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True Blueberry: Delicious Recipes for Every Meal
     

True Blueberry: Delicious Recipes for Every Meal

by Linda Dannenberg, Zeva Oelbaum (Photographer)
 
From the restaurants of today's most creative chefs to the kitchens of savvy home cooks, blueberries have become a favorite ingredient not just for breakfast and dessert but for dishes at every meal. And the doctor approves. Recent medical studies have shown that blueberries are one of nature's most beneficial foods, known to help fight cancer and diabetes, and may

Overview

From the restaurants of today's most creative chefs to the kitchens of savvy home cooks, blueberries have become a favorite ingredient not just for breakfast and dessert but for dishes at every meal. And the doctor approves. Recent medical studies have shown that blueberries are one of nature's most beneficial foods, known to help fight cancer and diabetes, and may aid in lowering cholesterol and combating aging.

True Blueberry is a celebration of the fruit long prized by cooks for its distinctive color and delicate sweet flavor. The book begins by highlighting the health benefits of blueberries, and then presents 80 fresh, innovative recipes that will appeal to every palate. Featured are such winning creations as Lemon-Ricotta Pancakes with Blueberry-Peach Compote; Fennel, Arugula, Orange, and Blueberry Salad; and Blueberry Martinis, gathered from home cooks and renowned chefs, including Debra Ponzek and Alain Ducasse, as well as venerable restaurants such as Moody's Diner in Maine.

Author Bio: Linda Dannenberg writes about European cuisine, travel, and decorative arts for publications including Wine Spectator and Travel & Leisure. She is also the author of Perfect Vinaigrettes (STC). Zeva Oelbaum is an award-winning commercial and fine-art photographer. Her work has appeared in Bon Appétit, House Beautiful, and other periodicals, as well as STC's The Perfect Wedding Cake.

Editorial Reviews

Publishers Weekly
The blueberry is not only "phenomenally nutritious and beneficial to your health" but also boasts a subtle, sweet flavor that is transformed when heated. Dannenberg, whose previous book concerned salad dressings (Perfect Vinaigrettes), collects 80 recipes using the common fruit, many coming from celebrated chefs like Alain Ducasse. Although traditional blueberry favorites get maxed out (the book contains, for example, five blueberry muffin recipes), Dannenberg provides plenty of variety in her single-subject cookbook. Breakfast and brunch items such as Blueberry-Orange Coffee Cake and Lemon Ricotta Pancakes with Blueberry Peach Compote are fairly commonplace, but later chapters get more interesting. Offerings in the soup and salad section include Lobster Salad with Blueberry-Beet Sauce and Cucumber Salad Garnish, Blueberry-Sour Cream Dressing with Trio of Bitter Greens Salad, and Fennel, Arugula, Orange and Blueberry Salad. Appetizers and main courses include such unexpected fare as King Salmon Tartare with Blueberries, and Roast Stuffed Turkey Breast with Red Wine-Blueberry Sauce. Desserts range from traditional pies and crumbles to Blueberry Potato Cake with Glazed Blueberry Sauce. Color photos of the prepared recipes are fresh and appetizing, but not frequent enough to illustrate how versatile the blueberry can be. (June) Copyright 2005 Reed Business Information.

Product Details

ISBN-13:
9781584794172
Publisher:
Abrams, Harry N., Inc.
Publication date:
06/01/2005
Pages:
128
Product dimensions:
6.37(w) x 9.87(h) x 0.75(d)

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