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

by Laurie Pfalzer, Charity Burggraaf (Photographer)

Overview

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 sautéed, 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.

Product Details

ISBN-13:	9781632172372
Publisher:	Sasquatch Books
Publication date:	02/18/2020
Pages:	208
Sales rank:	668,808
Product dimensions:	6.90(w) x 8.10(h) x 0.80(d)

About the Author

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.

Editorial Reviews

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

From the Publisher

01/01/2020

In food instructor Pfalzer's debut, she offers recipes that let natural flavors of fruits shine through when used in meals and baked goods. The book is divided into chapters for each season; for example, summer introduces treats with blueberries, raspberries, blackberries, and cherries. Recipes such as cherry hand pies, classic lattice blueberry pie, cranberry and bay upside-down cake, and Meyer lemon buttermilk sherbet showcase several ways to prepare fruits, including roasting, grilling, and baking. Each chapter begins with Pfalzer discussing the particular fruit featured in the following recipes along with any varieties, such as Montmorency cherries, and when the fruits are in season. Suggestions for ingredients and equipment are a bonus to this beautifully photographed book. VERDICT A welcome addition to any library collSECTION, and an ideal resource for beginner to intermediate bakers.—Holly Skir, Broward Cty. Lib., FL

Library Journal