A01=Laurie Pfalzer
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Author_Laurie Pfalzer
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Category1=Non-Fiction
Category=NL-WB
Category=WBTM
Category=WBVS
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COP=United States
dessert
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Discount=15
eq_bestseller
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eq_isMigrated=2
eq_nobargain
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Format=BB
Format_Hardback
french dessert cookbook
fresh fruit
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HMM=204
IMPN=Sasquatch Books
ISBN13=9781632172372
Language_English
lemons
natural harvest cookbook
oranges
PA=Available
pastry cookbook
PD=20200218
peaches
pies and tarts cookbook
plums
poaching
POP=Seattle
Price_€20 to €50
PS=Active
PUB=Sasquatch Books
rhubarb
roasting
seasonal cookbook
seasonal fruit
strawberries
Subject=Cookery / Food & Drink Etc
summer baking
summer desserts
summer fruits
WA
WMM=171
Product details
- ISBN 9781632172372
- Format: Hardback
- Dimensions: 171 x 204mm
- Publication Date: 18 Feb 2020
- Publisher: Blue Star Press
- Publication City/Country: Seattle, US
- Product Form: Hardback
- Language: English
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Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavour when cooked. Understanding how to enjoy fruit at its peak of flavour, whether it's lightly sauteed, 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 flavours of fruit throughout the year. Each recipe applies a cooking technique that wakes the senses with the distinct flavour characteristics of a fruit.
The 50 recipes in this book are organised seasonally and by type of fruit, with a focus on bringing out the best flavour. 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 cooked fruits, and gives them options to create a variety of seasonal desserts.
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.
