The Produce Bible / Grower's Market: Essential Ingredient Information and More Than 200 Recipes for Fruits, Vegetables, Herbs, and Nuts by Leanne Kitchen

  • Ginger and grapefruit pudding with mascarpone cream (page 13)

    from The Produce Bible / Grower's Market: Essential Ingredient Information and More Than 200 Recipes for Fruits, Vegetables, Herbs, and Nuts The Produce Bible / Grower's Market by Leanne Kitchen

    • Categories: Mousses, trifles, custards & creams; Dessert; Spring; Winter
    • Ingredients: ruby grapefruits; stem ginger in syrup; dark corn syrup; superfine sugar; self-rising flour; ground ginger; mascarpone cheese; whipping cream; confectioner's sugar; unsalted butter; eggs; milk
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Notes about this book

  • Ganga108 on March 08, 2022

    Grower's Market : Cooking with Seasonal Produce is the original name of this book. It changed later to The Produce Bible.

  • JuneHawk on September 28, 2013

    This book is the American version of "Grower's Market: Cooking with Seasonal Produce."

Notes about Recipes in this book

  • Preserved lemons

    • mjes on April 25, 2018

      This requires a minimum of 6 weeks aging - perhaps more. I've made preserved lemons many times but have never used anything other than salt and lemon. Here pepper and bay leaf are added ... I even had some Turkish bay leaves to use. After eight weeks, I'm finally using the lemons for a dressing. It's a great dressing but I'm not sure the pepper and bay leaf in the lemon has any advantage to adding the flavor directly to the dressing. We'll see if I find a better use for the variation on preserved lemons.

    • Ganga108 on September 13, 2024

      I make my preserved lemons by cutting the lemon into chunks rather than whole lemons. They fit more in the jar and are easier to use - often you don't want a whole quarter or wedge of a lemon. (BTW I adore preserved lemons and limes.)

  • Crisp-skinned salmon with radish and cucumber salad

    • Ganga108 on September 15, 2024

      Made the salad as a side to a curry. Fresh and lovely.

  • Winter squash, feta, and pine nut pastie [Pumpkin, feta and pine nut pasty]

    • Ganga108 on November 27, 2023

      In a serendipitous moment, I saw this recipe and realised I had everything needed. More than that, I had some already roasted pumpkin (squash) thanks to Tamar's The Ever Lasting Meal. Defrosted the pastry while I went for a walk, made and baked the pasties in under 30 mins, and served with a garden salad.

  • Warm olives with lemons and herbs

    • Ganga108 on November 22, 2023

      I cooked from this book (the UK version) for a month in London when my grandson was born. I stayed with my family, and my daughter had been given this book, so I based our meals around it (i did all the cooking in that month). This is a great snack or pre-dinner nibble.

  • Figs with rose water, almonds, and honey

    • Ganga108 on November 22, 2023

      Delicious! Very special.

  • Mango lassi

    • Ganga108 on January 10, 2023

      Home made Mango Lassi is always heavenly. I add a pinch cardamom.

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  • ISBN 10 1584795999
  • ISBN 13 9781584795995
  • Linked ISBNs
  • Published Mar 01 2007
  • Format Paperback
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori, & Chang

Publishers Text

Anyone who has shopped in a farmer's market knows the abundant glories of seasonal produce, from the deep, fruity notes of a sun-ripened tomato to the crisp, green snap of a just-harvested bean; from the intoxicating perfection of a ripe strawberry to the juicy sweetness of a hand-picked peach. Like a trip to the market, The Produce Bible brings together the best of nature's bounty, offering delicious recipes and essential ingredient information for more than 100 varieties of fruits, vegetables, herbs, and nuts.


Celebrating the explosion of interest in locally grown and hand-picked produce, this comprehensive volume features 200 recipes that bring out the special qualities of each ingredient, from tender spring peas to earthy autumnal tubers. In addition, the book is filled with practical advice on how to choose, store, and prepare fresh produce, as well as basic cooking techniques, nutritional information, and suggestions for companion foods. If you want to know the best type of potato for roasting or mashing; the perfect uses for a meyer lemon; or the ideal way to eat an artichoke, then look no further. Bursting with luscious color photographs, The Produce Bible is an invaluable resource for gardeners, cooks, and food lovers alike.

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