A Great Culinary Holiday Gift: Melissa's Great Book of Produce
Melissa’s Great Book of Produce demystifies the produce aisle. Fruits and vegetables, both exotic and new varieties of the familiar, are subjects that readers and cooks alike want to know about. These pages explore 500 varieties of fruits and vegetables.
Los Angeles, CA, December 01, 2006 --(PR.com)-- Consumers are faced with glorious displays of produce in the marketplace. “Melissa’s Great Book of Produce” lets them know in down-to-earth language how each item looks, tastes and everything in between… how to cut it up, how to store it and easy ways to serve it. Plus, it provides readers with complete information about when each item is available, both globally and domestically. Its easy-to-access format will quickly guide them to specific data. And beautiful color photographs will not only make them hungry, they will help to immediately identify each fruit or vegetable. It’s a reference book and a cookbook in one volume.
Shoppers know what common celery is, but what about Chinese celery? Yes, it’s alright if the stalks are somewhat limp and hollow, and yes they are thinner. In the book, they will see that Chinese celery is more aromatic and is rarely eaten raw. And that most often it is added toward to the end of cooking in stir-fries, soups and casseroles. Not only are there several quick suggestions on how to use it, a formal recipe shows off how delicious it is teamed with chicken breasts and plenty of fresh ginger.
Tips in the Melissa’s Great Book of Produce:
• A thumbnail is the easiest way to access a lychee. Use nail to break shell around the “equator” of the fruit, remove top portion of shell, and squeeze remaining shell to pop fruit into open mouth. Rambutans and longans can be peeled in the same way.
• The easiest (and least messy) way to peel beets is to bake them first. Wrap in foil and bake until tender, then cool and slip off skin.
• Fresh ginger is often used unpeeled. But if peeling, scrape with back of a paring knife or bowl of a small spoon.
• A head of elephant garlic can be the size of a baseball. It has a mellow, no-burn flavor. If desired, you can roast a single clove.
• The easiest way to remove seeds from pomegranates is to cut into quarters, then submerge in cold water. Under water, pull edges back and run fingers over seeds. Seeds will sink to bottom and membranes will float to top. Remove membranes and drain seeds. No mess!
• With lemon grass, most often it’s the more-tender base of the bulb that is used. A mini-size food processor (or spice grinder) is an easy way to mince it.
Melissa's / World Variety Produce, Inc. is the country’s leading distributor of specialty fruits and vegetables in the United States, offering literally thousands of produce items found nationally in produce departments. This book draws on the resources and expertise of this respected company and their family of employees, including produce experts and culinary professionals. Melissa’s co-creators of the book include: Sharon Hernandez, “Corporate Chef” Ida Rodriguez, “Produce Expert” Robert Schueller and Melissa herself!
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Shoppers know what common celery is, but what about Chinese celery? Yes, it’s alright if the stalks are somewhat limp and hollow, and yes they are thinner. In the book, they will see that Chinese celery is more aromatic and is rarely eaten raw. And that most often it is added toward to the end of cooking in stir-fries, soups and casseroles. Not only are there several quick suggestions on how to use it, a formal recipe shows off how delicious it is teamed with chicken breasts and plenty of fresh ginger.
Tips in the Melissa’s Great Book of Produce:
• A thumbnail is the easiest way to access a lychee. Use nail to break shell around the “equator” of the fruit, remove top portion of shell, and squeeze remaining shell to pop fruit into open mouth. Rambutans and longans can be peeled in the same way.
• The easiest (and least messy) way to peel beets is to bake them first. Wrap in foil and bake until tender, then cool and slip off skin.
• Fresh ginger is often used unpeeled. But if peeling, scrape with back of a paring knife or bowl of a small spoon.
• A head of elephant garlic can be the size of a baseball. It has a mellow, no-burn flavor. If desired, you can roast a single clove.
• The easiest way to remove seeds from pomegranates is to cut into quarters, then submerge in cold water. Under water, pull edges back and run fingers over seeds. Seeds will sink to bottom and membranes will float to top. Remove membranes and drain seeds. No mess!
• With lemon grass, most often it’s the more-tender base of the bulb that is used. A mini-size food processor (or spice grinder) is an easy way to mince it.
Melissa's / World Variety Produce, Inc. is the country’s leading distributor of specialty fruits and vegetables in the United States, offering literally thousands of produce items found nationally in produce departments. This book draws on the resources and expertise of this respected company and their family of employees, including produce experts and culinary professionals. Melissa’s co-creators of the book include: Sharon Hernandez, “Corporate Chef” Ida Rodriguez, “Produce Expert” Robert Schueller and Melissa herself!
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Contact
Melissa's / World Variety Produce, Inc.
Robert Schueller
800-588-1281
www.melissas.com
Robert Schueller
800-588-1281
www.melissas.com
Contact
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