Does it seem at times as if plums are the overlooked stone fruit? Peaches and cherries get all the attention. But there are so very many distinctive plum types that perhaps we’re all missing something. The former editor of Fine Cooking and food editor of the Portland Oregonian, a James Beard Award nominee for her Modern Sauces, Holmberg makes a persuasive case for the versatility of plums in this small, potent book. Whether she’s making sweet or savory dishes, she stays away from familiar uses and instead imagines afresh: a salad of sliced plums in a black-pepper balsamic vinaigrette; baked plums with a savory cheese streusel; plum-raspberry jam with ginger and cardamom.