Cookery / food by ingredient: fruit and vegetables Books

Book SynopsisPie School is now in session!Since the first publication of Pie School in 2014, Kate Lebo has inspired bakers everywhere with her witty and encouraging lessons on all things flaky and sweet. This completely revised and updated edition includes 20 brand-new pies—including two new chapters, one on savory meat or vegetable pies and one on “difficult” (lesser-known) fruit pies—plus updates to the originals (80 in total). Her proven process to achieve flakiness and structure, along with recipes for delicious, inspired fillings, will give home cooks all the skills they need to make the best pie of their lives. Beyond the bake, Lebo also invites us to ruminate on the social history, the meaning, and the place of pie in the pantheon of favorite foods.Recipes include Brandied Apple and Cracked Cardamom Pie White Peach and Raspberry Galette Rosemary Rhubarb and Vanilla Chevre Galette Winter Luxury Pumpkin Pie Huckleberry Pie Marionberry Pie with Hazelnut Crumble Lamb, Pumpkin, and Quince Pie Chicken Pot PieTrade ReviewWIRED Best Cookbooks of 2023 (So far)"Freshly revised from the 2014 original with new and updated recipes, it offers soothing lessons in technique and taste. When your hands are coated with sticky dough, [Lebo's] voice is a balm, and clear photos keep you from worrying.—WIRED.com“I love Kate Lebo’s Pie School so much. It’s reassuringly detailed for new cooks yet full of nuance that make veteran cooks like me say, “Oh wow, right!” The recipe lineup feels fresh and personal, with inventive recipes so solid they seem like classics."—Martha Holmberg, James Beard Award-winning co-author of Six Seasons: A New Way with Vegetables and author of Simply Tomato “With recipes and words that spotlight traditional pie-making both savory and sweet, Kate Lebo’s Pie School is a definite keeper for any pie-maker’s bookshelf.” —Kate McDermott, James Beard Award-nominated author of Art of the Pie “Kate Lebo’s prose is rich and spiky, her voice spiced with wit and undergirded with tenderness; her work is pithy, well-researched, and always profoundly knowledgeable. Sure, she writes about food, but she’s really writing about humanity, her own and all of ours. To call this ‘a book about pie’ is like calling Moby-Dick ‘a book about a whale.’” —Kate Christensen, PEN/Faulkner Award-winning author of The Great Man and Blue Plate Special “Kate Lebo’s Pie School will delight you with its word play and train you to be the most capable baker in your neighborhood." —Katie Quinn, author of Cheese, Wine, and Bread “It’s hard to imagine Kate Lebo’s improving upon Pie School; it was one of those triumphantly instant classics that rendered itself indispensable from the get-go. And yet the hindsight that emerged from life during COVID and writing her wonderfully weird, gorgeously geeky literary masterpiece Difficult Fruit has resulted in a second edition even more special and, if it’s possible, essential than the first.” —Charlotte Druckman, author of Women on Food “As with our most revered teachers, Kate Lebo, [in Pie School,] inspires us with her infectious passion for her subject—deciphering a daunting topic with the gentlest of hands and unwaveringly cheering us on to be the best cooks and people we can be. This is school you’ll never want to graduate from.” —Peter Hoffman, chef and author of What’s Good: A Memoir in Fourteen Ingredients "If actual school was as fun as Pie School, no one would ever play hooky. Kate Lebo has written a wonderful book celebrating the craft of baking fruit pies."—Becky Selengut, author of Good Fish"Kate Lebo is the teacher we all wanted in school, her kitchen a classroom for lessons in life."—Langdon Cook, author of The Mushroom HuntersTable of ContentsNew recipes include:Pie for Dinner • Fennel Sausage, Cabbage, Beets & Apple Pie • Lamb, Pumpkin, and Quince Pie • Chanterelle, Goat Cheese, Delicata, and Tomato PieSam’s Veggie Pie The Life of Chicken Pot Pie: a recipe cycle • Roast Chicken • Chicken Stock • Gravy • Schmaltz-Roasted Potatoes with Garlic and Herbs • Schmaltz-Roasted Vegetables • Roasted Vegetable Pie • Chicken Pot Pie Difficult Fruits • Gooseberry and Elderflower Pie • Black Currant Custard • Elderberry Pie • Black Chokeberry Pie • Sarviceberry Pie

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Book SynopsisBlack, green, white and oolong teas, as well as herbal infusions, have numerous health benefits. Infused with fresh, vitamin-rich fruits, they become a delicious way to increase your liquid consumption. Cold brewing tea, according to Mimi Kirk, is the best way to achieve a smooth taste and extract the antioxidants and other benefits from the tea. For cold days or when you’re under the weather, her hot water infusions will warm and soothe. Kirk shares 70 recipes including: Black Cold Brew Tea + Blackberries, Green Cold Brew Tea + Lavender + Lemon and Rosemary Hot Water Infusion + Strawberries. With gorgeous photography, Tea-Vitalize gives information about the health properties of each ingredient.

