Simple Fruit

Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavor when cooked. Understanding how to enjoy fruit at its peak of flavor--whether it's lightly sauteed, poached, baked, braised, or roasted--is the key, and this cookbook for home cooks shows you how.Simple Fruit inspires home cooks to explore and enhance the flavors of fruit throughout the year. Each recipe applies a cooking technique that wakes the senses with the distinct flavor characteristics of a fruit. Simple Fruit is a fresh way to approach fruit.Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavor when cooked. Understanding how to enjoy fruit at its peak of flavor--whether it's lightly sauteed, poached, baked, braised, or roasted--is the key, and this cookbook for home cooks shows you how.Simple Fruit inspires home cooks to explore and enhance the flavors of fruit throughout the year. Each recipe applies a cooking technique that wakes the senses with the distinct flavor characteristics of a fruit. Simple Fruit is a fresh way to approach fruit.The 50 recipes in this book are organized seasonally and by type of fruit, with a focus on bringing out the best flavor in fruit. Whether it's Vanilla-Roasted Rhubarb, Strawberry Pavlova, Cherry Hand Pies, or Grilled Apricots with Brown Butter and Maple-Tamari Glaze, Simple Fruit encourages and inspires readers to explore the unique flavors of cooked fruits, and gives them options to create a variety of seasonal desserts.Fruits include-. Rhubarb. Strawberries. Cherries. Raspberries. Blueberries. Blackberries, marionberries, tayberries. Peaches and nectarines. Apricots. Plums. Apples. Pears. Cranberries. Citrus. Dried fruits<

“"In food instructor Pfalzer's debut, she offers recipes that let natural flavors of fruits shine through when used in meals and baked goods...Suggestions for ingredients and equipment are a bonus to this beautifully photographed book." --Library Journal”

“In food instructor Pfalzer’s debut, she offers recipes that let natural flavors of fruits shine through when used in meals and baked goods . . . Suggestions for ingredients and equipment are a bonus to this beautifully photographed book.”
—Library Journal

“Simple Fruit . . . is conveniently organized seasonally, which also serves as a way of knowing what’s in season . . . Paired with Charity Burggraaf’s vibrant, beautifully composed photos of the fruits that almost jump off the page and beg to be eaten, Simple Fruit is a fine addition to any PNW-geared cookbook library.”
—The Stranger

Laurie Pfalzer encourages lively discussions with students about baking, pastry technique, and seasonal produce. She is particularly passionate about teaching not only the "how," but the "why" of baking and pastry. Formerly the pastry chef at Salish Lodge and Spa, Laurie also worked under Jeffrey Hamelman at the King Arthur Flour Bakery in Norwich, Vermont. Laurie graduated with honors from the Culinary Institute of America in Hyde Park, New York. She lives in the Seattle area with her dog, Tucker, where she teaches baking and pastry to home cooks.

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