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Farmers' Market Desserts Perfect Paperback – April 28, 2010

5 out of 5 stars 11 customer reviews

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Editorial Reviews

From Publishers Weekly

Starred Review. Locavores and discriminating dessert lovers are sure to appreciate the latest from author and food-healthcare consultant Schact (Without Reservations), a collection of seasonal update on dessert classics. Imaginative yet attainable riffs include a Tarte Tatin that emphasizes plums in lieu of apples, a Strawberries & Cream Cake Roll that reimagines Strawberry Shortcake, an impressive, mouthwatering Baked Apple Dumplings with Cinnamon Caramel, and a Persimmon Swirl Cheesecake in a Gingersnap Crust. Expected fare such as peach pie and Key Lime Bars are included, but prove the exception to the rule. Schacht prefers combining complementary fruits (a black- and blueberry buckle, apple-pear crisps, a Nectarine-Blueberry Cobbler that gets an added jolt from cherry concentrate) rather than emphasizing a central ingredient, creating new and more intense flavors. Schacht includes a helpful chart for identifying fruits, vegetables, local honey, and other produce at their best, as well as tips on the heritage of various breeds of citrus, ensuring dishes realize their full potential.

Review

Best Summer Cookbooks-Emeril Lagasse
This is a fabulous collection of fruit-based desserts that celebrate summer's bounty. It's great for anyone who goes to the market and finds what is fresh growing in their backyard. --ABC News: Good Morning America
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Product Details

  • Perfect Paperback: 208 pages
  • Publisher: Chronicle Books; Collectible edition (April 28, 2010)
  • Language: English
  • ISBN-10: 0811866726
  • ISBN-13: 978-0811866729
  • Product Dimensions: 8.8 x 0.8 x 8 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #1,548,301 in Books (See Top 100 in Books)

More About the Author

JENNIE SCHACHT is a culinary writer and consultant and has authored/co-authored seven books. In addition to writing her own books, Jennie specializes in bringing the voices and culinary perspectives of chefs and pastry chefs to the written page. She also works with authors to develop and strengthen their own book proposals and manuscripts. She blogs at {fork & swoon} (http://jennieschacht.com).

Jennie is founder and principal of Schacht & Associates (http://schachtandassociates.com), a consulting firm helping health, human service, hunger relief, and other public and not-for-profit organizations, including many that bridge her dual interests in food and social justice. To date, S&A has developed grant proposals resulting in funding of more than $135 million to health and human services organizations. S&A's Proposal Check-Up service helps those writing their own grant proposals to strengthen them in order to improve their chances of funding.

Jennie holds a Certificate in Food and Beverage Management from the School of Hotel Administration at Cornell University and a Masters Degree in Social Welfare from the University of California at Berkeley. She served as 2006 President of the San Francisco Professional Food Society.

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Format: Perfect Paperback
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3 Comments 23 of 25 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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This book is a delight in every way -- as beautiful to look at as it is rewarding to cook with. Jennie is a warm and wonderful guide through the bounty of the farmer's market. Her recipe ideas are at once comforting and novel. Whether you like the old, traditional stand-bys or prefer a more adventurous approach, you will find much to enjoy in this book. Her peach pie recipe is nothing short of spectacular, deserving of its first-place award. Her cornmeal cake with fresh corn and raspberries is a revelation, and I have gotten many, many compliments from guests whenever I've served it. The chocolate cake that uses grated beets for depth and moisture is delicious. The dark chocolate bark is a wonderful way to use some of the more exotic fruits and nuts I like to try at our market. So far, our favorite version combines dried pluots, mangos, and walnuts, drizzled with white chocolate.

What I like best about these recipes is Jennie's meticulous and thorough approach to writing recipes. If she suggests a certain method or procedure, you don't have to worry about trying it -- it WILL work. This kind of care ensures that both novice and experienced cooks alike will get outstanding results. Which is why I'm looking forward to many, many more of her cookbooks in the future!
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I've made several of the deserts in this book already and all have turned out to be both different and delicious, not always the case at my house. Some of the ingredients are not readily available in the California desert, but most are and there are ideas on substitutions. It's also beautifully done, with great pictures and interesting asides on ingredients.

