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The Great Little Pumpkin Cookbook - Hardcover

Krondl, Michael

 
9798217035304: The Great Little Pumpkin Cookbook
Hardcover
ISBN 13: 9798217035304
Verlag: Clarkson Potter, 2026

Inhaltsangabe

Celebrate the coziest flavor of fall with the quintessential collection of 50 pumpkin-based recipes for every occasion, from flavorful appetizers and hearty mains to irresistible desserts, now updated with new recipes including the perfect pumpkin spice latte.

The Great Little Pumpkin Cookbook is a timeless tribute to one of America’s favorite fall ingredients, with recipes for cozy soups, stews, pastas, and baked goods, plus so much more. It includes comforting classics like pumpkin pie and pumpkin soups among other dishes that show off the versatility of pumpkin, like Yucatan-Style Tacos and Pumpkin Spice Sweet Buns.

The Great Little Pumpkin Cookbook is your go-to guide for Halloween, Thanksgiving, and year-round cooking. First printed in 1999, and beloved by pumpkin lovers ever since, this edition has new recipes, photography, and is packaged in an attractive hardcover. This charming volume features recipes that bring out the natural richness and versatility of pumpkin—fresh or canned—in both sweet and savory dishes, and includes:
· Hearty pumpkin soups, stews, and casseroles perfect for the Thanksgiving table
· Delicious pumpkin desserts, breads, and muffins
· Creative uses for pumpkin in salads, appetizers, and side dishes
· A recipe for the perfect PSL
· Tips on buying, prepping, and storing pumpkin

Whether you’re a seasoned home cook or just looking for a festive dish to serve at your next fall gathering, this delightful little cookbook is packed with seasonal flavors perfect for crisp autumn days.

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Über die Autorin bzw. den Autor

Michael Krondl is a chef, food writer, and author of?The Taste of Conquest,? Sweet Invention, The Donut, Around the American Table, and?The Great Little Pumpkin Cookbook. He has published articles in?Good Food,?Family Circle,?Pleasures of Cooking, and Chocolatier, and has worked as an editor and contributor to The Oxford Campanion on Sugar and Sweets and Savoring Gotham among many other publications. He lives in New York City.

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Introduction

Americans love pumpkins. We love to sit them on our front lawns to welcome the autumn, and we love to carve them into fearsome lanterns to terrify the neighbors. We adore them in pie and in soup. Some of us are infatuated with pumpkin ravioli and fried pumpkin blossoms, with pumpkin muffins and cheesecakes, and, yes, anything pumpkin spice. We’re enamored of giant pumpkin competitions, pumpkin pie–eating tournaments, and there are those (luckily we’re dealing with a small, if fanatical, minority) who even have a soft spot for pumpkin-smashing contests.

Halloween ranks among the United States’ favorite holidays. And, of course, the universal icon of the occasion is the pumpkin: lovable even when its face is carved into gruesome grimaces, its rotund body symbolizing the harvest’s abundance even as it portents the cruel winter ahead.

We’re not alone in our affection. Northern Italy is so chockablock with recipes using pumpkin that you’d think it originated there. Indians stew pumpkins to spicy perfection. In the Middle East, pumpkin goes into that irresistible nibble called kibbeh. The French utilize the vegetable’s tubby shape to stuff it with bread and cheese prior to roasting. Mexicans use not only the mature pumpkin but also its blossoms in ways that date back to the days before Columbus even thought of sailing west, to the pumpkin heartland.

Because pumpkins, like all squashes, are native Americans. They’re members of the Cucurbitaceae family, along with their distant relatives, cucumbers, melons, and gourds, and their close cousins, the squashes. Pumpkins are usually one of four species, all of them from the genus Cucurbita. The big orange thing that grows in New England is a C. pepo; the tan-colored cheese pumpkin is closely related to butternut squash and belongs to the species C. moschata; in the Southwest they call C. argyrosperma, like the green striped cushaw, a pumpkin even though it looks more like a zucchini on steroids; and finally, there is the C. maxima, beloved of giant pumpkin contest winners everywhere. There’s a lot of squabbling about whether all of these varieties are actually pumpkins, or if they’re merely winter squash. When it comes down to it, though, you can assume that if it looks like a pumpkin and acts like a pumpkin, it’s probably a pumpkin.

But no matter whether it comes from your garden, a farm stand, or even a can, if it’s cut out to be a fearsome porch ornament, an ingredient in exotic stew or plain old pie, you know it’ll carve a grin on your face. It does on mine. I just love pumpkins.

Pick Your Pumpkin

Most large, pretty pumpkins are bland and watery and best suited for jack-o’-lanterns. The orange cooking varieties, such as a “sugar” or “pie pumpkin,” weigh about 7 pounds. “Cheese pumpkins,” which are beige on the outside, have orange meat that’s thick and tasty. At 10 to 12 pounds, there’s plenty for soup, stew, and pie. If you can’t find a pumpkin, you can substitute winter squash: Hubbard, turban, buttercup, kabocha, or butternut squash all work well.

Pumpkin Preparation

Many recipes in this book require a fresh uncooked pumpkin or a close relative, while others call for pumpkin purée. As you’d expect, homemade pumpkin purée is best, but canned solid-pack 100 percent pumpkin is perfectly okay to use. Most of the eating pumpkins Americans grow commercially end up in cans. By far the biggest producer, Libby’s, grows a proprietary variety—resembling a cheese pumpkin—in central Illinois, filling enough cans to make 72 million pies a year. If you buy canned pumpkin, be sure to avoid pumpkin pie filling mix.

If a recipe calls for a real, fresh pumpkin instead of its cooked and mashed counterpart, you’ll need to peel the fellow, which can be daunting. The easiest way to peel a pumpkin, or any hard-skinned winter squash, is to cut it in half and scoop out the seeds and all the stringy bits. Then cut the pumpkin into slices 2 to 3 inches wide. Place these cut-side down on a cutting board and use a large sharp knife to cut away the skin. Store cut-up pumpkin up to 4 days in the refrigerator.

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Verlag
Clarkson Potter
Erscheinungsdatum
2026
Sprache
Englisch
ISBN 13 
9798217035304
Einband
Gebundene Ausgabe
Anzahl der Seiten
144
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
QE GmbH & Co. KG
info@averdo.de

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