Book summary

The secrets of how to pick the most delicious fruits and vegetables can be found in this informative, expansive book. The histories of artichokes, quinces, peaches, radishes, figs, potatoes, and dozens of other tasty delights are explored here with expertise and recipes. Forever avoid shriveled cucumbers, heavily spotted cauliflower, soft apples, and other disastrous produce, seeking out only the most fragrant, juicy specimens. A handful of the 100 recipes included are Pink Pickled Onions, Sugar Snap Pea Soup with Parmesan Cream, Grilled Corn and Arugula Salad, Spiced Plum Ice Cream, and Applesauce with Bourbon, Sour Cherries and Hazelnuts.

Media reviews

"Equal parts cookbook, agricultural history, chemistry lesson and produce buying guide, this densely packed book is a food-lover's delight."