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Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavour when cooked. Understanding how to enjoy fruit at its peak of flavour, whether it's lightly sauteed, poached, baked, braised or roasted, is the key - and this cookbook for home cooks shows you how.'Simple Fruit' inspires home cooks to explore and enhance the flavours of fruit throughout the year. Each recipe applies a cooking technique that wakes the senses with the distinct flavour characteristics of a fruit. The 50 recipes in this book are organised seasonally and by type of fruit, with a focus on bringing out the best flavour. Whether it's Vanilla-Roasted Rhubarb, Strawberry Pavlova, Cherry Hand Pies or Grilled Apricots with Brown Butter and Maple-Tamari Glaze, 'Simple Fruit' encourages and inspires readers to explore cooked fruits, and gives them options to create a variety of seasonal desserts.
Format: HardbackCONTRIBUTORS: Laurie PfalzerEAN: 9781632172372COUNTRY: United StatesPAGES: WEIGHT: 0 gHEIGHT: 204 cm
Cookery / food by ingredient: fruit and vegetables, Baking
“In food instructor Pfalzer’s debut, she offers recipes that let natural flavors of fruits shine through when used in meals and baked goods . . . Suggestions for ingredients and equipment are a bonus to this beautifully photographed book.”—Library Journal“Simple Fruit . . . is conveniently organized seasonally, which also serves as a way of knowing what’s in season . . . Paired with Charity Burggraaf’s vibrant, beautifully composed photos of the fruits that almost jump off the page and beg to be eaten, Simple Fruit is a fine addition to any PNW-geared cookbook library.”—The Stranger
Laurie Pfalzer encourages lively discussions with students about baking, pastry technique, and seasonal produce. She is particularly passionate about teaching not only the "how," but the "why" of baking and pastry. Formerly the pastry chef at Salish Lodge and Spa, Laurie also worked under Jeffrey Hamelman at the King Arthur Flour Bakery in Norwich, Vermont. Laurie graduated with honors from the Culinary Institute of America in Hyde Park, New York. She lives in the Seattle area with her dog, Tucker, where she teaches baking and pastry to home cooks.
Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavour when cooked. Understanding how to enjoy fruit at its peak of flavour, whether it's lightly sauteed, poached, baked, braised or roasted, is the key - and this cookbook for home cooks shows you how.'Simple Fruit' inspires home cooks to explore and enhance the flavours of fruit throughout the year. Each recipe applies a cooking technique that wakes the senses with the distinct flavour characteristics of a fruit. The 50 recipes in this book are organised seasonally and by type of fruit, with a focus on bringing out the best flavour. Whether it's Vanilla-Roasted Rhubarb, Strawberry Pavlova, Cherry Hand Pies or Grilled Apricots with Brown Butter and Maple-Tamari Glaze, 'Simple Fruit' encourages and inspires readers to explore cooked fruits, and gives them options to create a variety of seasonal desserts.
Format: HardbackCONTRIBUTORS: Laurie PfalzerEAN: 9781632172372COUNTRY: United StatesPAGES: WEIGHT: 0 gHEIGHT: 204 cm
Laurie Pfalzer encourages lively discussions with students about baking, pastry technique, and seasonal produce. She is particularly passionate about teaching not only the "how," but the "why" of baking and pastry. Formerly the pastry chef at Salish Lodge and Spa, Laurie also worked under Jeffrey Hamelman at the King Arthur Flour Bakery in Norwich, Vermont. Laurie graduated with honors from the Culinary Institute of America in Hyde Park, New York. She lives in the Seattle area with her dog, Tucker, where she teaches baking and pastry to home cooks.
