petrossian_fondue.jpg

petrossian_cake.jpg

Ripe: A Fresh, Colorful Approach to Fruits and Vegetables

by Susan Russo
Print Email

Ripe: A Fresh, Colorful Approach to Fruits and Vegetables

buy_now_button.jpg

If the sun-drenched yellow of summer sweet corn or the regal purple of ripe blackberries makes you flutter with anticipation, then the stunning new book, Ripe: A Fresh, Colorful Approach to Fruits and Vegetables, by Cheryl Sternman Rule, is for you.

Arranged by color, Ripe takes you on a dazzling visual journey of produce, in all its natural glory. The book begins boldly with audacious red and pink (beets, rhubarb, strawberries) and ends serenely with calming white (cauliflower, coconut, turnips). In between it travels through orange and yellow (corn, pineapple, nectarines), green (broccoli, edamame, fava beans) and purple and blue (bluberries, eggplant, plums).

Each fruit and vegetable is beautifully photographed by Paulette Phlipot. Some like the exposed heart-shaped red strawberry, the water-dappled kale leaf and the once-bitten green apple remind us what real food porn looks like. Phlipot does the impossible: she makes celery look sexy.

 

ripe radishesRipe isn’t all eye-candy though; the prose is equally alluring. Sternman-Rule’s anecdotes accompanying each fruit or vegetable are delightful. Consider her take on pomegranates: “Each winter, a pomegranate tree in my neighborhood suddenly fruits. I go out of my way to pass it, marveling at its accomplishment. Well done, I whisper.”

She’s equally adept at creating clearly written, easy to follow recipes (75 in total). From a breezy 2-minute Clementine Creamsicle Milk Shake to a lengthier hour-long Black Lentil Celery Couscous with Jeweled Fruit, you always feel you’re in good hands every step of the way.

Each fruit or vegetable is given one full recipe and three “simple uses” suggestions. For example, you can make the Honeydew Salad with Poppy Seed Dressing recipe or try one of the three simple uses for honeydew: 1. mojito = honeydew + lime juice + simple syrup + light rum. 2. sorbet = honeydew + basil + honey. 3. kabobs = honeydew + red and yellow watermelon + cantaloupe.

Ripe isn’t just another cookbook; it’s a lovingly crafted homage to nature’s bounty.

Radish Olive Crostini Recipe

ripe radish crostiniMakes about 18 toasts (if using a half baguette) or 36 toasts (if using a full baguette)

1/2-inch-thick slices of French baguette
Softened butter
1/4 to 1/2 cup pitted Kalamata olives, drained and minced
1 to 2 bunches radishes (French “breakfast” radishes preferred), scrubbed, trimmed, and thinly sliced
1 bunch fresh thyme, leaves only
Zest of 1 lemon
Coarse salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling

Set the broiler rack 4 inches from the heating element. Lay the bread slices on an ungreased baking sheet. Broil until the edges just run golden, 1 to 2 minutes, watching carefully. Flip and broil the other side for 30 seconds to 1 minute longer. Cool to room temperature.

Spread each crostini with butter and top with olives and radishes. Sprinkle with thyme leaves, lemon zest, salt, and pepper. Finish with a thin drizzle of olive oil. Serve at room temperature.

From Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule. Copyright 2012. Published by Running Press. Available wherever books are sold. (Photography ©  Paulette Phlipot)

 

Susan Russo is a free lance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular contributor to NPR’s <Kitchen Window. She is also the author of  Recipes Every Man Should KnowCookbook Review: Parents Need to Eat Too and The Encyclopedia of SandwichesCookbook Review: Parents Need to Eat Too.

Add comment


Security code
Refresh

Restaurant News

The Boathouse at Hendry's Beach
Southern California
by Eduardo Santiago

hnedrys_boathouse_logo.jpgI've always had a strange relationship with The Wedge. I see it on the menu, I want it, I plan to order it and then I change my mind. I'm always afraid that I'm going to get stuck with a chunk of...

Read more...
Taranta Italian-Peruvian Fusion in Boston
Boston
by Kitty Kaufman

taranta duarteIt's 100 degrees. There's Dead concert traffic choking the five o'clock crawl. We cross five lanes from Faneuil Hall to the North End to find a bad, as in not good, DJ holding forth at the Hanover...

Read more...
Fairstead Kitchen: Supper, Libations & Late Night in Brookline, MA
Boston
by Kitty Kaufman

fairsteadintAndrew Foster and Steve Bowman dish contemporary American at Fairsted Kitchen in Brookline. It's a young vibe with a busy bar and communal tables so be ready to party. Why not? Even I have given...

Read more...
320 South Wine Lounge
Los Angeles
by Carolan Nathan

320southlogoFlouncing along La Brea Avenue one windy day looking for a great cup of coffee which, by the way, is rather difficult to find in Los Angeles, I happened upon a rather stark building. Being the...

Read more...