The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh, and Frozen Berries by Janie Hibler

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  • French toast with oatmeal crust

    • hillsboroks on October 08, 2018

      This was an easy, fun and tasty way to perk up breakfast. I used brioche bread and old-fashioned oats and topped them with homemade boysenberry syrup. The oats added a pleasant crunch. Next time I may try using quick-cooking oats and see how they affect the end product.

    • hillsboroks on October 26, 2018

      I tried this again using quick oats and found it much easier to get the oats to stick to the battered toast and the flavor was just as wonderful as using old-fashioned oats. Served with a selection of homemade berry syrups this is a lovely dish.

  • Autumn salad of arugula, blueberries, and smoked almonds

    • hillsboroks on September 21, 2018

      So simple yet so perfectly delicious as an accompaniment to heavier fall dishes. I used fresh strawberries, blueberries and a crisp fall apple from the farmers' market plus the smoked almonds on a salad mix of baby greens and spinach. I served it to a group of women along with pork tenderloins and a autumn vegetable gratin. Everyone loved this salad. It is light yet flavorful and my husband has requested it several times since I first made it.

  • Boysenberry curd

    • hillsboroks on July 15, 2014

      Flavor that zings and lovely color! This is an easy curd to make and the consistency is soft so while it would make a great spread or dessert topping it is a bit runny for a tart unless you add a bit of thickener like cornstarch.

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  • ISBN 10 0060085487
  • ISBN 13 9780060085483
  • Linked ISBNs
  • Published Mar 25 2004
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher William Morrow

Publishers Text

2005 James Beard Award Nominee - Single Subject

Sweet, juicy, and delicious, berries -- everyone's favorite fruit -- can be found wild, grown in your own backyard, or purchased fresh or frozen year-round. But there's more to berries than glorious summer desserts. Packed with vitamins and antioxidants, berries are exceptionally good for you, too.

In The Berry Bible, author Janie Hibler gets to the heart of these summer fruits, from their health benefits to their genus to how they are best put to use in the kitchen. An award-winning cookbook author and authority on the foods of the Pacific Northwest, Hibler offers 175 recipes, along with 68 full-color identification photographs and an A-to-Z encyclopedia that details well-known varieties such as blueberries and blackberries and lesser-known cultivars such as manzanitas and Juneberries.

Hibler traveled the globe in her quest for berry lore, facts, and recipes, visiting the Canadian prairie to search out Saskatoon berries; Alaska, to pick wild blueberries with the Indians; and Europe, to peruse the markets for the best strawberries.

Her delightful history of 41 berries, and personal annotations on how to use and store them, inspire you to try her Brioche French Toast with Sautéed Berries or tender Marionberry Biscuits, while cooling yourself on a hot summer day with her Strawberry Mojito and refreshing berry lemonades. Hibler offers everything berry, from first course to last. Start your meal with Chilled Blackberry—Lime Soup, move on to Sautéed Chicken Breast with Blueberry Port, and end on a lovely Boysenberry-Loganberry Cobbler or Peak-of-the-Season Blueberry Pie.

In between, there's a chapter on how to wash berries, freeze them, measure them accurately, substitute them in recipes, and remove their stains, plus a primer on the magnificent creams -- whipped, crème fraîche, clotted, and Double Devon. There is also a chapter on berry preserves, jams, pickles, syrups, and toppings. The time is ripe to pick up The Berry Bible.



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