Just wondering if any of you have this book and if it is worth picking up. Looking for something not basic that is new and interesting and not just a simple book of basic fig recipes that I would already know of.

http://www.amazon.com/Fig-Heaven-Recipes-Worlds-Luscious/dp/006053849X/ref=sr_1_6?ie=UTF8&qid=1394208125&sr=8-6&keywords=Fig+book

i've been looking at that book for awhile. i'm still thinking about it. i like my figs fresh.. not sure if cooking will improve it any more. tho, prosciutto wrapped fig stuffed with gorgonzola cheese and topped with pine nut and drizzled  with honey sounds really good.. 

Thanks for putting us on to that book. I have been collecting recipes for a while, but wasn't aware it existed.

Christy, I have that book.  It is probably the best book of its kind because it separates the recipes into all the different courses including drinks, breakfast, appetizers, entrees, desserts, sandwiches, pizzas, etc.  It gives you good ideas of things you never thought would work with figs.

Thanks, that is what I was wondering. I did not want to get it if it was just going to tell me only about the usual fig recipes of melon and figs, and figs and goat cheese, etc, the stuff we already know. Knowing it is has stuff in it that you would never think would work with figs is exactly what I am looking for. I will have to pick this up!

Now that I posted the book here and others seem interested it, I feel I should get some sort of thank you from the author for advertising! LOL (just kidding!)

Ps, Bill, I just got done sending you an email, probably right as your were posting!

Just got a used one!  Thanks for the heads up!  Since our trees will all be in-ground, I can see that there will be a need to use them in ways other than fresh!

Suzi

I have this book also.  It is pretty good overall.  I've only had a few of the recipes though.  (And I too prefer to eat figs fresh and plain).  There's another fig cookbook that I think is pretty good too, called Under the Fig Leaf, by Sherri Lee.  I've got a few others that I don't particularly recommend, so I won't mention the names here.  But those two are good.

Mike

I do and it's a good one!

Maybe this would help.
http://www.harpercollins.com/browseinside/index.aspx?isbn13=9780060538491

I have that book.  It's pretty good.  There is something that might help you especially if your figs are very juicy.  Some figs do not cook well.  Your figs might be super sweet and ripe.  But some will fall apart when cooked.  For example, those brown turkey figs with the hollow center...they hold up very well on the grill or cooked in general.  The same is true with Black Jack, Black Mission and Celeste.  But if you try to grill Atreano or another soft skinned juciy fig, it will just fall apart and make a mess. 

I cook alot and my wife loves it!  Before I grill or cook my figs, I dehydrate them for a few hours on 130 degrees.  It makes them hold up better when stuffed and wrapped with bacon.  Caprified figs have a thicker skin and are drop dead amazing with grilled--especially Panachee and Zidi.  I truly love Zidi figs!

Dennis,
How do you get the caprified Zidi in NC?

You go to California and you bring some back!

Thanks for the preview link!

I am going to get this now. Thanks for everyone's input! Cannot get any better reviews than from you guys,

I am going to check out the other book too that Mike recommended.

PS, after reading a page in the preview, the author mentions how you can add to the flavor of other foods by wrapping it in a fig leaf, then cook, broil, grill, etc. to enhance the food with fig leaf flavor. And if that was not far enough, she said you can choose to eat it! Not saying that this would not taste good because I have never tasted anything wrapped and cooked in a fig leaf before, but if it is anything like the smell of fig leaves, I do not think I would like a food to have a "hint of cat pee" added to it! LOL!

Thank you Christy for posting the book. I bought the e-version for my iPad on the Internet because it was cheaper than the printed one.

So last night HUGE power outage.  Our whole mountain, and half the city below was dark.  No internet.  Nothing.  So I started to read my new Fig Recipe book.  Mine is signed, is yours?  Aside from that, she has a list of the flavor profile of certain figs.  It's a small list, but she is very descriptive.  I'm all into that flavor description stuff.

She has many recipes for both dried and fresh figs.  Since our mountain is covered with Rosemary, I really liked her simple skewer figs on Rosemary and grill recipe.

Once it got too dark, I quit reading.  Candlelight just doesn't cut it!

Suzi

I ordered my book the same time as you but mine hasn't arrived yet.  I'm looking forward to it and am thinking I should invite her to my farm this summer.  Would be interesting to hear her thoughts.  I ordered the other book mentioned by Mike as well.

Suzie, no more power outages for me.  Along with our new solar system last November/December, we have an automatic back-up generator.  Power outages are now limited to about 10 seconds.  With 20 Kw, I'm able to power pretty much everything, including my 8x12 walk-in cooler, well pump, etc.  I don't have my orchard sprinkler pump hooked up but could if it was really necessary.

I think ill buy this for my wife as my hands are full growing the figs except my job of course ...

Eli, what types of figs do you have out there? I hear there are many great varieties in homeland?
I also loved eating Dates from Israel when I was in Cyprus, they were almost 4 inches , freshly frozen... so delicious....