Purely Pumpkin

August 1, 2016

Food blogger and nutritionist Day (Whole Bowls) shares pumpkin and squash recipes that range from overtly healthy (pumpkin pie green protein smoothie) to unapologetically indulgent (lasagna with pumpkin orange bechamel and ricotta Parmesan bechamel). Most can be made with conventional canned purees, but the author urges readers to explore varied types of heirloom vegetables (Kabocha squash, Hubbard squash, and Cinderella pumpkin), which she lists in a helpful guide. Fans of pumpkin spice-flavored drinks may appreciate more than 12 beverage recipes while adventurous eaters will enjoy a wide-ranging sample of dishes from deviled eggs to calzones to mousse. VERDICT Use this timely pumpkin cookbook to get recipe ideas for fall holidays and gatherings.

Copyright 2016 Library Journal, LLC Used with permission.

August 1, 2016
Americans tend to think of pumpkins as fit just for carving at Halloween and for pie making at Thanksgiving. But recently, coffee shops have steamed up big business selling pumpkin lattes. Canadian author Day expands pumpkins' usefulness with dozens of other sweet and savory uses for this nutritious vegetable to make it a year-round treat. She inventories the many pumpkin varieties available in markets, describing each one's plusses and minuses. Recipes cover a huge range of cuisines, from all-American pies, breads, and muffins to a North Africaninspired breakfast of spiced peppers and pumpkin topped with baked eggs. Day's vision encompasses whole grains, such as spelt and millet, to encourage dietary variety. She also offers gluten-free oatmeal cookies loaded with chocolate, dried cranberries, and pumpkin seeds. For a showstopper at a dinner party, few dishes are more impressive than Day's whole stuffed pumpkin as an edible centerpiece. The original ideas here will appeal to a wide spectrum of cooks and eaters.(Reprinted with permission of Booklist, copyright 2016, American Library Association.)