Cynthia Graubart.Due out 27th April 2021 from Storey, it's 104 pages and will be available in paperback and ebook formats.
The first "real" homegrown strawberries of the season are always heavenly. We look forward to summer for our sweet perfect local berries. The season never seems to last long enough, but most years I manage to put up enough jam and pie fillings and frozen berries to last us until midwinter at least.
This little book is packed full of colorful appealing strawberries featured in a surprisingly creative and varied number of recipes both sweet and savory. The introduction contains some good tips on handling strawberries and general info on freezing, storing, and using them efficiently and with minimum waste. The following chapters contain the recipes, arranged roughly thematically: breakfasty things, savory recipes, and desserts.
The recipes have an introduction header description with ingredients listed bullet style in a sidebar. Ingredient measures are given in US standard only followed by step by step directions. Required ingredients are easily sourced and will be available at any well stocked grocery store.There are some gluten free and vegan friendly recipes included.
The photography and food styling are exceptionally well done and attractive. I found myself flipping through the recipes and having trouble deciding what I wanted to try first - they all look really good. In the end, we tried the strawberry lemon jam and the creamsicles. Both recipes were easy to follow and gave good results.
Four stars. This is a must have for gardeners (or readers with a pick-your-own farm within driving distance) who are looking for ways to use up those glorious delicious harbingers of summertime.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.