Jewels from My Grove: Persimmons, Kumquats & Blood Oranges - Reflections & Recipes

Jewels from My Grove: Persimmons, Kumquats & Blood Oranges - Reflections & Recipes

by Helene Beck

Paperback

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Overview

Jewels from My Grove: Persimmons, Kumquats & Blood Oranges - Reflections & Recipes by Helene Beck

Helene Beck's Jewels From My Grove is the culmination of more than 30 years she and her husband, Robert, lovingly spent restoring an ailing tract of farmland. Their vision and passion bore fruit — a wonderfully healthy biodynamic organic citrus grove — and this cookbook is Helene's love letter to her three favorite orange-hued jewels — persimmons, kumquats, and blood oranges. In addition to beautiful grove and food photography, you'll find recipes for some of Helene's most cherished citrus-centric dishes that are both easy and challenging, savory and sweet, all wrapped in a story that is compelling and heart-warming.

A Taste of What You'll Find Inside Jewels From My Grove:

Beet Piquant Salad with Blood Oranges, Avocados, and Pistachios Blood Orange Salad with Candied Almonds Cool Palate-Pleasing Fuyu Persimmon Soup Fuyu Persimmon Chinese Chicken with Crispy Rice Sticks and Plum Sauce Fuyu Persimmon Chipotle Prime Rib with Cardamom Spice Rub Kumquat Pasta with Hazelnuts Crab Cakes with Blood Oranges and Papaya Sauce Mahi-Mahi Quesadilla with Fuyu Persimmon Salsa Blood Orange Marmalade Muffins Kumquat Scones with Blood Orange Zest and Candied Ginger Kumquat, Oatmeal, and White Chocolate Cookies Blood Orange Cheesecake Grand Marnier Blood Orange Tart Kumquat Coconut Sponge Cake Blood Orange Frozen Yogurt

Product Details

ISBN-13: 9781939664006
Publisher: Chefs Press
Publication date: 07/01/2015
Product dimensions: 7.90(w) x 9.90(h) x 0.80(d)

About the Author

Helene Beck is passionate about her biodynamic grove and all the wonderful citrus she grows in it. She loves to cook and bake in her farmhouse kitchen surrounded by the beauty of her seasonal gardens and the glories of her grove.

"Robert and I invested a great deal of time and energy in bringing Beck Grove back to prosperity, and throughout it all, our passion never waivered. We love all facets of the grove: the soil, the trees, the landscaping, and the home Robert and I built together. We surrounded our house with all styles and forms of gardens that gently move through the seasons. The wisteria on the back terrace yields to the blooming iris in the fields and in turn to the roses in the white garden, and on and on. We are also ardent collectors of antiques and old building materials, and we have joyfully incorporated them into our lives and our homes. Our building methods include straw-bale walls and many found treasures. We appreciate the morphing of history — giving new life to once-used items. We filled our log home in Montana with treasures handcrafted by a hardworking rancher who created conveniences and comforts during the long, cold winters. We love the honesty and simplicity of a primitive cabinet or table, so our home is an eclectic mix of these and period pieces. My interest in food began when I was a young girl. I watched my aunts playfully compete for the honor of best cook and baker with some of their delicious dishes, including kugels, pies, latkes, and rugelachs, while my mother worked hard perfecting her Jell-O combinations and chiffon cakes, both the rage at that time. My grandmother's treats were mostly cookies or yeast breads, though I do remember her making the most luscious, fluffy French toast. Over the years, I too enjoyed the challenge of getting chefs to share their special recipes with me.Once I learned I could create so many different delicious dishes from a single ingredient, my kitchen creativity blossomed. I studied with an outstanding Chinese culinary instructor who gave me a deep respect for all the efforts of those involved in bringing crops to the market. When we moved to the grove, I learned firsthand what a luxury it is to have fresh produce at my fingertips and to appreciate the hard work of all the people who grow, pick, sort, pack, prepare, and deliver Beck Grove fruit to our customers. I am as passionate about collecting cookbooks as I am about cooking. I have amassed more than 2,500 cookbooks, and I'm continually on the hunt for new ones to add to my library. Now I have one more, Jewels From My Grove: Persimmons, Kumquats & Blood Oranges — Reflections & Recipes. It has always been my dream to have a cookbook of my own so I could share my recipes with you — and that dream has finally come true."

What People are Saying About This

Deborah M. Schneider

For more than 30 years, Helene has been delighting chefs with the most amazing torrent of golden fruit from Beck Grove. We couldn't wait for fall and finally getting to play with the bounty of succulent organic persimmons, kumquats (who doesn't love kumquats?), and astonishing blood oranges. Her original and inventive recipes will send you running to the farmer's market and then to the kitchen! --Deborah M. Schneider, Author and Executive Chef/Partner of SOL Mexican Cocina and solita Tacos & Margaritas

Rick Bayless

I have been lucky enough to spend time with Helene Beck, wandering her stunning gardens, exploring the acres of vigorous citrus groves, perusing her massive library of cookbooks, roasting and simmering in her kitchen, and, most memorably, feasting at her table. She made a Fuyu Persimmon and Blood Orange Roulade with Candied Orange Filling (Page 47!) that I will never forget. I cut into citrus and tropical fruits I'd never had before, and my horizons broadened. Visiting Beck Grove was one of the great joys of my life. If you can't make it there, you can still taste Helene's passion through the beautifully crafted recipes in this book. --Rick Bayless, Chef/Owner of Frontera Grill/Topolobampo/Xoco Chicago and Host of PBS's “Mexico — One Plate at a Time”

Ron Oliver

Helene Beck is the Goddess of the Grove — dedicating her botanical pursuits to the three most unsung heroes of today's kitchen — kumquats, persimmons, and blood oranges. Thanks to Helene's book Jewels From My Grove, this holy trinity of delectable fruits have risen to the prominence they deserve in our home kitchens. The recipes are not only delicious and approachable, but they unlock the mystery of cooking with exotic produce. With every turn of the page you will say, “Wow, I have to make this one!” So, if you want to fall in love with persimmons, make kumquats your new favorite citrus, and vow to add blood oranges to your repertoire, this book is for you!! --Ron Oliver, Award-Winning Author and Chef de Cuisine of The Marine Room

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