In recent years we have become much more interested in food and new ingredients, and in quality, but while much tutt-tutting goes on and reams of newsprint get devoted to the issues of people no longer being able to cook perhaps even more significant is that people no longer know how to shop - they simply do not know what to look for, or do not search out produce that is at the peak of its perfection. So divorced are many from the means of production - where things come from, or how they grow - that many children think milk comes in cartons and fish as boxed fingers.
'Ripe Enough' is an ingredients-driven book on all things fish and fowl; on vegetables, rice grains and pasta; on herbs and spices; and on fruit. It will debunk food fads and fashions, and explain the origins of food myths and most importantly, relate specifically to the ingredient under discussion.
Cheeky but not flippant, serious but not stuffy, the book will satisfy the most ardent food-lover's thirst for solid, reliable food history and information. A book for all those who care about the food that they put into their mouths, and the pleasure that food can bring.
