Picture 1 of 1

Stock photo

Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by Sternman Rule: New - Picture 1 of 1

Ripe : A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule (2012, Hardcover)

5.01 product rating

AlibrisBooks (457200)

98.5% positive Feedback

Price:

US $69.35

Approximately£51.56

+ $19.28 postage

Estimated delivery Mon, 7 Jul - Wed, 16 Jul

Returns:

30 days return. Buyer pays for return postage. If you use an eBay delivery label, it will be deducted from your refund amount.

Condition:

New

New Hard cover

About this product

Product Identifiers

PublisherRunning Press

ISBN-100762440244

ISBN-139780762440245

eBay Product ID (ePID)109327296

Product Key Features

Book TitleRipe : a Fresh, Colorful Approach to Fruits and Vegetables

Number of Pages312 Pages

LanguageEnglish

Publication Year2012

TopicSpecific Ingredients / Vegetables, Specific Ingredients / Fruit, Reference

IllustratorYes

GenreCooking

AuthorCheryl Sternman Rule

FormatHardcover

Dimensions

Item Height1 in

Item Weight41.8 Oz

Item Length8.8 in

Item Width8.8 in

Additional Product Features

Intended AudienceTrade

LCCN2011-939380

ReviewsBookPage " Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule, with fabulous color photos by Paulette Phlipot, is organized in a uniquely inviting and liberating way--by color. Cheryl figures that most of us know that we should be eating more fruits and veggies, and most of us understand why. So, her intent is not to preach about a peach, but to use Mother Nature's vivid paint box to spark your imagination. The photos alone will make you reach for that dark red head of radicchio, green-leafed bok choy or orange-hued papaya..." Publishers Weekly "Rule, a noted food writer and blogger, offers a lovely and gorgeous tribute to vegetables and fruits everywhere in this unusual cookbook... Chock-full of delectable photographs that whet the appetite, this collection will tantalize and educate on the many appealing ways vegetables and fruits can nourish and sustain." Idaho Mountain Express " Ripe is the Playboy magazine of fruit-and-vegetable cookbooks. Phlipot's luscious, larger-than-life images of perfect peaches and alluring artichokes will draw you in, and, yes, you will actually stay to read the articles..." , Concierge Q / UR Here Travel "Ripe, a kaleidoscope of cultivars, was an idea that originally manifested with Paulette ... and, in an unusual occurrence in the cookbook world, the photographer approached the food writer about coming on board..." San Jose Mercury News "When food blogger Cheryl Sternman Rule cruises the farmers market, produce comes to vividly described life.... Now the San Jose-based produce whisperer has teamed up with photographer Paulette Phlipot to create a mash note to farmers market finds in a colorful cookbook..." Clean Eating Magazine " Ripe is sure to engage your senses and teach you a thing or two about your favorite fruits and vegetables -- all the while helping you become a more creative cook!" T. Susan Chang, NPR Summer Top Ten List For 2012 "... treats of both fruits and vegetables. It's arranged, of all things, by color...your visually inclined friends will ooh and aah over its rainbow eye candy. The recipes are well-chosen representatives that make the most of their featured ingredient, and most deliver high flavor with an absolute minimum of stress. It makes a lovely gift for your hosts at lazy summer parties -- one that neither assumes or demands anything.", The Huffington Post " Ripe treats produce to the same sense of naughty decadence usually associated with cupcakes and cocktails. Paired with Rule's awesome recipes, bite-sized essays, anecdotes and kitchen tips are Paulette Phlipot's glam photos..." Serious Eats "If Skittles hadn't already trademarked the slogan "taste the rainbow," we would be nominating it for Ripe ..." TheKitchn.com "There are over 150 photographs in [ Ripe ], with about 75 recipes. "Lavishly illustrated" does not even begin to describe it... This is a book to flip through and to savor, season by season, as colorful fruits and vegetables parade into your kitchen. It is a beautiful guide... " Library Journal "A browser's mouthwatering delight, with gentle humor and appeal for cooks looking for specialty recipes with adventurous flavor combinations." Kiwi magazine "Enjoy this color-coded journey through the world of produce, from bananas to pomelos. Explore new twists on fruits and vegetables, and combinations of ingredients to jolt awake your taste buds..." , Alice Waters, author of The Art of Simple Food and founder of the Edible Schoolyard. "The most convincing