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Luscious Berry Desserts Hardcover


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Product Details

  • Hardcover: 168 pages
  • Publisher: Chronicle Books (May 18, 2006)
  • Language: English
  • ISBN-10: 0811844145
  • ISBN-13: 978-0811844147
  • Product Dimensions: 8.3 x 7.3 x 0.9 inches
  • Shipping Weight: 1.5 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Best Sellers Rank: #565,403 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Former Gourmet editor Longbotham never met a berry she didn't like. Strawberries are "summer's brightest jewel"; raspberries have "flesh like soft velvet"; blueberries are "a dazzling bright blue." Her introduction, which will feel familiar to readers of her Luscious Lemon Desserts, shares botanical facts and practical advice. While some of it is specific (how to keep blueberry batter from turning blue or green), much of it is general and aimed at novices (for instance, standard instructions on measuring flour by spooning it into the cup). Skip the prefaces to the recipes—nearly everything is "great," "fabulous" or Longbotham's "favorite"—and there remains the classic gamut of pies, cakes, puddings and topped desserts. (Unlike many writers, Longbotham distinguishes knowledgeably among cobblers, crisps, betties, buckles and grunts.) While most recipes involve baking from scratch (although they are not daunting), the instructions for Square Strawberry Puff Pastry Tart suggests readers use all-butter packaged puff pastry such as Dufour's—sound advice but outside sophisticated markets you may have to order online. Carrier's lovely photographs and a preponderance of pink and purple pages add to the summer weekend gift-book feel. (July)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Lori Longbotham is a former food editor for Gourmet . She currently contributes articles to a variety of magazines, including Health , Organic Style , Good Housekeeping , and Fine Cooking . She makes her home in the New York City area.

A California native, James Carrier specializes in food, lifestyle, and interior photography. His many clients include Country Home , Elle D cor , Better Homes & Gardens , and Pottery Barn .

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Customer Reviews

4.7 out of 5 stars
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See all 24 customer reviews
There's lot's more to look forward to.
Deborah Patton
The directions are simple and easy to follow and the three recipes I've tried so far all turned out very well.
Karen M. Rodiek
I love the interesting berry and spice combos, boysenberry with cardamom and strawberries with basil.
Joanna Torrey

Most Helpful Customer Reviews

13 of 13 people found the following review helpful By Suburban Foodie on July 21, 2006
Format: Hardcover
Lori has done it again! I had to rush out to the farm stand and buy all the berries I could find. The fresh light blueberry pie is so perfect with a touch of lemon and my favorite cinnamon. It's not cloying or glue-y, a real classic. The 2-ingredient biscuit is my favorite new discovery. Worth buying the book for! As for the elegant and glistening terrine, any hostess will want this one in her repertoire. Thank you Lori for another class act. Well written and beautiful to boot.
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11 of 11 people found the following review helpful By lucidbooks on July 14, 2006
Format: Hardcover
What I like most about this book is the recipes tend to be modern classics with flavors that make sense. It's obviously not written by a pastry chef whose lost touch with how people bake at home and you're not forced to run around looking for some exotic ingredient.

From what I've tried so far, the recipes are very reliable. I like to cook and find that I often tweak recipes to make them work, but not the ones I've tried from this book. I've made the Strawberry Panna Cotta twice and what could possibly be better than strawberries and cream. It's a divine combo.

I don't get "wild" blueberries so I used nice fat ones to make the Blueberry Marzipan Custard and it was fantastic.

