Product Description
Produce: It's not just apples and oranges anymore. Today's supermarket shelves are stocked with strange, exotic, and delightful items such as quince, jicama, kumquats, amaranth, yuzus, and wing beans. But you don't need a degree in botany to make sense of it all -- just carry along Field Guide to Produce! This practical guide to the world's most popular fruits and vegetables features more than 200 full-color photographs -- plus detailed descriptions, selection tips, and guidelines on peeling, blanching, cooking, and eating. Award-winning chef Aliza Green describes everything you're likely to find at your local grocery store and farmer's market -- from common cabbages and coconuts to more adventurous fare like chayote and cherimoya. Grocery shopping -- and dinner -- will never be the same again! ... Read more

Customer Reviews (19)

If Your A Beginner, This Is Your Book
If you don't understand what your grocery store offers in its produce department this book will be of immediate help. It provides you with the basic info you need to understand what it is you are looking at,tips on selection, preparation, and storage. The book is small enough to carry with you. A very nice feature is the flavor affinities listed for each item. This is helpful information that you won't find in other books. If you have experience and are looking to discover the ethnic treasures available in stores catering to that clientele you will need to look for a different source.

All chefs need this book
I use this book as much, if not more than, any cookbook I own.Previous reviews have commented that this book is a concise guide to selecting, storing, and preparing produce, but they left out the most important element of this book.Each entry ends with flavor affinities; this is immensely useful for any cook, especially when creating new dishes.This book also lists the name of each item in several different languages, which in combination with its compact size, would make it a great travel tool for chefs and foodies.

Great Guide To Picking Produce
I sent my mom the Field Guide to Produce for Mother's Day.She has always made her children eat fresh vegetables, but her love has always been fresh fruit.It is always difficult to know how to pick a good melon, or peaches that will ripen successfully into delectable treats.This book exceeds her expectations.I originally was going to get a book that I heard about on NPR radio called "How To Pick A Peach."The title is very clever and got my attention, as I'm sure the author meant it to.I would have purchased it except that the reviews here said that it wasn't as well organized and concise as the Field Guide.I've not yet seen the Field Guide myself, but when I do in a month as I head back east for vacation I will expand on this review.

Produce book
This book is great.It has all the produce you can think of and the ones you can't and it tells you all you need to know about the way the food is grown.Wow Great book!!!

Field Guide to Produce
The Pros to this book: good info on description of fruits/veggies, when in season, tips for purchasing & what to avoid, storage, preparation and serving suggestions and flavor affinities, as well as a section in the center with photos.

The Cons: No nutritional information at all and tomatoes are classified as a vegetable, which is an odd mistake to make for a reference book, since tomatoes are technically a fruit.
... Read more

Product Description
Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, time-saving techniques for drying, freezing, canning, and pickling. Anyone can capture the delicate flavors of fresh foods for year-round enjoyment and create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. The Big Book of Preserving the Harvest introduces the basic technique for all preserving methods, with step-by-step illustration, informative charts and tips throughout, and more than 150 recipes for the new or experienced home preserver. Among the step-by-step tested recipes: Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd, Preserved Lemons, Chicken Liver Pate, and more.

Customer Reviews (19)

Poor title for book
The book title is Preserving the Harvest.To me this meant canning.Instead, the author includes to many recipes using the harvest, but not canning.I made the Mint Jelly recipe which was a total failure, being too runny. The author should update her recipe instructions.Do I dare try other recipes and waste good produce?I will try a few of the vinegar recipes, which can't go too wrong. Suggest buyers, especially beginners, use the old tried and true Ball canning recipes.

Good for Beginner to Expert
I am so impressed with this book! It has many aids - including when foods are in season - which will help beginners tremendously. It also contains some recipes which I have never seen before - although my family and my husband's family have long histories of canning, freezing, etc. Also, a recipe I've been seeking for years was included - something my grandmother made and my son requested. Can't wait for our garden to start producing!

Excellent guide to preserving!
This book is a well-written and well- organized guide to canning and preserving that is well suited for the beginning gardner who wants to continue to enjoy the fruits of her labors into the off season. It clearly describes materials needed, and delineates the process of preservation. It clearly explains the WHY of all the steps.

My efforts were all successful, and I am now enjoying the satisfaction of using my own produce through the winter, knowing that there were no pesticides or chemicals used. I liked this book with its included recipes so much that I purchased a second one for my daughter.

Not essential
I've started building a pretty good library of canning books. Some have amazing information, some have essential safety tips, some have both. I bat my eyelashes at those ones and take them off the shelf more often than the others. This book doesn't really have either. The information is hard to find due to awkward indexing and the recipes are a bit lackluster. I've used the book as reference for canning times and scanned the recipes but I don't know if I've ever made a straight recipe from this book. It's not the worst preserving book out there but it's certainly not the best.

