Simple Fruit: Seasonal Recipes for Baking, Poaching, Sautéing, and Roasting by Laurie Pfalzer

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Notes about this book

  • mjes on February 18, 2020

    A great instructor has produced a great cookbook. Try Maple and pear panna cotta (pg 154). Yes, this is as basic and delicious as it sounds. The cinnamon-nutmeg-cardamon is the perfect blend to set the dish off. Well, okay I do have a thing for start anise and pears so I may need to make this again tomorrow.

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  • ISBN 10 1632172372
  • ISBN 13 9781632172372
  • Published Feb 18 2020
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Sasquatch Books

Publishers Text

Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavor when cooked. Understanding how to enjoy fruit at its peak of flavor--whether it's lightly sautéed, 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 flavors of fruit throughout the year. Each recipe applies a cooking technique that wakes the senses with the distinct flavor characteristics of a fruit. Simple Fruit is a fresh way to approach fruit.

The 50 recipes in this book are organized seasonally and by type of fruit, with a focus on bringing out the best flavor in fruit. 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 the unique flavors of cooked fruits, and gives them options to create a variety of seasonal desserts.

Fruits include:
  *  Rhubarb
  *  Strawberries
  *  Cherries
  *  Raspberries
  *  Blueberries
  *  Blackberries, marionberries, tayberries
  *  Peaches and nectarines
  *  Apricots
  *  Plums
  *  Apples
  *  Pears
  *  Cranberries
  *  Citrus
  *  Dried fruits<