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Farmers' Market Desserts Perfect Paperback – April 28, 2010


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Product Details

  • Perfect Paperback: 208 pages
  • Publisher: Chronicle Books (April 28, 2010)
  • Language: English
  • ISBN-10: 0811866726
  • ISBN-13: 978-0811866729
  • Product Dimensions: 0.7 x 8.7 x 8 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #1,099,038 in Books (See Top 100 in Books)

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

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.

Customer Reviews

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When the seasons change, I am looking forward to Fresh Fig Bars and Persimmon Swirl Cheesecake in a Gingersnap Crust.
Eve
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.
H. Grove (errantdreams)
This is the type of cookbook you want to read cover to cover, as if it were a lovely story with gorgeous images, which it is.
Sandra Hudson

Most Helpful Customer Reviews

23 of 25 people found the following review helpful By BeachBrights VINE VOICE on April 19, 2010
Format: Perfect Paperback
Length: 2:19 Mins
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4 of 4 people found the following review helpful By cheesedoodle on June 29, 2010
Format: Perfect Paperback
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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4 of 4 people found the following review helpful By Philip Cooper on June 22, 2010
Format: Perfect Paperback
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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3 of 3 people found the following review helpful By Eve on July 17, 2010
Format: Perfect Paperback
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).
Read more ›
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3 of 3 people found the following review helpful By Melissa L. Smith on June 9, 2010
Format: Perfect Paperback
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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