The reference book that I turn to every year...
With all of the trendy food preservation & canning books out there, it's easy to overlook this book. It doesn't have a super-snappy name and no fancy photographs, but this book delivers exactly what it promises: good, solid instructions for how to can, freeze, and dry all kinds of fruits and vegetables. It's an excellent reference book for newer and more experienced canners alike. For people new to canning, there are detailed sections that cover the questions you should ask yourself every time you're preserving food to make sure you've covered all of the food safety bases. For more experienced canners, it has tables for different fruits & vegetables on processing times & prep methods, so you can go beyond the recipes in the book. And for everyone, it has plenty of good recipes for actually preserving food.

I find myself reaching for this book every year, without fail. The reasons for consulting the book vary - maybe I need a good recipe for tomato jam, or maybe I've got a recipe from somewhere else with unclear instructions and I want to know what exactly a specific term means. I never fail to find the answers in this book. ... Read more

Product Description
When children learn how to eat right at an early age, they take pleasure in it for the rest of their long, healthy lives. This guide shows parents how to involve youngsters in planning and preparing meals, so that eating right becomes a hands-on family activity.Colorful page design and mouth-watering photography are supplemented by solid nutritional information and practical advice.Author Nicola Graimes, a mother of two, highlights one fruit or vegetable at a time. She explains portions and nutritional values, and provides simple recipes — including Leek and Potato Soup, All-in-One Tuna Risotto, Chinese Rice with Salmon Kebobs, and Toffee Apple Cinnamon Buns — that families can prepare together. At the end of the book is a pull-out calendar and happy-faced vegetable and fruit stickers. As children eat fruits and vegetablesduring the day, the stickers give them a fun way to keep track of their daily intake, while they reduce the risk of cancer, diabetes, obesity, and other health problems. ... Read more

Customer Reviews (5)

Poor recipes, and all the photos are of white kids
To me these recipes are kind of ridiculous, since they are no more appealing to children than any other recipes you could find anywhere.There is no provision for having children help make the recipes, which would be fun.Finally, EVERY SINGLE PHOTO is of a white kid.We try to avoid this kind of "racism of omission" in our daycare, and it is a terrible message to the other kids here (only white kids eat vegetables and fruits?).

Fantastic Resource!
This is a really neat book on getting kids to eat more fruits and veggies. It is very bright and colorful, very appealing to the eye.All parents face the challenge of teaching their children to eat well and eating an abundance of fruits and vegetables is key to healthy eating.

This book provides a wealth of information - the author begins with basic instruction on why fruits and vegetables are important and nutrition information. She has many tips on how to get children to eat more fruits and veggies. Then she has a section for every fruit and vegetable imaginable that includes specific information on that particular food, ideas on getting kids to eat more of it, and at least one recipe using that food item.

This book is extremely helpful, thorough, and just beautiful - filled with bright, cheerful photos and illustrations that really do make you want to go eat a bunch of fruits and vegetables! It should be a frequent reference in any home with children [and even those without them!]!

This one is a winner!
I recently used this book to lead a nutrition talk on getting more fruit and vegetables in a child's diet. While it seems pretty straightforward, the truth is that most Americans eat less than three servings of fruit and veggies per day on average. Considering all the benefits of a high-produce diet (high nutrient-density, fiber, phytochemicals, lower risk of death from food related diseases), most people are still either unconcerned or unsure how to change their diets. Enter Gimme Five!, a colorful, kid-friendly book that virtually invites your children to learn along with you.

We all know that the key to getting kids to eat right is to start from the beginning. This superb manual briefly explains the whys of five (World Health Organization recommendation); offers tips and tricks for incorporating fruits and veggies into individual meals and the daily menu plan; and provides useful, easy-to-understand nutrition information with plenty of delicious vegetarian recipes. One of my favorite things about the book is the bright, colorful pictures and that each fruit and vegetable featured has its own detailed page.

This would be enough for me to recommend the book, but add to this that it comes with a pull-out chart and fruit and veggie stickers to help kids (and parents!) track their daily serving intake, and you've got a winner in my book.

Great Title, great pictures, too cluttered
I was looking forward to receiving this book. I am a dietitian and am always looking for ways to encourage vegetables and fruits to parents and children. The exterior and interior of this book are very colorfull and attractive. But the text is dissapointing for several reasons: too cluttered, too much information on recipes for fruits (many kids will eat them in their natural form or cut creatively), some recipes with too many ingredients, use of unfamiliar language (such as calling the seeds of fruit 'pips'), and confusing use of serving sizes (using 'handfulls'). The stickers in the back are a nice touch that kids will relate to. Thanks for trying!

