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Peaches. Plums. Nectarines Apricots They're summer's sweethearts Eating them fresh off the tree, still warm from the sun, is one of the high points of the year.

Now, award-winning cookbook author Olwen Woodier offers stone fruit lovers 150 enticing ways to savor these sweet and tangy flavors of summer.

You'll find wonderful recipes for baking these fruits in crisps, cobblers, pies, and tarts. And peaches, plums, nectarines, and apricots pair up beautifully with ice cream and sherbet, or can be whipped up into frosty shakes and smoothies. But there are many other ways to bring the taste of summer to your table.

For example, the flavors burst when the fruits are grilled, sautéed, or roasted. Plums are perfect with pork tenderloin. Nectarines are a natural with roasted chicken. Apricots are a perfect complement to turkey breast. There are also recipes for grilled salmon with nectarine and avocado and halibut with peaches.

When you have a taste for something with an extra zing, Woodier suggests the tarter varieties of plums--damsons, greengages, beach plums, and some varieties of Italian plums. Because the flavor of these plums is more assertive, they can withstand stronger seasonings such as cloves and cardamom, cinnamon and ginger. Or for a real culinary treat, poach these plums in a fruity red wine.

Summer fruits work beautifully in sauces and salsas. A nectarine chili sauce or a plum garlic sauce makes a terrific dip or a tasty sauce to brush on grilled meat. And when you're looking for something more exciting to dip tortilla chips into, try peach-plum salsa.

Enhancing this luscious cookbook are fascinating sidebars. Woodier tells stories from the history and folklore of stone fruits: for example, did you know that apricots were first cultivated 3000 years ago near the Great Wall of China? You'll find information about rare varieties such as donut peaches, the smallest and sweetest peaches of all, as well as new specialty hybrid fruits such as apriums, an apricot-plum hybrid with the downy yellow skin and yellow-orange flesh of an apricot and the tangy flavor of a plum.

Packed with food-lore, nutritional information, and 150 imaginative, innovative, and succulent recipes, Peaches and Other Juicy Fruits is a cookbook you won't let out of your hands all year long..
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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..
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