The Pocket Rhubarb Cookbook
The Pocket Rhubarb Cookbook
Table of Contents: Introduction World History of Rhubarb Rhubarb History in the United States How to Choose Rhubarb for Cooking How to Prep Rhubarb for Cooking Rhubarb and Nutrition Planting...
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Table of Contents: Introduction World History of Rhubarb Rhubarb History in the United States How to Choose Rhubarb for Cooking How to Prep Rhubarb for Cooking Rhubarb and Nutrition Planting Rhubarb Varieties Soil Preferences Modern Medical and Environmental Uses for Rhubarb Recipes PIES, COBBLERS Quick Breads, Muffins, Scones, Pancakes, Cakes Cookies Mains Refreshing Drinks Jams, Chutneys, Preserves Sauces, Relishes Kitchen Tips References Acknowledgements Index Review Quotes: "Lively, bold, and bursting with unexpected flavor notes, Furstenau's rhubarb compendium will have even novice cooks scooping up armfuls of pink stalks at the farmers market." --Shelf Awareness "A compendium of more than sixty recipes, The Pocket Rhubarb Cookbook by food journalist and author Nina Mukerjee Furstenau takes aspiring kitchen cooks on a journey through the extensive applications of the tart red stalk. From classics desserts like strawberry-rhubarb pie to savory main dishes, plus preserves, relishes, and even drinks, the best-dressed member of your garden shines in ways you never would have dreamed of." --Midwest Book Review "Rhubarb--a quintessential Midwestern vegetable--brings to mind the tart, pink or ruby-red jams, pies and cobblers of early summer. It is so popular for baking that it is sometimes just called the 'pie plant.' In her new Pocket Rhubarb Cookbook (Belt Publishing), Nina Mukerjee Furstenau convincingly argues that the handsome perennial can do a lot more." --Edible Michiana "Furstenau's latest collection of recipes, giving an ode to a single fruit of this earth, feels like something special, foraged while sifting through papers in an old cookie tin. This book will be found, cherished, passed on like memory." --Third Coast Review Biographical Note: Nina Mukerjee Furstenau is a food journalist and writer with interest in food, identity, and culture. She has written five books, including her memoir, Biting Through the Skin: An Indian Kitchen in America's Heartland, which won the MFK Fisher Book Award, among other accolades. In addition to the books Green Chili & Other Impostors, Food & Culture, Tasty! Mozambique, and Savor Missouri, her podcast, Canned Peaches, is available through NPR. She also writes stories and essays for magazines and current media. You can find her work at ninafurstenau.com. Review Citations:
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Author: Furstenau, Nina Mukerjee
Publisher: Belt Publishing
Binding: Paperback
Pub Date: 2025-04-01
BISAC: Cooking|Specific Ingredients|Fruit|Cooking|Specific Ingredients|Vegetables|Cooking|Seasonal|Cooking|Courses & Dishes|Desserts
Weight: 0.38 lbs
ISBN: 9781953368980
ASIN: -
SKU: SP-9781953368980
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