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

Simple Fruit: Seasonal Recipes for Baking, Poaching, Saut駟ng, and Roasting (Hardcover) (ISBN-13: 9781632172372)

Vendor: Laurie Pfalzer
Product type: Books
Format: Hardcover
$19.95
$19.95
$19.95
Subtotal: $19.95
Simple Fruit: Seasonal Recipes for Baking, Poaching, Sautéing, and Roasting by Pfalzer, Laurie

Simple Fruit: Seasonal Recipes for Baking, Poaching, Saut駟ng, and Roasting

$19.95
Simple Fruit: Seasonal Recipes for Baking, Poaching, Sautéing, and Roasting by Pfalzer, Laurie

Simple Fruit: Seasonal Recipes for Baking, Poaching, Saut駟ng, and Roasting

$19.95
Format: Hardcover
Description
Description
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Whip up over 50 fruit-forward recipes that are 'pear-fect' for any occasion--with preparation tips, vibrant photos, equipment recommendations, and more

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 saut馥d, poached, baked, braised, or roasted--is the key, and this cookbook shows you how.

Organized seasonally and by type of fruit, the 50 recipes in this cookbook focus on maximizing the best, most natural flavors. The fruits included are:

- Rhubarb
- Strawberries
- Cherries
- Raspberries
- Blueberries
- Blackberries, marionberries, tayberries
- Peaches and nectarines
- Apricots
- Plums
- Apples
- Pears
- Cranberries
- Citrus
- Dried fruits

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.

Author: Laurie Pfalzer
ISBN-10: 1632172372
ISBN-13: 9781632172372
Publisher: Sasquatch Books
Language: English
Published: 02/18/2020
Pages: 208
Format: Hardcover
Weight: 1.35lbs
Size: 8.10h x 6.80w x 0.80d

Review Citation(s):
Library Journal 01/01/2020 pg. 95
By Laurie Pfalzer
By Laurie Pfalzer
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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.

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