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Book SynopsisThe first few s introduces the reader to the crop, its origin and distribution, varieties cultivated throughout the country and their characteristics. Later the trade of banana, both international and domestic, is explained along with the ways the fruit is consumed in different parts of the world. A exclusively deals with the nutritive and therapeutic values of banana followed by the post harvest aspects at length in seven s with all the latest scientific developments. The last three s explain about the processing and value addition including the waste/by-products utilization. The readers will find it comprehensive with all the information relevant to post harvest aspects of bananas and plantains.Table of Contents1. Introduction 2. Origin, Production and Distribution 3. Varieties and Their Characteristics 4. Trade International and Domestic 5. Consumption Pattern of Bananas and Plantains 6. Nutritive, Medicinal and Therapeutic Values 7. Post Harvest Losses and its Causes 8. Pre-Harvest Factors Affecting the Shelf / Storage Life and Quality 9. Post Harvest Factors Affecting The Shelf Life and Quality 10. Post Harvest Physiology, Shelf Life and Quality Changes 11. Improved Harvest, Postharvest Handling, Packaging and Transportation 12. Storage of Banana 13. Ripening and Retailing 14. Minimal Processing 15. Banana Processing and Processed Products 16. Utilization of Field Residues and Processing Wastes

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Book SynopsisTrade Review"Landau is one of the leaders in a food revolution that sees mainstream chefs putting vegetables at the center of the plate." -- Associated Press "Eating here always makes me wonder 1) when I'll get to see it again and 2) why more meatless restaurants don't follow its wonderful recipe for food and service. I know I'm not alone. The drinks are as serious as at any steakhouse, and the pedigree couldn't be meatier." -- Washington Post "I've made no secret of my affection for the cooking of Rich Landau and Kate Jacoby, the couple behind Vedge... and its more casual sibling, V Street... The book aims to help readers bring those flavors home." -- Washington Post "If you are looking for some inspiring vegetarian dishes, look no further than the 'newly arrived' shelf at your local bookstore... None is more modern than V-Street... The new book features fun recipes for Dan Dan Noodles... and Churro Ice Cream Sandwiches." -- Providence Journal

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Book Synopsis Join the McCartney family for a feast of nearly 100 sustainable, plant-based recipes to save the planet and nourish the soul, in this deeply personal cookbook from Paul, Mary, and Stella honoring their late wife and mother, Linda McCartney“I have a passion for peace and believe it starts with compassion to animals.' —Linda McCartney Linda McCartney was a trailblazer of meat-free cooking, and she shared with her family the pleasure that eating compassionately could bring. Now Paul, Mary and Stella have reimagined Linda’s best-loved recipes, in a modern collection that fits perfectly with how we want to eat now. Family favorites such as French Toast, Chili non Carne, Sausage Rolls, Shepherd’s Pie, Pulled Jackfruit Burgers and Crunchy Pecan Cookies are just some of the many simple, nourishing and sustainable vegan recipes included in this stylish book. Complete with personal

