Nicole Routhier's Fruit Cookbook - Hardcover

Routhier, Nicole

3.32

19 ratings by Goodreads

9780761105060: Nicole Routhier's Fruit Cookbook

Hardcover

ISBN 10: 0761105069 ISBN 13: 9780761105060

Publisher: Workman Publishing Company, 1996

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At last it's here, a definitive cookbook starring fruit from one of America's most popular food writers, Nicole Routhier. Author of The Foods of Vietnam--awarded the Cookbook of the Year in 1990 from both the James Beard Awards and the IACP--Ms. Routhier has had a love affair with fruit since growing up in the tropics, and now she combines her passion for fruit with her culinary gifts to create 400 recipes of fruit magic. Borrowing from cuisines around the world, reinventing traditions, and adding a twist to classic pairings, Nicole Routhier presents dishes with fruits for every course. In each case her use of fruit--sweet or tart--adds an unexpected depth of flavor; a cleaner, fresher taste; and a festive, sensuous appeal. There are fruit and fruit-influenced starters: Steamed Shrimp with Roasted Pepper and Apple Dip and Fruity Bruschetta. Soups: Mexican Lime Soup, Cream of Fennel and Pear Soup. Salads: Sicilian Orange Salad, Tropical Lobster Salad. Entrees: Pepper Steak with Plum Ketchup, Braised Cranberry Pork Chops, Lemon Chicken. And of course, desserts: Sour Cherry Pie, Blackberry-Lime Parfaits, Best Raspberry Brownies. In addition, there are beverages, preserves, and chutneys; plus how to buy and store fresh fruits; boxes on exotic fruits; and suggestions for substituting one fruit for another or dried, frozen, or canned fruits for fresh.

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From the Back Cover:

EVERYTHING TASTES BETTER WITH FRUIT

Adding her imaginative twist to dishes from cuisines around the world, Nicole Routhier uses apples, peaches, bananas, blueberries, carambolas, grapes, mangos, papayas-all kinds of fruit, sweet or tart-to bring an unexpected depth of flavor, a lighter, fresher, taste, and a sensuous appeal to over 400 recipes. Includes: Cream of Fennel and Pear Soup. Wild Mushroom Risotto with Apples. Fruity Bruschetta. Lemon-Lime Spaghetti. Figgy Quail. Mashed Potatoes with Roasted Pears. Braised Cranberry Pork Chops. Tuscan Grape Bread. Heavenly Raspberry Brownies. Chilled Cherimoya Custar.

"A brilliant book on cooking with the most interesting, intense, and healthful flavors available from nature: fruit."

--Mark Miller, chef/author of Coyote Caf, and The Great Salsa Cookbook

"A wealth of luscious recipes that reveal the wonderful role fruit can play in cooking of every kind."

--John Willoughby and Chris Schlesinger, co-authors of The Thrill of the Grill and Big Flavors of the Hot Sun

About the Author:

Nicole Routhier is the author of The Foods of Vietnam and Cooking Under Wraps. The Foods of Vietnam was awarded Cookbook-of-the-Year in 1990 by both the James Beard Awards and the IACP Julia Child Cookbook Awards. Born in Vietnam to a Vietnamese mother and a French father, Nicole lived in Southeast Asia and Europe before coming to America in 1979. She studied cooking at the prestigious Culinary Institute of America in Hyde Park, New York, and graduated in 1985. Currently, Nicole runs her own successful restaurant consulting business, teaches at Peter Kump's School of Culinary Arts and at The New School in New York City.

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