The number of U.S. farmers' markets has grown by 20% over the past three years to nearly 5,300 nationwide. This collection of tempting desserts inspired by those markets and the farmers who share their produce there satisfies the sustainable shopper's sweet tooth with more than 50 recipes for tarts, crisps, cupcakes, puddings, and more. Discoverclassics like Deep Dish Sour Cherry Pie and new interpretations like Tangerine-sicle Ice Cream. Featuring seasonality charts, "farmer journal" tips, and dazzling color photography to teach and inspire, Farmers' Market Desserts is the perfect gift for bakers, lovers of local produce, and all who share in the delights of the farmers' market.
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About the Author
Jennie Schacht coauthored The Wine Lover's Dessert Cookbook. She lives in Oakland, California. Leo Gong is a San Francisco-based photographer.
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5.0 out of 5 stars
9 reviews
23 of 25 people found the following review helpful
5.0 out of 5 stars
Review by [...].
April 19 2010
By BeachBrights
- Published on Amazon.com
Format:Perfect Paperback
4 of 4 people found the following review helpful
5.0 out of 5 stars
An education and a joy to cook from
Jun 29 2010
By cheesedoodle
- Published on Amazon.com
Format:Perfect Paperback
This book is a delight in every way -- as beautiful to look at as it is rewarding to cook with. Jennie is a warm and wonderful guide through the bounty of the farmer's market. Her recipe ideas are at once comforting and novel. Whether you like the old, traditional stand-bys or prefer a more adventurous approach, you will find much to enjoy in this book. Her peach pie recipe is nothing short of spectacular, deserving of its first-place award. Her cornmeal cake with fresh corn and raspberries is a revelation, and I have gotten many, many compliments from guests whenever I've served it. The chocolate cake that uses grated beets for depth and moisture is delicious. The dark chocolate bark is a wonderful way to use some of the more exotic fruits and nuts I like to try at our market. So far, our favorite version combines dried pluots, mangos, and walnuts, drizzled with white chocolate.
What I like best about these recipes is Jennie's meticulous and thorough approach to writing recipes. If she suggests a certain method or procedure, you don't have to worry about trying it -- it WILL work. This kind of care ensures that both novice and experienced cooks alike will get outstanding results. Which is why I'm looking forward to many, many more of her cookbooks in the future!
What I like best about these recipes is Jennie's meticulous and thorough approach to writing recipes. If she suggests a certain method or procedure, you don't have to worry about trying it -- it WILL work. This kind of care ensures that both novice and experienced cooks alike will get outstanding results. Which is why I'm looking forward to many, many more of her cookbooks in the future!
4 of 4 people found the following review helpful
5.0 out of 5 stars
Great for average cook and even better for gifts
Jun 22 2010
By Philip Cooper
- Published on Amazon.com
Format:Perfect Paperback
I've made several of the deserts in this book already and all have turned out to be both different and delicious, not always the case at my house. Some of the ingredients are not readily available in the California desert, but most are and there are ideas on substitutions. It's also beautifully done, with great pictures and interesting asides on ingredients.
Better yet, I've given several for summer birthday presents and everyone is loving the book. And I'm getting the credit. Well done!
Better yet, I've given several for summer birthday presents and everyone is loving the book. And I'm getting the credit. Well done!
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