Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Rhubarbaria: Recipes for Rhubarb

Rhubarbaria: Recipes for Rhubarb

Prior, Mary

Paperback

Food WritingFruits & Vegetables

Currently unavailable to order

ISBN10: 1903018617
ISBN13: 9781903018613
Publisher: Prospect Books (UK)
Published: May 22 2009
Pages: 144
Weight: 0.40
Height: 0.50 Width: 5.30 Depth: 7.30
Language: English
This is a book devoted to rhubarb recipes from around the world, both ancient and modern. From its home in the northern climes of Asia - Mongolia, Siberia and the foothills of the Himalayas - rhubarb came first to Europe in classical times as a dried root with medicinal qualities. Thus was it initially proposed to the British public. 'It purifieth the bloud and makes yong wenches look faire and cherry-like, ' says Gerard in his Herbal in 1597. It wasn't until the 18th century that the fruit or vegetable was introduced to English tables and by now it has successfully naturalized as a culinary favourite. And why not? It is one of the few plants that every gardener can manage to harvest - slug-proof, drought-proof and flood-proof - allowing that delectable tartness and fresh, roseate pink to ornament the tables of everyone.

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