Simple Fruit - Pfalzer, Laurie
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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…mehr

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Produktbeschreibung
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<
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Autorenporträt
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.