Ripe: A Fresh, Colorful Approach to Fruits and Vegetables

Cheryl Sternman Rule (Author) Paulette Phlipot (Photographer)
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Tori Says...

This beautiful cookbook was written by my friend Cheryl Sternman Rule. I love Cheryl's writing, and the way she approaches food. Read more about Cheryl and the Ripe Cookbook on the Shiksa in the Kitchen blog: Smashed Cherries, Amaretti and Ricotta

Product Description

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.

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Product Details

  • Hardcover: 312 pages
  • Publisher: Running Press (March 27, 2012)
  • Language: English
  • ISBN-10: 0762440244
  • ISBN-13: 978-0762440245
  • Product Dimensions: 8.8 x 1.2 x 8.6 inches
  • Shipping Weight: 2.6 pounds

Customer Reviews

Average Customer Review (43 customer reviews)

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YUM!!, April 6, 2012

By On The Road Again 5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars

It's not often I laugh out loud while reading a cookbook. I've tried a few of the recipes with great success. The whole family enjoyed the broccoli soup with cheddar croutons. It was a fast, and delicious, weeknight meal. As another reviewer mentioned this is a cookbook to display in your kitchen. The photographs are stunning. Looking forward to working thru the book as my vegetable garden begins producing.

Fruits and Veggies Glammed Up!, May 2, 2012

By Heather Chase 'The Culinary Chase' 5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars

I ordered Ripe 2 weeks ago and have since made 5 recipes from this book. All have been absolutely much so I posted them on my food blog. I have more to try and would highly recommend this colorful cookbook for beginner as well as seasoned cooks!Cheers!The Culinary Chase

Excited about endive & yammering about yams..., April 13, 2012

By Alison 5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars

Until now, produce and I had a rather stormy relationship. I'd include it with meals, of course, but not because I particularly welcomed the company of vegetables and fruit on my plate. It was more a matter of me simply not wanting to get scurvy. Sad to say, I just could, not for the life of me, find anything exciting about endive. Nor was I inclined to yammer on about yams with gusto. Beets and brussel sprouts? They befuddled me to my core. Although I'm a decent cook (no one has died yet at a dinner party) I had yet to come across a cookbook I could really get into. But 'Ripe' has changed all that- enough so that I wanted to let other aspiring cooks out there know there is hope for folks who may not yet believe that eating fruits and vegetables can, in fact, be just as rewarding an experience as taking down a whole canister of Pringles potato chips. First and foremost, the author's Introduction is warm, entertaining and most importantly, inviting- written in a...

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