The Berry Bible With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries
By Janie Hibler

Book Description
Sweet, juicy, and delicious, berries -- everyone's favorite fruit -- can be found wild, grown in your own backyard, or purchased fresh or frozen year-round. But there's more to berries than glorious summer desserts. Packed with vitamins and antioxidants, berries are exceptionally good for you, too.

In The Berry Bible, author Janie Hibler gets to the heart of these summer fruits, from their health benefits to their genus to how they are best put to use in the kitchen. An award-winning cookbook author and authority on the foods of the Pacific Northwest, Hibler offers 175 recipes, along with 68 full-color identification photographs and an A-to-Z encyclopedia that details well-known varieties such as blueberries and blackberries and lesser-known cultivars such as manzanitas and Juneberries.

Hibler traveled the globe in her quest for berry lore, facts, and recipes, visiting the Canadian prairie to search out Saskatoon berries; Alaska, to pick wild blueberries with the Indians; and Europe, to peruse the markets for the best strawberries.

Her delightful history of 41 berries, and personal annotations on how to use and store them, inspire you to try her Brioche French Toast with Sautéed Berries or tender Marionberry Biscuits, while cooling yourself on a hot summer day with her Strawberry Mojito and refreshing berry lemonades. Hibler offers everything berry, from first course to last. Start your meal with Chilled Blackberry-Lime Soup, move on to Sautéed Chicken Breast with Blueberry Port, and end on a lovely Boysenberry-Loganberry Cobbler or Peak-of-the-Season Blueberry Pie.

In between, there's a chapter on how to wash berries, freeze them, measure them accurately, substitute them in recipes, and remove their stains, plus a primer on the magnificent creams -- whipped, crème fraîche, clotted, and Double Devon. There is also a chapter on berry preserves, jams, pickles, syrups, and toppings. The time is ripe to pick up The Berry Bible.

Reviews

Wild About Game

Reviews

Dungeness Crabs and Blackberry Cobblers

Northwest cooks have made the most of the incredible bounty of a vastly diverse terrain--ocean, mountains, fertile valleys, and desert. Cooking teacher and food writer Janie Hibler weaves the strand of local culinary history into this collection of 220 delectable recipes, blending the old with the new. Photographs.

Explore the rich heritage of the Northwest-a yeasty mix of Native American wilderness ways with the cooking style of the French settlers, as well as the New Englanders, Scandinavians, Germans, Italians, and Asians who followed. Janie Hibler interweaves fascinating pieces of lore, history, geography, and personal reminiscences into this collection of 212 recipes from the area. Her dishes succeed in blending the old with the new in delectable combinations that feature all the delights that the Northwest has to offer.

Reviews

Fair Game A Hunter's Cookbook

Acknowledgments:

I would like to express special thanks to Irena Chalmers for giving me the opportunity to publish this book; to my husband for his endless supply of wild game and, more importantly, for his constant encouragement; to my parents, Jim and Kassie Franke, for educating my palate; to my son Kelly, whose first buck provided much of the venison that I tested recipes on; to my daughter Kristin, who patiently ate game, night after night, and who now requests that I write a book on desserts; to Jim Sehon, Jim and Kim Maybry, Annette and David Butler and Lee Hibler for their contributions of wild game for recipe testing; to Ken Durbin of the Oregon Department of Fish and Wildlife for his helpful information; to Renee Glasgow for her editing assistance; to Pamela Dunn and Sue Ferris for their editing and typing; and lastly, to the Boucock family for their friendship and many memorable hunting seasons on their ranch.

Reviews

Easy and Elegant SEAFOOD

Author's Note:

Does confusion ever strike when you walk into a fish market and see the following: five types of sole; three species of fresh salmon, kippered salmon and lox; two sizes of scallops; fourteen jars of oysters, bay shrimp that you have always called cocktail shrimp; lingcod and "true cod" which don't look anything alike? If so, then this book is for you. It well ease your unnecessary anxieties and provide you with information about seafood and fish you have always wanted to know but were too intimidated to ask. Included in the book is a brief sketch about many of our most popular culinary fish and instructions on how to buy and cook them.

It will also supply you with many new and exciting fish recipes to keep abused tastebuds from going on strike. These recipes have been developed during the past six years whileteaching seafood classes and have been tested over and over gain my many unsuspecting students. You will find the recipes quick and easy to prepare using only the freshest ingredients and many can be assembled ahead of time. There are also microwave instruction listed when possible.

I hope this book inspires you to take full advantage of the bountiful supply of fresh fish and seafood available today. Let it be your guide to creative and successful fish cookery.

Reviews