argument for eating fresh, organic, local food is discovering the peak ripeness of a fruit or vegetable at the farmer's market or in your own garden. Ripe teaches you how to choose your ingredients and cook them so their true flavor shines through." Heidi Swanson, author of Super Natural Every Day and 101 Cookbooks.com " Ripe is first-and-foremost a celebration of all the wonderful facets of good produce (by a person who very clearly loves it). Cheryl's flavor combinations impress me--Pomegranate Clove Thumbprint Cookies, Radish Olive Crostini, Persimmon Apple Radicchio Stacks, and Maple Pomelo Parfaits. This is a beautiful cookbook full of wonderful, inspiring ideas that are sure to be warmly welcomed into many kitchens." Tara Mataraza Desmond, co-author of Almost Meatless " Ripe has good looks and a great personality. Paulette's stunning photography seduces your appetite instantly and Cheryl's smart humor makes it feel like you're cooking alongside a comic writer with an amazing grasp of ingredients and mad skills in the kitchen." The Wall Street Journal " entirely welcoming... beautifully illustrated... imaginatively organized.", Alice Waters, author of The Art of Simple Food and founder of the Edible Schoolyard. "The most convincing argument for eating fresh, organic, local food is discovering the peak ripeness of a fruit or vegetable at the farmer's market or in your own garden. Ripe teaches you how to choose your ingredients and cook them so their true flavor shines through." Heidi Swanson, author of Super Natural Every Day and 101 Cookbooks.com " Ripe is first-and-foremost a celebration of all the wonderful facets of good produce (by a person who very clearly loves it). Cheryl's flavor combinations impress me--Pomegranate Clove Thumbprint Cookies, Radish Olive Crostini, Persimmon Apple Radicchio Stacks, and Maple Pomelo Parfaits. This is a beautiful cookbook full of wonderful, inspiring ideas that are sure to be warmly welcomed into many kitchens." Tara Mataraza Desmond, co-author of Almost Meatless " Ripe has good looks and a great personality. Paulette's stunning photography seduces your appetite instantly and Cheryl's smart humor makes it feel like you're cooking alongside a comic writer with an amazing grasp of ingredients and mad skills in the kitchen." The Wall Street Journal " entirely welcoming... beautifully illustrated... imaginatively organized." , Alice Waters "The most convincing argument for eating fresh, organic, local food is discovering the peak ripeness of a fruit or vegetable at the farmer's market or in your own garden. This book teaches you how to choose your ingredients and cook them so their true flavor shines through." Heidi Swanson, author of Super Natural Every Day and 101 Cookbooks.com "Ripe is first-and-foremost a celebration of all the wonderful facets of good produce (by a person who very clearly loves it). Cheryl's flavor combinations impress me-Pomegranate Clove Thumbprint Cookies, Radish Olive Crostini, Persimmon Apple Radicchio Stacks, and Maple Pomelo Parfaits. This is a beautiful cookbook full of wonderful, inspiring ideas that are sure to be warmly welcomed into many kitchens." Tara Mataraza Desmond, co-author of Almost Meatless "Ripe has good looks and a great personality. Paulette's stunning photography seduces your appetite instantly and Cheryl's smart humor makes it feel like you're cooking alongside a comic writer with an amazing grasp of ingredients and mad skills in the kitchen.", Alice Waters , author of The Art of Simple Food and founder of the Edible Schoolyard. "The most convincing argument for eating fresh, organic, local food is discovering the peak ripeness of a fruit or vegetable at the farmer's market or in your own garden. Ripe teaches you how to choose your ingredients and cook them so their true flavor shines through." Heidi Swanson, author of Super Natural Every Day and 101 Cookbooks.com "Ripe is first-and-foremost a celebration of all the wonderful facets of good produce (by a person who very clearly loves it). Cheryl's flavor combinations impress me-Pomegranate Clove Thumbprint Cookies, Radish Olive Crostini, Persimmon Apple Radicchio Stacks, and Maple Pomelo Parfaits. This is a beautiful cookbook full of wonderful, inspiring ideas that are sure to be warmly welcomed into many kitchens." Tara Mataraza Desmond, co-author of Almost Meatless "Ripe has good looks and a great personality. Paulette's stunning photography seduces your appetite instantly and Cheryl's smart humor makes it feel like you're cooking alongside a comic writer with an amazing grasp of ingredients and mad skills in the kitchen."

