About this title: This title features desserts such as an early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit; a crunchy oatmeal crisp made with mid-summer's sweet nectarines and raspberries; and, a comforting pear bread pudding made with brioche to soften a harsh winter's day. In "Rustic Fruit Desserts", James Beard Award-winning chef Cory Schreiber and Julie Richardson, owner of Baker and Spice, share their repertoire of classic fruit desserts, including crumbles, crisps, Betty's, buckles, and pies that showcases the freshest in-season fruit available. Simple, ...
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Note: This is a general synopsis. Each listing is described below.
Binding: Hardcover
Publisher: Ten Speed Pr
Date Published: 2009-06-01
ISBN-13:9781580089760ISBN:1580089763
Description: NEW. Hardcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9781580089760. read more
Binding: Hardback
Publisher: Random House Inc
Date Published: 2009
ISBN-13:9781580089760ISBN:1580089763
Description: New. An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summers sweet nectarines and raspberries. Or a comforting pear bread pudding made with brioche to soften a harsh win... read more
"I want to gorge myself on every recipe in here. So far everything I've made has been delicious. The recipes are simple and easy to follow. Love that it's broken up by season."
"The pie/cobber is my favorite dessert and this book brings them together by season. Beautiful fruit desserts plus a great reference guide to the different types of pies."
"I love this book. After I bought it, I ran home and made the upside-down pear chocolate cake. It was amazing. Perfectly moist the pears ended up looking like an abstract rose on the top. The pictures are amazing and the recipes simple and straight forward. Definitely one I will be using a lot in the future."
"This is a wonderful book in many ways. It has all kinds of old-fashioned baked fruit desserts (with awesome names like slump, buckle, pandowdy as well as the more traditional pies, crisps, etc.) I have made two of the recipes so far. One -- nectarine, boysenberry, and almond crisp -- is in the oven right now, and the other, stone fruit tea cake, I have made twice, to enthusiastic and concentrated eating.
I like the fact that you don't even need to roll out a crust for many of these. I also like the fact that the book is organized by seasons.
Here is my one criticism, and I consider it a major one: there is no information given about substituting one fruit for another, or otherwise changing around the recipe. At first I decided that I would go ahead and substitute nectarines for peaches - but wait! The recipe mentions that nectarines have more liquid than most stone fruits, which is why it calls for cornstarch. So now I am hesitant to make too many changes. How can you make a recipe your own if you can't switch it up??? I did anyway - I used blackberries instead of boysenberries - but I much prefer a cookbook that assumes you will play around with the recipes, and gives you some guidelines for doing so.
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