Fruits

The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World's Most Beautiful Fruit

In Season: Cooking with Vegetables and Fruits

Here Sarah Raven, a leading proponent of the local foods movement, shows how to make the most of fresh produce, whether from your own garden, your local farmers’ market or the grocery. Taking us through the year in six seasonal chunks of two months each, she highlights the best vegetables, fruits, and herbs from each period, throwing in tidbits she’s learned firsthand from her own garden. The more than 250 simple and delicious recipes borrow from different cuisines and include such inventive dishes as Cranberry Bean Hummus; Squid, Pea, and Chorizo Stew; Basil Custard; Zucchini Chutney; Saute of Peas and Lettuce; Penne with Preserved Lemon and Avocado; and Pears Poached in Saffron Syrup. While some recipes are ideal for vegetarians, there are many designed to bring out the best in meat, poultry, and seafood. In Season will inspire a new appreciation of fresh produce and will be an indispensable addition to every serious cook’s shelves.

The Fruit Hunters: A Story of Nature, Adventure, Commerce, and Obsession

Delicious, lethal, hallucinogenic and medicinal, fruits have led nations to war, fueled dictatorships and lured people into new worlds. An expedition through the fascinating world of fruit, The Fruit Hunters is the engrossing story of some of Earth's most desired foods.

In lustrous prose, Adam Leith Gollner draws readers into a Willy Wonka-like world with mangoes that taste like piña coladas, orange cloudberries, peanut butter fruits and the miracle fruit that turns everything sour to sweet, making lemons taste like lemonade. Peopled with a cast of characters as varied and bizarre as the fruit -- smugglers, inventors, explorers and epicures -- this extraordinary book unveils the mysterious universe of fruit, from the jungles of Borneo to the prized orchards of Florida's fruit hunters to American supermarkets.

Gollner examines the fruits we eat and explains why we eat them (the scientific, economic and aesthetic reasons); traces the life of mass-produced fruits (how they are created, grown and marketed) and explores the underworld of fruits that are inaccessible, ignored and even forbidden in the Western world.

An intrepid journalist and keen observer of nature -- both human and botanical -- Adam Leith Gollner has written a vivid tale of horticultural obsession.

The Big Book of Juices and Smoothies: 365 Natural Blends for Health and Vitality Every Day (The Big Book of...Series)

How to Pick a Peach: The Search for Flavor from Farm to Table

"Eat locally, eat seasonally." A simple slogan that is backed up by science and by taste. The farther away from the market something is grown, the longer it must spend getting to us, and what eventually arrives will be less than satisfying. Although we can enjoy a bounty of produce year-round -- apples in June, tomatoes in December, peaches in January -- most of it is lacking in flavor. In order to select wisely, we need to know more. Where and how was the head of lettuce grown? When was it picked and how was it stored? How do you tell if a melon is really ripe? Which corn is sweeter, white or yellow?

Russ Parsons provides the answers to these questions and many others in this indispensable guide to common fruits and vegetables, from asparagus to zucchini. He offers valuable tips on selecting, storing, and preparing produce, along with one hundred delicious recipes. Parsons delivers an entertaining and informative reading experience that is guaranteed to help put better food on the table.

Coconut Lover's Cookbook

If you like coconut, you will love this book. It's written for coconut lovers as well as for the growing number of health conscious individuals who recognize coconut as a marvelous health food.

Every recipe contains coconut in one form or another. Some recipes such as Coconut Battered Shrimp and Coconut Macaroons use shredded or flaked coconut. Others such as Chicken A La King and Strawberry Chiffon Pie use coconut milk or cream in place of dairy. The salad dressings and mayonnaise recipes are based on coconut milk and oil.

This book contains nearly 450 recipes with a mixture of both vegetarian and nonvegetarian dishes to choose from. You will find recipes for creating savory main dishes, appetizing side dishes, satisfying snacks, and nutritious beverages. You will find recipes for dairy-free smoothies and blender drinks, creamy soups and hearty chowders, delicious curries, stews, and casseroles. If you like desserts, you will find plenty here to choose from, including German Chocolate Cake, Coconut Pecan Pie, and Chocolate Almond Ice Cream.

Concerned about sugar? No problem. Every sweet or dessert recipe includes a low sugar version. These recipes use very little sugar or none at all.

Coconut is ideal for low-carbohydrate diets because it contains very little effective (i.e., digestible) carbohydrate. It consists primarily of indigestible fiber and, therefore, is a healthy and tasty low-carbohydrate, high-fiber food. The milk, cream, and oil are also low in carbohydrate and give foods a rich creamy taste and texture that is both healthy and delicious.

Smoothies for Life! Yummy, Fun, and Nutritious!

