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Books  >>  Gardening

Elizabeth Schneider

Uncommon Fruits and Vegetables

Elizabeth Schneider Uncommon Fruits And Vegetables A Commonsense Guide
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Main description:

Uncommon Fruits & Vegetables: A Commonsense Guide was first published in 1986 to a fanfare of outstanding reviews and has become a modern-day classic. Now more timely than ever, this encyclopedic cookbook answers the most pertinent questions about the rainbow of fruits and vegetables available in supermarkets nationwide. Here is what home cooks need to know about arugula, cilantro, mango, shiitake, and snow pea as well as the less familiar carambola, chanterelle, lemongrass, passion fruit, and tomatillo. Descriptions rich in culinary, botanical, and historical information set the stage for nearly 100 of these produce items, while detailed methods of selection, storage, and preparation lead to more than 400 easy-to-follow recipes designed to bring out the best in each fruit and vegetable.

Uncommon Fruits & Vegetables is an indispensable reference for home cooks and professionals, gardeners and world travelers, and the food-curious everywhere.

Review quote:

“A landmark reference book.”

Review quote:

“A truly invaluable trove of culinary historical and botanical knowledge.”

Review quote:

“Exotic fruits and vegetables have met their master in Schneider, a marvelous cook. . . . A heavy-duty classic.”

Review quote:

“If there were Emmys or Oscars for cookbooks, Elizabeth Schneider would surely receive one.”

Review quote:

“The timeliest and most truly helpful book of the year.”

Short description/annotation:

“A truly invaluable trove of culinary historical and botanical knowledge.”
Gourmet

“The timeliest and most truly helpful book of the year.”
Time

“If there were Emmys or Oscars for cookbooks, Elizabeth Schneider would surely receive one.”
Boston Globe

 

“A Commonsense Guide,” Uncommon Fruits & Vegetables by Elizabeth Schneider is the acclaimed classic resource on the wide array of delectable fruits and vegetables currently available to shoppers and chefs. A treasure trove of invaluable information on how to choose, store, and prepare all kinds of produce—with more than 400 easy and extraordinary recipes—it’s no wonder Bon Appétit calls this book “a must have.”


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