A wonderful, health-conscious cookbook to share with the whole family
Illustrated throughout with full-color photographs Gimme Five! is more than an ordinary cookbook - it's a resource for parents, babysitters, and caretakers for helping children learn to enjoy eating more fruits and vegetables. The recipes are kid-friendly and ideal for teaching young people how to prepare their own nutritious snacks and meals. From Orange & Mango Sherbet, to Root Vegetable Nests, All-in-One Tuna Risotto, Grow-Your-Own Alfal, and so much more, these recipes and accompanying tips about the nutrients and culinary history of various delicious plant foods make for a wonderful, health-conscious cookbook to share with the whole family.
... Read more

Product Description
This is a reproduction of a book published before 1923.This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process.We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide.We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ... Read more

Customer Reviews (2)

Not very good
I can make some use of this book since I've been making wine and liqueurs for a long time.
But this book is not at all useful for someone just starting out - only historical value.

This is an old book with a new cover, originally published in 1909. The author assumes you
already know how to do everything she mentions, have all the gear she uses, so on and so
fourth. All you have are her recipes. Nothing to help you figure anything out, such as:

Amounts (Hundredweight, pennyweights...)

Terms/things (Fume the vessel with brimstone, alembic...)

Ingredients (isinglass, rhatany root, red tartar, catechu, logwood, tincture of kino, canary, savin... )

I love it, but that's me...

Great Oldtime Recipes
I bought this book as a gift for someone who makes wine.It has many recipes for wine, brandy, and many other beverages.It includes plants, etc. from your own backyard. She was real excited to receive it. ... Read more

Product Description
Although it's the turkey that gets all the press, few would deny that it's the stuffing that makes Thanksgiving so thankful. An American favorite, it is the ultimate in comfort food for a country that is rediscovering the joys of home and hearth.

In Stuffings, Carole Lalli, formerly editor in chief of Food & Wine, tackles this tasty subject, and the result is a gorgeous cookbook that treats the eye while it tempts the palate. Not just for turkey, and not just for Thanksgiving, the mouthwatering recipes in this book range from traditional stuffing to cornbread and fruit, and are designed to enhance a wide variety of foods such as vegetables, pork, pheasant, rack of lamb and fish. Featuring 28 exquisite photographs, Stuffings is the last word on this favorite American staple. ... Read more

Product Description
This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words.This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ... Read more

Product Description
This book explains why is good to eat no animal food and includes food table and 100 vegetarian recipes.

An excerpt:

"Health and happiness are within reach of those who provide themselves with good food, clean water, fresh air, and exercise.

A ceaseless and relentless hand is laid on almost every animal to provide food for human beings.

Nothing that lives or grows is missed by man in his search for food to satisfy his appetite.

Natural appetite is satisfied with vegetable food, the basis for highest and best health and development.

History of primitive man we know, but the possibilities of perfected and complete man are not yet attained.

Adequate and pleasant food comes to us from the soil direct, favorable for health, and a preventive against disease.

Plant food is man's natural diet; ample, suitable, and available; obtainable with least labor and expense, and in pleasing form and variety.

Animal food will be useful in emergency, also at other times; still, plant substance is more favorable to health, endurance, and power of mind.

Variety of food is desirable and natural; it is abundantly supplied by the growth of the soil under cultivation.

Races of intelligence and strength are to be found subsisting and thriving on an exclusive plant grown diet.

The health and patience of vegetarians meet the social, mental and physical tests of life with less disease, and less risk of dependence in old age.

Meat eaters have no advantages which do not belong also to those whose food is vegetable.

Plant food, the principal diet of the world, has one serious drawback; it is not always savory, or palatable.

Plant diet to be savory requires fat, or oil, to be added to it; nuts, peanut, and olive oil, supply it to the best advantage."

... Read more

Product Description
This is an exciting and invaluable collection of recipes that aims to help the reader follow that government and expert advice without scrificing variety, flavor or temptation in their routine. ... Read more

Customer Reviews (1)

