Product Description

This delightful cookbook from the author of Luscious Lemon Desserts and Luscious Chocolate Desserts is for anyone who has ever snuck just the plumpest, ripest strawberry straight from the basket; believed raspberries should have their own special food group; and never met a blueberry they didn't like. Each recipe is bursting with ideas for buying and trying every wonderful variety, be it sticky-sweet heart-shaped strawberries, deep purple boysenberries, or juicy ripe blackberries. Whether it's creamy layers of brightly colored raspberry curd that transform a classic lemon cake into a visual masterpiece almost too gorgeous to eat (almost), a simple spoonful of cool and custardy blueberry pudding (with the added bonus of those healthy antioxidants), or a traditional and irresistible strawberry shortcake topped with a scoop of strawberry-orange sorbet, this is the ultimate ode to the berry. Tips, tricks, and other techniques of the trade, such as pureeing berries and cutting out biscuits, ensure that the pound cake, tart, sauce, or ice cream comes out perfectly every time. For desserts at the berry top of their game, look no further than Luscious Berry Desserts.

Product Details

• Amazon Sales Rank: #53035 in Books
• Published on: 2006-05-25
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 168 pages

From Publishers Weekly
Former Gourmet editor Longbotham never met a berry she didn't like. Strawberries are "summer's brightest jewel"; raspberries have "flesh like soft velvet"; blueberries are "a dazzling bright blue." Her introduction, which will feel familiar to readers of her Luscious Lemon Desserts, shares botanical facts and practical advice. While some of it is specific (how to keep blueberry batter from turning blue or green), much of it is general and aimed at novices (for instance, standard instructions on measuring flour by spooning it into the cup). Skip the prefaces to the recipes—nearly everything is "great," "fabulous" or Longbotham's "favorite"—and there remains the classic gamut of pies, cakes, puddings and topped desserts. (Unlike many writers, Longbotham distinguishes knowledgeably among cobblers, crisps, betties, buckles and grunts.) While most recipes involve baking from scratch (although they are not daunting), the instructions for Square Strawberry Puff Pastry Tart suggests readers use all-butter packaged puff pastry such as Dufour's—sound advice but outside sophisticated markets you may have to order online. Carrier's lovely photographs and a preponderance of pink and purple pages add to the summer weekend gift-book feel. (July)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author
Lori Longbotham is a former food editor for Gourmet. She currently contributes articles to a variety of magazines, including Health, Organic Style, Good Housekeeping, and Fine Cooking. She makes her home in the New York City area. A California native, James Carrier specializes in food, lifestyle, and interior photography. His many clients include Country Home, Elle Décor, Better Homes & Gardens, and Pottery Barn.

Customer Reviews

Razzle Dazzle
Lori has done it again! I had to rush out to the farm stand and buy all the berries I could find. The fresh light blueberry pie is so perfect with a touch of lemon and my favorite cinnamon. It's not cloying or glue-y, a real classic. The 2-ingredient biscuit is my favorite new discovery. Worth buying the book for! As for the elegant and glistening terrine, any hostess will want this one in her repertoire. Thank you Lori for another class act. Well written and beautiful to boot.

yum
What I like most about this book is the recipes tend to be modern classics with flavors that make sense. It's obviously not written by a pastry chef whose lost touch with how people bake at home and you're not forced to run around looking for some exotic ingredient.

From what I've tried so far, the recipes are very reliable. I like to cook and find that I often tweak recipes to make them work, but not the ones I've tried from this book. I've made the Strawberry Panna Cotta twice and what could possibly be better than strawberries and cream. It's a divine combo.

I don't get "wild" blueberries so I used nice fat ones to make the Blueberry Marzipan Custard and it was fantastic.

I get a lot of cookbooks and have to cull them sometimes to make room for those I actually USE. This one's a keeper. I'll go back to it many times if only for that unbelievable Raspberry Curd. Holy cow. That's good.

Me Too!
As I glance at the other reviews to date, I realize that there is a strong loyalty to this author. Count me in. I received Ms. Longbotham's lemon dessert book as a gift and loved it. When this one came out it sounded so good, and I knew it would be.

There is something so honest about the tone of the book--like it was written to include seekers like me who may not be advanced cooks, or who are time-challenged. I suppose these great recepies are eagerly used by gourmet cooks too, but they also work for less motivated cooks like me--inviitng but still easy to follow. That's the key for me. The book is clearly written by someone who loves her work.

I made the Lemon Layer Cake with Raspberry Curd. It was a smash hit at my book club dinner. There's lot's more to look forward to. I'm hooked. Thanks.