Crazy About Cherries
Publisher : Pelican Publishing Company, Inc.
Description
"Cherry fanatics will certainly want to peruse." -Publishers Weekly "Lovely color photos pack a fine survey of cherry recipes." -Midwest Book Review What's not to love about cherries? With their luscious flavor and vibrant shades of red, it is hard not to find them appealing, but there is far more to this fruit than meets the eye. In addition to the cherry's fascinating history, botanical variety, nutritional value, and growing tips, this beautifully photographed book provides an impressive list of cherry-based recipes. The featured dishes cover a wide range of culinary fancies, from a classic Cherries Jubilee to the more adventuresome Roasted Pheasants with Cherry Champagne. Previously published in Europe, Crazy About Cherries, Spanish edition, won the 2005 Gourmand World Cookbook Award for Best Single Subject Food Book, and the German edition of the book was awarded the German Gastronomic Academy Silver Medal in 2007. With the cooperation of the Northwest Cherry Growers in the United States, the American edition adds sixteen lip-smacking recipes, U.S. measurements, special cooking tips, and a glossary to ensure the tastiest outcome in recipe preparation. Far more than an engaging cookbook, this is a complete reference guide for anyone who has wanted to know more about cherries. ABOUT THE AUTHORS Laura Gosalbo earned a master's degree in food chemistry from the Chemical Institute of Sarria in Barcelona, followed by a doctorate in chemical sciences and biochemistry from the University of Barcelona. She is the owner of Gastronomia Activa in Barcelona and strives to ensure that producers and consumers work together to form healthy food habits and techniques. Gerard Solis is chef at El Raco in Sant Climent de Llobregat, a restaurant near Barcelona. He also works in several other prestigious restaurants around Spain. In addition to being a chef, Solis promotes special culinary products specific to his region and appears on the cooking show Cuines on TV3. He lives in Barcelona with his wife and daughter.







 
Laura Gosalbo
Laura Gosalbo earned a master's degree in food chemistry from the Chemical Institute of Sarria in Barcelona, followed by a doctorate in chemical sciences and biochemistry from the  More...