Too complicated, odd ingredients, not healthy
Too start with the positives: magazine (book) is beautifully photographed, pages are thick quality, prep and layout instructions seemgood.The negatives: this is more a magazine (less than 100 hundred pages and stapled together, no spine) rather than a book so don't plan to give it as a gift.One of the suggestions for getting more vegetables in your day was to eat cut up crudities.Well if a person could do that they wouldn't need to buy a cookbook that tells them how to add more fruits and vegetables in their day.Many of the vegetable recipes called for rather expensive or hard to find ingredients.One of the recipes is fennel and mussel provencal; calling for fresh mussels, don't know that my kids would eat mussel much less fennel. Another recipe is cut up taro, carrot and parsnip and roasting all together with sugar and orange juice.I guess if you add enough sugar to something anybody would eat it.
Several recipes call for vine leaves, greek yogurt, sultanas, mooli and tagliatelle, where am I suppose to get that stuff?There is a recipe for french beans with bacon and cream; another peas and cream; mushrooms and creme fraiche; baked marrow with cream.Most of the recipes are not diet friendly at all.Many have creme fraiche, half and half, double cream, heavy cream, sugar, cheese, etc.You couldn't make many of these recipes if you had any dietary limitations.One of the recipes calls for a whole cup of sugar, like I said earlier if you add enough sugar to it I guess someone would eat it but then aren't you defeating the purpose of eating healthy fruits and vegetables?
Some of the recipes call for so little amount of vegetables that I'm not even sure you could count them as a true serving. Another recipe is frying up chicken livers in bacon and serving over a mixed green salad.
There are better books on the market that might have more than 5 recipes that you could call heart healthy and would actually make.
But I did give it 3 stars because it is a very pretty magazine, there's a picture on every page and instructions are clear and concise.But no recipes that I could actually use. ... Read more

Product Description
Think of Southern fruits and vegetables, and tomatoes, corn, okra, and watermelon come to mind.But what about grapefruits, oranges, and key limes from Florida? Or peas, beans, and greens from the fields of Mississippi? Damon Fowler, who is passionate about preserving Southern culinary traditions, offers recipes for transforming Vidalia onions, sun-ripened tomatoes, field peas, butterbeans, okra, Georgia peaches, plump figs, watermelons, key limes, and Florida citrus into the fruit and vegetable glories of the Southern table. ... Read more

Customer Reviews (4)

Southern veggies - the real way
Finally able to duplicate the vegetable dishes my grandmothers made.

e.g. Slow cooked Pole Beans with ham hocks, like I remembered. Tip: you have to have the right type of green bean or it just won't work.

Don't Let the "Booklist" Review Scare You
This book is a treasure.I was so pleasantly surprised that it wasn't "weird" and un-southern like "Booklist" led me to believe.Now I can almost cook like my great-grandmother did. (I need more practice.) Not only is this a great cookbook and reference, it's full of very enjoyable reading. I find myself picking this up for my recreational reading and getting hungry. It also tells me all I want to know about the vegetables themselves, like how to choose a ripe cantalope, and why sweet potatoes are sometimes called yams. However, it's very well organized and laid-out if you need to get a recipe and skip the conversation. (But that's not very southern of you.)I can't get enough of that braised cabbage!

So much more than collards and grits!
Damon Lee Fowler's "Beans, Greens, and Sweet Georgia Peaches" is a follow-up to his successful "Classical Southern Cooking", concentrating this time on the Southern cook's way with fruit and vegetables. It is, however, much more than merely a book of recipes. Instead, Fowler serves up a delightful treatise on the philosophy and outlook of Southern cooking, in which the recipes act more as examples of his principle arguments, rather than the book's main raison d'être. It is clear that the author is more interested in explaining the `why' of Southern cooking than the `how' - something that is very useful when you find yourself needing to make substitutions because of problems of availability! In addition, his enthusiasm for his subject shines through on every page. In all, this makes for a fascinating read. The book also contains some really wonderful recipes!

Throughout, Fowler concentrates on Southern traditional ways, always aiming for the authentic touch to his dishes and methods of preparation. Consequently, even though this book is mainly about vegetable dishes, prepared Southern-style, it is by no means a vegetarian cookbook. Traditional Southern pork dripping or ham, as well as seafood features prominently throughout the book. Nevertheless, Fowler remains sensitive to the fact that its title and subject matter may well draw the attention of those seeking vegetarian recipes and so he thoughtfully (and tastefully!) provides true vegetarian (and even vegan) alternatives wherever possible. While these may not be totally true to their origins, the results are every bit as tasty.

My copy of this book was given to me by my wife, as a memento of our first trip to Atlanta. Even though some of the ingredients are a little hard to come by the UK, it has nevertheless come to be one of my favourite sources of inspiration in the kitchen. And it is a wonderfully mouth-watering way to be reminded of the hospitality the Southern States!

YUMMY!!!
Southern cooking is more than pork fat and collards (though these are good things).Southern cooking is--like any other important cuisine--making the most out of nature's bounty. Damon Lee Fowler knows that. He takes thenatural abundance of Southern gardens and creates (or in many cases)recreates recipes that make eating your vegetables the best part of themeal.

If you grew up in the South and/or (like me) had a Southern motheror grandmother who cooked lots of seasonal vegetables.This book is chockfull of recipes and memories.

I have tried about 2/3 of the recipes sofar and I haven't found one that I disliked. ... Read more

Product Description
With over 750 glorious photographs, informative text and enticing recipes, this is both a comprehensive reference and inspirational book. ... Read more

Product Description