by Elizabeth Schneider
Not so uncommon anymore, exotic fruits and veggies have met their master in Schneider, a marvelous cook who knows her loquats. This is a heavy-duty classic: an encyclopedia, from arugula to yucca, of our new produce, with 400 easy-to-follow recipes. Now you can make steamed taro, roasted pork loin in gooseberry sauce or honey-baked quince slices. (Harper & Row, $25)
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