THE FRESH FRUITS AND VEGETABLE COOKBOOK by Jean H. Shepard

THE FRESH FRUITS AND VEGETABLE COOKBOOK

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KIRKUS REVIEW

A collection of generally hearty recipes with all kinds of tables and lists dealing with buying, storing and preparing fresh vegetables. Although the statement that there is an ""abundant supply and huge variety of fresh fruits and vegetables"" now available in the markets seems rather out of touch (have you tried to buy a coconut lately, or--if you're stubborn--a brand new parsnip at the local supermarket?) And purists are not going to like the lavish use of mayonnaise in some recipes plus the occasional presence of gelatin (of various hues) as a binder in what we Americans persist in dubbing ""salads."" However, there are plenty of cheerful main and side dishes--prepared with the sort of basic directions one can adjust to taste. The fruit may be too sweet for some (orange slices cooked with lamb and pork chops), but this is a reasonably easy and modest group of dishes for household cooks in search of change.

Pub Date: Aug. 27th, 1975
Publisher: Little, Brown