If you are looking for a good, reliable and easy to use heirloom tomato with affordable price, look no more, The Heirloom Tomato Cookbook is the one that you are looking for. Get the best heirloom tomato, features for a small price with The Heirloom Tomato Cookbook. It has many features like .
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The Heirloom Tomato Cookbook Features
First there are the recipes: 50 in all, provided by such notable food names as One Market, Caprial's Bistro, Jimtown Store, and DaVero Olive Oil. Perfect for brunch, cocktails, or dinner, tomatoes are showcased in such delicious dishes as Gazpacho with Cucumber Salsa Verde, Cheese and Pesto Fondue with Tomato-Foccacia Skewers, and Grilled Sea Bass with Lemon-Oregano, Tomato Relish
Accompanying each is a wine pairing suggested by Kendall-Jackson, which each year hosts the Heirloom Tomato Festival in Sonomathe inspiration for this book. Then there's the photographic glossary of the top 25 heirloom varieties, detailed cultivation information, and an invaluable sourcelist of seeds and plants to entice those who want to eat their fruit and grow it too
Add to this, advice on choosing and storing tomatoes and a brief history, and you have a book as vibrant as the tomato it celebrates.
The Heirloom Tomato Cookbook Reviews
The Heirloom Tomato Cookbook, January 13, 2007 - By Lana L. Stabio (La Verne, CA) I read cookbooks like many people read magazines: cover to cover. The Heirloom Tomato Cookbook offers not only delicious, yet simple, recipes with a suggestion for a wine paring, but also a variety of other tomato topics that range from how to's of saving seeds, drying, and cultivating of favorite heirlooms.Your gardener, chef, and tomato lover will appreciate the beautiful illustrations as well.
Pretty pictures, bad-to-average recipes, October 2, 2010 - By Eva Gerald (Los Angeles, CA United States) may be too soggy, and the soup really suffered. The same thing happened when I made the brandywine tomato sauce -- the tomatoes disintegrated into nothing, leaving me with a lot of specks of skin and a watery sauce.It would have been helpful if the recipes had suggested several varieties that would work best, something the author did only a few times.The crab cakes were okay but would have been quite bland if I hadn't added more seasonings than the prescribed salt and pepper, and it's a good thing I did because the tomato-corn relish that accompanied it was quite unremarkable and would not have made up for the lack of seasoning in the crab cakes and the citrus aioli also didn't add much to the cakes other than a citrus-y bite.Too many "recipes" merely involve cutting up tomatoes and other fruits/vegetables, seasoning them, and adding a commonplace dressing.Most people could figure that out on their own; why was recipe space wasted on it?And do you really need a cookbook to tell you how to make a BLT just because you're using heirlooms?There are, however, informative sections on common heirloom varieties and their cultivation along with lots of pretty pictures, so I gave it two stars for that.
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