Delicious and full of the summer’s sun, squash and zucchini are aromatic and unexpectedly versatile. They are the perfect fruit to spice up a meal or snack, or perhaps used as side dishes and desserts as well. Of course, in the pumpkin’s case, it may also be decorated with a ghoulish or smiling faced jack-o’-lantern for Halloween. However, if you prefer to cook with pumpkins, recipes presented will help you process these large fruits in a practical manner. Zucchini grows well in every garden and may be served raw, cooked, fried, or grilled.
Thirty-five recipes ranging from soups, chili, and quiche to strudel and muffins use these wonderful fruits. Creatively, pumpkins and zucchini can spice up antipasto salad, sandwiches, pancakes, and omelets. Enhancing each recipe are nutritional facts, cooking tips, and 67 superb color images.
This book sells for $19.99 and can be purchased through the publisher at www.schifferbooks.com or your local bookseller.
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