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Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Hardcover – April 28, 2009
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"It is fate, really. Simply team up two Portland, Oregon, fruit experts--an award-winning chef turned farm-to-school food coordinator, and a baker known for her glorious handcrafted goods--and a must-have new little cookbook appears: Rustic Fruit Desserts by Cory Schreiber and Julie Richardson. . . . . This cookbook, a true collaboration, is a reflection of the passion they share for Oregon's amazing variety of seasonal fruits and the respect they have for the small growers who farm in a sustainable way. . . . The genius of this work lies in Schreiber's playful fruit combinations and Richardson's mastery of doughs and spices to complement them."
“Rustic Fruit Desserts embodies the modern wisdom about how to cook delicious food: make it fresh, local, and seasonal. As someone who’s always loved desserts with fruit and, who, like Julie, has New England roots, I also applaud the book’s mouthwatering taxonomy, which distinguishes between grunts, slumps, buckles, crisps, cobblers, and pandowdies.”
–Sara Moulton, host of Sara’s Weeknight Meals and executive chef of Gourmet
“Finally, all of my favorite kinds of dessert in one place! From warm berry buckles and crumbly crisps to boozy bread pudding, Rustic Fruit Desserts will help you bake your way through the best of the bounty.”
–David Lebovitz, author of The Sweet Life in Paris and The Perfect Scoop
From the Publisher
* A collection of simple and satisfying recipes for crisps, slumps, buckles, grunts, and other old-timey desserts by a beloved Portland bakery owner in collaboration with one of the region's top chefs.
* Rustic fruit desserts have broad appeal and come together easily--even for inexperienced bakers.
* Recipes are grouped by season and showcase local fruit.
Top customer reviews
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These recipes are something I can enjoy and still stay on a healthy track. I have tried several of the recipes so far and each one has been a keeper! This will become one of my favorite cookbooks.
I've tried the following recipes, all of which yielded a fresh, full flavored product with just enough sugar for a pleasant balance between tart and sweet.
- Lemon Blueberry Buckle was a keeper, tart and sweet. It inspired me to buy the book.
- Cherry Almond bars did not work.
Since the recipe clains takes its inspiration from lemon bars, there must be an error. All lemon bars prebake the bottom crust and then either pour the filling on top or make a custard and then pour it on top. They all bake the crust for about 30 minutes and the ssembled bars until the top is set. The Cherry Almond bars really need a total redo. The cherry filling was very good but the bottom was soggy and the top was undercooked. I've written an email to Julie Richardson about the problem. They are deluged with comments and praise from readers. Since it was the my second recipe and the first was so sucessful, I decided to try another.
- Vanilla-spiked plum Galette was extraordinary.
With plums from the farmers market, it was both tart. Just be careful when making it - place the parchment paper on a well made of aluminum foil, otherwise the juice will spread over the oven and burn. I used vanilla sugar for the vanilla infusion.
- Short Dough made a beautiful baked shell for a tart.
I modified the recipe substituting sour cream for heavy cream.
- Galette dough was much better than my old standby of Pasta Frolla by Flo Braker from Baking with Julia [Julia Child].
On balance, the successful recipes are all keepers. Some (Quince, Apple, and Brown Butter Tarte) inspired me to try other recipes on the web. I made an a really good, elegant quince brown butter tarte -- a variation of a financier - my spouse said it was the best dessert ever that had made.
I look forward to making and modifying more of the recipes from this book as the seasons change and different fruits become available in the farmer's market.