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.
We are thrilled to welcome Laurie Pfalzer, former pastry chef at Salish Lodge, to Book Larder to celebrate Simple Fruit! Laurie will share her extensive knowledge on maximizing seasonal fruit to make beautiful desserts. Please note the author will sign copies of the book purchased at Book Larder.
Can't attend but still want a signed copy of the book? Order it here for shipping and instore pickup.