Fruit PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Fruit PDF full book. Access full book title Fruit by Bernadette Wörndl. Download full books in PDF and EPUB format.
Author: Bernadette Wörndl
Publisher: National Geographic Books
ISBN: 1925418448
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
This is a beautifully designed and sumptuously photographed cookbook which shows how seasonal fruit harmonizes and enhances myriad vegetable and meat dishes. We often associate fruit in recipes with preserves, cakes, sorbets, and desserts—all sweet dishes. However, fruit can be an incredible complement to savory dishes too. Adding blackberries to a duck breast— and-chard recipe or caramelized pears to a porkand-sage recipe creates an incredibly tasty dish with a great depth of flavor. We are already familiar with some classic pairings, of course, such as lemon and chicken, apple and pork, and cranberries and turkey, but there is a whole world of flavor combinations we’re missing out on. This book shows you how to best incorporate fruit into your everyday cooking—whether the dishes are sweet or savory. The book is arranged alphabetically by the central fruit used in the dish—twenty different fruits in total, which includes apples, apricots, blackberries, cherries, citrus fruits, figs, peaches, plums, quince, rhubarb, and strawberries, as well as dried fruits—while the recipes themselves are generally contemporary versions of Mediterranean classics (with some inspired by places further afield, such as an apricot-sweetened chicken korma curry). With 120 delicious recipes, this book promises to be a kitchen staple that will be used again and again.
Author: Bernadette Wörndl
Publisher: National Geographic Books
ISBN: 1925418448
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
This is a beautifully designed and sumptuously photographed cookbook which shows how seasonal fruit harmonizes and enhances myriad vegetable and meat dishes. We often associate fruit in recipes with preserves, cakes, sorbets, and desserts—all sweet dishes. However, fruit can be an incredible complement to savory dishes too. Adding blackberries to a duck breast— and-chard recipe or caramelized pears to a porkand-sage recipe creates an incredibly tasty dish with a great depth of flavor. We are already familiar with some classic pairings, of course, such as lemon and chicken, apple and pork, and cranberries and turkey, but there is a whole world of flavor combinations we’re missing out on. This book shows you how to best incorporate fruit into your everyday cooking—whether the dishes are sweet or savory. The book is arranged alphabetically by the central fruit used in the dish—twenty different fruits in total, which includes apples, apricots, blackberries, cherries, citrus fruits, figs, peaches, plums, quince, rhubarb, and strawberries, as well as dried fruits—while the recipes themselves are generally contemporary versions of Mediterranean classics (with some inspired by places further afield, such as an apricot-sweetened chicken korma curry). With 120 delicious recipes, this book promises to be a kitchen staple that will be used again and again.
Author: Claire Saffitz
Publisher: National Geographic Books
ISBN: 1984826964
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.
Author: Erin Gardner
Publisher: National Geographic Books
ISBN: 1623368367
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
"You have not eaten cake until you have eaten one of Erin's...ERIN BAKES CAKE is a must on your shelf." —Daphne Oz Learn how to bake easy but elaborately decorated cakes—no fondant needed! Erin Gardner’s cake recipes share a delicious, time-saving secret: they're all the same. Why play the guessing game of sifting through dozens of recipes when all you need are just a few that contain hundreds of variations—572, to be exact! The cakequations in Erin Bakes Cake teach you how to combine her cake, buttercream, cookie, and candy recipes in endless mouth-watering ways. Erin’s cake recipes aren’t sorcery—they’re science. They all share similar ratios of ingredients that add tenderness, strength, or flavor. You don’t have to be an expert. Everyone can learn to make a great cake! Erin Bakes Cake provides the building blocks for constructing a great cake, and then offers endless ways those blocks can be reassembled. Erin shares the baking tips she learned as a professional pastry chef and wedding cake baker, what tools to use, how to perfect the cake’s finish, and other tricks of the baking trade. She then shows you how to make gorgeous and intricately decorated cakes by elevating simple, but delicious, ingredients like candy, cookies, and chocolate. Erin’s created cake designs that are festive, chic, and easy to recreate at home without the use of hard-to-deal-with fondant. And best of all, you can make every recipe your own! The Any Veggie Cake cake can be transformed into a classic carrot cake, zucchini cake, or sweet potato cake. A creamy cake filling isn’t limited to buttercream with the inclusion of recipes for caramel, ganache, marshmallow, and more. A chocolate birthday cake recipe can be reimagined as red velvet or chocolate toffee. Elements of crunch, like peanut brittle, honeycomb candy, or even cookie crumbles, can be sprinkled onto your cake layers for tasty added texture.
Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 1607743655
Category : Cooking
Languages : en
Pages : 306
Get Book Here
Book Description
Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies. With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time. Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.
