BOOK: The taste of pumpkin (danish text)
There are many reasons to eat pumpkin and for gastronomes to now use the different pumpkin varieties in cooking. Pumpkin flavor nuances in both sweetness, nutmeg and nut flavor. The sweetness acts as a natural flavor enhancer, so when the pumpkin is part of a dish, it will simply taste more. If something sour is added, such as vinegar, wine, must or sour fruits, the pumpkin flavor gets the right counterplay. In addition to tasting well, pumpkins have a very low energy content and are perfect in a diet. They also contain vitamin A lutein, which prevents impaired age vision, and pumpkin seeds have the healthy, unsaturated Omega-3 fatty acids and vitamin E. There are many reasons to eat pumpkin and to use different pumpkin varieties.
This book reviews 20 of the most tasty varieties, provides advice on cultivation and use as well as brings a number of recipes for inspiration. A few Halloween ideas are also included. Author Maren Korsgaard also gives inspiration on how the vegetable can be used in new and delicious ways in the kitchen.
Botanical cartoonist, Kirsten Tind, has drawn all the beautiful grass varieties.
Hardcover, 128 pages.
Measures: 26x21 cm.