Strawberries: 50 Tried & True Recipes

by Corrine Kozlak, Kevin Scott Ramos (Photographer)

Overview

Create delectable desserts and other dishes with this strawberry-themed cookbook, featuring 50 recipes complemented by full-color photographs of each dish.

Strawberries rank among the world’s most popular fruits. Juicy and sweet yet slightly sour, they’re easy to grow and delicious to eat. They’re wonderful on their own and even better when paired with other flavors, such as chocolate or rhubarb. Strawberries is a cookbook by Corrine Kozlak that features 50 easy recipes geared for busy cooks who enjoy great tastes. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every recipe is a crowd-pleaser! The book’s full-color photography by Kevin Scott Ramos adds to the enjoyment of cooking. Plus, an entire section is devoted to helpful information like tips on growing, picking, and storing strawberries. Corrine further provides fascinating information on the history of strawberries and their nutritional value.

People love strawberries because they power some of our favorite dishes, from ice cream to pie. The warm fragrance of strawberries reminds us of abundance, freshness, and purity. Add Strawberries to your cookbook collection, and savor this wonderful variety of salads, drinks, desserts, and more.

Product Details

ISBN-13:	9781647552817
Publisher:	Adventure Publications, Incorporated
Publication date:	04/11/2023
Series:	Nature's Favorite Foods Cookbooks
Sold by:	Barnes & Noble
Format:	eBook
File size:	32 MB
Note:	This product may take a few minutes to download.

About the Author

Corrine Kozlak has spent her whole professional life around food. In the test kitchens of both Kraft and the Chicago Tribune, she has worked as a recipe tester and developer; as a freelance food stylist, she has spent time in many beautiful set kitchens. This cookbook is the culmination of many hours of recipe creation and testing, photo styling, and selecting props for photography. Strawberries are one of Corrine’s favorite gifts from nature that happen to be oh-so-sweet.

Kevin Scott Ramos is an internationally published professional photographer specializing in food, people, and products. After studying photography in Denver, Kevin returned to the greater Chicago area to start his career and eventually open his own studio. “Food photography has always been enjoyable for me, and these recipes were such a treat to photograph as well as sample.” Strawberries is Kevin’s third cookbook collaboration with Corrine.

Read an Excerpt

Strawberry Shortcake

This is the first dessert people think of during fresh strawberry season. Combining cut strawberries with sugar creates a juice that soaks into the shortcake. Save 6 of the perfect small strawberries for the top.
makes 6 servings

Ingredients

• 6 cups whole strawberries
• 0.25 cup plus 6 tablespoons granulated sugar, divided
• 2 cups cake flour
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, cut up and chilled
• 0.5 cup heavy cream
• 1 egg
• 1 egg white
• 1 tablespoon water
• Coarse sugar
• Store-bought whipped cream

Set aside 6 whole strawberries. Stem and cut remaining berries in half. Place half of berries in a medium-size saucepan with 3 tablespoons granulated sugar; cook over medium heat until softened and slightly thickened. In a bowl, combine remaining half of strawberries and 3 tablespoons granulated sugar; set aside.

Preheat oven to 425°. Line a baking sheet with parchment paper.

Combine flour, remaining 0.25 cup granulated sugar, baking powder, and salt in the bowl of a food processor; pulse to combine. Sprinkle butter over flour mixture, and pulse until crumbly. In a small bowl, whisk together 0.5 cup cream and 1 egg. With machine running, slowly add cream mixture through chute; process just until dough forms a ball. Transfer dough to a floured sheet of wax paper. Pat dough to an even 1- to 2-inch thickness. Using a 3-inch cutter, cut dough into 6 rounds and place, sides touching, on prepared baking sheet. In a small bowl, stir together 1 egg white and 1 tablespoon water; brush tops with egg white mixture, and sprinkle heavily with coarse sugar.

Bake for 12 to 15 minutes or until lightly brown. Split with a fork. On the bottom half, layer cooked strawberries, a dollop of whipped cream, and sugared strawberries with juice. Top each with more whipped cream and 1 whole strawberry.

Table of Contents

Acknowledgments

Preface

History

Strawberry Cultivation and Consumption in the US

Strawberry Nutrition

How to Grow Strawberries

Choosing and Storing Strawberries

Preserving Strawberries

Measuring Strawberries

Hulling

Pick-Your-Own Strawberries

Chocolate-Covered Strawberries for All Seasons

Recipes

• Breakfast
• Beverages
• Jams and Sauces
• Salads and More
• Desserts
• Frozen Treats
• Pies and Tarts
• Cakes, Cookies, and Bars

Index

About the Author & Photographer