Blend Your Way to Better Health!
Join the millions of health-conscious individuals who have already discovered the tasty, nutritional, revitalizing goodness of smoothies. In Smoothies for Life, Daniella Chace and Maureen Keane (coauthor of the million-copy bestseller Juicing for Life) show you how to make high-energy, delicious smoothies right in your own home! All you need is a blender (or food processor), a few, simple ingredients, and you're ready to embark on a new taste and nutrition adventure. Learn how you can:
·Beat fatigue with Mocha Magic
·Build athletic endurance with Tropical Elixir
·Lose weight with Peachy Almond Freeze
·Boost immunity with Rasanana Berry
·Reduce stress with Ginseng Soother
·Improve your memory with Pink Hurricane
·Detoxify your body with Watermelon Cooler
·And much more!
These tantalizing smoothies contain creative combinations of antioxidant-rich fruits, healing tinctures, flavorful extracts, and natural sweeteners — and they are always delicious. Once you start, you'll be drinking these smoothies for life!
Includes information for adding revitalizing herbs such as ginkgo, echinacea, goldenseal, and kava!

Chez Panisse Fruit

Alice Waters's Chez Panisse is one of America's great restaurants. Dedicated to serving French country food made from the finest American ingredients (and furthering the cause of local, conscientiously produced foods of all kinds), the restaurant is also responsible for a remarkable series of cookbooks, including Chez Panisse Vegetables and the Chez Panisse Menu Cookbook. Chez Panisse Fruit, coauthored by Waters, proceeds in the innovative spirit of its predecessors, offering 200 exquisite sweet and savory fruit recipes, plus essays that attune readers to growing and marketing issues so they can make wise seasonal selections. Conceived with utmost simplicity, recipes like Spit-Roasted Pork with Onion-and-Apple Marmalade, Caramelized Red Banana Tartlets, and Grilled Cured Duck Breasts with Pickled Peaches truly celebrate the fruits they feature. Though not difficult to prepare, the recipes demand a cook's full attention--at the market as well as in the kitchen. The reward is memorable eating.

Arranged alphabetically from apples to strawberries, the book treats familiar and less familiar fruit, including citron (in dishes like Sautéed Scallops with Citron), loquats (used in Catherine's Loquat Sauce, a delicious accompaniment to grilled meats), and mulberries (delightful in ice cream and sherbet). There are also superb versions of raspberry ice cream, cranberry relish, and blueberry buttermilk pancakes, as well as must-try "original" fare like Rocket Salad with Pomegranates and Toasted Hazelnuts, Tangerine and Chocolate Semifreddo, and Moroccan Chicken with Dates. A section of basics also provides exemplary formulas for the likes of pie dough, biscuits, and pastry cream. Illustrated in the Chez Panisse tradition with relief prints of the fruit, the book is an appreciation of one of our most glorious resources and, tacitly, a call to consciousness about the need to preserve it at its best. --Arthur Boehm

In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics.

As the restaurant's popularity grew, so did Alice's commitment to organic, locally grown foods and to a community of farmers and producers who provide the freshest ingredients, grown and harvested naturally with techniques that preserve and enrich the land for future generations. After thirty years, the innovative spirit and pure, intense flavors of Chez Panisse continue to delight and surprise all who visit, and even those who cant get there know that Alice started a quiet revolution, changing the culinary landscape forever. Inspired by Chez Panisse, more and more people across the country are discovering the sublime pleasures of local, organic vegetables and fruits.

Now join Alice Waters and the cooks at Chez Panisse in celebration of fruit. Chez Panisse Fruit draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables, discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from apples to strawberries -- and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan, Chez Panisse Fruit is a book to savor and to treasure.

Slim Smoothies: Over 130 Healthy and Energizing Recipes Without All the Calories

Great Taste Without the High Calories!
Looking for novel and nutritious ways to enrich your diet without adding too many calories or unnecessary fat? Well here you go! This tasty collection of more than 130 ultra-nutritious and energizing low-cal smoothies is the perfect complement to your daily meal plan. Smoothies are inherently healthy, but many include a high calorie count—especially when made with dairy products. Now you can enjoy the refreshing, delicious appeal of a smoothie, but with more healthful ingredients, such as fruit juice, fresh fruit, tofu, and fat-free yogurt. Sleek and simple smoothie recipes include:
·A Beautiful Rind
·Cherry Potter
·Melon Rouge
·Bing in 'Da Noise
·Thin City
·Meet the Pear-ents
·What a Waist!
·Berry Manilow
·Hawaiian De-Lite
·And many more!
With a nutritional analysis for each recipe, these revitalizing and delicious meals-on-the-go are the perfect choice for the calorie-conscious who don't want to sacrifice taste.

Foods That Heal