Format: Trade Paperback
Dimensions: 189 pages, 10 × 8 × 1 in
Published: March 19, 2009
The following ISBNs are associated with this title:
ISBN - 10: 0864922892
ISBN - 13: 9780864922892
Table of Contents
The Greengrocer's Kitchen: Fruit and Nuts Pete Luckett Table of contents Introduction Apples 1. Curried Apple Soup 2. Apple and Carrot Salad with Walnuts 3. Individual Apple Soufflés 4. Tarte Tatin 5. Butterscotch-Apple Meringues 6. Baked Apples with Biscotti Crunch Apricots 1. Honey-Poached Apricots with Saffron 2. Easy Apricot Preserves 3. Oriental Apricot Glaze for Salmon 4. Warm Apricot, Chicken, and Nut Salad Bananas 1. Fried Bananas on Cinnamon Toast 2. Baked Bananas with Passion Fruit and Cream 3. Cooling Banana-Coconut Raita 4. Banana and Bacon Chicken Parcels with Lime Sauce 5. Chocolate-Banana Monkey Nut Sticks Blueberries 1. Maritime Blueberry Grunt 2. Mascarpone Cheesecake with Warm Blueberry Sauce 3. Blueberry and Polenta Crumble Cake 4. Pete's Best Blueberry-Buttermilk Pancakes 5. Blueberry Sauce Breadfruit 1. Breadfruit Salad 2. Sweet Breadfruit Soufflé Cape Gooseberries 1. Pavlova with Passion Fruit Sauce and Cape Gooseberries 2. Cape Gooseberry and Avocado Salad Carambola 1. Carambola and Sweet-Hot Scallop Skewers 2. Carambola Orange Sauce Cherimoya 1. Cherimoya and Cashew Salad 2. Cherimoya and Peach Smoothie Cherries 1. Sweet and Sour Cherries 2. Cherry Clafoutis 3. Cherry Crunch Coconut 1. Coconut-Cilantro Soup 2. Coconut Sambal 3. Coconut Custard Flan Cranberries 1. Cranberry Madeira Sauce 2. Lemon Cream and Cranberry Trifle 3. Baked Brie with Confit of Cranberries 4. Fresh Cranberry Stuffing Currants 1. Blackcurrant Betty 2. Crème de Cassis Dates 1. Date
Pete's Tropical Paradise
This is the sort of dessert that deserves a bit of fanfare. Pull
out that Hawaiian shirt from the back of the closet, and put on a
little calypso. You're ready to limbo.
8 finger bananas, peeled
4 mangosteens, peeled and segmented
2 tsp sugar 10 ml
3 Tbsp Cointreau, warmed 40 ml
vanilla ice cream, to serve
Crack and peel the coconut, reserving the juice. Coarsely grate or
shave about 1/2 cup (125 ml) of flesh. Wrap and refrigerate the
rest, and enjoy another time.
Pour the coconut juice into a skillet, and bring to a simmer. Add
the finger bananas, and cook for 5 minutes. Add the mangosteens,
and cook for 2 minutes more, until warmed through. By this time the
coconut juice should be pretty much absorbed by the fruit. Scatter
the shaved coconut over top, sprinkle with sugar, pour the warmed
Cointreau over all, and carefully ignite. Serve at once over
vanilla ice cream.
From the Publisher
Pete Luckett, Canada's Greengrocer, has transformed produce from
an ordinary commodity into the jewel of the shopping basket. His
newest cookbook is a guide to the seductive pyramids of luscious
fruits that shoppers love to fondle but may not have dared to take
The Greengrocer's Kitchen: Fruit and Nuts is the key to
buying, storing, and preparing those Edenic temptations. The
Greengrocer's Kitchen: Fruit and Nuts contains over 150
recipes, as well as tips on every page for choosing the most
delectable specimens and keeping them in prime condition.
Fruit eaten raw is sublime; cooked, it''s ambrosial. With Cape
Gooseberries, simply separate the sections of the husk into wings
and dip the berries in melted chocolate, or strut your culinary
stuff by creating a sensational Pavlova with Passion Fruit Sauce
and Cape Gooseberries. Recipes such as Oriental Apricot Glaze for
Salmon and Pork Tagine with Prunes and Apples show the glory of
fruit in savoury dishes. Tropical Trail Mix, easy enough for
children, and elegant Dried Cranberry and Pistachio Biscotti
exploit the natural affinity between dried fruit and nuts.
From the Jacket
Glowing pyramids of succulent fruit make shopping for produce
like taking a walk through the Garden of Eden. In The
Greengrocer's Kitchen: Fruit and Nuts, Pete Luckett offers 150
casual gourmet recipes based on these heavenly temptations, plus
tips on almost every page for selection, storage, and preparation.
Fruit eaten raw is sublime. Cooked, it's ambrosial.
Pete Luckett tells how to make the most of fruit, dried fruit,
and nuts, and how best to enjoy nature's treats out of hand while
imagining the results of his unusual recipes. The Greengrocer's
Kitchen: Fruit and Nuts contains recipes for savoury dishes,
desserts, drinks, and snacks. Some are elegantly simple and others
will challenge experienced cooks to sensuous creativity.
About the Author
Pete Luckett began his career as a barrow boy in Nottingham,
England. After many adventures, he won the 1999 Canadian Federation
of Independent Grocers National Gold Award for his flagship market,
Pete's Frootique, in Bedford, Nova Scotia. Across Canada, his Chop
'n' Chat workshops keep audiences laughing and learning about
everything from apples to ugli fruit, and his unique blend of
entertainment and sound advice have made him television's most
popular fruit-and-veggie expert. His first book, Pete Luckett's
Complete Guide to Fresh Fruits and Vegetables was a best-seller,
and his all-new Greengrocer's Kitchen: Vegetables and Herbs in turn
has become a stand-by for novices and experienced cooks alike. Its
sequel, The Greengrocer's Kitchen: Fruit and Nuts, is every bit as
helpful and enchanting.
"Some people are good cooks and some people are good teachers. Pete
Luckett is that rare combination: a good cook who is good at
teaching others how to cook . . With this cookbook, you can
confidently take on new recipes or new takes on old favourites . .
. he has boundless energy when it comes to encouraging people to
try new things, and that attitude carries over to this fabulous new
book." - Thunder Bay Chronicle Journal