ANN CHANDONNET The Complete Fruit Cookbook 1972 ~ PB G

Description: Thank you for looking at our listing. A purchase is supporting Friends of Spanish Peaks Library District! These books are all donated from different sources. This book is in good condition, see photos for details. If you find several items, message me and I’ll be happy to combine shipping. The first thing I learned to cook was blueberry muffins—a result of my arriving home one mid-morning with a pail full of berries when my mother was too busy to make a batch. (Actually one of my favorite dishes is blueberries with milk and sugar-but on that particular humid summer morning I was set on muffins.) The second dish I learned to bake was lemon meringue pie-which helped to make up to my three brothers for the innumerable times I told them to "Wash your hands!!" In addition to blueberries and raspberries-which grew wild-the Massachusetts dairy farm on which I spent my first 21 years produced Concord grapes, cherries, strawberries, apples (McIntosh, Baldwin, Gravenstein, and Delicious), crabapples, pears, peaches, and quinces. Training-as Pavlov proved-is very important; could I be other than frugivorous when bred to the formative ring of fruit? With this mind set, it irks me that seldom upon opening a cookbook does one see a "Fruit" Sec-tion, and never does one hear of a princely retinue's "Fruit Cook." Considering the variety of fruit now available almost year round in North America, these omissions are deplorable. You are what you eat, goes the old saw; and the French feed their eating snails on young lettuce, aromatic herbs, and fruit. The art of fruit cooking may, of course, still be in its infancy, as cooks are still debating whether avocados and coconuts are fruits or vegetables. (I do not consider them fruits in this volume, but have included them in the Index as ingredients.) Of course, fruit plain, eaten out of hand, is a very excellent dish; no one is more artful than Nature herself; and the more fresh fruit you eat, the fewer cans and bottles you toss back into her lap and the lower on the food chain you will be eating. Omitted hereafter are all those basic delicious fruit recipes found in any general cookbook: simple pies, ambrosias, cottage puddings, bettys, upside-down cakes, juice drinks, etc. I have attempted to furnish a recipe for every fruit readily available in North America in some form (fresh, canned, dried, moist packed, evaporated, frozen, or as juice). Pohas, seagrapes, acerolas, Java plums, etc., are omitted because of their relative rarity or availability only in a small section of the country.

Price: 6.25 USD

Location: Walsenburg, Colorado

End Time: 2024-09-28T00:15:09.000Z

Shipping Cost: 4.63 USD