The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries . Janie Hibler

The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries



Download The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries



The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries Janie Hibler ebook epub
Publisher: AmazonEncore
Language: English
Page: 0
ISBN: 1935597124, 9781935597124

Amazon Exclusive: Tom Douglas Reviews The Berry Bible

is an American chef, restaurateur, and writer. He is well known for helping to define Northwest cuisine and igniting the Seattle restaurant scene, winning the James Beard Award for Best Northwest Chef in 1994. Since 1989, Tom has opened five of Seattle's most popular restaurants: Dahlia Lounge, the Greek-inspired Lola, Serious Pie pizzeria, Palace Kitchen, and Pike Place Market's iconic seafood restaurant, Etta's. He also owns Dahlia Bakery, famous for its Triple Coconut Cream Pie.


Delicious, good for us, but underrepresented on our tables, berries are one of nature's greatest gifts. Amending our lack of berry-smarts, Janie Hibler's The Berry Bible presents a definitive guide, with over 200 recipes using cultivated, wild, fresh, and frozen berries--from well-known types such as blueberries and raspberries (and their related varieties), to lesser known kinds, like the cloudberry and manzanita, and apple-like fruit enjoyed traditionally by Native Americans. The recipes cover a wide range of easily produced dishes, such as Morning Glory Muffins with Blackberries and Pork Tenderloin Salad with Warm Strawberry Dressing, and also include formulas for smoothies, cocktails, condiments like chutney, and homemade berry liqueurs such as Madame Rose Blan'’s Crème de Cassis. What makes the book a particularly valuable kitchen resource, however, is Hibler's A to Z berry encyclopedia, a section that, in addition to providing nomenclature, history, habitat, and classification information, also offers picking, buying, storing, and cooking advice. Accompanying the descriptions are pages of color photos that further aid in berry identification, a gift to those who like to gather their own. --Arthur Boehm (from the Hardcover edition) From the essential raspberry to the uncommon jostaberry, Food & Wine and Gourmet contributor Hibler sings the praises of the bountiful berry, many varieties of which are indigenous to North America. Without getting too scientific, Hibler explores the history of the berry, how and where it is cultivated and the differences between each variety. She highlights berries' versatility and adaptability, making references to each fruit's cooking capacity as well as its health benefits. Divided into two main sections, the book serves foremost as an encyclopedia of buffaloberries, salmonberries, strawberries and everything in between, listing common names, storage information and other particulars. The second half is an eclectic collection of recipes for beverages, salads, game, pies and more. Forget strawberry jam and cranberry sauce-Hibler offers a refreshing look at a fruit often relegated to pancakes and syrups. Adventurous chefs will be inspired to jump-start their next party with Strawberry Mojitos, followed by Mango-Raspberry Soup and Sauteed Chicken Breasts with Blueberry Port. For dessert, they may want to go out on a limb with Almond Gooseberry Cream Pie, or just play it safe with Peak-of-the-Season Blueberry Pie. Incorporating the berry into both sweet and savory dishes is what Hibler seems to do best, and her recipes are straightforward and well-explained. 8-page full-color photo insert not seen by PW.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.

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