Free Download Decadent Fruit Desserts: Fresh and Inspiring Treats to Excite Your Senses
Free Download Decadent Fruit Desserts: Fresh and Inspiring Treats to Excite Your Senses
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Decadent Fruit Desserts: Fresh and Inspiring Treats to Excite Your Senses
Free Download Decadent Fruit Desserts: Fresh and Inspiring Treats to Excite Your Senses
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Review
“Prepare to get lost in an oasis of vibrantly-hued, ripe fruit recipes. Jackie weaves juicy, height-of-the-season produce into stunning confections that practically burst off the page. Dive into these colorful creations and embrace each season's sweet returns.†―Anna Monette Roberts, food editor of Brit + Co “Jackie’s book is full of creative, colorful recipes that will inspire you to get into the kitchen and bake. Fruit has never looked or tasted so good!†―Elizabeth LaBau, creator of Sugar Hero and author of The Sweet Book of Candy Making“What Jackie has done here with Decadent Fruit Desserts is simply beautiful. She has me thinking about fruit in a whole new way.†―Julianne Bayer, creator of Beyond Frosting and author of No-Bake Treats “Colorful and creative, Jackie's recipes are well crafted and beautifully photographed. This is a valuable resource for anyone who loves fruit!†―Brandon Matzek, creator of Kitchen Konfidence
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About the Author
Jackie Bruchez is the creator of The Seaside Baker blog. Her recipes have been featured by the Huffington Post, Buzzfeed and The Knot. She lives in Oceanside, California where the never-ending growing season fuels her fruit dessert obsession
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Product details
Paperback: 160 pages
Publisher: Page Street Publishing (March 12, 2019)
Language: English
ISBN-10: 1624147054
ISBN-13: 978-1624147050
Product Dimensions:
8 x 0.5 x 8.8 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
8 customer reviews
Amazon Best Sellers Rank:
#392,954 in Books (See Top 100 in Books)
Too many "fruit dessert" cookbooks attempt to use fruit as a lower calorie alternative to the kind of rich dessert many of us crave or want to serve to guests. Not this one. Decadent Fruit Desserts by Jackie Bruchez stays true to its title. The recipes range from the simple and easy-to-prepare to show-stoppers. Every recipe is accompanied by a full-page color photograph of the finished product to help guide you on what to bake and how it should look when you're done. And yes, the clear instructions make sure that your own results will look like, or at least close to, those photos.All recipes are a single page, and some take up only a partial one. The two recipes I tried -- Raspberry Frangipane Scones and No-Bake Mini Cheesecakes -- had clear and easy-to-follow recipes. The scone dough wasn't as moist as the recipe stated it would be, although it's entirely possible I made a mistake since I was recovering from jet lag when I made it. Regardless, the scones were delicious. The No-Bake Mini Cheesecakes recipe with its mixed berry additions to the filling and top worked exactly as it should have. The little jelly jars filled with graham cracker crust and gelatin-based cheesecake are especially great to have on hand for afterschool snacks and informal dinners and picnics.Only about half, maybe less, of the recipes appeal to me, hence the removal of a single star; however, half of 60+ recipes is still substantial. After all, I generally return to cookbooks for my favorite five, branching out only when I want to prepare something new.Not all of the desserts in the book are beautiful, but the ones I've tried are full of flavor. At a little over 150 pages, it's not a huge book, and that makes it a no-brainer to put it on a shelf among the other cookbooks I return to regularly.-- Debbie Lee Wesselmann
Fruit is good for you, right? Well, not always, not when you add sugar and butter and cream and all sorts of decadent, wonderful things.The first thing I tried was the "Merlot-Poached Pears" because I already had the ingredients on hand. Well, except for the vanilla bean; I had to make do with extract. They were delicious anyway, and not hard or complicated to make. Next, because I have lots of lemons right now, the delicious but traditional "Mile-High Lemon Meringue Pie." There are several fig recipes, and I can't wait until my figs come into season so I can try them.Do be aware that some of the ingredients and tools are not in everyone's kitchen, I, for one, do not have a food torch, needed for the brulee tart.Some of the recipes are pretty simple, some require some time and dedication to tackle. However, the directions are clear, as are the ingredient lists. I haven't found any discrepancies yet. The photographs are gorgeous, each dish shown, but don't expect yours to look quite as nice unless you are a food stylist, and I am most definitely not.This is a beautiful book if you just want to browse, but also very practical when you want something a little fancier than that scoop of lemon sorbet.
This is a cookbook, not a memoir, and the author's commentary is limited to a short introduction to each chapter and a sentence or two for each recipe.Chapters are devoted to simple desserts (like blood orange creme brulee); cakes (including cheesecakes and quick breads); pies; cookies, scones and turnovers; ice creams (raspberry-apricot-mascarpone! Yum!), sorbets and granitas; and 'modern delights' such as panna cotta and pot de creme.Each recipe has a full page color photograph of the finished dish and useful 'baker's notes'.The font is clear and the book stays open to a recipe. Pages are slightly glossy and wipe clean. Good index.
I LOVE fruit desserts. I will pass up death by chocolate cake for a slab of fruit pie any day. This book by Jackie Bruchez now holds a place of honor on my kitchen library shelf. The first recipe in the book is for cider baked apples and that one alone is worth the price of the whole book. There’s brûlées, crumbles, terrines, cobblers and a thing called a “mess†and we’re only on chapter 1.The book continues with cakes (I tried the Best Real Strawberry Cake and it was a winner), pies, bars, and frozen desserts featuring a Tropical Mango Popsicle). The book ends with some retro offerings. The recipes in this book range from very easy for a beginner to a few that I thought were on the difficult side. I especially like that all of the recipes are accompanied by beautiful color photographs.If you’re like me and were born with that sweet tooth you’ll be very pleased with this addition to you kitchen bookshelf.
A delicious assortment of desserts featuring fruits . Cakes, pise, , cheesecakes puddings, merangues , pastries and frozen deserts among them. Some unique combos , and interesting presentation , not always sure if I would want to take the time for some of the garnishes (rhubarb ribbons). Lots of pretty full color photographs. Chapters are headed by a single color page with white text very current in style though I cannot actually read some of the chapter intros because the text does not show up well. ( white text on yellow paper! Why do they do that?) . Some recipes are multi part and seem a bit complicated but the instructions are pretty clear. There are quite a few basic recipes and techniques included among the recipe segments . Good info , some obscure facts ( why your blood orange cake may be green etc) . Virtually all from scratch with no artificial coloring .
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