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Ripe: A Fresh Colorful Approach to Fruits & Vegetables by Cheryl Sterman Rule


Ripe: A Fresh, Colorful Approach to Fruits and Vegetables is a book of recipes that focuses on fresh produce. Organized not by season but by main ingredient color:

RED: beets, blood oranges, cherries, cranberries, grapefruit, pomegranate, radicchio, radish, raspberries, red apples, red bell peppers, rhubarb, strawberries, tomatoes, and watermelon

ORANGE: apricot, butternut squash, carrots, clementines, kumquats, mangoes, nectarines, papaya, peaches, persimmon, pumpkin, and yams

YELLOW: banana, corn, lemon, pineapple, pomelo, squash blossoms, and yellow onions

GREEN: green apples, artichokes, asparagus, avocado, bok choy, broccoli, Brussels sprouts, celery, cucumber, edamame, fava beans, fennel, green beans, honeydew, kale, kiwi, leeks, lime, peas, spinach, swiss chard, watercress, and zucchini

PURPLE and Blue: blackberries, blueberries, eggplant, figs, plums, purple cabbage, purple grapes, red leaf lettuce, and red onion

WHITE: bosc pears, cauliflower, coconut, endive, garlic, jicama, mushrooms, parsnips, potatoes, and turnip

Ripe features such beautiful photography; it's as much fun to page through for the pictures as for the recipes. In addition to traditional recipes, Ripe also provides refreshing "simple uses" for each featured ingredient at the beginning of each ingredient's section, many of them perfect for summer cooking.

Jessica @ Zablocki

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This page contains a single entry from the blog posted on August 21, 2012 8:49 AM.

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