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Book SynopsisWinner — IACP 2019 Reference & Technical Cookbook Award From apples and oranges to pawpaws and persimmons "Sara Bir’s voice is quirky, informed, and fresh. The Fruit Forager’s Companion will push any soul who is interested in foraging into the curious world of fruits. . . . You want someone with passion and appetite to lead you on a foraging quest, and Sara has plenty of both."—Deborah Madison, author of Vegetable Literacy and In My Kitchen Half of the fruit that grows in yards and public spaces is never picked or eaten. Citrus trees are burdened with misshapen lemons, berries grow in tangled thickets on the roadside, and the crooked rows of abandoned orchards fill with fallen apples. At the same time, people yearn for an emotional connection that’s lacking in bland grocery store bananas and tasteless melons. The Fruit Forager’s Companion is a how-to guide with nearly 100 recipes devoted to the secret, sweet bounty just outside our front doors and ripe for the taking, from familiar apples and oranges to lesser-known pawpaws and mayhaws. Sara Bir—a seasoned chef, gardener, and forager—primes readers on foraging basics, demonstrates gathering and preservation techniques, and presents a suite of recipes including habanero crabapple jelly, lime pickle, pawpaw lemon curd, and fermented cranberry relish. Bir encourages readers to reconnect with nature and believes once the foraging mindset takes control, a new culinary world hiding in plain sight will reveal itself. Written in a witty and welcoming style, The Fruit Forager’s Companion is a must-have for seekers of both flavor and fun.Trade ReviewPublishers Weekly, Starred Review— "This charming and eminently useful guide from Paste magazine food editor and writer Bir deserves a spot on the bookshelf of any foraging foodie. Instead of serving up a simple list of fruits and vegetable with tips on canning, Bir weaves in personal anecdotes and trivia about, among other things, the advent of commercial pectin (patented in 1913) and the curious history of key limes (once pickled and served as snacks for schoolchildren). Bir offers solid takes on such standbys as lemon bars and sour cherry scones, but her ingenuity and the value of foraging comes to life with recipes like mulberry and peach cobbler with an almond topping, habanero crab apple jelly, and a pawpaw gelato. Bir also takes time to make sure foragers are clear on manners and ethics ('Forage legally and mindfully, on both public and private land'), as well as which poisonous plants and fruits to avoid (such as honeysuckle and pokeweed). Even if readers don’t have a lemon or apple tree in the backyard, they’re sure to find some useful advice, as Bir does an outstanding job of illustrating how to get the most out of simple, often neglected or discarded ingredients."Foreword Reviews, Starred Review "A Culinary Institute of America degree armed Sara Bir with cooking expertise, but it’s her clever writing and inquisitive, experimental mind that make The Fruit Forager’s Companion so exciting. This hybrid cookbook/plant guide/DIY manual entertains as much as it informs. Bir eloquently discusses why foraging is a satisfyingly sustainable, meditative way of collecting food, and of reconnecting to neighbors and to the natural environment. She provides reassuring information for novice and experienced cooks alike, dispensing advice on foraging etiquette (Don’t be a 'scrumper'—someone who steals apples from orchards) and thoroughly breaking down methods of harvesting, storage, and preservation, from canning to fermentation. Forty-one chapters on fruit species are packed with essays, photographs, recipes, and ideas for kitchen experimentation. There are also all-important tips on correctly identifying edible fruits and their poisonous look-alikes. While the book provides ample information on common fruits, the passages about unusual fruits, like sumac and loquats, are invaluable. Bir is well-versed in food history and foodways, leading to intriguing discussions of old- fashioned preservation methods and charming recipe ideas from 'wild cherry bounce' to pontack, which is a sort of elderberry Worcestershire sauce. This compendium delivers a wealth of Bir’s sassy opinions and effervescent prose. Whether she is expounding on the importance of lifelong exploration, the dangers of monoculture agribusiness, or describing ground cherries ('I delight in their lacy little hulls, the berries like golden pearls in a filigree setting') and rose hips ('If rose hips were women, the ones you’d want would look like R. Crumb drew them'), her writing exudes personality, wit, and intelligence. Bir is a learned, inventive guide whose sly humor and playful voice will win many over to become dedicated fruit scroungers and recipe explorers. Perusing this book will have you playing around with your food in no time, whether it’s mahonia or maypops, mayhaws or pawpaws." “Sara Bir’s voice is quirky, informed, and fresh. The Fruit Forager’s Companion will push any soul who is interested in foraging into the curious world of fruits, which are every bit as interesting as the vegetable members of the plant world. I just hope that she refrains from lifting my quince should she ever walk down our lane—I adore them, too! Which is to say that you want someone with passion and appetite to lead you on a foraging quest, and Sara Bir has plenty of both.”—Deborah Madison, author of Vegetable Literacy and In My Kitchen“Lyrically written and eminently useful, The Fruit Forager’s Companion is a welcome addition to the library of anyone interested in either preserving their own fruit harvest or seeking out new, exciting flavors that are literally growing on trees—often next door!”—Hank Shaw, wild foods expert; author of the James Beard Award-winning website Hunter Angler Gardener Cook“For fruit lovers the whole world is a culinary theme park; this book is your permanent admission pass. Let Sara Bir guide you to the untamed flavors of wild, feral, and neglected fruits—from back alleys and brushy waysides to city hedges and deep woods. After you find some brand new delicacy right in your own neighborhood, follow one of Sara’s luscious recipes, and invite Mom over for dinner.”—Samuel Thayer, author of Incredible Wild Edibles and The Forager’s Harvest“Once you notice the wild fruit growing all around you, the world becomes a landscape of culinary abundance, and Sara Bir’s The Fruit Forager’s Companion is a thoughtful guide to appreciating those foraged and gleaned fruits. Filled with Bir’s distinctive humor, the book, like stumbling upon a patch of black raspberries, is also fun! Bir’s respect for ingredients—those berries, apples, and pawpaws you’ve worked hard to pick—ensures the recipes accentuate each fruit’s unique flavor. With Bir’s guidance, your fruit-forward concoctions will be as transformative as the moment you discovered all those wild fruits were edible in the first place.”—Andrew Moore, author of Pawpaw: In Search of America’s Forgotten Fruit“Among reassuringly familiar fruit like neighborhood apples, lemons, and plums, chef-turned-forager Sara Bir also offers curious novice foragers more adventurous fare: invasive autumn olives and barberries, native chokeberries, Oregon grapes, pawpaws, and spicebush. The pages of The Fruit Forager’s Companion help you to identify, collect, and use the fruits of your forages. The author’s eloquent introduction tells you why you should.”—Marie Viljoen, author of Forage, Harvest, Feast“With The Fruit Forager’s Companion, Sara Bir provides not only a guide to foraging, but a manifesto for conscious living and a challenge to seek out the unknown. With creative recipes, thoughtful writing, and a wealth of expertise, she encourages us to explore in the kitchen as well as outside, inspiring the reader to create a better connection to where they live and to celebrate the local bounties that may have otherwise gone unnoticed.”—Anna Brones, author of Fika: The Art of the Swedish Coffee Break; founder and publisher, Comestible“The Fruit Forager’s Companion will be beloved by all those who travel through life scanning trees and shrubs for neighborhood fruit. Sara Bir has created something that is half foraging memoir and half cookbook, and it is utterly delightful in its totality.”—Marisa McClellan, author of Naturally Sweet Food in Jars“Lyrical and practical, introspective and funny, The Fruit Forager’s Companion inspires us to put on comfy shoes and head out into the local landscape with curiosity, confidence, and joy. Sara Bir knows that sweet, ripe treasures await us, from crab apples and blackberries to pawpaws, wild grapes, figs, and quince. This book offers fascinating entries on more than forty fruits and a hundred recipes for chutneys, soups, cordials, fools, and more. Bir’s knowledge, wit, and enthusiasm guide us outdoors for fruit foraging expeditions, and back home again to transform the seasonal fruits we’ve gathered into good things to eat and share.”—Nancie McDermott, author of Fruit and Southern Pies“Sara Bir’s common sense approach to foraging, along with an impish humor, make for a delightful, nourishing, very practical, and very human read. The Fruit Forager’s Companion is a book about love, community, and the abundance nature offers to us all if we have the eyes to see and the heart to hear, all revealed through the simple, graceful acts of picking, preparing, and sharing wild fruits with our loved ones and community.”—Robin Harford, founder of the website Eatweeds“The response to the lament ‘I’m hungry’ should not be, ‘Look in the fridge and see what you can find,’ but, ‘Take a walk and see what’s there.’ Sara Bir’s book provides a road map to wild and abandoned plants laden with food. As you read and explore with Bir you will be rewarded with the joy of discovery and often a satiated appetite. Perhaps you will even find a dead-ripe mulberry and have an ecstatic taste experience.”—Tom Burford, pomologist, historian, and author of Apples of North America “Once, we were foragers. Sara Bir says we can be again. She reveals the wealth of fruit waiting to be picked in wild and not-so-wild places, and she shows how foraging benefits the mind and body even if the forager returns empty-handed. The Fruit Forager’s Companion is more than just a guide to finding, gathering, preserving, and cooking. It is a meditation on modern life and how to find meaning in Nature’s larder.”—Mike Shanahan, author of Gods, Wasps and Stranglers“Foraging for fruit is all about noticing and making your move when things become ripe. In The Fruit Forager’s Companion, Sara Bir moves from city sidewalks to deep woods with a botanist’s eye and a chef’s skill. She boils, reduces, ferments, dips into history, and seasons with memoir; she gets in there and shouts wild flavors out with heat, sweet, salt, and vinegar. Let Bir’s inventive recipes and sheer derring-do pull you into the woods and make you a forager: a sampler of the best things in life, most of them free.”—Julie Zickefoose, author of Baby Birds, The Bluebird Effect, and Letters from Eden

