A vine-ripened, juicy delight of a book from Gary Ibsen, founder of the renowned TomatoFest celebration in Carmel, California. Heirloom tomatoes are hot right now, and Ibsen gives history and cultivation information for such sweet delights as Radiator Charlie's Mortgage Lifter, Boxcar Willie's, and Aunt Ruby's Yellow Cherry, among others. With 40-plus festival standout recipes, including Mu Shu Tomato Pillows on Spicy Slaw, Baked Tomato Tart, and, of course, Old-Fashioned Fried Green Tomatoes.

A fussy eater decides to sample the carrots after her brother convinces her that they are really orange twiglets from Jupiter.

From the Americas to Australasia, from northern Europe to southern Africa, the tomato tickles the world's taste buds. Americans along devour more than twelve million tons annually of this peculiar fruit, variously considered poisonous, curative, and aphrodisiacal. In this first concerted study of the tomato in America, Andrew F. Smith separates myth from historical fact, beginning with the Salem, New Jersey, man who, in 1820, allegedly attracted spectators from hundreds of miles to watch him eat a tomato on the courthouse steps (the legend says they expected to see him die a painful death). Later, hucksters such as Dr. John Cook Bennett and the Amazing Archibald Miles peddled the tomato's purported medicinal benefits. The competition was so fierce that the Tomato Pill War broke out in 1838. The Tomato in America traces the early cultivation of the tomato, its infiltration of American cooking practices, the early manufacture of preserved tomatoes and ketchup (soon hailed as "the national condiment of the United States"), and the "great tomato mania" of the 1820s and 1830s. The book also includes tomato recipes from the pre-Civil War period, covering everything from sauces, soups, and main dishes to desserts and sweets. Now available for the first time in paperback, The Tomato in America provides a piquant and entertaining look at a versatile and storied figure in culinary history.

The contributors to this book are authors of international and national standing, leaders in the field and trendsetters. The book covers emerging fields of science and important discoveries relating to tomatoes and related products. This represents a one-stop shopping of material related to tomatoes. This book will be essential reading for plant sc

The tomato exists to be eaten. Its skin is there not to rebuff our advances but to be touched, to be bitten into. Its flesh is pulpy and delicately sweet. There are no seeds to spit out, no tough rind, and, apart from the tiny stem button, no inedible core. You just eat it up, letting its juices run down your chin. Tomatoes were born to give pleasure. They would do so even if they were as poisonous as rumor once said. In fact, that libel may have come about simply from the suspicion that something so utterly seductive must be up to no good. How often do you encounter something so desirable that is also so easy to get to know? To the uninitiated, an artichoke is a bristly enigma, but the smallest child can comprehend a tomato. The tomato is a softy. It is lovely and yielding and totally ours. Botanists tell us that the tomato is actually a fruit, not a vegetable. But other fruits have it all over the tomato; they have more flavor, more charisma. Mangoes are more voluptuous, oranges are juicier, raspberries more tartly delicious. As a berry, the tomato is just the wrong size. (Would you want one in your cereal?) The tomato's decision to defect to the vegetables was a good career move. As a vegetable, it competes only with sweet corn for allure. If the onion is the vegetable that can make you weep, the tomato is the one that can make you smile. A pile of cucumbers or cabbages or kohlrabies or carrots in the farmers' market can be abstractly beautiful, but the moment you lay eyes on a basketful of bright, ripe, red tomatoes, you can't help but get happy. If they're cherry tomatoes, you want to pop one or two or three of them right into your mouth. Tomatoes are their own best sauce as well as the best sauce for almost everything else! In this latest book author and newspaper columnist, Joe Urbach dives into to health benefits and history of the tomato. A journey from fear of poisoning to the fame they now enjoy. From the beginnings of ketchup, to the reason the ketchup bottle is shaped the way it is. Along the way, Joe lets us in on just how good these perennial garden favorites really are. Oh, and if you have ever wondered why a garden tomato tastes so much better than a store bought one - Joe answers that too!

More than 400 recipes—from beloved classic to new inspirations—that celebrate the tomato in its many mouthwatering preparations around the world. Ever been confronted by a couple of unpromising-looking tomatoes and some of yesterday’s bread, with nothing else for supper? In The Big Red Book of Tomatoes, Lindsey Bareham will turn them into a delectable dinner for one. And, if you’re a gardener, the next time you’re stuck with a load of tomatoes that won’t ripen, why not try Lindsey’s irresistable green tomato tart with zabaglione cream? In this lively, inspirational cookbook featuring more than 400 recipes, the fruit we love to eat as a vegetable is given the star treatment. There are salsas from Mexico, curries from India, Arab tagines, pizzas from Italy, and chutneys from the British Isles. And if you want to know how to make the ultimate Bloody Mary, then this is the book for you. There are innovative dishes such as Tomato Tarte Tatin, Golden Tomato Lasagna with Basil and Vine Tomatoes, classics such as Stuffed Tomatoes and Insalata Tricolore, as well as the more unusual Shaker Tomato Cream Pie, and of course pasta in every guise. Bareham explores the tomato’s affinity with eggs, bread and pasta, as well as its ubiquitous appeal in salads and sauces, or paired with meat and fish. For lovers of quick dishes or slow simmering on the back burner, The Big Red Book of Tomatoes is an invaluable addition to the kitchen shelf.