A01=Miriam Rubin
Author_Miriam Rubin
Bloody Mary
Canned Tomatoes
Category=WB
cooking with tomatoes
Cream of Tomato Soup
CSA Baskets
Curried Tomato Soup
Edna Lewis's Baked Tomatoes with Crusty Bread
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Farmers' Market
Freezing Tomatoes
Fresh Tomato Salsa
Fried Corn
Fried Green Tomatoes
Green Tomato Pickles
Green Tomato Pie
Growing Tomatoes
Heirloom Seeds
Heirloom tomatoes
Mayonnaise
Open-Pollinated Tomatoes
Peeling and Seeding Tomatoes
Red Rice
Savannah Red Rice
Simmered Tomatoes with Okra and Bacon
Southern Cooking
Stewed Tomatoes
Tomato and Watermelon Salad
Tomato Aspic
Tomato Dumpling Soup
Tomato Gravy
Tomato History
Tomato Jam
Tomato Juice
Tomato Pie
tomato sandwiches
Tomatoes
Vicksburg Tomato Sandwiches
Willow Inn
Product details
- ISBN 9781469674339
- Weight: 272g
- Dimensions: 139 x 215mm
- Publication Date: 01 Feb 2023
- Publisher: The University of North Carolina Press
- Publication City/Country: US
- Product Form: Paperback
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In Tomatoes, Miriam Rubin gives this staple of southern gardens the passionate portrait it deserves, exploring the tomato's rich history in southern culture and inspiring home cooks to fully enjoy these summer fruits in all their glorious variety. Rubin, a prominent food writer and tomato connoisseur, provides fifty vibrant recipes as well as wisdom about how to choose tomatoes and which tomato is right for which dish.
Tomatoes includes recipes that celebrate the down-home, inventive, and contemporary, such as Stand-over-the-Sink Tomato Sandwiches, Spiced Green Tomato Crumb Cake, Green Tomato and Pork Tenderloin Biscuit Pie, and Tomato and Golden Raisin Chutney. Rubin also offers useful cooking tips, lively lessons on history, cultivation, and preserving, and variations for year-round enjoyment of the tomato.
Tomatoes includes recipes that celebrate the down-home, inventive, and contemporary, such as Stand-over-the-Sink Tomato Sandwiches, Spiced Green Tomato Crumb Cake, Green Tomato and Pork Tenderloin Biscuit Pie, and Tomato and Golden Raisin Chutney. Rubin also offers useful cooking tips, lively lessons on history, cultivation, and preserving, and variations for year-round enjoyment of the tomato.
Miriam Rubin, a graduate of the Culinary Institute of America, was the first woman to work in the kitchen of the Four Seasons Restaurant. Author of Grains, she writes the food and gardening column "Miriam's Garden" for the Pittsburgh Post-Gazette. She lives in New Freeport, Pennsylvania.
