Cranberry Cooking for All Seasons

Rating:
Summary: A fresh look at Cranberry Cuisine
Review: I have read many cookbooks which include cranberry recipes, but none with such an extensive look into the magnificent fruit. Mrs. Cappelloni provides the reader with an enlightening view on the subject of cranberries. I would say it is certainly the best single subject cookbook I have ever encountered. I recommend it to all.

Rating:
Summary: Will prove to be a truly "family favorite"
Review: The cranberry is a distinctive part of American culinary history. Not only colorful, beautiful and tasty, the cranberry is an excellent source of Vitamin C, devoid of fat or cholesterol, low in calories and sodium, and relatively high in fiber. In Cranberry Cooking For All Seasons, Nancy Cappelloni has assembled a superbly illustrated cornucopia of 125 outstanding recipes showcasing cranberries. From Cranberry Maple Syrup; Nantucket Roast Loin of Pork with Cranberry Cornbread Stuffing; Sauteed Chicken with Cranberries and Apple Cider Reduction, and Cranberry Orange Raisin Walnut Conserve; to Pork Chops with Simmered Cranberries; Roast Saddle of Venison with Cranberry Essence and Celery Root Puree; Cranberry Tangerine Loaf Cakes; and Shaker Cranberry Pie, Cranberry Cooking For All Seasons will prove to be a truly "family favorite" addition to any kitchen cookbook collection!

Rating:
Summary: More than just for Chutney
Review: When my wife came home with Cranberry Cooking, I was more than a little uneasy. The only time I ever eat cranberries are in the chutney my wife makes on Thankgiving, and that's usually just to avoid an argument. However, one day, being curious, I started flipping through the book, and was amazed at how delicious the cranberry recipes actually looked. I made a few of them, and they were outstanding to say the least. I'd like to thank Mrs. Cappelloni for this amazing edition to the world of cookbooks, and for changing my view on Cranberries.

Rating:
Summary: More than just for Chutney
Review: When my wife came home with Cranberry Cooking, I was more than a little uneasy. The only time I ever eat cranberries are in the chutney my wife makes on Thankgiving, and that's usually just to avoid an argument. However, one day, being curious, I started flipping through the book, and was amazed at how delicious the cranberry recipes actually looked. I made a few of them, and they were outstanding to say the least. I'd like to thank Mrs. Cappelloni for this amazing edition to the world of cookbooks, and for changing my view on Cranberries.