Download PDF Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More, by Cory Schreiber Julie Richardson
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Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More, by Cory Schreiber Julie Richardson
Download PDF Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More, by Cory Schreiber Julie Richardson
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Review
"It is fate, really. Simply team up two Portland, Oregon, fruit experts--an award-winning chef turned farm-to-school food coordinator, and a baker known for her glorious handcrafted goods--and a must-have new little cookbook appears: Rustic Fruit Desserts by Cory Schreiber and Julie Richardson. . . . . This cookbook, a true collaboration, is a reflection of the passion they share for Oregon's amazing variety of seasonal fruits and the respect they have for the small growers who farm in a sustainable way. . . . The genius of this work lies in Schreiber's playful fruit combinations and Richardson's mastery of doughs and spices to complement them."–Gourmet “Rustic Fruit Desserts embodies the modern wisdom about how to cook delicious food: make it fresh, local, and seasonal. As someone who’s always loved desserts with fruit and, who, like Julie, has New England roots, I also applaud the book’s mouthwatering taxonomy, which distinguishes between grunts, slumps, buckles, crisps, cobblers, and pandowdies.”–Sara Moulton, host of Sara’s Weeknight Meals and executive chef of Gourmet “Finally, all of my favorite kinds of dessert in one place! From warm berry buckles and crumbly crisps to boozy bread pudding, Rustic Fruit Desserts will help you bake your way through the best of the bounty.”–David Lebovitz, author of The Sweet Life in Paris and The Perfect Scoop
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From the Publisher
* A collection of simple and satisfying recipes for crisps, slumps, buckles, grunts, and other old-timey desserts by a beloved Portland bakery owner in collaboration with one of the region's top chefs. * Rustic fruit desserts have broad appeal and come together easily--even for inexperienced bakers. * Recipes are grouped by season and showcase local fruit.
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Product details
Hardcover: 176 pages
Publisher: Ten Speed Press (April 28, 2009)
Language: English
ISBN-10: 9781580089760
ISBN-13: 978-1580089760
ASIN: 1580089763
Product Dimensions:
7.3 x 1.1 x 8.3 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
91 customer reviews
Amazon Best Sellers Rank:
#246,361 in Books (See Top 100 in Books)
I'm partial to "down home" cooking: big flavors, not overly fussy, etc.This book has exactly the kind of recipes I like most: cobblers, crisps, fruit tarts, etc. I've made probably a dozen or more recipes from this book, and keep it on the "short shelf" in my kitchen (the rest of my cookbook collection -- about 2700 books -- lived in various bookcases in 3 other rooms).Some favorites: Sour Cherry Cobbler, Huckleberry Buckle with Vanilla Drizzle (I'm lucky enough to live in the Pacific NW where I can get huckleberries!), Apple Cranberry Oat Crumble, Apple Crisp with Brandy-Soaked Currants, and Blueberry Cobbler with Cornmeal Biscuit. We're talking serious yum. These recipes allow the fruit to shine, rather than burying the flavor in a lot of unnecessary "stuff."Don't get me wrong, I do like the occasional fancy dessert, but I'd rather have someone else make it. When I cook, I want the biggest bang (flavor wise) for my buck.That's exactly what this book delivers. I'm happy!
The pandowdy crust with bits of candied ginger is probably the best crust recipe I have ever come across. Beside, I learned something new. I had never made or eaten a pandowdy until I bought this book. The recipes are not overly sweet which is a big plus. When I see a recipe in other books with 2 1/2 cups of sugar and 2 or more sticks of butter, it is a real turn off. I have to keep everything gluten-free and the recipes are easy to convert to gluten-free flours.These recipes are something I can enjoy and still stay on a healthy track. I have tried several of the recipes so far and each one has been a keeper! This will become one of my favorite cookbooks.
I originally bought this book as an impulse item in a brick and mortar store because the photographs were so tempting. But, as I have continued try the recipes within one by one, I have never been disappointed. Arranged seasonally, the pages encourage you to bring home some delectably ripe fruit from the store or market and find a recipe that will bring out the best. Cobblers and crisps couldn't be easier to assemble, and the olive oil citrus cake that I made for a dinner party a couple of weeks ago produced raves. Rhubarb, oat and pecan crumble? Nectarine, boysenberry and almond crisp? Upside down pear chocolate cake? I have yet to go wrong with any of the delights in this book. I have purchased additional copies as gifts for bakers who appreciate the authors' expert layering of tart and sweet.
I have a lot of cookbooks and I add a few more to the collection every year. This one is a standout. Have you ever wanted to feature the wonderful fruit available at the farmer's market? This book will give you the ability to make knock out deserts that put the fruit forward. Most recipes are frankly on the easy side and don't require the skill to even make and roll out a pie crust (some do) but I've never been a fan of pie crust and the variety of ways to prepare and finish baked fruit deserts will amaze. Clear instructions will be of fantastic aid to even the most moderately trained in the kitchen.
I really love this cookbook. I buy cookbooks for two reasons, sometimes for really great recipes, and sometimes for really great pictures and inspiration. This book has the best of both worlds. I thought the pie recipe I had been using prior to buying this book was perfect, but this recipe beats it. It's so buttery and flaky, the crust tasted like a croissant. I'd definitely recommend this cookbook for anyone who loves fruit desserts.
I pre-ordered the book from Amazon after making Lemon Blueberry Buckle, from an adaptation of that recipe published in the local paper. I have alfeady made several recipes from the book, all but one of them were highly successful. The book is small (a big plus). Most recipes take up only one page. Most two page recipes are on facing pages. The photographs make me want to make almost every recipe. The book is deeply satisfying and comforting.I've tried the following recipes, all of which yielded a fresh, full flavored product with just enough sugar for a pleasant balance between tart and sweet.- Lemon Blueberry Buckle was a keeper, tart and sweet. It inspired me to buy the book.- Cherry Almond bars did not work.Since the recipe clains takes its inspiration from lemon bars, there must be an error. All lemon bars prebake the bottom crust and then either pour the filling on top or make a custard and then pour it on top. They all bake the crust for about 30 minutes and the ssembled bars until the top is set. The Cherry Almond bars really need a total redo. The cherry filling was very good but the bottom was soggy and the top was undercooked. I've written an email to Julie Richardson about the problem. They are deluged with comments and praise from readers. Since it was the my second recipe and the first was so sucessful, I decided to try another.- Vanilla-spiked plum Galette was extraordinary.With plums from the farmers market, it was both tart. Just be careful when making it - place the parchment paper on a well made of aluminum foil, otherwise the juice will spread over the oven and burn. I used vanilla sugar for the vanilla infusion.- Short Dough made a beautiful baked shell for a tart.I modified the recipe substituting sour cream for heavy cream.- Galette dough was much better than my old standby of Pasta Frolla by Flo Braker from Baking with Julia [Julia Child].On balance, the successful recipes are all keepers. Some (Quince, Apple, and Brown Butter Tarte) inspired me to try other recipes on the web. I made an a really good, elegant quince brown butter tarte -- a variation of a financier - my spouse said it was the best dessert ever that had made.I look forward to making and modifying more of the recipes from this book as the seasons change and different fruits become available in the farmer's market.
This book is worth its price for one recipe alone: the pear/hazelnut biscuit cobbler, but don't stop there. Fruit and something crunchy make the best desserts and this book is full of recipes that fit that bill. Recipes are divided by the seasons, a convenient way to reference what's fresh, local and seasonal. One of my favorite cookbooks.
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