The Greengrocer's Kitchen: Fruit and Nuts

by Pete Luckett

March 19, 2009 | Trade Paperback |

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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 home.

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.

Format: Trade Paperback

Dimensions: 189 Pages, 7.87 × 9.84 × 0.79 in

Published: March 19, 2009

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0864922892

ISBN - 13: 9780864922892

Found in: Fruit

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The Greengrocer's Kitchen: Fruit and Nuts

The Greengrocer's Kitchen: Fruit and Nuts

by Pete Luckett

Format: Trade Paperback

Dimensions: 189 Pages, 7.87 × 9.84 × 0.79 in

Published: March 19, 2009

Language: English

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
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Recipe

Pete's Tropical Paradise

Serves 4

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.

1 coconut
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 home.

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.

Editorial Reviews

"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
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