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The Produce Bible: Essential Ingredient Information and More Than 200 Recipes for Fruits, Vegetables, Herbs & Nuts Paperback by Leanne Kitchen (Author), Deborah Madison (Author)
In our Homeschool Charlie is taking a Home Economics Class which includes a Cooking Class and learning about foods which is why I couldn’t wait to read The Produce Bible: Essential Ingredient Information and More Than 200 Recipes for Fruits, Vegetables, Herbs & Nuts Paperback which Charlie will be using in his Cooking Class.
I loved finding recipes for common fruits and vegetables, which I hope will get both Charlie and David to try new foods because David will eat druit but not vegetables. Charlie will not eat much of either and as for me I will eat a lot of vegetables but no, fruit which isn’t healthy and it also doesn’t help with the weight I’ve been trying to lose
Having The Produce Bible: Essential Ingredient Information and More Than 200 Recipes for Fruits, Vegetables, Herbs & Nuts Paperback will teach my family how to pick the best produce, how the produce we purchase should be stored, and what the health benefits are, etc. You will also find historical information which Charlie can use in his History Class and the illustrations in his Art Class.
The Produce Bible: Essential Ingredient Information and More Than 200 Recipes for Fruits, Vegetables, Herbs & Nuts Paperback shows us an overview of many common fruits, vegetables, nuts, and herbs in 1-3 page sections, followed by a handful of recipes incorporating the particular produce of interest.
I was excited to find out how the recipes vary greatly – including sweet dishes, and savor dishes which Charlie and David will enjoy.. Browsing through the book most of recipes seem like they would be easy for beginner cooks to prepare. Although some of the recipes will call for less commonly found ingredients which will allow for new lessons in our Homeschool Cooking Class.
The layout of The Produce Bible: Essential Ingredient Information and More Than 200 Recipes for Fruits, Vegetables, Herbs & Nuts Paperback is straightforward and the way my eyes have been bothering me the bigger print is easier for me to read. I like how the Author includes footnotes sharing recipes in other sections that use the fruit in that chapter as an ingredient in other recipes
Although the Author did haves some omissions – throughout the book and we will not find every type of produce imaginable, just a hundred of the most common things, If your going grocery shopping and want to cook a certain vegetable of fruit check the book before you purchase those products because it might not be included in the book like Persimmons,
About the book:
Anyone who has shopped in a farmers market knows the abundant glories of seasonal produce, from the deep, fruity notes of a sun-ripened tomato to the crisp, green snap of a just-harvested bean; from the intoxicating perfection of a ripe strawberry to the juicy sweetness of a hand-picked peach. Like a trip to the market, The Produce Bible brings together the best of natures bounty, offering delicious recipes and essential ingredient information for more than 100 varieties of fruits, vegetables, herbs, and nuts.
Celebrating the explosion of interest in locally grown and hand-picked produce, this comprehensive volume features 200 recipes that bring out the special qualities of each ingredient, from tender spring peas to earthy autumnal tubers. In addition, the book is filled with practical advice on how to choose, store, and prepare fresh produce, as well as basic cooking techniques, nutritional information, and suggestions for companion foods. If you want to know the best type of potato for roasting or mashing; the perfect uses for a meyer lemon; or the ideal way to eat an artichoke, then look no further. Bursting with luscious color photographs, The Produce Bible is an invaluable resource for gardeners, cooks, and food lovers alike.
Meet the Author: Deborah Madison
Deborah Madison is the author of 14 cookbooks and countless articles on food, cooking, and farming. She is revered for bringing vegetarian cooking to a wide audience, including non-vegetarians, via Greens restaurant and her cookbooks. A bestselling author, her first cookbook was The Greens Cookbook and her latest two books are The New Vegetarian Cooking for Everyone and Vegetable Literacy, which was awarded both a James Beard award and an IACP award.
Well-known for her seasonal, vegetable-based cooking, Deborah got her start in the San Francisco Bay Area at Chez Panisse before opening Greens at Fort Mason. In 1996, she received the M.F.K. Fisher Mid-Career Award from Les Dames d’Escoffier and in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame. In between she has received many awards from both the IACP (including Cookbook of the Year, twice) and James Beard awards (including Who’s Who in American Food and Wine).
Deborah has lived in Rome, Ireland, San Francisco and New Mexico, where she presently resides. She has an office for writing, a small kitchen, and a large garden for growing food and flowers. She is also passionate about her farmers market, which she once managed and still uses weekly. A small Labradoodle takes her on long walks every day. Her latest book, which will be released in March, 2017, is called In My Kitchen.
I hope you enjoyed our review and for other recommendation’s on Cookbooks check out our Book Nook at TheMommiesReviews.com
Thank you,
Glenda, Charlie and David Cates
