James Beard Award-winning cookbook writer Cynthia Graubart joins us for a cooking demonstration to celebrate the publication of her two new books, Strawberry Love and Blueberry Love. With a wide array of recipes from breakfast treats, to salads, from main courses, to desserts, these books are brimming with classic and creative ways to put blueberries and strawberries to use.
Cynthia Graubart is a James Beard Award–winning cookbook author, a cooking teacher, and a culinary television producer whose previous books include Sunday Suppers and Mastering the Art of Southern Cooking. A champion of family mealtime, she shares her passion for her home state and its bountiful produce and products across many platforms. Her heart is divided, though, as she spends her summers on the coast in Downeast Maine. Graubart is a frequent guest on Hallmark Channel’s Home and Family Show and can be found online at cynthiagraubart.com.
Blueberry Love - Prized for their taste and nutrition, blueberries are a favorite for eating by the handful and as an ingredient in cooking and baking. Blueberry Love celebrates this sweet-tart summer fruit with 46 recipes for enjoying blueberries, fresh or frozen. From breakfast treats (Blueberry Bread Pudding and Blueberry Granola) to salads (Blueberry, Watermelon, Feta, and Mint), from main courses (Skirt Steak with Blueberry Port Sauce) to desserts (Whoopie Pies with Blueberry Cream Filling), this book is brimming with classic and creative ways to put blueberries to use. It also includes tips for picking, freezing, and making staples like jam and pie.
Strawberry Love - The arrival of fresh strawberries signals the start of summer, the time to visit pick-your-own farms and farmers’ markets to stock up on plump, ripe berries. Strawberry Love celebrates strawberry season with 45 recipes, all beautifully photographed, for enjoying this heavenly fruit, fresh or frozen. From breakfast treats (French Toast with Strawberry Syrup) to salads (Strawberry, Burrata, and Arugula Salad), main courses (Hamburger Sliders with Goat Cheese, Strawberries and Bacon), and desserts (Strawberry Creamsicles on a Stick and Strawberry Heart Hand Pies), strawberry lovers will find tantalizing new ways—along with the classics—to make the most of their summer berry bounty. The book also includes tips for picking, freezing, and making jams and syrups for enjoying the taste of summer all year long.
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