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Special Markets: Food & Drink 2020

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Simple Fruit
Seasonal Recipes for Baking, Poaching, Sautéing, and Roasting
By (author): Laurie Pfalzer Photographs by: Charity Burggraaf
Laurie Pfalzer ,

Photographs by :

Charity Burggraaf

Imprint:

Sasquatch Books

ISBN:

9781632172372

Product Form:

Hardcover
Hardcover
English

Audience:

General Trade
Feb 18, 2020
$19.95 CAD
Active

Dimensions:

8.27in x 6.99 x 0.73 in | 1.34 lb

Page Count:

208 pages

Illustrations:

COLOR PHOTOGRAPHS THROUGHOUT
Sasquatch Books
COOKING / Specific Ingredients / Fruit
Whip up over 50 fruit-forward recipes that are ‘pear-fect’ for any occasion—with preparation tips, vibrant photos, equipment recommendations, and more
 
Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavor when cooked. Understanding how to enjoy fruit at its peak of flavor—whether it’s lightly sautéed, poached, baked, braised, or roasted—is the key, and this cookbook shows you how.

Organized seasonally and by type of fruit, the 50 recipes in this cookbook focus on maximizing the best, most natural flavors. The fruits included are:

   Rhubarb
   Strawberries
   Cherries
   Raspberries
   Blueberries
   Blackberries, marionberries, tayberries
   Peaches and nectarines
   Apricots
   Plums
   Apples
   Pears
   Cranberries
   Citrus
   Dried fruits
 
Whether it’s Vanilla-Roasted Rhubarb, Strawberry Pavlova, Cherry Hand Pies, or Grilled Apricots with Brown Butter and Maple-Tamari Glaze, Simple Fruit encourages and inspires readers to explore the unique flavors of cooked fruits, and gives them options to create a variety of seasonal desserts.

UNIQUE: There are no recent books on fruit like this one. There is a 2002 Alice Waters cookbook and a 2012 Nigel Slater cookbook on fruit.

TOPIC: Most everyone enjoys fruit and fruit-based cookbooks have sold well.

FOCUSED SUBJECT: Cookbooks with a strong focus tend to sell well.

PACKAGE: Filled with beautiful photography (a photo for each recipe).

Laurie Pfalzer encourages lively discussions with students about baking, pastry technique, and seasonal produce. She is particularly passionate about teaching not only the “how,” but the “why” of baking and pastry. Formerly the pastry chef at Salish Lodge and Spa, Laurie also worked under Jeffrey Hamelman at the King Arthur Flour Bakery in Norwich, Vermont. Laurie graduated with honors from the Culinary Institute of America in Hyde Park, New York. She lives in the Seattle area with her dog, Tucker, where she teaches baking and pastry to home cooks.

Author Residence: Seattle, WA

Author Hometown: Seattle, WA

Marketing: Author events/demos at places like Book Larder and cooking schools

Farmers market events

Targeted digital advertising

Social media campaign on Sasquatch platforms



Publicity: Outreach to national food media, including baking specific ones (particularly around seasonal cookbook round-ups)

Pitch major national women’s lifestyle publications/media like Good Housekeeping and Family Circle with recipe excerpts

Outreach to lifestyle media such as Better Homes & Garden and Martha Stewart Living

Secure regional TV spots for demos at places like KATU Portland and KING 5 New Day Northwest with emphasis on seasonality

“In food instructor Pfalzer’s debut, she offers recipes that let natural flavors of fruits shine through when used in meals and baked goods . . . Suggestions for ingredients and equipment are a bonus to this beautifully photographed book.”
Library Journal

“Simple Fruit . . . is conveniently organized seasonally, which also serves as a way of knowing what’s in season . . . Paired with Charity Burggraaf’s vibrant, beautifully composed photos of the fruits that almost jump off the page and beg to be eaten, Simple Fruit is a fine addition to any PNW-geared cookbook library.”
—The Stranger

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