C6-Sunday News, June 8, 1980 > THE FIRST FRUIT AND VEGETABLE COOKBOOK A labour of love and food By PAT RICH “Orra Lynn and I aren't important, it’s the book that counts”. , Quite an impressive statement when talking about a cookbook, but one gets the feeling that William Fraser means it. The cookbook he and his wife have written, entitled La Cuisine Naturelle - Fruits and Vegetables, took 10 years of research and Wiliam and Orra_ Lynn Fraser formed their own publishing company so that the book would be printed the way they desired. Not only is it an excellent complimation of all fruit and vegetable recipes that they could find, but the book is also aesthetically pleasing. _ It has been published in two limited editions, a large paperback edition and a cooks edition, in binder form for easier use, both of which are beautifully laid out. But as with any cookbook, however beautiful, it must be the recipes that count. William Fraser explains that he and his wife com- piled all of the fruit and vegetable recipes that they could and modified them for the book. While Fraser says that the book is loved by vegetanans, he stresses that it is not a vegetanan cookbook. “A lot of vegetarnans are hung up on protein,” Fraser said He said that ‘La Cuisine Naturelle’ has stayed away from that, and says that the recipes ino the book are intended to “complement” protem dishes and not replace them The book contains 638 recipes and is divided into two main sections, fruit, and vegetables bach of these sections ts divided alphabetically into sub sections such as dressings dnnks salads and SAUCES FRENCH All of (he recipes in cach scc thon are in alphabetical order and the aie thing as that they Go not assume anything bach fecipe outlines caphoitly bow are fruit or vegetable is te be boiled trred or steamed and all the nic pps feos picparation are Biven As can be guessed by the tithe the book has a French onenlation the name for cach recipe comes finst Phos deliberate and krench orlculatron Ms braser says bree ause they wanted ter provide sery stimpble recipes "'Tho Beat itallan Food In Vancouver!’ © (you keep saying that, not mal...) IL CAPPUCCINO RISTORANTE. — ITALIANISSIMO 774 DENMAN ST, - 669-0545 ~ “OPEN 5:30 p.m. Closed Monday in the French manner. A number of recipes use sauces which are cross- referenced in another part of the book. On the whole these sauces such as ‘Garlic Butter Sauce,’ and ‘Tomato Sauce’ appear easy to prepare. - But even simple sauces can be too complex for me and I like the book for its really easy recipes such as ‘Classic Asparagus,’ and ‘Poached Mushrooms’. Fraser says that all of the recipes are made from produces that are easily available in British Columbia. The book itself has only been on the market for six or seven weeks and is not available in stores. The Frasers are marketing the books themselves and have already received a favourable response from the local media. The paperback copy cost $14.95 plus postage and the chef's edition, which Fraser explains “is for people that really cook,” sells for $40, plus postage. Both book are available from WB. Fraser Canada Ltd, P.O. Box 46256, Station ‘G’, Vancouver, BC... VOR 4G0. The three recipes by No means sum up the book, but they give an idea just what itis all about BASIC FRUIT SOUP 2 oranges, peeled and sheed following Vlarge apples quartered cored and shied Ylarpe peaches halved and pitted Yripe ced plums 220 grams seedless REcen grapes halved (Soe t ohtres water (i. “ml Bhound cine momeb’ a tsp I onl squecsed letion freshly putee CL tbsp Piml ground «loves (is tsp ol PAO ml liquid honey natural Cunpastenrrre ds (heed , I re patatron (rime bo miituates Cooking thine 2h VO MASTER CHEF KITCHENS Building or Renovating Your Home. Make sure you see cut ene try lee Of Gaternporcary tty te Hote frei try b csecogeen edly Ecaeagea sty mer at Tee ehy ately thet Coa yer ether thee Ee at Re aber Peter dd tvane Payee ede svete | neh fete Penh dere Bo ctveng aes hn oe OL, © Vea gy ee oe Veron, Non styadbiatec re on Pye coll out ehotiven pantrion broum ¢tosote lazy susans cutting boards mi rowave shoativen otc Miartrie: [ort ve West Varn cnivest 926-1615 minutes 1. Combine all ingredients in a large saucepan or soup kettle. Bring the mixture toa boil, then turn the heat to Low and simmer for about 