I get a lot of cookbooks and have to cull them sometimes to make room for those I actually USE. This one's a keeper. I'll go back to it many times if only for that unbelievable Raspberry Curd. Holy cow. That's good.
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6 of 6 people found the following review helpful By SouthernSweetTooth on August 7, 2006
Format: Hardcover
I've given all Lori Longbotham's Luscious books to my sister in North Carolina, who really likes to bake (and she's mad about lemons, so that's how our tradition got started). She made the blueberry cheescake first, and her whole family loves it. The berry title really appealed to me too because I love fruit, and berries seem to be the only kind of fruit I can really depend on anymore to be consistently tasty. I was glad to see this book includes recipes for frozen berries, too, which I have found to be quite good, easy to come by, and inexpensive. I tried the Strawberry crumble first, which uses fresh strawberries and hazelnuts--it was so easy to make and so good. Anybody, of any age, would love it. Next time I'm going to try adding the crystallized ginger Lori suggests. That's a great idea. The book is full of great ideas. (The banana whipped cream IS great on fresh strawberries.) This Luscious Berries book and the Luscious Chocolate book pair very well--MY two favorite dessert choices.
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6 of 6 people found the following review helpful By Deborah Patton on July 20, 2006
Format: Hardcover
As I glance at the other reviews to date, I realize that there is a strong loyalty to this author. Count me in. I received Ms. Longbotham's lemon dessert book as a gift and loved it. When this one came out it sounded so good, and I knew it would be.

There is something so honest about the tone of the book--like it was written to include seekers like me who may not be advanced cooks, or who are time-challenged. I suppose these great recepies are eagerly used by gourmet cooks too, but they also work for less motivated cooks like me--inviitng but still easy to follow. That's the key for me. The book is clearly written by someone who loves her work.

I made the Lemon Layer Cake with Raspberry Curd. It was a smash hit at my book club dinner. There's lot's more to look forward to. I'm hooked. Thanks.
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4 of 4 people found the following review helpful By Joanna Torrey on July 20, 2006
Format: Hardcover
Another Lori Longbotham wonder. I'm not much of a baker or dessert maker, but Lori's cookbooks make what comes after dinner just as exciting and rewarding as the main event. As with all her books, the photographs are a visual feast. And then the recipes turn out to be not just something to read about and look at before you go to bed, but so simple to make, and absolutely delicious. I love the interesting berry and spice combos, boysenberry with cardamom and strawberries with basil. And all the wonderful and unusual variations on custard sauces: bay leaf, ginger, fennel, lime and more. The blueberry upside-down ginger cake turned out amazingly as yummy and beautiful as in the picture. Be advised to start on this cookbook now while summer berries are so plentiful...you'll want to work your way through (and then hit the frozen berries all winter long!).
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4 of 4 people found the following review helpful By Scott Smiley on July 11, 2006
Format: Hardcover
Happily, we have a new dessert cookbook from Lori Longbotham. Now Luscious Berry Desserts joins Luscious Lemon Desserts and Luscious Chocolate Desserts on our cookbook shelf. The more than 50 recipes are fantastic; and, as always, well tested. I am especially fond of the Lime & Thyme Blueberry Pound Cake. To me this gem is perfect with a beverage in the sun, as an afternoon treat. Given her sense of the savory, Ms. Longbotham's recipes often include an unanticipated combination of flavors like lime, thyme and blueberry - that are surprising and taste wonderful. There are equally enticing recipes in a chapter dedicated to flummeries, grunts, buckles, betties, crisps and cobblers. Ms. Longbotham encourages cooks to substitute available fresh berries, grown close to home whenever possible.

The range of recipes in Luscious Berry Desserts is also impressive. Marie's Blueberry Tart and the Raspberry Truffle Tart are perfect desserts for a formal dinner party; while Strawberries and Crème Fraîche and the Strawberry - Rhubarb Lattice Pie are already family favorites. As she has done in other volumes, Ms. Longbotham infuses the book with her very readable prose and includes a thorough discussion of the subject material - berries, as well as insightful techniques and hints that help the less experienced cook. Finally, there is an excellent chapter on Sauces, Toppings, Creams and a Truffle each recipe designed to expertly feature your favorite local berry treats.

At our house, salmonberries and blueberries ripen at the same time. These, coupled with home-grown raspberries we have frozen, form the basis for our version of Ms. Longbotham's Easiest Berry Terrine. Served by the slice with Crème Fraîche and topped with a drizzle of homemade raspberry cordial, this is an exquisite dessert to accompany any summer dinner. As my wife says, spooning up a bite, "you can taste the sun."
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