Photographed byPhlipot, Paulette

SynopsisEat fruits and vegetables not because you're told you should, but because you want them in every sense of the word. Because they are beautiful. And satisfying. And you desire their freshness, flavor, and simplicity. That's why Ripe is arranged by colour, not season. Author and food writer Cheryl Sternman Rule, who is also the voice behind the popular blog 5 Second Rule, and award-winning food photographer Paulette Phlipot, have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship (though they affirm that both are important), but to tempt others to"embrace the vegetable, behold the fruit" because these foods are versatile, gorgeous, and taste terrific. Starting with red and progressing towards a calmer white, Ripe is arranged by colour to showcase the lush, natural beauty of the following fruits and vegetables: RED: beets, blood oranges, cherries, cranberries, grapefruit, pomegranate, radicchio, radish, raspberries, red apples, red bell peppers, rhubarb, strawberries, tomatoes, and watermelon ORANGE: apricot, butternut squash, carrots, clementines, kumquats, mangoes, nectarines, papaya, peaches, persimmon, pumpkin, and yams YELLOW: banana, corn, lemon, pineapple, pomelo, squash blossoms, and yellow onions GREEN: green apples, artichokes, asparagus, avocado, bok choy, broccoli, Brussels sprouts, celery, cucumber, edamame, fava beans, fennel, green beans, honeydew, kale, kiwi, leeks, lime, peas, spinach, swiss chard, watercress, and zucchini PURPLE and Blue: blackberries, blueberries, eggplant, figs, plums, purple cabbage, purple grapes, red leaf lettuce, and red onion WHITE: bosc pears, cauliflower, coconut, endive, garlic, jicama, mushrooms, parsnips, potatoes, and turnipEach fruit and vegetable is accompanied by a lighthearted essay, breathtaking photography, and one showcase recipe, along with three"quick-hit" recipe ideas. With 150 photos and 75 recipes, this unique cookbook will quicken your pulse and leave you very, very hungry. For more information, visit RipeCookbook.com, Explore the beautiful rainbow of fruits and vegetables with their stunning simplicity and fresh flavor in Ripe. Author and food writer Cheryl Sternman Rule, who is also the voice behind the popular blog 5 Second Rule, and award-winning food photographer Paulette Phlipot, have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship (though they affirm that both are important), but to tempt others to "embrace the vegetable, behold the fruit" because these foods are versatile, gorgeous, and taste terrific. Starting with red and progressing towards a calmer white, Ripe is arranged by color to showcase the lush, natural beauty of the following fruits and vegetables: RED: beets, blood oranges, cherries, cranberries, grapefruit, pomegranate, radicchio, radish, raspberries, red apples, red bell peppers, rhubarb, strawberries, tomatoes, and watermelon ORANGE: apricot, butternut squash, carrots, clementines, kumquats, mangoes, nectarines, papaya, peaches, persimmon, pumpkin, and yams YELLOW: banana, corn, lemon, pineapple, pomelo, squash blossoms, and yellow onions GREEN: green apples, artichokes, asparagus, avocado, bok choy, broccoli, Brussels sprouts, celery, cucumber, edamame, fava beans, fennel, green beans, honeydew, kale, kiwi, leeks, lime, peas, spinach, swiss chard, watercress, and zucchini PURPLE and Blue: blackberries, blueberries, eggplant, figs, plums, purple cabbage, purple grapes, red leaf lettuce, and red onion WHITE: bosc pears, cauliflower, coconut, endive, garlic, jicama, mushrooms, parsnips, potatoes, and turnip Each fruit and vegetable is accompanied by a lighthearted essay, breathtaking photography, and one showcase recipe, along with three "quick-hit" recipe ideas. With 150 photos and 75 recipes, this unique cookbook will quicken your pulse and leave you very, very hungry. For more information, visit RipeCookbook.com, Eat fruits and vegetables not because you're told you should, but because you want them in every sense of the word. Because they are beautiful. And satisfying. And you desire their freshness, flavor, and simplicity. That's why Ripe is arranged by color, not season. Author and food writer Cheryl Sternman Rule, who is also the voice behind the popular blog 5 Second Rule, and award-winning food photographer Paulette Phlipot, have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship (though they affirm that both are important), but to tempt others to "embrace the vegetable, behold the fruit" because these foods are versatile, gorgeous, and taste terrific. Starting with red and progressing towards a calmer white, Ripe is arranged by color to showcase the lush, natural beauty of the following fruits and vegetables: RED: beets, blood oranges, cherries, cranberries, grapefruit, pomegranate, radicchio, radish, raspberries, red apples, red bell peppers, rhubarb, strawberries, tomatoes, and watermelon ORANGE: apricot, butternut squash, carrots, clementines, kumquats, mangoes, nectarines, papaya, peaches, persimmon, pumpkin, and yams YELLOW: banana, corn, lemon, pineapple, pomelo, squash blossoms, and yellow onions GREEN: green apples, artichokes, asparagus, avocado, bok choy, broccoli, Brussels sprouts, celery, cucumber, edamame, fava beans, fennel, green beans, honeydew, kale, kiwi, leeks, lime, peas, spinach, swiss chard, watercress, and zucchini PURPLE and Blue: blackberries, blueberries, eggplant, figs, plums, purple cabbage, purple grapes, red leaf lettuce, and red onion WHITE: bosc pears, cauliflower, coconut, endive, garlic, jicama, mushrooms, parsnips, potatoes, and turnip Each fruit and vegetable is accompanied by a lighthearted essay, breathtaking photography, and one showcase recipe, along with three "quick-hit" recipe ideas. With 150 photos and 75 recipes, this unique cookbook will quicken your pulse and leave you very, very hungry. For more information, visit RipeCookbook.com

LC Classification NumberTX811.R77 2012