Celebrated chef and food writer Cynthia Nims returns with more delicious recipes geared to the special bounty of the Northwest in the NORTHWEST HOMEGROWN COOKBOOK SERIES. Experience the
fresh sweetness of stone fruit--those delicious fruits with a stone or pit in the center. 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 Saute with Plums or a Cherry-Roasted Leg of Lamb with Spicy 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 (pg 51), the first book in the NORTHWEST HOMEGROWN COOKBOOK SERIES.
