Tomato: A Fresh-from-the-Vine Cookbook » (Reissue)

Lawrence Davis-Hollander founded the Eastern Native Seed Conservancy to promote and preserve native plants. His work with heirloom tomatoes led to his interest in using them in every kind of recipe.

There is nothing quite like summer's fresh, juicy, ripe tomatoes. Handpick them from a backyard garden, browse through the amazing displays at farmers' markets, pick up a full-to-bursting box as part of a CSA share, or stop at a roadside farmstand — excellent heirloom tomatoes are more widely available than ever before. Here are 150 tempting recipes, developed to celebrate heirlooms and highlight their glorious flavors.

Featuring delicious recipes for everything from salsas, risottos, and Easy Curried Chicken to tarts, pizzas, and salads, this is the collection every tomato lover will be looking for come summer. There are appetizers, preserves, soups, salads, entrees, and even a few desserts to satisfy every tomato preference and craving. Sidebars on tomato lore, descriptions of heirloom varieties, chef profiles, and gardening tips provide a fascinating overview of one of our favorite garden foods.

Adding a taste of celebrity pizazz to the collection, chefs Alice Waters, Deborah Madison, Daniel Boulud, Rick Bayless, and Melissa Kelly, to name a few, contribute treasures such as Chilled Sun Gold Tomato Soup and Tomato- Rice Casserole with Poblanos, Beef, and Melted Cheese. All the preparations in Tomato: A Fresh from-the-Vine Cookbook elevate the tomato to new culinary heights. For tomato lovers everywhere, here is a book that is as essential to the kitchen as the tomato itself.

Publishers Weekly

Expanding on territory covered in his 2004 The Tomato Festival Cookbook, author Davis-Hollander gives readers another 150 applications for one of America's most popular produce (referred to most often, in this volume, as a vegetable). Unlike in his previous work, cooks aren't restricted to heirloom varieties, but (with a few exceptions) can use whatever they have on hand to craft toothsome dishes like Scallops with Asian Noodle Salad and Tomato Ginger Jam, the Spanish salsa Pipirrana, or the traditional Native American dish Lamb-Stuffed Green Chiles with Fresh Tomato Puree. Also included are standards like the humble BLT, Bloody Mary, pizza, and Huevos Rancheros. Avoiding a tendency toward novelty uses fro the versatile veggie, Davis stays on track with submissions from renowned chefs like Gary Danko (Roast Lobster with Tomato, Corn, and Fines Herbes) and Rick Bayless (Essential Quick-Cooked Tomato-Chipotle Sauce), as well as older ideas such as Tomatoes à la Indienne, a velvety curry-like dish based on a 1909 recipe. Liberally peppered with lore, this will be an oft-consulted resource for tomato lovers come summer. Color photos and illus.
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