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Ripe by Nigel Slater
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Ripe by Nigel Slater
Apr 10, 2012 | ISBN 9781607743330

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  • Apr 10, 2012 | ISBN 9781607743330

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“Mr. Slater’s prose is so evocative that it will tap into the collective yearning that courses through cities and suburbs across the county, into our need to be disconnected from the ‘virtual’ and reconnected to the rhythms of nature.” 
—Wall Street Journal

“As with Tender, however, the real reason to add Ripe to your cookbook shelf is Slater’s smart, supple prose and tart observations, which are at once lyrical, deeply felt, and irresistibly irreverent.”
—KQED Bay Area Bites

“This is so much more than a cookbook. With each chapter focusing on a different fruit, Slater offers tips on growing the fruit in your garden, characteristics of the most common varieties, how to handle them back in your kitchen, and tried-and-true ingredient pairings. Slater feels like a companion on a fruit-finding journey.

“A comprehensive fruit book that’s sure to please the farm-to-table minded.”
—Library Journal

“Nigel Slater has written an impossibly beautiful and elegant companion to Tender. In Ripe, Slater treats fruit with respect and affection. Apricots are nestled between layers of almond cake. Currants are bolstered with bread. Plums jump with pickling spices. Treat yourself to this treasure.”
—Amanda Hesser, cofounder of
“Nigel’s voice is the most distinctive and expressive among current food writers; his food is original, comforting, and completely delicious. Ripe is an inspiration.”
—Yotam Ottolenghi, author of Plenty
“I keep half a dozen favorite cookbooks on a special shelf next to my desk, and three of them are by Nigel Slater. Ripe is Slater at his best: warm, gracious, and profoundly knowledgeable. Start with the chapter on apples–be sure to make that ‘deeply appley apple crumble’–and you’ll know exactly what I mean.”
—Molly Wizenberg, creator of Orangette
“Nigel Slater’s masterpiece is a quiet, gorgeous, slow-motion riot where nature teaches the hungry gardener everything about beauty. But this is a cookbook? Absolutely and deeply, starting with how great fruit happens. From there, the sublime recipes seem inevitable. When I thumbed upon the blackberry focaccia, I tore out the page to tuck in my July calendar, whispering ‘genius.’”
—Judy Rodgers, author of The Zuni Cafe Cookbook

Table Of Contents

001  Introducion
021  Apples
079  Apricots
109  Blackberries
135  Black currants
153  Blueberries
171  Cherries
187  Chestnuts
205  Damsons
229  Elderflowers and elderberries
245  Figs
279  Gooseberries
299  Grapes
315  Hazelnuts
337  Peaches and necarines
359  Pears
403  Plums
433  Quinces 
457  Raspberries
487  Red currants
499  Rhubarb
519  Strawberries
537  Walnuts
559  White currants
569  A few other good things: medlars and sloes
582  Index

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