Hardcover Publication Date: March 4, 2013

In Tomatoes, Miriam Rubin gives this staple of southern gardens the passionate portrait it deserves, exploring the tomato’s rich history in southern culture and inspiring home cooks to fully enjoy these summer fruits in all their glorious variety. Rubin, a nationally known food writer and tomato connoisseur, provides fifty vibrant recipes as well as wisdom about how to choose tomatoes and which tomato is right for which dish.

Tomatoes includes recipes that celebrate the down-home, inventive, and contemporary, such as Stand-over-the-Sink Tomato Sandwiches, Spiced Green Tomato Crumb Cake, Green Tomato and Pork Tenderloin Biscuit Pie, and Tomato and Golden Raisin Chutney. Rubin also offers useful cooking tips, lively lessons on history, cultivation, and preserving, and variations for year-round enjoyment of the tomato.

Gil Marks | Hardcover September 10, 2010

Miriam was the line editor for this book. A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions. I was the line editor, meaning I worked on the overall style of the entries. Gil Marks is a food writer, rabbi and Beard Award-winning author.

The book was nominated for a James Beard Foundation Award!

Marcie Cohen Ferris | Hardcover 2005; Paperback 2010

Miriam Rubin was the recipe developer and recipe editor. Marcie Cohen Ferris is an associate professor at University of North Carolina at Chapel Hill, a former president of The Southern Foodways Alliance and she was nominated for a Beard Award for this book and won the Jane Grigson Award for it from IACP. It just came out in paperback and for the paperback launch, Miriam developed this recipe, which was featured on the NPR website.

Victoria Magazine

Hardcover 1997; Paperback 2001

This is a book that Miriam compiled and edited. What that means is she looked through old copies of Victoria, choose recipes, created chapters, wrote headnotes and tips, and edited the volume.

Miriam Rubin | Publication Date: August 1995

This book was written as part of a series that never expanded beyond the original 4 volumes. When it came out, it was pretty novel–most of the grains, amaranth, quinoa, millet, spelt and kamut were not as well known as they are now, when farro is almost a household word and quinoa is commonplace. And that’s a terrific thing. The lemon cornmeal cookies that I developed for the book had dark rum, golden raisins, lemon peel and rosemary in them. These cookies were the first thing I ever baked for for the man who became my husband. I first made them for a television appearance, then packed them up carefully, lovingly, in between sheets of waxed paper, into a painted tin then mailed them (with wishes and hope) to this guy I had met, who lived in a place so rural there is no cell phone service. The rest is history.