Harvest of Pumpkins and Squash Hardcover – Jun 15 2008
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About the Author
Lou Seibert Pappas is the author of more than 50 cookbooks. She lives in Palo Alto, California.
Maren Caruso's photography has been featured in more than 20 cookbooks. She lives in San Francisco.
Most Helpful Customer Reviews on Amazon.com (beta)
The first several chapters provide very helpful background about choosing, storing and cooking squash as well as listing the types of squash (both winter and summer squash varieties).
Many of the recipes are novel and are delicious-sounding pairing of ingredients that I haven't seen in other cookbooks (and I have a lot). More than half of the recipes are accompanied by a beautiful full-page color photo. As a vegetarian, I found many recipes I want to try but the Entrees chapter also includes a nice selection of recipes for meat eaters (from chicken to lamb, pork to fish).
Chapters include Breads and Breakfast (rosemary-polenta pumpkin muffins, zucchini-golden raisin quick bread, pumpkin-orange waffles with hazelnut-maple sryup butter); Soups, Salads and Sides (butternut squash-pear bisque, roasted butternut squash polenta with fried sage, goat cheese-stuffed squash blossom and heirloom tomato salad); Entrees (five-spice pork tenderloin with pumpkin half-moons and red grapes, grilled chicken breasts stuffed with zucchini and goat cheese, chayote stuffed with lamb and pine nuts); and Desserts (cranberry-pecan pumpkin drop cookies, candied ginger-pumpkin creme brulee, pumpkin cheesecake with gingersnap crust, caramel-glazed pumpkin date bars).
As you might expect, pumpkins are the most popular squash used throughout the book and appear in nearly half of the recipes. Other squashes featured include butternut, spaghetti, zucchini, chayote, kabocha, and acorn. Several recipes let you choose the winter or summer squash to use but, don't worry, there is a list from which to choose.
This would be a wonderful hostess gift in the fall if you are a guest for dinner or a weekend.
I am a gardener, and I bought this cookbook with the idea of collecting more recipes for the abundance of squash my garden typically produces.
I have made four of the recipes in this cookbook, and each has been a standout. The Moroccan meatball soup is fantastic (although all the chopping/dicing does make the prep a little time-consuming), and it only improves as a leftover.
I have made several recipes from this cookbook as gifts -- always to rave reviews and requests for the recipes.
I have purchased two additional copies of this cookbook as gifts.
This one's a winner, especially if you are a squash lover or a gardener.
This is also a very small book, with only about 40 recipes. I read through this book more than twice looking for any recipe that I would actually make. None fit the bill. The only one that even stirred me was for middle eastern meatball and squash soup--but I didn't make her recipe. Instead I made my own with more familiar flavors and less ingredients.
Nice to look at, however totally impractical to use.
But... There is another book that I really enjoyed:
The Classic Zucchini Cookbook has tons of recipes for both summer and winter squash.