Alice Waters
Chez Panisse Fruit
May 2002
HarperCollins Publishers

Alice Waters and her legendary Chez Panisse restaurant have inspired a remarkable series of cookbooks, including the bestselling Chez Panisse Vegetables, winner of a James Beard Cookbook Award. In the same tradition, Chez Panisse Fruit is organized alphabetically, from apples to raspberries to strawberries, and includes helpful information on selecting, storing, and preparing each luscious ingredient. Imaginative yet simple, the recipes reflect the bold, natural spirit of Chez Panisse.

Per-Anders Jörgensen
Eating with the Chefs: Family Meals from the World's Most Creative Restaurants
Aliza Green
Field Guide to Produce : How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
Mar 2004
Quirk Publishing

This practical guide to the world's most popular fruits and vegetables features more than 200 full-color photographs--plus detailed descriptions, selection tips, and guidelines on peeling, blanching, cooking, and eating. Award-winning chef Aliza Green describes everything you're likely to find at your local grocery store and farmer's market--from common cabbages and coconuts to more adventurous fare like chayote and cherimoya. Grocery shopping--and dinner--will never be the same again!

Gary Ibsen with Joan Nielsen
Great Tomato Book
Jul 1999
Ten Speed Press

The founder of the renowned TomatoFest celebration provides a juicy delight of a book that gives history and cultivation information for such sweet delights as Radiator Charlie's Mortgage Lifter.

Carolyn Niethammer
Prickly Pear Cookbook
May 2004
Rio Nuevo Publishers

Those bristly cactus spines are guarding something really good to eat. Like chocolate, corn, tomatoes, potatoes, and chile, prickly pear cacti are one of the true treasures of the Americas. In her unique, beautiful cookbook Carolyn Niethammer has collected 56 enticing international recipes for the succulent fruit and tender green pads (or "nopalitos") of the prickly pear. A wild-food expert and master cook, she guides readers all the way from cactus patch to casserole.

Charlie Trotter and Roxanne Klein
Feb 2007
Ten Speed Press

Prepared with basic techniques such as juicing, dehydrating, and slicing, raw food has all of its nutritional value intact since it isn't subjected to the enzyme-rupturing process that intense heat induces. In Raw, six-time James Beard Award-winner Trotter collaborates with Klein to produce a landmark collection of 100 recipes--the ultimate tribute to the culinary height that this dynamic cuisine can reach.

Chris Schlesinger
Salsas, Sambals, Chutneys & Chowchows : Intensely Flavored 'Little Dishes' from Around the World
Jan 1995
HarperCollins Publishers

More than condiments but not exactly side dishes, the combinations of fresh fruits, vegetables, herbs and spices featured in this book are the very definition of flavor when eaten by themselves, and add a jolt of taste that can dress up any main course. Here are 40 inventive, easy-to-make recipes ranging from the familiar to the exotic. Full-color photos.

Donna Pliner Rodnitzky
Slim Smoothies: Over 130 Healthy and Energizing Recipes Without All the calories
Jan 2003
Random House Inc.

Energizing, delicious, and low-cal frozen delights for smoothie devotees who are watching their calorie intake--and anyone looking for a super-healthful, delicious treat.

Norman Van Aken
The Great Exotic Fruit Book: A Handbook with Recipes
Mar 2004
Ten Speed Press

Fruit - natural, no additives , lowfat , heart-smart, good for you. With every day that passes exotic fruits - like their great counterpart, chiles - are increasingly working their way into our lives. Just as North Americans have found a friend in the fire of chiles due to their embrace of Mexican, South American, Caribbean, Thai, Indian and Chinese cuisines ( among others), so tropical and subtropical fruits are another indispensible and common ingredients that figures dramatically in the cooking of these regions. Experience some of Chef Van Aken's tropical recipes for drinks and desserts!

Kim Rizk
The Hay Day Country Market Cookbook
Nov 1998
Workman Publishing Company, Inc.

Since first opening in Westport, Connecticut, in 1978, Hay Day has been a celebrated purveyor of the finest farmstand produce and take-out fare. Now Hay Day presents 250 of the recipes that keep its customers coming back. 2-color throughout.

Amelia Saltsman
The Santa Monica Farmers’ Market Cookbook
Aug 2007
Blenheim Press

In Saltsman’s own words, this book is intended “to offer novice and market-savvy shoppers a seasonal guide to both familiar and exotic crops, with tips on how to select, store, and prepare these interesting finds.” If you have ever been overwhelmed by the array of foods at a farmer’s market, this volume will help you make sense of the produce. The easy-to-prepare recipes, like Penne with Winter Greens, Potatoes, and Cheese, showcase the wonderful fresh ingredients that you can find at your own local farmer’s market.