Ripe: A Fresh, Colorful Approach to Fruits and Vegetables

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Overview


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...
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Overview


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

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Editorial Reviews

Publishers Weekly
Rule, a noted food writer and blogger, offers a lovely and gorgeous tribute to vegetables and fruits everywhere in this unusual cookbook. Organized by color rather than season or meal type, to the presentation aims to excite readers about the beauty and appealing tastes of everything from pomegranates and clementines to artichokes and spinach. Recipes include witty and whimsical head notes that provide tips for preparing and serving. Rule also lists combinations of just a few ingredients for simple uses of each item but unfortunately doesn’t include measurements, which are vital for making dishes such as frozen yogurt and tea bread. Her full recipes, however, are mouthwatering, from her chocolate-flecked banana buttermilk pancakes to a caramelized onion asiago tart to polenta-stuffed chard with bubbly parmesan. While she includes a fair share of salad options, including kumquat arugula salad with currant-walnut vinaigrette, she does showcase a wide variety of other uses, such as peach mascarpone flatbreads and carrot soup with garam masala cream. Recipes are vegetarian, but few will miss the meat in these flavorful dishes. 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. Agent, Jenni Ferrari-Adler, Brick House Literary Agency.(Apr.)
From the Publisher

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 Journalentirely welcoming… beautifully illustrated… imaginatively organized.” 

The Huffington Post
Ripetreats 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…” 

BookPage
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."

BakingBites.com
Ripe: A Fresh, Colorful Approach to Fruits and Vegetables is a cookbook that focuses on produce without focusing strictly on seasonality. ... The recipes in the book are simple and easy to make. They’re designed not only to showcase these fruits and vegetables in ways that make them look irresistible, but to use them in ways that are so approachable that you’ll find yourself saying “I could make that” even if you’ve never worked with, for instance, radicchio at home before. ... It doesn’t hurt that the photos are beautiful and the recipes are bursting with color, either, since that will only make you want to hit the farmers’ market to pick up produce even sooner. ... With the help of this cookbook, you will learn a lot about produce and pick up some great recipes that will help you eat more veggies and enjoy them even more than you did before.

Library Journal
This produce cookbook, chock-full of juicy photographs, makes a humble head of cabbage into a work of art. Food writer and blogger (5secondrule.typepad.com) Rule sorts the 75 recipes by color; e.g., red is represented by beets and watermelon. The recipes assume modest familiarity with cooking techniques and utilize many everyday ingredients along with the occasional rarer addition, such as agave nectar, coconut water, Fuyu persimmons, and Medjool dates. The catalog of recipes is not extensive; there is one full recipe (a carefully crafted construction of flavors and textures) per produce item. Each entry begins with a striking artistic photograph, a story, and general notes on selecting or preparing the fruit or vegetable, along with three "Simple Uses" flavor pairings. The recipe follows, usually a dessert or hearty side dish, accompanied by another eye-popping photograph of the finished preparation. VERDICT A browser's mouthwatering delight, with gentle humor and appeal for cooks looking for specialty recipes with adventurous flavor combinations. [Another cookbook with the same title is also publishing in April 2012: Nigel Slater's Ripe: A Cook in the Orchard.—Ed.]—Margaret Knapp, Trinity Valley Sch. Lib., Fort Worth, TX
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Product Details

  • ISBN-13: 9780762440245
  • Publisher: Running Press Book Publishers
  • Publication date: 3/27/2012
  • Pages: 312
  • Sales rank: 626,383
  • Product dimensions: 8.82 (w) x 8.58 (h) x 1.06 (d)

Meet the Author


Cheryl Sternman Rule is a food writer whose work has appeared in a wide variety of national food magazines and websites, including EatingWell, Cooking Light, Health, Sunset, Body + Soul, iVillage, Culinate.com, and more. She is also the voice behind the popular food blog 5 Second Rule. Cheryl lives with her husband and two sons in San Jose, CA.

Paulette Phlipot is an award-winning food, travel, and lifestyle photographer. She is a graduate of the Western Academy of Photography in Victoria, B.C., Canada. In 2008, Paulette was awarded “Best of Show” at the annual International Association of Culinary Professionals conference in 2008. She is based in Sun Valley, Idaho.

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted June 21, 2012

    My go-to cookbook for fruits and vegetables

    This cookbook is so easy to use and the recipes so delicously wonderful. Looking for something different to do with green beans... just flip to the green been page. Want to add some zip to your corn, then flip to corn. I wasn't so sure about ordering this cookbook, but am so glad that I did. I find that I'm pulling it off the shelf more than any other cookbook I own. Any why? Because it's so user friendly and the ingredients are easy to find. I like this cookbook so much that I bought 4 additional copies to give as gifts!

    3 out of 3 people found this review helpful.

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