25 minutes or until the fruit is soft. 2. Remove the mixture from the heat, mashit witha potato masher, then sieve it through a cheesecloth-lined strainer into a large bowl. Cool, then refrigerate to chill well. 3. Serve verycold. Yield: 2 litres (8 c.) SWEET AND SOUR RED CABBAGE 6 small potatoes 1 medium head red cabbage 1 medium onion 60 mL corn oil margarine ('%c.) 60 mL freshly- squeezed lemon juice (%c.) 60 mL natural liguid honey (unpasteunzed) (‘4 c.) dash white pepper I mL sea salt ('% tsp.) This dish can, of course, be served without the potatoes. Preparation time & 10 minutes Cooking time 38 50 minutes 1 Preheat the oven to 190°C (37S°F ) 2 Wash the potatoes, dry ther well and place them on a cookie sheet When the oxen ois ready place the Cookie sheet on the middle track of the oven and bake the foor oe on until potatoes minutes or they aie fork ender 4 While the potatoes are baking wash and dey the cabbage then shoe il thinly Setthe cabbape aside 4 Inte oa large deep saucepan add SOO miathihtres OC) od wate then seta vegetable steamer into the saucepan Cover turn the heat to High and bring the watcr toa boul NS When the water has come tooa full benal heat to Medtom the cabbage turn the remove the trl from Ma OC pan pul the vegetable steamer and cover the the te saucepan the eae Steam the cabbage in vegetable steamer for minutes Come & See our fantastic buys on Major Appliances or until it is tender-cnsp. 6. Peel the onion, and shce it very thinly. Melt the margarine in a skillet or in an electric frying pan, add the onion and saute the onion in the margarine until it 1s translucent. Keep it warm until ready to use. 7. When the cabbage. is ready, remove it from the vegetable steamer, transfer it to a colander and refresh it under cold tap water. Drain it well, pat it dry with paper towels and add i to the skillet containing the onion. Turn the heat to High, add the seasonings and stir the ingredients to mix them well. Heat them through. 8. Add the lemon juice and the honey to the skillet, and continve to stir the ingredients well. Heat them through — about | minute. Turn the heat to Low to keep the “Sweet and Sour Red Cabbage” warm. 9. When the polatoes are done, slice off the tops and scoop out the insides. (Reserve the insides for another use.) Leave 6 millimetres ('%« inch) of the insides of the potato on the bottom and. sides of the potato skins 10.) Fill the hot) potato skins with the hot sweet and sour red cabbage mixture. and serve them immediately Serves 6 CARROTS IN SHERRY 354 2 Carrots, peeled and cutinto jubhenne strips (1 tb of 454 prams opdeod whole baby carrots (ditt sOoand Wash at ine 12 tbsp olin! Cormeonl fine sherry Pte aleohol an the sherry when cooked evaporates but the (lavour remaims Preparation time y mitebates Cooking time hoo ae Hyitutes \ Prepare the carrots Tf using whole baby carrots deo not peel them Simply wash (tee ane setaad Couns Cheat cuads uM Tato oo medium sized add J50 mb Cho) Saar epan water then set a vegetable Steamer into the saucepan Cover. turn the heat to High $$.’ (take ‘ot Viaatve Ouverr 687-2526 A fruit and vegetable book for meat lovers. and bring the water toa boil. 3. When the water has come to a full boil, turn the heat to Medium, remove the, ld from the saucepan. put the carrots imto the vegetable steamer and cover the saucepan. Steam the carrots for 5 minutes only, then remove them from the heat, transfer them to a colander and refresh them under cold tap water Drain them well, pat them dry with North Snore Kitchen centre Ltd. DEALER FOR | AGINE TS. 106 West 3rd St North Van .B C Phone 984-9741 paper towels and set them aside. 4. Melt the margarine in a heavy skillet or in an electnc frying pan. Add the carrots, and saute them until they are lightly browned. Str them often. 5. Reduce the heat, add the sherry and continue (o cook the carrots only unul the sherry ts absorbed Serve In a warm serving dish. Serves: 4. KITCHENS VANITIES COUNTERTOPS APPLIANGES CERAMIC TILE Now offering Formica $4 99° Tub Enclosures- Installed Thinking of replacing your countertops? ‘Call us™’ BEST VIEW BEST SEAFOOD ...and now BEST SUNDAY BRUNCH puppys has reopened Call our NEW RESERVATIONS LINE 986-5274 and come and see our NEW HOME this Sunday at 148 ¢t end St North Van Guppy 8 onginal seafood restaurant