Author: Jordan Champagne
Publisher: Chronicle Books
ISBN: 1452177414
Category : Cooking
Languages : en
Pages : 290
Get Book Here
Book Description
Finalist for the 2021 IACP Best Cookbook Award Jam making gets a bad rap for being highly technical, complicated, messy, hot, and sticky; but preserving fruit can be simple and easy. Jordan Champagne unlocks the secrets of mouthwatering fruit sauces and butters, delicious whole-fruit preserves, and fresh-tasting jams and marmalades from the comfort of your home kitchen. It Starts with Fruit features 73 recipes total: master recipes for each type of preserve, followed by recipes for jams, marmalade, juices, syrups, shrubs, whole fruit preserves, butters, pie fillings, and dried fruits, plus a final chapter on baking with preserves. • Great for home cooks who want an easy and approachable guide to making jams and other fruit-based preserves • Jordan's gentle and encouraging methods will guide you through the process of making incredible fruit preserves using seasonal produce. • Learn inventive techniques that are more flavorful and less complicated than traditional methods—with less sugar, too! Jordan Champagne, author and cofounder of Happy Girl Kitchen, learned how to make jam while working on a farm, trying to use up fruits and vegetables that would otherwise go to waste. Now it's your turn to learn. Recipes include Raspberry Lemon Jam, Pink Grapefruit Marmalade, Honeyed Apricots, and Peach Rosemary Syrup, as well as baking recipes to turn your fabulous preserves into Thumbprint Cookies, Jam Bars, Fruit Cobbler, and Homemade Toaster Pastries. • A must-have for anyone who wants to learn about making jam and other preserves, likes experimenting in the kitchen, or enjoys DIY projects • Approachable for first-timers who feel intimidated by jam-making • Perfect for those who loved The Noma Guide to Fermentation by René Redzepi & David Zilber, The Blue Chair Jam Cookbook by Rachel Saunders, and Preserving by the Pint by Marisa McClellan
Author: Zoë François
Publisher: Ten Speed Press
ISBN: 1984857371
Category : Cooking
Languages : en
Pages : 274
Get Book Here
Book Description
IACP AWARD FINALIST • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.
Author: Laurie Pfalzer
Publisher: Sasquatch Books
ISBN: 1632172380
Category : Cooking
Languages : en
Pages : 210
Get Book Here
Book Description
Whip up over 50 fruit-forward recipes that are ‘pear-fect’ for any occasion—with preparation tips, vibrant photos, equipment recommendations, and more 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 sautéed, poached, baked, braised, or roasted—is the key, and this cookbook shows you how. Organized seasonally and by type of fruit, the 50 recipes in this cookbook focus on maximizing the best, most natural flavors. The fruits included are: • Rhubarb • Strawberries • Cherries • Raspberries • Blueberries • Blackberries, marionberries, tayberries • Peaches and nectarines • Apricots • Plums • Apples • Pears • Cranberries • Citrus • Dried fruits 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.
Author: Elizabeth Heiskell
Publisher: Time Inc. Books
ISBN: 0848755596
Category : Cooking
Languages : en
Pages : 398
Get Book Here
Book Description
Become one of the most sought-after guests in your circle and be asked back time-after-time with a little bit of help from Elizabeth Heiskell. It is usually the fist question you ask after receiving an invitation to a gathering or event: "What Can I Bring?" Now you'll have the answer! Based on the popular monthly feature "What Can I Bring?" in Southern Living magazine, no matter what the occasion, you'll have the perfect dish. From housewarming party to garden party, a new baby, a wake, a wedding, christening or anything in between, Elizabeth delivers over 100 delicious recipes, including appetizers, mains, sandwiches, desserts and more, that are sure to please a crowd, no matter how big or small. Additionally, these are all dishes that can be prepared in advance and travel well. But let's not forget the most important question: What can I bring to my own table? Whether you're looking for some new ideas for dinners to please a fractious family or want to make Sunday brunch a more special event, What Can I Bring? has you covered. Recipes include Elizabeth's take on Sour Cream Coffee Cake (perfect for welcoming a new neighbor!), delicious salads - Chicken, Shrimp, and Pimiento (you won't go wrong at the church picnic), amazing sides, including Lemon Rice and Spoon Bread (perfect for rounding out the potluck table), and comfort food that no one will be able to say no to, including Vegetable Beef Stew, Chicken Pot Pie, and Chicken and Dumplings, plus an array of desserts so good that that's the only thing people will remember about the meal. Above all, these are all delicious dishes, served straight from the heart, with no stress required.
Author: Joy Wilson
Publisher: Clarkson Potter
ISBN: 0385345739
Category : Cooking
Languages : en
Pages : 274
Get Book Here
Book Description
Joy Wilson believes that everything is better with pie. And caramel. And definitely ice cream. Her world is pretty sweet: she dabbles daily in butter and sugar as her blogging alter ego, Joy the Baker. Her new book, Joy the Baker Homemade Decadence, is packed with 125 of Joy’s favorite, supereasy, most over-the-top, totally delicious treats, such as Dark Chocolate, Pistachio, and Smoked Sea Salt Cookies; Butterscotch Cream Pie with Thyme-Marshmallow Meringue; Mint Chocolate Chip Cake; and Strawberry Cheesecake Ice Cream. After all, every day is an opportunity for sweets.
Author: Nicole Rucker
Publisher: Penguin
ISBN: 0735218013
Category : Cooking
Languages : en
Pages : 258
Get Book Here
Book Description
Fresh fruit-based desserts from beloved Los Angeles pastry chef and restaurateur Nicole Rucker. Nicole Rucker is responsible for some of the most raved-about and Instagrammed pastries and baked goods in Los Angeles, first as the Pastry Chef at the hotspots Gjelina Take Away and Gjusta, then through her pie company Rucker's Pie and restaurant Fiona. In her debut cookbook, Rucker shares her obsession and her recipes with readers to help them achieve the same kind of magical alchemy she's perfected in fruit desserts. To Rucker, fruit is every bit as decadent as chocolate cake and in this unique guide to crafting desserts, she offers up an enthusiastic ode to baking with seasonal ingredients, from summertime peaches to winter citrus. As much a storyteller as she is a baker, Rucker warmly relays her lifelong passion for fruit with charm and humor. With imaginative adaptations of classic dishes like Peach and Ricotta Biscuit Cobbler and Huckleberry Blondies, Rucker's recipes are for the wide-eyed fruit lover and farmers' market trawler in all of us.