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Book SynopsisMolly Krebs, creator of the popular blog Spices in My DNA, shows readers how to make exciting, satisfying dishes that showcase the diverse possibilities of produce. Perfect for home cooks who want to enjoy the healthy benefits of a vegetable heavy diet, without the yawn-inducing sides and bland, familiar salads. Vegetarians and vegans will love these new meal ideas, and meat-eaters will discover the variety of tastes and textures that creative combinations of veggies can bring to the table. Molly is committed to healthy eating, easy recipes and big flavours that will have readers coming back for a second helping of veggies every time. It’s easy to pile on the veggies with delicious bowls like Beet Noodle Bowls with Turmeric Roasted Chickpeas and Ginger Almond Butter Dressing. Creamy Carrot Risotto with Carrot Top Pesto is a lighter, vitamin-packed spin on a crowd-pleasing dinner party favourite. Hidden Zucchini Mac and Cheese is perfect for parents who want to get more greens into their kids’ diets. Avocado Tempura Tacos with Charred Poblano Ranch Slaw are simply irresistible. Mix and match incredible, globally-inspired spice blends and easy game-changing sauces to dress up your veggies. For an even easier way to get that daily serving in, sip a Cucumber Margarita or finish off a vegetable-centric meal with Beet Red Velvet Cupcakes. Vegetables have never been so much fun. This book will have 75 recipes and 75 photographs.

