More timely than ever, the visionary volume includes produce now available nationwide -- arugula, mango, kiwi, snow peas, and Swiss chard, as well as less familiar passion fruit, carambola, tamarillo, and chanterelles. Backdrops rich in culinary, botanical, and historical information set the stage for nearly 100 of these produce items. Detailed methods of selection, storage, and preparation lead to more than 400 easy-to-follow recipes designed to bring out the best in each fruit and vegetable.
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