- 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: 12 customer reviews
- Amazon Best Sellers Rank: #1,457,868 in Books (See Top 100 in Books)
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Farmers' Market Desserts Perfect Paperback – April 28, 2010
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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.
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
Top customer reviews
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The contents are divided into "Stone Fruits," "A Basket of Berries," "The Autumn Harvest," "Brilliant Winter Citrus," "Vegetables and Tropical Fruits," "Honey, Maple Syrup and Market Jam," and "Dried Fruits, Nuts, and Herbs".
Every section has creative recipes with clear instructions, fabulous photographs, and useful and valuable background information. Perusing this reader-friendly book is like cooking with your best friend at your side. I wish that were actually the case, so I could ask Jennie Schacht for a pareve (non-dairy) version of her Apples and Honey Bundt Cake. "Jennie," I'd ask, "Is there anything I could substitute for the buttermilk?"
Can't believe I gave this away. Note to self: buy another copy SOON!
Note to everyone else: buy this book. You won't be sorry.
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. The photos are gorgeous and colorful, the pages are glossy and stand up well to use, and the layout of the recipes is clear and easy to read. So far we haven't come across any mistakes in the recipes.
[NOTE: review book (published 2010) provided by Chronicle Books]
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!