Sweeter off the Vine : : Fruit Desserts for Every Season

Locations
Call Number: 641.64 Ar, Adult Book / Nonfiction / Cooking / Baking & Desserts / Arefi, Yossy
On Shelf At: Downtown Library, Traverwood Branch

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.64 Ar	4-week checkout	On Shelf
Traverwood Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Baking & Desserts / Arefi, Yossy	4-week checkout	On Shelf

Includes index.
Spring. Herbs ; Rhubarb ; Strawberries ; Cherries -- Summer. Apricots ; Mixed berries ; Melons ; Stone fruits ; Raspberries ; Figs -- Fall. Grapes ; Persimmons and pomegranates ; Apples ; Pears ; Quince ; Squash and pumpkins -- Winter. Cranberries ; Citrus ; Dates -- Year-round essentials -- Seasonal larder.
"A cozy collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats that cherishes the fruit of every season. In this visually stunning collection of flavor-forward recipes, summer's wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter's bright citrus shine in Blood Orange Donuts and Tangerine Cream Pie. The recipes celebrate what's fresh and vibrant any time of year by enhancing fruits' enticing sweetness with bold flavors like rose and orange flower water from the author's native Iran or whole-grain flours like rye and spelt. Each recipe is photographed--in addition to fruit in the field, on the vine, and at farm stands and the market--in Arefi's signature moody, earthy style"-- Provided by publisher.

REVIEWS & SUMMARIES

Publishers Weekly Review
Summary / Annotation
Table of Contents
Excerpt
Author Notes

COMMUNITY REVIEWS

very useful! submitted by camelsamba on August 29, 2021, 8:15pm This is a great dessert cookbook for those who like to cook with seasonal ingredients. The description above highlights which fruits are featured in each season. When Italian prune plums come into season in the next few weeks, I look forward to trying her plum pie with hazelnut crumb as an alternative to my usual plum crumble. The final chapter includes recipes for all the basic crusts and toppings she uses throughout, including a quick puff pastry with spelt and a buckwheat tart shell. (Locals should be advised that spelt flour is available at By The Pound, and probably buckwheat as well.)