Product Description

"It's not enough to know your jicama from your heirloom tomatoes these days. When it comes to fruits and vegetables, there's a whole new terrain and this book is your GPS. From dragon fruit to yuzu, this smart, savvy, handsomely illustrated guide tells you how to recognize it, buy it, prepare it, and cook it, with edgy recipes from all over the world."
--Steven Raichlen, author of The Barbecue! Bible and How to Grill

Chances are, you're tempted to venture beyond the standard fruits and vegetables when enticed by the array of fresh produce at your grocer's. But then you're stymied. Exactly what is that? Is it supposed to be eaten cooked or raw? Should it be firm or soft? Do you peel it? How do you get to the good stuff?

This guide gives you the answers. It tells you how to choose and use all kinds of produce and includes:
* More than 100 fruits and vegetables
* 200 gorgeous color photos and 100 delicious recipes
* The seasonal availability of each fruit and vegetable
* Information on how to select, store, eat, and cook each item

Product Details

• Amazon Sales Rank: #185996 in Books
• Published on: 2006-02-27
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 400 pages

Features

• ISBN13: 9780764571879
• Condition: USED - VERY GOOD
• Notes:
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
Starred Review. Thomas, food editor at the Orange County Register, along with the proprietors of Melissa's World Variety Produce, a major distributor of specialty fruits and vegetables, has created a comprehensive—but not overwhelming—manual that explains how to find, store, prepare and serve fruits, from Asian pear to yuzu, and vegetables, from artichoke to yu choy sum. Brilliant color photos render the food tantalizing and make it easy for readers to identify the produce piled high in their grocery store's aisles. Thomas explains the differences between varieties of grapes, mushrooms, onions and peas (check for scent, heft, texture and hue) and provides a primer on the exotic horned melon, with recipes for using it in margaritas, on ice cream and in salad dressing. Her tone is affable and knowledgeable ("Basically, quince look like squatty pears"), and her recipes are creative yet not too complicated. A glossary of "gizmos" includes instructions for segmenting citrus and using other tools. This is an excellent resource and valuable tool for cooks experienced and amateur; the only improvement might be a pocket-sized edition for easy toting to the grocery store. (Mar.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
Thomas, food editor at the Orange County Register, along with the proprietors of Melissa's World Variety Produce, a major distributor of specialty fruits and vegetables, has created a comprehensive—but not overwhelming—manual that explains how to find, store, prepare and serve fruits, from Asian pear to yuzu, and vegetables, from artichoke to yu choy sum. Brilliant color photos render the food tantalizing and make it easy for readers to identify the produce piled high in their grocery store's aisles. Thomas explains the differences between varieties of grapes, mushrooms, onions and peas (check for scent, heft, texture and hue) and provides a primer on the exotic horned melon, with recipes for using it in margaritas, on ice cream and in salad dressing. Her tone is affable and knowledgeable ("Basically, quince look like squatty pears"), and her recipes are creative yet not too complicated. A glossary of "gizmos" includes instructions for segmenting citrus and using other tools. This is an excellent resource and valuable tool for cooks experienced and amateur; the only improvement might be a pocket-sized edition for easy toting to the grocery store. (Mar.) (Publishers Weekly, January 2, 2006)

From the Inside Flap

Organized alphabetically for easy reference, this book tells you everything you need to know about loganberries, lychee, fiddlehead fern, rapini, and other exotic fruits and vegetables, plus things you may not know about garden-variety produce. In addition to information on seasonal availability and how to select, cook, and store all kinds of produce, it includes 100 delicious, distinctive recipes such as Uniq Fruit, Avocado, and Red Onion Salad; Magenta Soup; Fish Fillets with Fennel and Orange; Grilled Stuffed Portobello Mushrooms; Key Lime and Pistachio Parfaits; Watermelon Margaritas; and more.

Whether you're a home cook or a professional chef, you'll turn to this produce adventure guide again and again for information that will help you add both variety and a fresh touch to your menus.

Melissa's World Variety Produce is the country's leading distributor of specialty fruits and vegetables, marketing thousands of items. Joe and Sharon Hernandez, produce pioneers with a combined experience of over half a century, created Melissa's World Variety Produce, Inc., in 1984. They seek out and test new and unusual produce from around the world. Using "baby" vegetables is just one of the trends they have introduced to chefs around the globe, branding those tender-tiny veggies with the Melissa's label. The Melissa's brand is named after Joe and Sharon's daughter, who takes an active role in the company.

Customer Reviews

Very good book, but does not have 'Everything'!
`melissa's great book of produce' by Cathy Thomas is named after the produce wholesaler, Melissa's, who is best known, at least on the east coast, by their displays of dried fruits, vegetables, and spices in your local megamart produce section. Ms. Thomas is not an employee of Melissa's, but she received a great bit of assistance from the Melissa principals in writing the book.

For starters, the author set herself up for heavier than necessary criticism by subtitling the book, `Everything you need to know about fresh fruits and vegetables', because the book clearly does not have EVERYTHING you need to know. This is mostly because the book is oriented toward the casual user rather than the person wishing to use the book as a reference source.

