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• by:
• Nims, Cynthia

This beautiful and elegant cookbook tells all the secrets to cooking with stone fruit: cherries, nectarines, apricots, plums, and peaches. From the tree to the table, Stone Fruit serves up recipes both savory and sweet, from a delectable Dutch Baby with Gingered Apricots to a delightful Chilled Nectarine Soup. Try a tender Chicken Sauté with Plums or a Cherry-Roasted Leg of Lamb with Cherry Salsa, and then top it off with a tempting Grilled Peach Melba with Peach Ice Cream. Along with these luscious recipes, learn about the Northwest growing regions for these delicious treats, how to buy and store stone fruit, and how to keep enjoying these tasty recipes when summer's fresh fruit is gone. Complete with a stone fruit calendar and fun excursion ideas, Stone Fruit will make your mouth water.

Well known among foodies of the western United States, Cynthia Nims has written and edited numerous cookbooks. Former food editor for Simply Seafood magazine and Spa magazine, Cynthia is now the food editor for Seattle magazine. Look for Cynthia's cookbook titled Crab, the first book in the Northwest Homegrown Cookbook Series.