Ripe

Ripe

A Fresh, Colorful Approach to Fruits and Vegetables

Book - 2012
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Baker & Taylor
Citing the numerous health and environmental benefits of consuming fresh produce, a color-organized guide combines narrative essays and a collection of recipes for enjoying a diet of common fruits and vegetables.

Perseus Publishing
Eat fruits and vegetables not because you’re told you should, but because you want them in every sense of the word. Because they are beautiful. And satisfying. And you desire their freshness, flavor, and simplicity. That’s why Ripe is arranged by color, not season.
 
Author and food writer Cheryl Sternman Rule, who is also the voice behind the popular blog 5 Second Rule, and award-winning food photographer Paulette Phlipot, have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship (though they affirm that both are important), but to tempt others to “embrace the vegetable, behold the fruit” because these foods are versatile, gorgeous, and taste terrific. Starting with red and progressing towards a calmer white, Ripe is arranged by color to showcase the lush, natural beauty of the following fruits and vegetables:
  • 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
Each fruit and vegetable is accompanied by a lighthearted essay, breathtaking photography, and one showcase recipe, along with three “quick-hit” recipe ideas. With 150 photos and 75 recipes, this unique cookbook will quicken your pulse and leave you very, very hungry.
 

For more information, visit RipeCookbook.com



Baker
& Taylor

Citing the numerous health and environmental benefits of consuming fresh produce, a color-organized reference combines sumptuous photographs with narrative essays and dozens of recipes for enjoying a strategic diet of common fruits and vegetables.

Publisher: Philadelphia : Running Press, 2012
ISBN: 9780762440245
Characteristics: 312 p. : col. ill

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Tigana789
Dec 12, 2012

This book is exquisite. The photographs make your mouth water. There aren't many recipes but the recipes make unique flavour combinations to enliven a meal.

ksoles Sep 12, 2012

"Ripe" begins with a warm, entertaining and inviting introduction, immediately establishing itself as a cookbook free of intimidation and pretension. The authors then present an extensive array of fruits and vegetables organized by colour; they devote a page to the qualities and usages of each produce item, then provide a recipe featuring that item.

These recipes entice the reader and seem thoughtfully laid out. Brief anecdotes make working with this book feel like cooking with a friend and beautiful, colourful photos turn the book into a display piece. Although "Ripe" could use another recipe or two per fruit/vegetable, it does excite the reader to plan a trip down the produce aisle.

rowanquincy Aug 14, 2012

Beautiul book. Not very many recipes and only a couple that would actually make. Not tempted to buy my own copy.

s
sdelao
May 26, 2012

Beautiful book all about yummy fruits and vegetables. Must see!

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