GIFT GUIDE

Why Buy Boring Gifts?

Don't shop the boring chain stores
with their imported merchandise!

With 12 chapters covering 12 differ-
ent fruits, you are bound to find a
chapter devoted to your favorite in
Delicious Fruit Desserts by Dot
Vartan (Dorothy Jean Publishing,
$19.95).
Each chapter begins with informa-
tion on that particular fruit's peak
season, selection, storage and prepa-
ration — and then adds a little histo-
ry and details the different varieties.
Thumb through the 150 easy-to-
follow recipes and find interesting

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From Asparagus to Zucchini: A
Guide to Cooking with Farm-Fresh
Produce, compiled by the Madison
Area Community Supported
Agriculture Coalition (Jones Books,
$19.95). The coalition, located in
Madison, Wis., is a non-profit organ-
ization promoting the production
and consumption of freshly pro-
duced foods.
Even if the MACSAC philosophy
doesn't interest you and you don't
farm, the historical and nutritional

r

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bits of information sprinkled
through, fun for reading even when
you're not cooking — "Early
Spanish explorers, such as Ponce de
Leon, are credited with planting the
first orange trees around St.
Augustine, Fla., between 1513 and
1565;" or "When King Louis XIV of
France first tried pineapple, he bit
into the strange fruit without peeling
it first and cut his mouth on the
scaly skin. Pineapple was banned
from France after that."
But tear yourself away from the fas-
cinating anecdotes, turn to your
favorite fruit and try the apple-pear
crisp, apricot hazelnut biscotti,
banana chocolate bars or blueberry-
lemon pizza tart. You're covered,
also, if your favorite fruit is cherry,
cranberry, orange, strawberry, peach
or pineapple.
Author Vartan is a pastry chef,
president of her own publishing
company and author of two other
cookbooks.
Bobbi ChaTnas

—

You will find information on more
than 50 vegetables and herbs, includ-
ing cooking tips, storage tips and
recipes, organized alphabetically in

information and general cooking and
storage tips of almost any vegetable
you can think of will be of interest.
No color or exciting illustrations,
just black-and-white drawings of
each vegetable fill the pages.
However, there is an interesting col-
lection of recipes from the farming
community fans and celebrity chefs
that cover the usual vegetables as
well as those less likely to be found
in your kitchen. Included are carrots
and kohlrabi, broccoli and burdock
root, eggplant and edible flower.
You might be tempted by asparagus
risotto cakes, cinnamon zucchini
cake, Asian-marinated tofu Napa
cabbage salad or Val's secret southern
sweet potato fries. Don't be fooled,
even desserts are included. A sam-
pling includes beet chocolate cake,
pumpkin cookies and strawberry
rhubarb cobbler. The recipes are sim-
ple with an easy-to-follow format.
The book ends with a chapter on
"Seasonal Combinations" with
recipes that combine vegetables that
are in season at the same time, a
chapter on "Kids' Recipes" and
another on "Home Food
Presentation."
Bobbi Charnas

—

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GIFT
GUIDE

11/26
2004

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