Cookbooks, for me at least, are often books that I read before bed or browse through on a lazy afternoon, looking more at the photographs and the headnotes than actually making the recipes. When one is well written, the essence of the writer, in his or her personality, approach, and mission, is conveyed through the words and types of recipes. After reading a truly great cookbook, I often feel like I already know the writer/cook without having ever met him or her before.
Ripe: A Fresh, Colorful Approach to Fruits and Vegetables is a cookbook that speaks volumes about its writer (Cheryl Sternman Rule) and photographer (Paulette Phlipot), who seem to share almost equal parts in collaborating on this fabulous picture and recipe book.
Chapters are separated by colors, like Orange, which houses the Apricot Frangipane Galette below, and Purple & Blue, which holds the Blackberry-Lime Cornmeal Shortcakes, unlike more conventional books that are distinguished by courses or types of dishes (salads, poultry, desserts). Filling these chapters are bright and approachable recipes that inspire readers not only with the gorgeous photography but also with the natural simplicity and honesty that comes through in the introductions.
With powerful and stunning food photography, the book is as visually appealing as it is enticing to cook from. Try a sample of the recipes below but make sure to check out the book in person.
A wonderfully cheesy grilled cheese that's best served over fresh greens as pictured.
Juicy blackberries and tangy lime juice give this loved recipe a fun summer twist.
The almond flavor in this recipes pairs well with the sweetness of the apricots and crust.