The Purple Kiwi Cookbook

By Karen Caplan

It all started with the kiwifruit. And forty years later Frieda's Inc. is still the company that introduces America to the most unique and exotic of all produce. If you've enjoyed fresh or dried brown... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0970322607
• ISBN13: 9780970322609
• Release Date: November 2000
• Publisher: Friedas Inc
• Length: 128 Pages
• Weight: 1.00 lbs.
• Dimensions: 8.0" x 10.0"

Customer Reviews

Lovely Recipes for Produce from the Global Garden!

Karen Caplan loves the produce she sells at Frieda's and this cookbook grew out of a need to fulfill recipe requests from her clients. Fresh produce is Karen's passion and she started working part-time in the company at a young age. Her mother, Frieda Caplan, first introduced kiwifruit to America and inspired Karen to carry on her families tradition of introducing new delicacies. Part of her job includes traveling to exotic locations around the globe to get the scoop on the next new product. "I get so excited talking to the growers. In Thailand recently, there were all these fruits I had never seen before." -Karen Caplan While this cookbook is also a journey to discover how to use exotic fruits and vegetables, you will find many recipes like Chicken Wraps with Cilantro and Avocado which contains ingredients we are all familiar with. Marlene Brown helped to develop the recipes and has been creating recipes for Frieda's since 1982. Dr. Nancy Berkoff is a certified chef and also assisted in the writing of this cookbook. The recipes will be loved by adventurous home cooks and chefs alike. You will also recognize the more common celery root, cilantro, elephant garlic, fennel, ginger, horseradish, leeks, mangoes, pearl onions, purple potatoes, shallots and spaghetti squash that are appearing in so many stores lately. If you walk into your local grocery store, more than likely Frieda's produce will be there. If you visit Frieda's Web site you can see where the produce is being sold in your state. The book design is beautiful and fresh pleasant purple, an almost pumpkin orange and kiwi green colors are found throughout the cookbook. Each recipe heading is in purple and there are various notes in little boxes to give you information about the selections being incorporated into each dish. Headnotes give a tip on recipe usage, explains the texture or a gives a unique serving idea. Beautiful color pictures fill many of the pages and you have to see the lime mousse with the horned melons on page 63! The mousse looks so creamy and you could serve it in the summer. The Purple Kiwi Cookbook is organized alphabetically so you can easily find recipes for your favorite produce. You can find recipes for anything from Asian Pears to Wood Ear Mushrooms. This is a collection of over 100 favorite creations inspired by the produce sold at Frieda's. You will especially enjoy the full-color visual glossary to look up what a "tamarillo" looks like. Every item used in this cookbook has its own description, usage information and storage hints. Food writers will also love the detailed descriptions. You will finally know what "cipolline" onions look like. If you have "foodie" friends, they will love these recipes and you are sure to impress them by knowing what to do with kumquats! My advice is to put the whole kumquat in your mouth and chew fast, but Karen has a few good ideas and who would have thought you could put them in a dressing? The recipes just tempt you to

50 Mysteries Unraveled

2/18/2001>The Purple Kiwi Cookbook is a labor of love written by Karen Caplan. She is the daughter of Frieda Caplan, owner of Frieda's Inc., a company with a 40-year reputation in testing and distributing exotic produce native to Asia, Africe and Latin America. You might call The Purple Kiwi, a valuable third-world fruit and vegetable reference book. They know their potatoes over at Frieda's. They also know their edamame, cactus pads, cherimoya and cipoline onions, and this is only the tip of their corporate iceberg.<p> There's a whole world of beautiful and frequently confusing foods coming out of these distant lands. From this book, learn the differences between tomarillos, tamarindos and tomatillos. What are oroblancos. When is a donut a peach? Answer: When it's a donut peach. For years the world has been in search of soybeans in a tempting form. Now we have them. It's edamame (pronounced ed-duh-MA-mah) a new form of soybean, available shelled or unshelled. <p>In the book's visual glossary, 50 fruits and vegetables are color-coded as to description, usage and selection/storage along with identifying photographs. Every exotic is cross-indexed with recipies matching them. Detailed notes concerning special ingredients mix with exquisite presentation photographs. <p>Over 120 recipes await your attention: <p>Egg Napales Seafood Chinese Long Bean and Black Radish Stir-fry Portable Portabello Sandwich Floribian pizza dessert Grilled Purple Asparagus with Camembert Sauce Eggplant Stew with Sunchokes Tomarillo R<br />atatouille<p><br />