Ripe: A Cook in the Orchard Hardcover – 10 Apr 2012
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Most Helpful Customer Reviews on Amazon.com (beta)
This is such a beautifully photographed, fantastic collection of recipes covering so many different fruits, that if I had to get a housewarming gift for someone, I would seriously consider this alone (if they loved to bake or had a garden), or both as a set. I think it's impossible to get just one and not want the other.
I am happy to see his apple and zucchini cake in here (originally appeared in Observer Food Monthly I think), and a couple of other recipes I've seen in the paper, so now I can throw those clippings away. These desserts are my Saturday baking staple for our breakfasts during the week.
What I like most about his style of cooking is that it is all quite intuitive, which just derive from his questions of what would he like to eat, and what does he have on hand. I think you start to get a better feel for how to use what's around you in your food, and you start to feel more comfortable about pulling your own meals together without paying attention to recipes or quantities once you use these books. I never make extemporaneous desserts, but many of the ones in here are highly adaptable, so you can use your preferred fruit with similar results. There are even a few no-cook/bake desserts (cheesecake!) in here. Those are always at the top of my list!!
Of particular interest are the background/intro notes on each fruit and the spice/food/taste pairings for each one.
I love this book. Is indeed in my top favorite cookbooks ever.
This book is for anyone who cooks!!!
the apricot and raspberry tort was out of this world. amazing.. its the only word i can think of.