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The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries

Overview

Few foods capture the sweetness of nature like fresh berries, whether eaten straight off the bush or baked to perfection beneath a flaky crust. Now berry lovers can maximize their enjoyment with The Berry Bible, the new offering from James Beard Book Award-winning author Janie Hibler. Part encyclopedia, part cookbook, The Berry Bible begins with an explanation of the health benefits of nutrient-rich berries and goes on to profile dozens of important culinary berries and berrylike fruits in the vibrantly ...
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Overview

Few foods capture the sweetness of nature like fresh berries, whether eaten straight off the bush or baked to perfection beneath a flaky crust. Now berry lovers can maximize their enjoyment with The Berry Bible, the new offering from James Beard Book Award-winning author Janie Hibler. Part encyclopedia, part cookbook, The Berry Bible begins with an explanation of the health benefits of nutrient-rich berries and goes on to profile dozens of important culinary berries and berrylike fruits in the vibrantly illustrated “A-to-Z Berry Encyclopedia.” Tips on how to remove berry stains and freeze for the off-season pave the way for 175 delectable recipes that use cultivated, wild, fresh, and frozen berries. From Blackberry-Blueberry Cardamom Muffins, Mango-Raspberry Summer Soup, and Boysenberry Applesauce to Blackberry-Port Lamb Shanks, Almond-Gooseberry Cream Pie, and The Perfect Strawberry Shortcake, these succulent dishes are sure to garner The Berry Bible a permanent spot in any kitchen.
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Editorial Reviews

Publishers Weekly
From the essential raspberry to the uncommon jostaberry, Food & Wine and Gourmet contributor Hibler sings the praises of the bountiful berry, many varieties of which are indigenous to North America. Without getting too scientific, Hibler explores the history of the berry, how and where it is cultivated and the differences between each variety. She highlights berries' versatility and adaptability, making references to each fruit's cooking capacity as well as its health benefits. Divided into two main sections, the book serves foremost as an encyclopedia of buffaloberries, salmonberries, strawberries and everything in between, listing common names, storage information and other particulars. The second half is an eclectic collection of recipes for beverages, salads, game, pies and more. Forget strawberry jam and cranberry sauce-Hibler offers a refreshing look at a fruit often relegated to pancakes and syrups. Adventurous chefs will be inspired to jump-start their next party with Strawberry Mojitos, followed by Mango-Raspberry Soup and Saut ed Chicken Breasts with Blueberry Port. For dessert, they may want to go out on a limb with Almond Gooseberry Cream Pie, or just play it safe with Peak-of-the-Season Blueberry Pie. Incorporating the berry into both sweet and savory dishes is what Hibler seems to do best, and her recipes are straightforward and well-explained. 8-page full-color photo insert not seen by PW. Agent, Judith Weber. (On sale Apr. 15) Forecast: Hibler's cookbook will be of particular interest in berry hot spots such as Maine, Massachusetts and Oregon. Morrow plans a national broadcast and print media campaign and author appearances in New York and Portland, Ore., where Hibler lives. Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9781935597124
  • Publisher: AmazonEncore
  • Publication date: 6/22/2010
  • Pages: 352
  • Sales rank: 730,189
  • Product dimensions: 7.50 (w) x 9.40 (h) x 0.80 (d)

Meet the Author

Janie Hibler is a contributing writer to Food & Wine and Bon Appetit magazines. She is a past president of the International Association of Culinary Professionals and the author of five books, including the bestselling Dungeness Crabs and Blackberry Cobblers. Her cookbook Wild About Game won the 1999 James Beard Award for Best Book: Single Subject. She divides her time between her home in Portland, Oregon, and her cabin in the Cascade Mountains.
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Read an Excerpt

The Berry Bible

With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries
By Hibler, Jane

Morrow Cookbooks

ISBN: 0060085487

Blue-Ribbon Sponge Cake with Boysenberry Curd

All berries deserve a good, simple, homemade cake. The superb flavor and texture of a homemade sponge cake are so outstanding that it's worth the extra effort it takes to make one from scratch. (And you are not getting all those additives either.) Here the cake is sliced into three layers and filled with boysenberry curd, fresh boysenberries, and whipped cream.

Makes 8 to 10 servings
1 ½ cups cake flour
½ teaspoon baking powder
¼ teaspoon coarse salt
5 large eggs, separated
1 ½ teaspoons almond extract
1 ½ teaspoons sugar
¾ teaspoon cream of tartar
Boysenberry Curd (recipe follows)
2 heaping pints (5 cups) fresh boysenberries, rinsed and drained
1 cup heavy cream

Preheat the oven to 325°F. Place a rack in the bottom third of the oven.

Sift the flour, baking powder, and salt together and set aside.

