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Order
the The
Berry Bible
book from Amazon.com.
Amazon.com
Delicious, good for us, but underrepresented on our tables,
berries are one of nature's greatest gifts. Amending our lack
of berry-smarts, Janie Hibler's The Berry Bible presents
a definitive guide, with over 200 recipes using cultivated,
wild, fresh, and frozen berries--from well-known types such
as blueberries and raspberries (and their related varieties),
to lesser known kinds, like the cloudberry and manzanita,
and apple-like fruit enjoyed traditionally by Native Americans.
The recipes cover a wide range of easily produced dishes,
such as Morning Glory Muffins with Blackberries and Pork Tenderloin
Salad with Warm Strawberry Dressing, and also include formulas
for smoothies, cocktails, condiments like chutney, and homemade
berry liqueurs such as Madame Rose Blan's Crème de Cassis.
What makes the book a particularly valuable kitchen resource,
however, is Hibler's A to Z berry encyclopedia, a section
that, in addition to providing nomenclature, history, habitat,
and classification information, also offers picking, buying,
storing, and cooking advice. Accompanying the descriptions
are pages of color photos that further aid in berry identification,
a gift to those who like to gather their own. --Arthur Boehm
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Order
the Dungeness Crab Blackberry Cobblers book from Amazon.com.
From
Publishers Weekly
The eighth in the Knopf Cooks American series, this volume
proves that there is a lot more to Pacific Northwest cooking
than Agent Cooper's cherry pie and coffee. Hibler, who originally
hails from northern Californiano other info of note/mm , writes
of the influence of Indian tribes and pioneers, old and new,
on food cultivation in the area. The book is generously illustrated
with historical photographs and punctuated with quotes from
pioneers' letters and diaries about food and cooking. But
the region's bounty and diverse cultural background are perhaps
best celebrated in the recipes. Hibler shows how to use local
plenty in Vietnamese shrimp rolls, blueberry catsup and baked
Multnomah catfish. For the truly adventurous, there is advice
on dressing game and preparing elk steaks. While she emphasizes
using fresh ingredients, Hibler occasionally allows for frozen
substitutes. Recipes are not labor-intensive, and food processors
are used when practical. However, a mail-order list would
have come in handy for those who can't find Tillamook cheese
or Oregon truffles nearby. Copyright 1991 Reed Business Information,
Inc.
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Order
the Wild About Game book from Amazon.com.
Amazon.com
With growing interest in game as a source of red meat often
lower in cholesterol than that of standard cattle, the need
for some serious guides to cooking these nonstandard foods
becomes all the more important. Elk, which used to be available
only to hunters, is now farmed in New Zealand and imported
into the U.S. And virtually everyone has seen both buffalo
and ostrich offered for sale in supermarkets. Most of these
meats require special handling, since they can't always be
cooked just the same as beef. Hibler offers good advice on
how to make the best of a boar chop or a loin of antelope.
Side dishes that complement game's stronger flavors receive
careful attention, and the buttermilk mashed potatoes seasoned
with chives would fit well on any dinner table. Libraries
near hunting areas will especially profit from this book's
helpful information on all manner of wild game. Mark Knoblauch
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