- Hardcover: 256 pages
- Publisher: Lorenz Books; illustrated edition edition (29 Sep 1998)
- Language English
- ISBN-10: 1859677576
- ISBN-13: 978-1859677575
- Product Dimensions: 30.2 x 22.8 x 2.6 cm
- Amazon Bestsellers Rank: 988,953 in Books (See Top 100 in Books)
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Product Description
Product Description
This is a comprehensive guide to the fruits of the world, with identification to varieties presented in full-colour. Guidelines are given for preparing, preserving and cooking fruit, and over 100 recipes are included.'
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2 reviews
27 of 27 people found the following review helpful
A recipe book with some fruit pictures
28 Jun 2001
Format:Hardcover
This is not a "compreehensive guide to the fruits of the world" , but a pictorial book of some fruits with recipes. In the editorial review is stated that "each section details how and where is fruit is grown". This is not true.The reference author ,Kate Whiteman,a food writer and restaurant inspector does not tell you how to grow the fruits. On page 120, you have instructions with pictures for peeling and de-seeding grapes:"2... peel the grapes with your fingers.3.Cut each grape in half and pick out the pips with the tip of a sharp knife". The exotic fruit section has 28 pages, covering exactly 37 types of fruits, with 3 pages dedicated to banana,2 pages about dates and mangoos,and very short mention of other fruits.Pictures of longans and kubos are missing.
In the editorial review the author of recipes ,Maggie Mayhew,is not even mentioned. But this is the only useful part of the book.More than 100 pages of recipes are presented with beautiful pictures. The recipes should be published separately in the future.
This is really two books in one: a reference book and a recipe book. The rating is for the reference book.
2 of 2 people found the following review helpful
Fruitlicious
23 Aug 2008
Format:Hardcover
Paging through this European-published guide to fruit is like going on a mini-vacation to exotic destinations. Kate Whiteman breaks fruits into categories--stone fruits (those with pits, like apricots and plums), citrus fruits, berries/currants, etc.--and then gives invaluable information on each individual fruit, such as where it's from and how to prepare it. Full-color pictures accompany each description. I'm tempted to take this book along with me the next time I prowl through Westborn's produce section--I'd feel better about buying a horned melon (a.k.a. kiwano) if I could reference Whiteman's advice on when it's ripe.
Some interesting tidbits about exotic fruit:
* An individual jackfruit can weigh up to 44 pounds. FORTY-FOUR POUNDS!! I'd love to see one of these in person, though--yet another reason to go to Malaysia. (As if rambutans weren't enough...)
* Snake fruit really does look like it's covered with snakeskin. It apparently tastes like creamy apples; I hope I can taste one for myself some day.
* You can scoop the flesh of the dragonfruit out of its skin and use the skin as a serving bowl. What a great idea! Talk about exotic dishware.
* Soursop is a variety of the cherimoya, which looks a bit like an artichoke with soft outer leaves. Custard apples are another variety. This clears up a big mystery for me--when I lived in Costa Rica, I always saw "Soursop" listed as an ice cream flavor and could never figure out what the heck it was. Seeing as cherimoya is native to South America and the West Indies, now it all makes sense.
* Curuba, also known as "banana passionfruit," is elongated and yellow like a banana but has the innards of a passionfruit. Other varieties of passionfruit include granadillas (the largest member of the family) and maracoyas, also called "yellow passionfruit." Again, huge mystery solved: I went through cartons of maracuja juice like mad when I lived in Germany and wondered all the while why the English word for maracuja was maracuja. When I finally realized I had been drinking passionfruit, I wondered why the damned dictionaries hadn't just called it passionfruit. Ah-hah!
You can find my other cookbook reviews at [...].
Some interesting tidbits about exotic fruit:
* An individual jackfruit can weigh up to 44 pounds. FORTY-FOUR POUNDS!! I'd love to see one of these in person, though--yet another reason to go to Malaysia. (As if rambutans weren't enough...)
* Snake fruit really does look like it's covered with snakeskin. It apparently tastes like creamy apples; I hope I can taste one for myself some day.
* You can scoop the flesh of the dragonfruit out of its skin and use the skin as a serving bowl. What a great idea! Talk about exotic dishware.
* Soursop is a variety of the cherimoya, which looks a bit like an artichoke with soft outer leaves. Custard apples are another variety. This clears up a big mystery for me--when I lived in Costa Rica, I always saw "Soursop" listed as an ice cream flavor and could never figure out what the heck it was. Seeing as cherimoya is native to South America and the West Indies, now it all makes sense.
* Curuba, also known as "banana passionfruit," is elongated and yellow like a banana but has the innards of a passionfruit. Other varieties of passionfruit include granadillas (the largest member of the family) and maracoyas, also called "yellow passionfruit." Again, huge mystery solved: I went through cartons of maracuja juice like mad when I lived in Germany and wondered all the while why the English word for maracuja was maracuja. When I finally realized I had been drinking passionfruit, I wondered why the damned dictionaries hadn't just called it passionfruit. Ah-hah!
You can find my other cookbook reviews at [...].
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