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Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule

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Reviews about this book

  • Baking Bites

    With the help of this cookbook, you will learn a lot about produce and pick up some great recipes that will help you eat more veggies and enjoy them even more than you did before.

    Full review
  • The Kitchn

    Ripe is first a visual tour of fruits and vegetables, and second a cookbook for what to make with them. The intention is not so much to teach but to inspire.

    Full review
  • Oregonian

    The color-coded chapters are clever, but what really got our attention is Rule's quirky, humorous writing... in a whimsical tone, often anthropomorphizing the vegetables as if they were dear friends.

    Full review
  • NPR by T. Susan Chang

    The recipes are well-chosen representatives that make the most of their featured ingredient, and most...deliver high flavor with an absolute minimum of stress.

    Full review
  • Serious Eats

    If Skittles hadn't already trademarked the slogan "taste the rainbow," we would be nominating it for Ripe (...) Ripe is a cookbook that takes you on a colorful journey through the world of produce.

    Full review
  • Food in Jars by Marisa McClellan

    Unlike most cookbooks that rely on either seasons or recipe genres for organization, the recipes in this one are in rainbow order.

    Full review
  • The Kitchn

    Meet Cheryl Sternman Rule's new cookbook, Ripe, a fantastic celebration of fruits and vegetables in all their glorious color.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0762440244
  • ISBN 13 9780762440245
  • Linked ISBNs
  • Published Mar 27 2012
  • Format Hardcover
  • Page Count 312
  • Language English
  • Countries United States
  • Publisher Running Press
  • Imprint Running Press,U.S.

Publishers Text

Although they certainly are good for you, leave a lighter footprint on the earth, and cost a lot less than a pound of tenderloin, one should consume green beans and favas, pomegranates and key limes, Swiss chard and honeydew because they’re gorgeous, flavorful, versatile, and fantastically delicious.

A stunning visual exploration of common fruits and vegetables organized by color, Ripe is a cookbook that whets the appetite and excites the senses through 150 beautiful full-color photographs, breezy narrative essays, and 75 delicious recipes in chapters Red (beets, blood oranges, and cherries), Orange (apricot, butternut squash, carrots), Yellow (banana, corn, and pineapple), Green (asparagus, bok choy, and edamame), Purple and Blue (blueberries, eggplant, and plums), and White (bosc pears, endive, and jicama).



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