A01=Sally Pasley Vargas
Author_Sally Pasley Vargas
BBQ
bog
breakfast
canning
Cape Cod
Category=WBT
cocktails
cookbook
Cranberry
cranberry barbecue sauce
cranberry mint relish
crumble
Desserts
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
granola
history
homemade
jarring
lamb
oatcakes
pickling
preserves
pudding
recipes
salad
salsa
sauce
savory entrees
scones
snacks
sugared cranberries
tart
techniques
Product details
- ISBN 9781493028092
- Weight: 585g
- Dimensions: 208 x 212mm
- Publication Date: 20 Jun 2017
- Publisher: Rowman & Littlefield
- Publication City/Country: US
- Product Form: Hardback
Secure
checkout
Fast Shipping
Easy returns
The Cranberry Cookbook, celebrates the cranberry’s position as an honest American fruit, a true “local food.” Along with blueberries and Concord grapes, cranberries were growing on North American soil and were sustaining the natives, long before the Europeans crossed the Atlantic. With over fifty recipes, The Cranberry Cookbook is a gallery for the sweet-tart flavor and versatility of the cranberry. The recipes are not only traditional, but also reflect today’s vibrant, imaginative cooking style to which the cranberry easily adapts. Emphasizing the fruit’s American roots, The Cranberry Cookbook profiles the industry and is peppered with fun features and healthful facts.
Sally Pasley Vargas is a freelance writer and the author of Food for Friends and The Tao of Cooking. She launched her culinary career as a line cook at Rudi’s Big Indian Restaurant near Woodstock, New York. Her country neighbor at the time, Chef Eugene Bernard, was teaching at The Culinary Institute of America. He frequently visited the kitchen to advise and mentor the cooks, and eventually arranged for Vargas to intern with pastry chef Albert Kumin at the C. I. A. She is a cooking teacher, coach, recipe developer, and currently writes the column The Confident Cook for the Boston Globe along with seasonal recipes for the Wednesday Food Section. Vargas has written for Vegetarian Times and The Magazine of Yoga. She also contributes to Craving Boston, the WGBH Public Television website. Her interest in photography has led Vargas to combine her love of cooking with photos of beautiful food.
