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Zusatztext "If there were Emmys or Oscars for cookbooks! Elizabeth Schneider would surely receive one." Informationen zum Autor Elizabeth Schneider is the author of Vegetables from Amaranth to Zucchini: The Essential Reference (IACP Book of the Year), Ready When You Are: Made-Ahead Meals for Entertaining , and coauthor of Better Than Store-Bought and Dining in Grand Style . Her magazine series "Produce Pro" (in Food Arts ) and "Vegetable Wise" (in Eating Well ) received James Beard awards. Hundreds of her articles have appeared in the New York Times , Gourmet , Food & Wine , and many other publications. Klappentext Uncommon Fruits & Vegetables: A Commonsense Guide was first published in 1986 to a fanfare of outstanding reviews and has become a modern-day classic. Now more timely than ever, this encyclopedic cookbook answers the most pertinent questions about the rainbow of fruits and vegetables available in supermarkets nationwide. Here is what home cooks need to know about arugula, cilantro, mango, shiitake, and snow pea as well as the less familiar carambola, chanterelle, lemongrass, passion fruit, and tomatillo. Descriptions rich in culinary, botanical, and historical information set the stage for nearly 100 of these produce items, while 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. Uncommon Fruits & Vegetables is an indispensable reference for home cooks and professionals, gardeners and world travelers, and the food-curious everywhere. Zusammenfassung “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—it’s no wonder Bon Appétit calls this book “a must have.” ...
