Synopses & Reviews
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.
"A comprehensive fruit book that's sure to please the farm-to-table minded." Library Journal
"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
"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
"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
"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
andldquo;Honey and Jam makes you feel like youand#39;re in Appalachia with Hannah Queen, picking fruit out back and baking. Living in the woods of Northern California, I understand how a place and its local produce can inspire creativity and recipes, and she portrays this notion so well with rich photography and unforgettable desserts.andquot;
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.
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
135 Black currants
229 Elderflowers and elderberries
337 Peaches and necarines
487 Red currants
559 White currants
569 A few other good things: medlars and sloes