To evaluate whether this book contains `EVERYTHING' you need to know, I compared it to the most authoritative popular book on vegetables, Elizabeth Schneider's `Vegetables from Amaranth to Zucchini'. The very first thing you notice, looking at the entries for `A' is that while Ms. Thomas covers but two main vegetable names, Ms. Schneider covers seven. One may not miss the entries for Amaranth, Arracacha, or Arrowhead, but we are certain to be put out by the absence of entries for Asparagus or Arugula! Since I agree with Ms. Thomas' organization by division into fruit and vegetable by use rather than by strict botanical classification, I did check in the fruits section for `asparagus' and `arugula', but neither were there either. What is even odder, neither were in the index either, and I looked for both `arugula' and `rocket', the Brits' name for the peppery herb.

The next thing I missed was the scientific name for each plant, at least for the most common representative(s) if there is more than one, as there are for thinks like beans, berries, and mushrooms. This may be just a bit too academic a requirement for some, until you want to start comparing information in two different books on the same species. And, virtually every important book on raw ingredients I can think of (Bruce Cost's `Asian Ingredients' and Jill Norman's books on herbs and spices) gives us the two part Latin scientific name. Another lesser bit of information I miss is the names of vegetables in various different languages. The best example of where this is useful is in the confusion between rocket and arugula, courgettes and zucchini, and aubergines and eggplant. At the very least, the French, Italian, and Spanish names should be given, plus the English alternatives, when the Brits use a different word from us Yankees.

Comparing the article in both Schneider and Thomas on artichokes, my first impression is the much greater variety and quality of photographs in Schneider's book. For artichokes, this is especially important, as the techniques required to extract the hearts from the artichokes are not nearly as well done in words as they are with an accompanying set of photographs, especially if you have never before approached an artichoke in the flesh. I will give Ms. Thomas points for giving us sections on the most basic methods for preparing various species, but I find some lapses here and there. In the article on bananas, for example, Ms. Thomas wisely repeats the useful information on how to freeze bananas, but she neglects to say whether we are to peel the bananas before freezing. Other writers have been much clearer on this point.

Both books give recipes for the most common varieties of vegetable, but Schneider gives more and longer recipes. In this shorter book, Thomas would have been better off giving more general information.

In general, I was not entirely happy with how Thomas' book was organized. Many things were grouped under a common heading that other books might put in separate articles. For example, Thomas groups thirteen (13) different mushroom varieties under `Mushroom' while Schneider gives sixteen (16) different articles on varieties of fungus, including truffles, for which Thomas has no entry at all. One problem with this organization is that within each general article, there is detailed information that is also grouped. For example, if you need to know the special cleaning requirements of morels or the fact that shiitake mushroom stems are best thrown into the stock pot, you need to wade through all the stuff on every other kind of mushroom. This organization is most noisome when it comes to nutritional information, which is unfortunate, as many other books don't include this stuff. I think Ms. Thomas would have done well to present all the nutritional information in a table at the back of the book, since if I want to find foods with a good source of vitamin D, I could find it much more easily than by wading through the whole book.

This is not to say this book does not have its good points. For starters, in the course of this comparison, I discovered that Schneider's highly praised book has NO entry for cabbage (although it does have a chapter on Chinese cabbage and several other Brassicas)! Also, Schneider refers us elsewhere on the very large subject of chillis (sic) (species Capsicum), as she claims this subject deserves its own book. This, Thomas' selection of main article subjects is a bit more in tune with the non-scholarly reader. The greatest virtue of this book, which is exactly what the author had in mind, is that it is a good way to find out what to do with the wealth of new produce types showing up in our markets today.

The book does not live up to its title, as some important produce types are left out, but if you can have only one book on your shelves for `produce', this one is worth it, especially if you can get it at a good discount.

Well designed, beautiful book, not to mention extremely informative
Visually, this book is impeccable. The food stylist, graphic designer, and photographer have done a fantastic job of showing the fruits and vegetables in an appealing and stimulating way, sliced and angled just so. The typography and look of the book is probably one of the nicest on my shelves. But it's not just a good coffee table book. Most importantly, it contains enough detailed information on a quite impressive range of fruits and vegetables that it has quickly become my favorite reference book for fruits and vegetables. I can't say enough how thoroughly enjoyable the book is to look at and learn from. And my favorite part is when the author describes how a particular item tastes: for example, a feijoa has a "sweet-tart taste blending pineapple, citrus and purple grapes." The next day I hunted down a feijoa and enjoyed that sweet-tart taste! I have since personally vowed to try every fruit and vegetable in the book that I haven't yet eaten. It may be a challenge to find them all, but of course, as the book implies in its title, melissas.com is one place I can look for them.

This book will inspire your everyday menus
Move over, apples & bananas! This is a book whose time has come -- just a decade ago, produce departments offered 200 items --today they have more than 500 fresh produce items and the authors of this handsome book have been instrumental in bringing many exotic items into the mainstream. We especially like the buying and preparation suggestions! Melissa's Great Book of Produce will inspire you to incorporate the more adventuresome fruits and vegetables into your daily meals.