Tomato: A Fresh-from-the-Vine Cookbook
by Lawrence Davis-Hollander
Format: Trade Paper, 278 pages
Publisher: Storey Publishing, LLC
Pub. Date: March 17, 2010
Dimensions: 9 x 7.9 x 0.9 inches
Condition: Various (Refer to main bookstore category page for definitions)
Publisher's Note: There is nothing quite like summer's fresh, juicy, ripe tomatoes. Handpick them from a backyard garden, browse through the amazing displays at farmers' markets, pick up a full-to-bursting box as part of a CSA share, or stop at a roadside farmstand — excellent heirloom tomatoes are more widely available than ever before. Here are 150 tempting recipes, developed to celebrate heirlooms and highlight
their glorious flavors.
Featuring delicious recipes for everything from salsas, risottos, and Easy Curried Chicken to tarts, pizzas, and salads, this is the collection every tomato lover will be looking for come summer. There are appetizers, preserves, soups, salads, entrees, and even a few desserts to satisfy every tomato preference and craving. Sidebars on tomato lore, descriptions of heirloom varieties, chef profiles, and gardening tips provide a fascinating overview of one of our favorite garden foods.
Adding a taste of celebrity pizazz to the collection, chefs Alice Waters, Deborah Madison, Daniel Boulud, Rick Bayless, and Melissa Kelly, to name a few, contribute treasures such as Chilled Sun Gold Tomato Soup and Tomato- Rice Casserole with Poblanos, Beef, and Melted Cheese. All the preparations in Tomato: A Fresh from-the-Vine Cookbook elevate the tomato to new culinary heights. For tomato lovers everywhere, here is a book that is as essential to the kitchen as the tomato itself.
About the Author: Lawrence Davis-Hollander founded the Eastern Native Seed Conservancy to promote and preserve native plants. His work with heirloom tomatoes led to his interest in using them in every kind of recipe.
He trained as a botanist and ecologist at Connecticut College and has conducted vegetation inventories for the Nature Conservancy. He earned a Masters degree at Harvard University and spends much of his free time actively involved with the Conservancy's horticulture program.
Although Davis-Hollander doesn't have a culinary background, he uses contributing chefs to provide the many awesome recipes and then he fills in all of the spaces with knowledge and information from his years of expertise.
The mouthwatering recipes come from a buffet of talented chefs from across the United States. So you know you're in for an cooking adventure of one successful recipe after another.