Put the egg yolks in a mixing bowl and beat for 45 seconds, until light and lemon colored. Add ½ cup ice water and ½ teaspoon of the almond extract and beat until the mixture turns pale yellow and is foamy on top. With the mixer still running, gradually beat in the sugar and continue beating until all the sugar is dissolved. Fold the dry ingredients into the yolk mixture.

Beat the whites with the cream of tartar until stiff but not dry. Carefully fold the whites into the flour-yolk mix. Gently pour the batter into an ungreased angel food cake pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Invert the cake over a long-necked bottle to cool.

Remove the cake from the pan by running a knife around the edge of the cake and around the tube to loosen it.

Using a serrated knife, cut the cake into 3 horizontal layers. Spread ½ cup berry curd over the top of the bottom layer and sprinkle with 1 cup fresh boysenberries. Repeat for the second layer. Cover with the third layer. Whip the cream until almost stiff and fold in the remaining ¾ cup curd. Frost the cake and cover the top with the remaining fresh boysenberries. Keep the cake chilled and serve within 4 to 6 hours.

Variation: Serve the cake cut into wedges, accompanied by a bowl of sweetened whipped cream (3 cups heavy cream whipped with 1/3 to ½ cup confectioners' sugar and 1 teaspoon vanilla extract) and 2 pints fresh berries sprinkled with a little sugar. (If you are using strawberries, slice them first.) Once the berries are sprinkled with sugar, let them sit at room temperature for 1 to 2 hours to allow their juices to start running.


Key Lime Panna Cotta with Strawberry Sorbet

I fell in love with this sumptuous dessert at a meeting in Minneapolis when Joan Ida, the pastry chef at Goodfellow's Restaurant, prepared it for a banquet one evening. Panna cotta originated in the Piedmont region of Italy and literally means "cooked cream." It's a molded creamy dessert that is traditionally served with fresh fruit. That night Joan served it with a fresh strawberry puree and a small mound of strawberry sorbet.

Both the panna cotta and the sorbet can be made days in advance, making this an ideal dessert for entertaining.

Makes 8 servings

One and a half ¼-ounce envelopes (1 1/8 teaspoons) unflavored gelatin
¾ cup fresh lime juice (from about 10 limes)
2/3 cup sugar
1 cup heavy cream
2/3 cup milk (whole or 2 percent)
2 teaspoons dark rum
Zest of 1 lime, minced

Makes 4 cups, serving 8

Strawberry Sorbet
2 pints (4 cups) fresh strawberries, quartered if large, rinsed and drained
¾ cup fresh lemon juice (from 4 to 5 lemons)
½ cup sugar
Strawberry Coulis (page 187)

Lightly oil eight 4-ounce ramekins.

Sprinkle the gelatin over the lime juice in a small bowl. Let stand for 5 minutes to soften.

Put the sugar, cream, and milk in a nonreactive saucepan and bring to a boil over medium-high heat. Remove from the heat and add the gelatin mixture, rum, and minced lime zest. Stir until blended, then divide the mixture among the ramekins and refrigerate until firm, about 3 hours. Once set, cover with plastic wrap.

To make the sorbet, puree the strawberries with the lemon juice in a food processor or blender. Dissolve the sugar in 1 ¼ cups tepid water and blend with the strawberry puree.

Pour into an ice cream freezer and freeze according to the manufacturer's instructions or use the still-freeze method (see page 238). It will keep tightly sealed in the freezer for up to 1 week.

To serve, ladle a spoonful of strawberry coulis onto 8 dessert plates and spread it into a wide circle. Unmold the panna cottas by dipping each individual ramekin into a small bowl of hot water for a few seconds. Give it a good shake and turn it upside down on a dessert plate. (You might have to run a knife around the edge of the mold first to help release it.) Put a scoop of sorbet on each plate and serve immediately.

Variation: Serve panna cotta accompanied by peak-of-the-season summer fruits cloaked in a raspberry or strawberry puree sweetened with a little sugar.

Continues...

Excerpted from The Berry Bible by Hibler, Jane Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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First Chapter

The Berry Bible
With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries

Blue-Ribbon Sponge Cake with Boysenberry Curd

All berries deserve a good, simple, homemade cake. The superb flavor and texture of a homemade sponge cake are so outstanding that it's worth the extra effort it takes to make one from scratch. (And you are not getting all those additives either.) Here the cake is sliced into three layers and filled with boysenberry curd, fresh boysenberries, and whipped cream.