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Book SynopsisSome fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavour when cooked. Understanding how to enjoy fruit at its peak of flavour, whether it's lightly sauteed, poached, baked, braised or roasted, is the key - and this cookbook for home cooks shows you how. 'Simple Fruit' inspires home cooks to explore and enhance the flavours of fruit throughout the year. Each recipe applies a cooking technique that wakes the senses with the distinct flavour characteristics of a fruit. The 50 recipes in this book are organised seasonally and by type of fruit, with a focus on bringing out the best flavour. Whether it's Vanilla-Roasted Rhubarb, Strawberry Pavlova, Cherry Hand Pies or Grilled Apricots with Brown Butter and Maple-Tamari Glaze, 'Simple Fruit' encourages and inspires readers to explore cooked fruits, and gives them options to create a variety of seasonal desserts.Trade Review“In food instructor Pfalzer’s debut, she offers recipes that let natural flavors of fruits shine through when used in meals and baked goods . . . Suggestions for ingredients and equipment are a bonus to this beautifully photographed book.”—Library Journal“Simple Fruit . . . is conveniently organized seasonally, which also serves as a way of knowing what’s in season . . . Paired with Charity Burggraaf’s vibrant, beautifully composed photos of the fruits that almost jump off the page and beg to be eaten, Simple Fruit is a fine addition to any PNW-geared cookbook library.”—The Stranger

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Book SynopsisFresh Fruit and Veggie Juices To Soothe Digestion, Clear Skin, Boost Energy and Fight Infections! Take control of your health the delicious way, with this one-of-a-kind collection of wellness juices. These 60 recipes are packed with powerful antioxidant and immune-boosting properties, uniquely formulated to target common ailments and infections. Each refreshing drink will provide you with natural relief while increasing your daily intake of essential vitamins and minerals. Look better, feel better and help your body and mind operate at its peak, with tasty recipes like: • Watermelon Basil Blast to reduce bloating, • Papaya Glow Up to clear acne, • Minty Migraine Mocktail for migraine relief, • Blueberry Brain Boost to clear brain fog, • Cherry Patch for increased metabolism, • Blackberry Basil Serenity to calm anxiety, • Sprout It Out to burn fat, • Pineapple Parsley Sex-Aid for increased libido, • Honey Dew to fight chronic infections, • Sweet Onion Growth Strategy to promote hair growth……………………… With these creative fruit, veggie and herb pairings, you'll have everything you need to heal from within!

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Book SynopsisKale is a superstar among superfoods. It is packed with vitamins, antioxidants, and anti-inflammatories; supports the cardiovascular and digestive systems; promotes healthy eyes and bones; and plays an important role in the body’s detoxification processes. But not everyone has been quick to jump on the kale train. In Kale, Glorious Kale, Catherine Walthers shares recipes that explore all of the possibilities of this versatile vegetable. In addition to numerous fresh and flavorful salads, recipes include: Baked Eggs Over Kale Kale and Feta Pizza Penne with Kale, Sausage, and Mushrooms Cider-Braised Kale and Chicken For kale lovers as well as neophytes.

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