Dappled
Baking Recipes for Fruit Lovers: A Cookbook
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- $14.99
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- $14.99
Publisher Description
Fresh fruit-based desserts from beloved Los Angeles pastry chef and restaurateur Nicole Rucker.
Nicole Rucker is responsible for some of the most raved-about and Instagrammed pastries and baked goods in Los Angeles, first as the Pastry Chef at the hotspots Gjelina Take Away and Gjusta, then through her pie company Rucker's Pie and restaurant Fiona. In her debut cookbook, Rucker shares her obsession and her recipes with readers to help them achieve the same kind of magical alchemy she's perfected in fruit desserts.
To Rucker, fruit is every bit as decadent as chocolate cake and in this unique guide to crafting desserts, she offers up an enthusiastic ode to baking with seasonal ingredients, from summertime peaches to winter citrus. As much a storyteller as she is a baker, Rucker warmly relays her lifelong passion for fruit with charm and humor. With imaginative adaptations of classic dishes like Peach and Ricotta Biscuit Cobbler and Huckleberry Blondies, Rucker's recipes are for the wide-eyed fruit lover and farmers' market trawler in all of us.
PUBLISHERS WEEKLY
Rucker, owner of L.A.'s Fiona bakery, shares her obsession with fruit in this delightful debut collection. She begins with a chapter on "How to Choose Fruit," which includes charts on which fruits will ripen after picking and which won't. From there she dives into recipes, starting with breakfast and brunch option: scones, coffee cakes, and doughnuts are interspersed with inventive morning selections such as "Fruit Soup" (a blend of dried apricots, figs, apples, raisins, and currants in tapioca) and multigrain pancakes with peaches. Not surprisingly, desserts dominate and feature cakes, ice cream, pies, and puddings, including a stunning vanilla rice pudding with Marsala baked pears, which is an homage to one she ate in college. She also suggests a boiled maple "pumpkin" pie, which is a kabocha squash twist on the Thanksgiving classic. She closes the volume with "Pantry Recipes," featuring a recipe for flaky butter crust (there's also a whole wheat crust option), ricotta biscuits, and brioche dough. Festive recipes and enticing photos make this a top pick for home bakers eager to indulge in fruit.