Makes 8 to 10 servings
1 ½ cups cake flour
½ teaspoon baking powder
¼ teaspoon coarse salt
5 large eggs, separated
1 ½ teaspoons almond extract
1 ½ teaspoons sugar
¾ teaspoon cream of tartar
Boysenberry Curd (recipe follows)
2 heaping pints (5 cups) fresh boysenberries, rinsed and drained
1 cup heavy cream

Preheat the oven to 325°F. Place a rack in the bottom third of the oven.

Sift the flour, baking powder, and salt together and set aside.

Put the egg yolks in a mixing bowl and beat for 45 seconds, until light and lemon colored. Add ½ cup ice water and ½ teaspoon of the almond extract and beat until the mixture turns pale yellow and is foamy on top. With the mixer still running, gradually beat in the sugar and continue beating until all the sugar is dissolved. Fold the dry ingredients into the yolk mixture.

Beat the whites with the cream of tartar until stiff but not dry. Carefully fold the whites into the flour-yolk mix. Gently pour the batter into an ungreased angel food cake pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Invert the cake over a long-necked bottle to cool.

Remove the cake from the pan by running a knife around the edge of the cake and around the tube to loosen it.

Using a serrated knife, cut the cake into 3 horizontal layers. Spread ½ cup berry curd over the top of the bottom layer and sprinkle with 1 cup fresh boysenberries. Repeat for the second layer. Cover with the third layer. Whip the cream until almost stiff and fold in the remaining ¾ cup curd. Frost the cake and cover the top with the remaining fresh boysenberries. Keep the cake chilled and serve within 4 to 6 hours.

Variation: Serve the cake cut into wedges, accompanied by a bowl of sweetened whipped cream (3 cups heavy cream whipped with 1/3 to ½ cup confectioners' sugar and 1 teaspoon vanilla extract) and 2 pints fresh berries sprinkled with a little sugar. (If you are using strawberries, slice them first.) Once the berries are sprinkled with sugar, let them sit at room temperature for 1 to 2 hours to allow their juices to start running.


Key Lime Panna Cotta with Strawberry Sorbet

I fell in love with this sumptuous dessert at a meeting in Minneapolis when Joan Ida, the pastry chef at Goodfellow's Restaurant, prepared it for a banquet one evening. Panna cotta originated in the Piedmont region of Italy and literally means "cooked cream." It's a molded creamy dessert that is traditionally served with fresh fruit. That night Joan served it with a fresh strawberry puree and a small mound of strawberry sorbet.

Both the panna cotta and the sorbet can be made days in advance, making this an ideal dessert for entertaining.

Makes 8 servings

One and a half ¼-ounce envelopes (1 1/8 teaspoons) unflavored gelatin
¾ cup fresh lime juice (from about 10 limes)
2/3 cup sugar
1 cup heavy cream
2/3 cup milk (whole or 2 percent)
2 teaspoons dark rum
Zest of 1 lime, minced

Makes 4 cups, serving 8

Strawberry Sorbet
2 pints (4 cups) fresh strawberries, quartered if large, rinsed and drained
¾ cup fresh lemon juice (from 4 to 5 lemons)
½ cup sugar
Strawberry Coulis (page 187)

Lightly oil eight 4-ounce ramekins.

Sprinkle the gelatin over the lime juice in a small bowl. Let stand for 5 minutes to soften.

Put the sugar, cream, and milk in a nonreactive saucepan and bring to a boil over medium-high heat. Remove from the heat and add the gelatin mixture, rum, and minced lime zest. Stir until blended, then divide the mixture among the ramekins and refrigerate until firm, about 3 hours. Once set, cover with plastic wrap.

To make the sorbet, puree the strawberries with the lemon juice in a food processor or blender. Dissolve the sugar in 1 ¼ cups tepid water and blend with the strawberry puree.

Pour into an ice cream freezer and freeze according to the manufacturer's instructions or use the still-freeze method (see page 238). It will keep tightly sealed in the freezer for up to 1 week.

To serve, ladle a spoonful of strawberry coulis onto 8 dessert plates and spread it into a wide circle. Unmold the panna cottas by dipping each individual ramekin into a small bowl of hot water for a few seconds. Give it a good shake and turn it upside down on a dessert plate. (You might have to run a knife around the edge of the mold first to help release it.) Put a scoop of sorbet on each plate and serve immediately.

Variation: Serve panna cotta accompanied by peak-of-the-season summer fruits cloaked in a raspberry or strawberry puree sweetened with a little sugar.

The Berry Bible
With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries
. Copyright © by Janie Hibler. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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  • Anonymous

    Posted April 1, 2012

    Delicious Reading!

    For the person who thoroughly enjoys eating all kinds of berries, not to mention cooking with them, this is the book! It is particularly helpful for those living in the northwest, as many of the berries can only be found here. Divided by the different berries, one can enjoy berry dishes year-round.

    Was this review helpful? Yes  No   Report this review
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