|
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
Fresh Tastes from the Garden State
Rutgers University Press, 2002 Cloth: 978-0-8135-3129-8 | eISBN: 978-0-8135-5647-5 Library of Congress Classification TX811.B95 2002 Dewey Decimal Classification 641.64
ABOUT THIS BOOK | AUTHOR BIOGRAPHY | REVIEWS
ABOUT THIS BOOK
With this cookbook you will have the pleasure of preparing recipes that showcase the delicious bounty of fruit and vegetables that come from New Jersey’s gardens, orchards, and farmstands. While it is the country’s fifth-smallest state, the appropriately named Garden State produces tons of succulent produce every year. What a feast for the senses! The state is ablaze with colors—picture vivid green peppers and inky blueberries. Imagine the intense pleasure of biting into a juicy red tomato or a crisp, tangy apple. Think about the scent of strawberries or the sweet flavor of corn-on-the-cob. Recall the feel of plump, fuzzy peaches and smooth slick cranberries. See other books on: Cooking | Cooking (Vegetables) | Farm produce | Garden State | New Jersey See other titles from Rutgers University Press |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Nearby on shelf for Home economics / Cooking:
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Fresh Tastes from the Garden State
ABOUT THIS BOOK | AUTHOR BIOGRAPHY | REVIEWS
Rutgers University Press, 2002
Cloth: 978-0-8135-3129-8
eISBN: 978-0-8135-5647-5
Cloth: 978-0-8135-3129-8
eISBN: 978-0-8135-5647-5
With this cookbook you will have the pleasure of preparing recipes that showcase the delicious bounty of fruit and vegetables that come from New Jersey’s gardens, orchards, and farmstands. While it is the country’s fifth-smallest state, the appropriately named Garden State produces tons of succulent produce every year. What a feast for the senses! The state is ablaze with colors—picture vivid green peppers and inky blueberries. Imagine the intense pleasure of biting into a juicy red tomato or a crisp, tangy apple. Think about the scent of strawberries or the sweet flavor of corn-on-the-cob. Recall the feel of plump, fuzzy peaches and smooth slick cranberries.
Fresh Tastes from the Garden State presents new ways for you to savor the flavors of New Jersey’s top fruits and vegetables and capitalize on the health dividends they pay. Presented in an easy-to-use format, the book features dozens of color photographs. It is conveniently divided into chapters brimming with luscious recipes spotlighting New Jersey berries (strawberries, blueberries, and cranberries), peaches, apples, tomatoes, peppers, and corn. Many of the recipes are quick and easy enough to fit into anyone’s hectic lifestyle and so delectable they’ll become family favorites for everyday. Health-conscious cooks will be happy to know that fat is never used gratuitously and the calorie and nutrient content of each recipe is included. Carol Byrd-Bredbenner also includes information on the history, botany, and safe storage of fruits and vegetables. Every recipe has been kitchen tested and tasted by discerning diners to be certain that they are absolutely delicious. When you serve them, you’ll hear forks clanking, lips smacking, and rave reviews. Enjoy!
ABOUT THIS BOOK | AUTHOR BIOGRAPHY | REVIEWS
