Tuesday, December 18, 2012

Ripe by Cookbook Review


Continuing with this month's foodie theme I introduce to you the unique cookbook Ripe by Cheryl Sternman Rule and Paulette Philpot.

The layout of this thick hardcover is replete with mouth-watering, high-quality, gorgeous photographs of produce in its most natural state. It is virgin food-porn if there were such a thing (is there? that's weird.) Beginning with red and moving through the rainbow each section offers up a thoughtful and usually hilarious account of how that particular vegetable rooted itself in the author's life. This follows with a variety of simple ways to prepare and pair the food item and a recipe.

For instance a shot of a glistening pomegranate is followed by three simple ways to eat the arils (including on porridge- yum!) and an elegant, yet somewhat healthy Pomegranate Clove Thumbprint cookie recipe.

We picked several recipes to try- including:

Red Curry Glazed Butternut Squash with Coconut Rice with Fried Sage and Chestnut Brussels Sprouts. These are both perfect for holiday sides or as a meal.



Miso Tofu Bok Choy which I strongly recommend for New Year's...followed by those cookies mentioned above. Nom, nom, nom, Auld Lang Syne and all that.


Any cookbooks you love, dishes you recommend for the holidays? Please comment below.
 
*I was not compensated for anyway for this review- thoughts/opinions are my own.

2 comments :

  1. Cool! So, is that a vegetarian cookbook?
    I'm always looking for more vegetarian ideas--particularly ones without any tofu...although that Miso Tofu Bok Choy does look pretty good.

    tademings.com

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    Replies
    1. Yep- vegetarian and not specifically, just a celebration of produce!

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