Tomatoes: A Savor the South(r) Cookbook

Miriam Rubin (Author)
Available

Product Details

Price
$21.00  $19.32
Publisher
University of North Carolina Press
Publish Date
March 04, 2013
Pages
131
Dimensions
5.88 X 0.66 X 8.75 inches | 0.81 pounds
Language
English
Type
Hardcover
EAN/UPC
9781469602189
BISAC Categories:

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About the Author

Miriam Rubin, a graduate of the Culinary Institute of America, was the first woman to work in the kitchen of the Four Seasons Restaurant. Author of Grains, she writes the food and gardening column Miriam's Garden for the Pittsburgh Post-Gazette.

Reviews

[A] wonderful series of little cookbooks that look at the favorite foods and culinary traditions in the American South. . . . [Rubin] delivers 50 easy-to-follow, kitchen-tested recipes for the tomato, a Southern staple.--Baton Rouge Advocate


A delightful series.--Baton Rouge Advocate


SAVOR THE SOUTH--designed to give Dixie's most time-honored ingredients their due.--Garden & Gun


With her charming and informative prose, plus fifty vibrant recipes, Rubin paints a passionate portrait of the tomato.--Simple Italy.com


Miriam Rubin serves up an array of such summer tomato specialties along with a creative collection of soups and sandwiches. . . . I can't wait to try them all.--Charleston Post and Courier


I found some surprising new ways to prepare this celebrated summer ingredient. . . . It takes a deliciously Southern approach to tomato cookery.--Rachael Ray Blogs


Offers useful cooking tips, lively lessons on history, cultivation, and preserving, and variations for year-round enjoyment of the tomato.--The Monticello Shop Blog


If you love all things tomato, this little book is for you. . . . [Rubin's] recipes get a dash of history and are served up with personal wit and the wisdom of a real cook.--Observer Reporter


[A] perfect cookbook. . . . One of the great pleasures of this compact cookbook is that Rubin, who's from rural Southwestern, PA, is a lively and inventive writer. . . . In Tomatoes, there are recipes for every conceivable use for fresh, store-bought and canned tomatoes.--Laura B. Weiss, Food and Things


Offers recipes that will get you through that big bumper crop of tomatoes--from green to the end of summer, and then covers uses for the canned tomatoes when fresh tomato season ends. . . . All the Southern standards are there.--Edible Piedmont