IN THE MEDIA… 


The Wall Street Journal calls Ripe “entirely welcoming,” “beautifully illustrated” and “imaginatively organized.” Read the full April 20, 2012 review.


Serious Eats names Ripe one of its 10 Favorite Cookbooks of 2012 ~December 4, 2012 (slideshow)

Vegetarian Times  names Ripe one of its Top 5 Cookbooks of 2012 ~December 2012 issue (print only)

Ripe makes NPR’s 2012 List of Top 10 Summer Cookbooks.  ~May 23, 2012 (full write-up)

“A beautiful new book on produce provides us with seven fresh, colorful sides that will work no matter how you cook your bird… ” ~Oprah.com, May 11, 2012 (full slideshow here)

(For all blogger reviews, click here)

…more…

This is a hardback that will appeal to two categories of reader: those with an artistic bent, who expect cookbooks to be easy on the eye as well as packed with delicious ideas, and those who regard fresh seasonal produce as the most important part of our diet…” ~Independent Online / IOL (South Africa), February 22, 2013 (full write-up)

Dayton Daily News profiles Paulette ~January 22, 2013 (full write-up)

Teton Valley’s Valley Citizen profiles Paulette ~2013 (print only)

Oldways Preservation Trust does a Q&A with Cheryl ~August 2, 2012 (full write-up)

The Montreal Gazette features Ripe‘s corn recipe and photo ~July 31, 2012 (full write-up)

“Ripe, with essays and recipes, is an unusual, exceptionally beautiful cookbook with beginnings in the lush photography of Paulette Phlipot… The emphasis on design doesn’t mean the food takes second place, however… ~Orange Coast, July 24, 2012 (full write-up)

“It’s an eye-catching book with 75 elegant but simple recipes along with 150 photographs…” ~Milwaukee Journal-Sentinel, July 13, 2012 (full write-up)

“Amidst the jokes… Ripe has a serious mission: to kindle for readers a passionate attachment to fruits and vegetables.” ~Haverford Magazine, Spring/Summer 2012 (full write-up appears on page 9)

Television station KMVT in Twin Falls, Idaho interviews Paulette ~July 10, 2012 (clip here)

Ripe‘s recipe for Blueberry Nutmeg Cake appears in the Miami Herald ~July 5, 2012 (recipe here)

Ripe‘s recipe for Polenta-Stuffed Chard with Bubbly Parmesan appears on WBUR/Here and Now ~ July 2, 2012 (recipe here)

Ripe gets a colorful nod in the June/July 2012 issue of  Taste of Home magazine.

Ripe‘s recipe for Red Leaf Lettuce Salad with Grapes and Flowers appears in the Montreal Gazette ~ June 27, 2012 (recipe here)

[Make] no mistake, this is a cookbook; it’s just not tied to the conventional photo plus recipe, repeat method. Cheryl gives us so much more than recipes, and Paulette saturates our senses with jaw-dropping photography…” ~The Houston Press Food Blog, June 22, 2012 (full write-up)

Cheryl is interviewed for the podcast On the Menu. (audio recording here)

Ripe gets a nod in J Weekly. ~June 21, 2012 (full write-up)

Ripe is referenced in the Chicago Tribune. ~Chicago Tribune, June 6, 2012 (story and recipe for Peach Mascarpone Flatbreads)

“[Ripe] is a charming, playful guide … [with] an airy, inviting style.”  ~LA Times.com, June 5, 2012 (full write-up)

[Cheryl Sternman Rule and Paulette Phlipot]  share a belief that we should be eating fruits and vegetables not because we are told to, but because we want to. So they used exquisite photography, luscious recipes and entertaining stories to cultivate desire and curiosity.” ~FIT / Audio Stories / Philadelphia’s WHYY, June 2, 2012 (look and listen)

You will want to eat the pages.~Burlington Free Press, May 18, 2012 (full write-up)

“Open the cover and let the fruits and vegetables seduce you. From beets with bedroom eyes to come-hither coconuts, the new cookbook “Ripe: A Fresh, Colorful Approach to Fruits and Vegetables” reads like a love letter to produce…” ~The Portland Press Herald, May 16, 2012 (full write-up)

[This] is a book that urges us to eat our veggies simply because they’re delicious…” ~The Week, May 11, 2012 (full write-up available online to subscribers only)

Filling these chapters are bright and approachable recipes that inspire readers not only with the gorgeous photography but also with the natural simplicity and honesty that comes through in the introductions.” ~The Daily Meal, May 10, 2012 (full write-up)

