Ripe Deli has established a reputation among food lovers for preparing some of the most healthy and flavoursome dishes in town. Now they have put together a collection of their most popular recipes, arranged in seasonal sections, for you to cook at home. Knowing how to cook in season means you will get to feast on the most delicious and economical fare.

Following the success of their 2010 collection Ripe Recipes, the good people at Ripe Deli have whipped up a fresh batch of recipes you can make at home. This time it’s more about health – but not at the expense of taste! Ripe Recipes - A Fresh Batch is a cornucopia of delicious recipes, bursting with flavour and goodness - plus some purely decadent treats just for fun!The second cookbook from the chefs at Auckland’s famous Ripe Deli. Following the success of Ripe Recipes, which sold over 10 000 copies in New Zealand and continues to receive acclaim. A Fresh Batch of over 140 recipes, from healthy to decadent, all bursting with flavour and texture. An array of recipes that include ingredients that are beneficial to your everyday health– but not at the expense of taste. Feel the love of the Ripe Deli community through the themed sections including Mexican Day, Pie Day and Cheesecake Day. Ripe Recipes: A Fresh Batch is another must-have for your kitchen! ABOUT THE AUTHORNew Zealand-born Angela Redfern was raised in England. Her career in the hospitality industry blossomed when she earned a work placement at The Savoy in London. She later worked with Tricia Guild at Designers Guild before returning to Auckland and opening the ever-popular Ripe Deli in 2002.

A Finalist for the 2022 James Beard Foundation Cookbook Award and the 2022 IACP Award (International) Longlisted for the 2022 Art of Eating Prize A New York Times Best Cookbook of 2021 • A Guardian Best Food Book of 2021 • A Simply Recipes Favorite Cookbook of 2021 • A WBUR Here & Now Favorite Cookbook of 2021 The acclaimed author of Zaitoun returns with vibrant recipes and powerful stories from the islands that bridge the Mediterranean and the Middle East. For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities. At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup. Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.

'Food writing at its best, a moving and beautiful book' Nigella Lawson Food and travel writer Yasmin Khan travels through Greece, Turkey and Cyprus sharing vibrant recipes and powerful stories from a region that has long-stood as a meeting point between Europe and the Middle East. Traveling by boat and land, Yasmin Khan traces recipes that have spread from the time of Ottoman rule, to the influence of recent refugee communities. At the kitchen table, she explores what borders and identity mean in an interconnected world. Featuring more than 80 delicious, easy-to-cook recipes that put vegetables centre stage and unite around thickets of dill and bunches of oregano, zesty citrus and sour pomegranates, sweet dates and soothing tahini and include dishes such as tomato and za'atar salad, courgette and feta fritters, pumpkin and cardamom soup, and pomegranate and sumac chicken. Illustrated with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders. 'Once again, Yasmin Khan invites her readers to the table for both the dishes she serves and the stories she tells' Yotam Ottolenghi

Savor your fruits, vegetables, and grains at their ripest time of the year! Ripe Recipes shows you the best and healthiest meals to make during any season. Choose your favorite flavors and create stunning meals from a wintery feast to a light summer lunch. With this book, you never need to choose between eating healthy and eating in season again!

Savor your fruits, vegetables, and grains at their ripest time of the year! Ripe Recipes shows you the best and healthiest meals to make during any season. Choose your favorite flavors and create stunning meals from a wintery feast to a light summer lunch. With this book, you never need to choose between eating healthy and eating in season again!

Eat fruits and vegetables not because you're told you should, but because you want them in every sense of the word. Because they are beautiful. And satisfying. And you desire their freshness, flavor, and simplicity. That's why Ripe is arranged by color, not season. Author and food writer Cheryl Sternman Rule, who is also the voice behind the popular blog 5 Second Rule, and award-winning food photographer Paulette Phlipot, have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship (though they affirm that both are important), but to tempt others to "embrace the vegetable, behold the fruit" because these foods are versatile, gorgeous, and taste terrific. Starting with red and progressing towards a calmer white, Ripe is arranged by color to showcase the lush, natural beauty of the following fruits and vegetables: RED: beets, blood oranges, cherries, cranberries, grapefruit, pomegranate, radicchio, radish, raspberries, red apples, red bell peppers, rhubarb, strawberries, tomatoes, and watermelon ORANGE: apricot, butternut squash, carrots, clementines, kumquats, mangoes, nectarines, papaya, peaches, persimmon, pumpkin, and yams YELLOW: banana, corn, lemon, pineapple, pomelo, squash blossoms, and yellow onions GREEN: green apples, artichokes, asparagus, avocado, bok choy, broccoli, Brussels sprouts, celery, cucumber, edamame, fava beans, fennel, green beans, honeydew, kale, kiwi, leeks, lime, peas, spinach, swiss chard, watercress, and zucchini PURPLE and Blue: blackberries, blueberries, eggplant, figs, plums, purple cabbage, purple grapes, red leaf lettuce, and red onion WHITE: bosc pears, cauliflower, coconut, endive, garlic, jicama, mushrooms, parsnips, potatoes, and turnip Each fruit and vegetable is accompanied by a lighthearted essay, breathtaking photography, and one showcase recipe, along with three "quick-hit" recipe ideas. With 150 photos and 75 recipes, this unique cookbook will quicken your pulse and leave you very, very hungry. For more information, visit RipeCookbook.com