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1 Burnside Cooking and Food- Fruits and Nuts

Luscious Berry Desserts

by

Luscious Berry Desserts Cover

 

Synopses & Reviews

Publisher Comments:

This delightful cookbook from the author of Luscious Lemon Desserts and Luscious Chocolate Desserts is for anyone who has ever snuck just the plumpest, ripest strawberry straight from the basket; believed raspberries should have their own special food group; and never met a blueberry they didn't like. Each recipe is bursting with ideas for buying and trying every wonderful variety, be it sticky-sweet heart-shaped strawberries, deep purple boysenberries, or juicy ripe blackberries. Whether it's creamy layers of brightly colored raspberry curd that transform a classic lemon cake into a visual masterpiece almost too gorgeous to eat (almost), a simple spoonful of cool and custardy blueberry pudding (with the added bonus of those healthy antioxidants), or a traditional and irresistible strawberry shortcake topped with a scoop of strawberry-orange sorbet, this is the ultimate ode to the berry. Tips, tricks, and other techniques of the trade, such as pureeing berries and cutting out biscuits, ensure that the pound cake, tart, sauce, or ice cream comes out perfectly every time. For desserts at the berry top of their game, look no further than Luscious Berry Desserts.

Review:

"Former Gourmet editor Longbotham never met a berry she didn't like. Strawberries are 'summer's brightest jewel'; raspberries have 'flesh like soft velvet'; blueberries are 'a dazzling bright blue.' Her introduction, which will feel familiar to readers of her Luscious Lemon Desserts, shares botanical facts and practical advice. While some of it is specific (how to keep blueberry batter from turning blue or green), much of it is general and aimed at novices (for instance, standard instructions on measuring flour by spooning it into the cup). Skip the prefaces to the recipes — nearly everything is 'great,' 'fabulous' or Longbotham's 'favorite' — and there remains the classic gamut of pies, cakes, puddings and topped desserts. (Unlike many writers, Longbotham distinguishes knowledgeably among cobblers, crisps, betties, buckles and grunts.) While most recipes involve baking from scratch (although they are not daunting), the instructions for Square Strawberry Puff Pastry Tart suggests readers use all-butter packaged puff pastry such as Dufour's — sound advice but outside sophisticated markets you may have to order online. Carrier's lovely photographs and a preponderance of pink and purple pages add to the summer weekend gift-book feel. (July)" Publishers Weekly (Copyright Reed Business Information, Inc.)

About the Author

Lori Longbotham is a former food editor for Gourmet . She currently contributes articles to a variety of magazines, including Health , Organic Style , Good Housekeeping , and Fine Cooking . She makes her home in the New York City area.

A California native, James Carrier specializes in food, lifestyle, and interior photography. His many clients include Country Home , Elle décor , Better Homes and Gardens , and Pottery Barn .

Product Details

ISBN:
9780811844147
Author:
Longbotham, Lori
Publisher:
Chronicle Books
photographs:
Carrier, James
Photographer:
Carrier, James
Author:
Longbotham
Author:
Carrier, James
Author:
Chronicle Books
Subject:
General
Subject:
Courses & Dishes - Desserts
Subject:
Desserts
Copyright:
Publication Date:
20060525
Binding:
Hardback
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
Y
Pages:
168
Dimensions:
8.28x7.30x.89 in. 1.46 lbs.
Age Level:
from 13 up to 99

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Related Subjects

Cooking and Food » By Ingredient » Fruits, Vegetables, and Nuts
Cooking and Food » Desserts and Candy » General

Luscious Berry Desserts Used Hardcover
0 stars - 0 reviews
$6.50 In Stock
Product details 168 pages Chronicle Books - English 9780811844147 Reviews:
"Publishers Weekly Review" by , "Former Gourmet editor Longbotham never met a berry she didn't like. Strawberries are 'summer's brightest jewel'; raspberries have 'flesh like soft velvet'; blueberries are 'a dazzling bright blue.' Her introduction, which will feel familiar to readers of her Luscious Lemon Desserts, shares botanical facts and practical advice. While some of it is specific (how to keep blueberry batter from turning blue or green), much of it is general and aimed at novices (for instance, standard instructions on measuring flour by spooning it into the cup). Skip the prefaces to the recipes — nearly everything is 'great,' 'fabulous' or Longbotham's 'favorite' — and there remains the classic gamut of pies, cakes, puddings and topped desserts. (Unlike many writers, Longbotham distinguishes knowledgeably among cobblers, crisps, betties, buckles and grunts.) While most recipes involve baking from scratch (although they are not daunting), the instructions for Square Strawberry Puff Pastry Tart suggests readers use all-butter packaged puff pastry such as Dufour's — sound advice but outside sophisticated markets you may have to order online. Carrier's lovely photographs and a preponderance of pink and purple pages add to the summer weekend gift-book feel. (July)" Publishers Weekly (Copyright Reed Business Information, Inc.)
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