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Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Hardcover – Apr 28 2009

4.5 out of 5 stars 5 customer reviews

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Product details

  • Hardcover: 176 pages
  • Publisher: Ten Speed Press (April 28 2009)
  • Language: English
  • ISBN-10: 1580089763
  • ISBN-13: 978-1580089760
  • Product Dimensions: 18.6 x 2.7 x 21 cm
  • Shipping Weight: 567 g
  • Average Customer Review: 4.5 out of 5 stars 5 customer reviews
  • Amazon Bestsellers Rank: #60,663 in Books (See Top 100 in Books)
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Product description

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

About the Author

Cory Schreiber is the founder of Wildwood Restaurant and winner of the James Beard Award for Best Chef: Pacific Northwest. Schreiber is a chef consultant for Sysco, the nation's largest foodservice marketer and distributor. Previously, he worked with the Oregon Department of Agriculture as the Farm-to-School Food Coordinator and taught cooking classes in Portland, Oregon.

A graduate of the Culinary Institute of America, Julie Richardson grew up enjoying the flavors that defined the changing seasons of her Vermont childhood. Her lively small-batch bakery, Baker & Spice, evolved from her involvement in the Portland and Hillsdale farmers’ markets. She lives in Portland, Oregon.

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on June 12, 2010
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