If you’re the type who eats first with your eyes, you’ll love this cookbook.” ~ The Kitchn.com, May 10, 2012 (full write up)

Fruits and vegetables are the glorious stars, no longer just the sidekicks, in this thoughtful and highly entertaining book with spectacular photography.” ~Photo District News, May 3, 2012 (full write-up)

[Paulette Phlipot's ] images verge on abstract art…  Rule’s lighthearted writing kept us engaged throughout in a way that a more academic cookbook simply could not.” ~The Oregonian, May 1, 2012 (full write-up)

Bursting with inviting recipes, lusciously photographed by Paulette Phlipot, Ripe offers 75 ways to lure veggie-phobic kids over the produce rainbow. ~ Memphis Parent, May 2012 (full write-up)

Black and white is great, but there’s a case to be made for eating in living color too…“~Today’s Diet & Nutrition, May 2012 (full write-up)

Enjoy this color-coded journey through the world of produce, from bananas to pomelos. Explore new twists on fruits and vegetables, and combinations of ingredients to jolt awake your taste buds…” ~Kiwi magazine, May 2012 (review not available online)

The author (Cheryl Sternman Rule) and photographer (Paulette Phlipot) say that Ripe was a truly 50/50 collaborative effort, and it shows in the seamless connections found between words and pictures in this game-changing art-recipe-prose creation.~About.com / Local Foods (full write-up)

On April 25, 2012, The Washington Post ran an adapted version of Ripe‘s Broccoli Soup with Cheddar Croutons (see it here)

“Ripe is the Playboy magazine of fruit-and-vegetable cookbooks. Phlipot’s luscious, larger-than-life images of perfect peaches and alluring artichokes will draw you in, and, yes, you will actually stay to read the articles…” ~Idaho Mountain Express, April 13, 2012 (full write-up)

Ripe, a kaleidoscope of cultivars, was an idea that originally manifested with Paulette … and, in an unusual occurrence in the cookbook world, the photographer approached the food writer about coming on board…” ~ Concierge Q / UR Here Travel, April 12, 2012 (full write-up)

When food blogger Cheryl Sternman Rule cruises the farmers market, produce comes to vividly described life…. Now the San Jose-based produce whisperer has teamed up with photographer Paulette Phlipot to create a mash note to farmers market finds in a colorful cookbook…” ~San Jose Mercury News, April 11, 2012 (full write-up)

If Skittles hadn’t already trademarked the slogan “taste the rainbow,” we would be nominating it for Ripe…” ~Serious Eats, April 9, 2012 (full write-up)

[W]hen I — a modest home cook — flipped through the book’s brightly-hued pages my first thought on many of those 75 recipes was: ‘I can do that.’ ” ~KQED.org /Bay Area Bites, April 24, 2012 (full write-up) and earlier coverage on April 9, 2012 (full write-up)

Ripe treats produce to the same sense of naughty decadence usually associated with cupcakes and cocktails. Paired with Rule’s awesome recipes, bite-sized essays, anecdotes and kitchen tips are Paulette Phlipot’s glam photos…” ~ The Huffington Post, April 2, 2012 (full write-up)

“Ripe is sure to engage your senses and teach you a thing or two about your favorite fruits and vegetables — all the while helping you become a more creative cook!” ~Clean Eating Magazine, April/May 2012 (full review not currently available online)

There are over 150 photographs in [Ripe], with about 75 recipes. “Lavishly illustrated” does not even begin to describe it… This is a book to flip through and to savor, season by season, as colorful fruits and vegetables parade into your kitchen. It is a beautiful guide…   ” ~ TheKitchn.com, March 29, 2012 (full write-up)

“Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule, with fabulous color photos by Paulette Phlipot, is organized in a uniquely inviting and liberating way—by color. Cheryl figures that most of us know that we should be eating more fruits and veggies, and most of us understand why. So, her intent is not to preach about a peach, but to use Mother Nature’s vivid paint box to spark your imagination. The photos alone will make you reach for that dark red head of radicchio, green-leafed bok choy or orange-hued papaya… ~BookPage, 3/21/12 (full write-up)

Rule, a noted food writer and blogger, offers a lovely and gorgeous tribute to vegetables and fruits everywhere in this unusual cookbook… Chock-full of delectable photographs that whet the appetite, this collection will tantalize and educate on the many appealing ways vegetables and fruits can nourish and sustain.”   ~Publishers Weekly, 3/19/12 (full write-up)

A browser’s mouthwatering delight, with gentle humor and appeal for cooks looking for specialty recipes with adventurous flavor combinations.”  ~Library Journal, 2/1/12 (by subscription only)