Better yet, I've given several for summer birthday presents and everyone is loving the book. And I'm getting the credit. Well done!
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I don't know if I've ever had a cookbook before where I wanted to make 100% of the recipes, but this is just such a book. I already love fruit (and desserts) and didn't know I needed a reason to eat more of them, but this book is full of inventive new things to make from fruits, nuts, and even vegetables from the farmers market. The book is beautiful, full of tempting photos, and the recipes are detailed and reliable. There's a lot of interesting text about different produce, where it comes from, how to choose it and use it. The writing is informative and a pleasure to read. I've kept this book on my bedside table and have read all the way through it.

So far I've made the Roasted Peach Melba (twice), the Black and Blue Buckle, the Cherry-Chocolate Chunk Cookies, and the Rhubarb, Blueberry & Cream Parfaits. Next up I want to make the Goat Yogurt Panna Cotta with Balsamic Strawberries, the Aprium Almond Tart, and the Strawberry Buckwheat Tea Cake. When the seasons change, I am looking forward to Fresh Fig Bars and Persimmon Swirl Cheesecake in a Gingersnap Crust. There is a chapter that uses vegetables in desserts, such as avocado in a pudding, and a chocolate bundt cake with both shredded beets and zucchini. There's also a great-looking cheese plate with homemade crackers alongside honeycomb from the farmers market -- honeycomb is something I've never purchased (since I wasn't sure what I'd do with it) but now look forward to. There are a ton of appealing recipes in this book, and I am determined to make each and every one of them.

One nice feature is that almost every recipe has an accompanying note entitled "Season To Taste," which lists ingredient substitutes (in case, say, you can't find the plum or apricot called for).
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I am an absolute fan of Jennie Schacht's writing and was thrilled to get my hands on this book. I've already created several desserts from the book and was inspired to come up with a few of my own after running to the farmers market to gather ingredients. My family is a fan of everything I've cooked from the book, I feel more inspired to form relationships with my local farmers, and I can't wait until summer is in full swing to dirty even more pages with smatterings of berries and batter! If you get a chance check out the interview with Jennie on the SFWineChef podcast.
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Jennie Schacht's "Farmers' Market Desserts" is filled with inspiring photographs of fresh fruits and farmers' market treats, as well as the desserts it offers up. It has a chart of the peak US growing season for a wide range of produce from almonds to figs, melons to zucchini. And the recipes come with plenty of suggestions for substituting alternate fruits should the one you want not be in perfect condition on a given week.

Recipes are organized largely by season, and the individual recipes are listed in the table of contents, making them very easy to find. "Blushing Stone Fruits" includes such delights as Roasted Peach Melba, Deep-Dish Sour Cherry Pie, and a lovely Chilled Plum Soup with Sour Cream (Ms. Schacht notes that it's quite good made with peaches too, and oh my is she right). "A Basket of Berries" will lead you to a Goat Yogurt Panna Cotta with Balsamic Strawberries (the panna cotta's super-creamy texture and mildly tangy taste are delightful, and it's incredibly easy to make).

In "The Autumn Harvest" there are plenty of apple, pear, and fig recipes. "Brilliant Winter Citrus" includes a "Tangerine-sicle Ice Cream" that I can't wait to try. There's a chapter that makes use of vegetables and tropical fruits, including a dessert pudding using avocado. The next chapter takes advantage of all the natural sweet things you'll find at the market--honey, maple syrup, and jam (Maple Syrup Coffee Pots de Creme!). Finally, you'll find a chapter of desserts that take advantage of dried fruits, nuts, and herbs.

The book wraps up with a list of sources and resources for unusual ingredients and equipment, some tips on finding your local farmers' markets, and a good index. The book does a great job of laying flat and staying open.
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