Ripe

A Cook in the Orchard: A Cookbook

Nonfiction, Food & Drink, Baking & Desserts, Fruit, Baking, Food Writing
Cover of the book Ripe by Nigel Slater, Potter/Ten Speed/Harmony/Rodale
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Author: Nigel Slater ISBN: 9781607743330
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: April 10, 2012
Imprint: Ten Speed Press Language: English
Author: Nigel Slater
ISBN: 9781607743330
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: April 10, 2012
Imprint: Ten Speed Press
Language: English

Britain’s foremost food writer Nigel Slater returns to the garden in this sequel to Tender, his acclaimed and beloved volume on vegetables. With a focus on fruit, Ripe is equal parts cookbook, primer on produce and gardening, and affectionate ode to the inspiration behind the book--Slater’s forty-foot backyard garden in London.

Intimate, delicate prose is interwoven with recipes in this lavishly photographed cookbook. Slater offers more than 300 delectable dishes--both sweet and savory--such as Apricot and Pistachio Crumble, Baked Rhubarb with Blueberries, and Crisp Pork Belly with Sweet Peach Salsa. With a personal, almost confessional approach to his appetites and gustatory experiences, Slater has crafted a masterful book that will gently guide you from the garden to the kitchen, and back again.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Britain’s foremost food writer Nigel Slater returns to the garden in this sequel to Tender, his acclaimed and beloved volume on vegetables. With a focus on fruit, Ripe is equal parts cookbook, primer on produce and gardening, and affectionate ode to the inspiration behind the book--Slater’s forty-foot backyard garden in London.

Intimate, delicate prose is interwoven with recipes in this lavishly photographed cookbook. Slater offers more than 300 delectable dishes--both sweet and savory--such as Apricot and Pistachio Crumble, Baked Rhubarb with Blueberries, and Crisp Pork Belly with Sweet Peach Salsa. With a personal, almost confessional approach to his appetites and gustatory experiences, Slater has crafted a masterful book that will gently guide you from the garden to the kitchen, and back again.

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