This time of year, I am ready for color. Enough of the muted browns and oranges of winter. I want bright! vivid! hues! Around the mid-Atlantic, we’re still a few weeks away from the start of the vibrant season, but I’ve found a book to tide me over until the strawberries and tomatoes.
Ripe was written by Cheryl Sternman Rule and photographed by Paulette Phlipot. Bursting with colors and images, it is a joy for the eyes (if you don’t believe me, find a copy and look at the pomelo on page 132). Unlike most cookbooks that rely on either seasons or recipe genres for organization, the recipes in this one are in rainbow order.
This book isn’t just photos and recipes. Cheryl has packed it full with features on specific fruits and vegetables. Wait, scratch that. Feature is decidedly the wrong word. These are actually mediations, centered around apricots, leeks and tomatoes. If you ask me, we should all spend more time contemplating and appreciating our food.
Since getting my hands on the book a few weeks ago, I’ve marked nearly half the pages with little sticky flags and fully intend to spend my summer and fall cooking my through my selections. Like those honey spiced pears you see above. I can’t wait to try those over oatmeal or on yogurt.