:
Phlipot, Paulette
Subject:
Fruit
Subject:
Cooking and Food-Fruits and Vegetables
Edition Description:
Trade Cloth
Publication Date:
20120331
Binding:
HARDCOVER
Language:
English
Pages:
312
Dimensions:
8.5 x 8.5 in

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Related Subjects

Cooking and Food » By Ingredient » Fruit
Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Vegetables General
Sports and Outdoors » Sports and Fitness » Baseball » General

Ripe: A Fresh, Colorful Approach to Fruits and Vegetables New Hardcover
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$25.00 In Stock
Product details 312 pages Running Press Book Publishers - English 9780762440245 Reviews:
"Publishers Weekly Review" by , "Rule, a noted food writer and blogger, offers a lovely and gorgeous tribute to vegetables and fruits everywhere in this unusual cookbook. Organized by color rather than season or meal type, to the presentation aims to excite readers about the beauty and appealing tastes of everything from pomegranates and clementines to artichokes and spinach. Recipes include witty and whimsical head notes that provide tips for preparing and serving. Rule also lists combinations of just a few ingredients for simple uses of each item but unfortunately doesn't include measurements, which are vital for making dishes such as frozen yogurt and tea bread. Her full recipes, however, are mouthwatering, from her chocolate-flecked banana buttermilk pancakes to a caramelized onion asiago tart to polenta-stuffed chard with bubbly parmesan. While she includes a fair share of salad options, including kumquat arugula salad with currant-walnut vinaigrette, she does showcase a wide variety of other uses, such as peach mascarpone flatbreads and carrot soup with garam masala cream. Recipes are vegetarian, but few will miss the meat in these flavorful dishes. Chock-full of delectable photographs that whet the appetite, this collection will tantalize and educate on the many appealing ways vegetables and fruits can nourish and sustain. Agent, Jenni Ferrari-Adler, Brick House Literary Agency." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by ,
Although they certainly are good for you, leave a lighter footprint on the earth, and cost a lot less than a pound of tenderloin, one should consume green beans and favas, pomegranates and key limes, Swiss chard and honeydew because theyre gorgeous, flavorful, versatile, and fantastically delicious.

A stunning visual exploration of common fruits and vegetables organized by color, Ripe is a cookbook that whets the appetite and excites the senses through 150 beautiful full-color photographs, breezy narrative essays, and 75 delicious recipes in chapters Red (beets, blood oranges, and cherries), Orange (apricot, butternut squash, carrots), Yellow (banana, corn, and pineapple), Green (asparagus, bok choy, and edamame), Purple and Blue(blueberries, eggplant, and plums), and White (bosc pears, endive, and jicama).

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