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The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries
By:
Janie Hibler
List Price: $17.95
Your Price: $12.21
(as of: 09/07/10)
Manufacturer: AmazonEncore
ISBN: 1935597124
Publication Date: 2010-06-22
Release Date 2010-06-22
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Product Description:
Few foods capture the sweetness of nature like fresh berries, whether eaten straight off the bush or baked to perfection beneath a flaky crust. Now berry lovers can maximize their enjoyment with The Berry Bible, the new offering from James Beard Book Award-winning author Janie Hibler.
Part encyclopedia, part cookbook, The Berry Bible begins with an explanation of the health benefits of nutrient-rich berries and goes on to profile dozens of important culinary berries and berrylike fruits in the vibrantly illustrated "A-to-Z Berry Encyclopedia." Tips on how to remove berry stains and freeze for the off-season pave the way for 175 delectable recipes that use cultivated, wild, fresh, and frozen berries.
From Blackberry-Blueberry Cardamom Muffins, Mango-Raspberry Summer Soup, and Boysenberry Applesauce to Blackberry-Port Lamb Shanks, Almond-Gooseberry Cream Pie, and The Perfect Strawberry Shortcake, these succulent dishes are sure to garner The Berry Bible a permanent spot in any kitchen.
Amazon.com Review:
Amazon Exclusive: Tom Douglas Reviews The Berry Bible
Tom Douglas is an American chef, restaurateur, and writer. He is well known for helping to define Northwest cuisine and igniting the Seattle restaurant scene, winning the James Beard Award for Best Northwest Chef in 1994. Since 1989, Tom has opened five of Seattle's most popular restaurants: Dahlia Lounge, the Greek-inspired Lola, Serious Pie pizzeria, Palace Kitchen, and Pike Place Market's iconic seafood restaurant, Etta's. He also owns Dahlia Bakery, famous for its Triple Coconut Cream Pie. Tom is the author of Tom Douglas' Seattle Kitchen, named Best American Cookbook by the James Beard Foundation, Tom's Big Dinners, and I Love Crab Cakes! He bested Masaharu Morimoto in an episode of Iron Chef America and was named 2008 Bon Appetit Restaurateur of the Year. Read his exclusive guest review of Janie Hibler's The Berry Bible:
 Washington State is berry country. Every summer for a brief but glorious window of time, my Seattle restaurant kitchens overflow with berry abundance--first the sweet local strawberries, then blueberries, red and golden raspberries, boysenberries, blackberries, and finally, the wild huckleberries we buy from foragers, treasured in the restaurants for syrups, jams, and sauces. Berries are the sweet source of many purple-stained memories, like picking wild blackberries with my daughter, Loretta, when she was a kid, and slamming out hundreds of summer berry crisps after hours in the Palace Kitchen one year for the Bite of Seattle. That’s why I’m delighted by this AmazonEncore edition of Janie Hibler’s Northwest classic, The Berry Bible. A bible it is indeed--every berry under the sun is included here, from cloudberries and currants to cape gooseberries and salmonberries. Read up on the history, habitat, and health benefits of each berry before diving into the recipes where berries are used in every course, from soups and entrées to drinks and desserts... even barbecue sauce. Janie has studded the book with berry-relevant stories, anecdotes, and folklore. You can pick up some fabulous facts along the way. Did you know it takes 80 pounds of raspberries to make one 375 ml bottle of Framboise? My wife Jackie and I like to put up a batch or two of my Mom’s easy freezer strawberry jam (right on the back of the pectin box!), but I think Janie’s excellent chapter on berry jams, jellies, pickles, and preserves will extend our repertoire this summer. Now I’m going to head out to the deck with a Strawberry Mojito in one hand and my Berry Bible in the other to solve the big question--which dessert recipe to try first? I’m leaning towards Peak of the Season Blueberry Pie, but The Perfect Strawberry Shortcake sounds mighty fine. --Tom Douglas
Recipe Excerpts from The Berry Bible | 
Janie Hibler's recipes for Sangría Blanco and Grilled Paprika Chicken with Blackberry Sauce |
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 (from the Hardcover edition)
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Customer Reviews
Packed full of berry info!: (2010-08-19)
This book is fantastic :-) The author has included information on every berry you can possibly think of... and then some! I had no idea some of the berries mentioned were edible. There is info on every aspect of the various berries - including how to grow them. Definitely has more detail than I expected!
All you need to know about berries but were afraid to ask: (2010-08-06)
This book gives an overview of berries- where they come from and how they can benefit us. Also, the recipes are quite helpful, ranging from pies to jams to cocktails. Unfortunately, there aren't too many pictures except for the one on the cover. And there's no index, which would've helped out, which is why I had to dock it one star. Besides that, An enjoyable and informative read.
great, concise, BUT.....: (2010-07-28)
If any book calls for photos, this book is it! No photos?!? There is a photographers credit but no photos, what a missed opportunity.
A must for berry lovers ....: (2010-07-22)
I'm lucky enough to live in the Pacific NW, where berries are a huge part of the agricultural landscape during the summer. Right now, raspberries are in season, and blueberries are coming on, too. In a few weeks, huckleberries will be ready for picking up in the mountains, in hidden patches off the fire roads. I'm a berry lover and proud of that fact. I mention this only to set context for my endorsement of this wonderful volume. The introductory material alone is worth the price of the book, especially the A-to-Z encyclopedia of berries. The recipes are very good -- some "standards," and some unusual combinations. Prosciutto prawns with huckleberry balsamic glaze are wonderful, as is grilled paprika chicken with blackberry sauce. When fresh local berries aren't available (during the winter), I go for local frozen berries, and use them to make a mixed berry cobbler or crisp, using one of the recipes from this book. (Yes, I've had a copy since it was first released, and I also have Hibler's Dungeness Crabs and Blackberry Cobblers: The North ) As others have noted, there are no pictures in this book -- I don't mind that, but others might. Bottom line for me, though -- this is a wonderful addition to my cookbook collection, one that I'll actually use more than once.
Comprehensive info, great recipes, but no pictures?: (2010-07-19)
In my humble opinion a book about beatuiful, sensuous berries should have pictures in it! I realize that my complaint may sound infantile, but let's face it: we with our eyes first, then with our mouths. Listen, I am a serious cook. My cookbook colleciton is extensive. I even subscribe to Cooks Illustrated. Joy of Cooking: 75th Anniversary Edition - 2006 is one of the staples in my cookbook library. I mention this because it, like an old fashioned dictionary or encyclopedia, has no pictures and only a few sparse illustrations throughout. I accept this because Joy of cooking is an encyclopedia of all things culinary and not a recipe book per se. But The Berry Bible is not a reference book (though it touts itself as one): it is a recipe book. This is fine - and the recipes in it are very good and reach far beyond the usual cobblers and jams. Bottom Line: I would have given it five stars if it had pictures in it.
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