Uncommon Fruits & Vegetables: A Commonsense Guide was first published in 1986 to a fanfare of outstanding reviews and has become a modern-day classic. Now more timely than ever, this encyclopedic cookbook answers the most pertinent questions about the rainbow of fruits and vegetables available in supermarkets nationwide. Here is what home cooks need to know about arugula, cilantro, mango, shiitake, and snow pea as well as the less familiar carambola, chanterelle, lemongrass, passion fruit, and tomatillo. Descriptions rich in culinary, botanical, and historical information set the stage for nearly 100 of these produce items, while detailed methods of selection, storage, and preparation lead to more than 400 easy-to-follow recipes designed to bring out the best in each fruit and vegetable.

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Recommended by

Jayne Cohen

Cookbook author and food journalist

In the decades I’ve been a passionate and devoted shopper at my local Greenmarket, many “uncommon fruits and vegetables” have become “regulars” in my kitchen. But Elizabeth Schneider’s voice--chatty and delightful--remains a constant companion as I cook, I’ve incorporated so much of her invaluable advice into my everyday culinary practice: from trucs like using cilantro roots in long-cooked dishes and making an instant dessert sauce by simply straining the fruit of a fresh passionfruit to basic, sound storage information. But way beyond all that, Schneider has a terrific palate, and I’ve followed and been inspired by her inventive, delicious recipes for both new and familiar produce, such as her Jerusalem Artichoke Pancakes sauteed in hazelnut oil to highlight the nuttiness of the vegetable.