Savor the sweet tastes of stone fruits with dozens of recipes that capture the exceptional flavors of peaches, plums, apricots, and nectarines in traditional muffins, pies, and tarts as well as savory dishes that highlight these luscious fruits. Celebrate the harvest and experience the tastes of summer all year long with PEACHES AND OTHER JUICY FRUITS By Olwen Woodier.
Nothing evokes thoughts of summer like the flavor of sun-ripened, fresh-from-the-tree, sweet-as-honey stone fruits. Apricots, peaches, nectarines, and plums capture the essence of summer, and whether they are fresh, frozen, or preserved, they add a special sweetness to meals, snacks, and desserts all year round.
In PEACHES AND OTHER JUICY FRUITS, award-winning cookbook author Olwen Woodier adds an imaginative peachy twist to tastes from around the world, bringing unexpected depths of flavor and a lighter, fresher taste to 150 through-the-menu recipes.
These luscious fruits naturally call to mind baked goods such as crisps, cobblers, pies, and tarts - traditional favorites are represented here with recipes such as Fresh White Peach Tart and Seasonal Crisp with Mixed Stone Fruits. Preserves are inevitable from any bountiful harvest and recipes for these are included as well. Peach Butter or Nectarine-Blueberry Jam bring pure pleasure to a slice of bread and peanut butter.
They can also be pulled out of the freezer or off the shelf in the dead of winter and turned into a memorable dish that recalls the flavors of summer. Fresh peaches, nectarines, apricots, and plums are ideal for adding flavor and moisture to quick breads, muffins, and other baked treats. Start the morning with Honey-Apricot-Almond Muffins or serve Peach-Jalapeno Corn Bread alongside your next batch of chili and you'll see how perfectly stone fruits complement many flavors - sweet and savory.
Also perfect as exciting additions to salads and soups, nectarines and plums shine in Chicken Salad with Nectarine and Kiwi or Bishop's Plum Soup with Tarragon and Mascarpone. Or try the sweet flavors of summer fruits in wraps, quesadillas, and sandwiches. The Apricot and Mushroom Brie Quesadilla makes a quick, delicious lunch for guests.
Fruit sauces and salsas, such as Apricot-Orange-Cranberry Sauce, add spice and flavor to grilled meats, seafood, and vegetables, and, of course, they make great toppings for desserts. Fried Plantains with Fruit Salsa will please any crowd. Stuffings make terrific side dishes or fillings for grilled peaches and nectarines, as well as mushrooms, sweet peppers, poultry, pork, and other dishes. Next Thanksgiving, try Woodier's Brandied Peach Stuffing instead of plain bread stuffing.
Flavors burst when summer fruits are grilled, sautéed, or roasted. Served as an appetizer or a meal, Chicken Peach Satay is an exciting twist on the traditional Asian favorite. Fruit gives a natural sweetness to Shrimp-Fruit Stir-Fry with Noodles, and Wendy's Stuffed Portobello Mushrooms make a hearty side dish to accompany tofu, chicken, or beef.
Enhancing this luscious cookbook are fascinating sidebars. Woodier relates stories about the history and folklore of stone fruits and offers information on rare varieties and specialty hybrid breeds. Also included is an exhaustive fruit-variety guide as well as nutritional information and practical advice on everything from picking to peeling. Packed with food lore, nutritional information, cooking tips, and 150 recipes, PEACHES AND OTHER JUICY FRUITS is a cookbook you will use to savor the flavors of summer all year long.
PEACHES AND OTHER JUICY FRUITS From Sweet to Savory: 150 Recipes for Peaches, Plums, Nectarines, and Apricots By Olwen Woodier Storey Publishing, July 2004 186 pages; two-color; illustrations throughout $10.95 trade paperback ISBN: 1-58017-499-X
CONTACT: Storey Books, MA Telephone: (413) 346-2185 Fax: (413) 346-2253
The award-winning APPLE COOKBOOK contains an unusual collection of recipes using America's favorite fruit in beverages, appetizers, snacks, brunch, entrees, and of course desserts. Also includes apple buying tips, taste comparisons, and instructions for preserving.
Honey Crisp. Puritan. Fuji. Twenty-One. Rhode Island Greening. Newtown Pippin. Jerseymac. What’s a cook to do with the varieties of apples appearing at supermarkets, orchards, and farmers markets all over North America?
The answer can be found in many glorious ways in APPLE COOKBOOK by Olwen Woodier, complete with 142 recipes for breakfast, lunch, dinner, and desserts. While apples are synonymous with autumn, they are available year-round, are grown from coast to coast, and are offered in more than 300 varieties.
Although they often bring to mind sweet desserts, such as pies and cakes, their superb texture and flavor can also be used to great effect in savory dishes. In fact, of all fruits, there may be none that better complements other foods, and this may explain why apples are so often paired with pork, fowl, and sausage dishes. Grated, sliced, or cubed, an apple adds instant flavor to a dish and never overwhelms the other ingredients.
An apple a day probably will help to keep the doctor away. It’s a fruit packed with vitamins, minerals, and fiber – all that with comparatively few calories. And apples are a versatile fruit -- as tantalizingly delicious in beef and apple deep-dish pie as in the traditional dessert pie. As one of our astute Storey readers put it, “Apples are so good for you and so inexpensive, how could you not use these recipes?"
First published in 1984, the Tastemaker Award-winning APPLE COOKBOOK has been completely revised and updated with many new recipes. In addition to the mealtime recipes for breakfasts, appetizers, soups, salads, side dishes, entrees, and, of course, desserts, you’ll find ideas for apple beverages, preserves, and chutneys.
There are special sections on apple history, how to buy and store apples; apple varieties (including heirlooms) and their best uses; apple, wine, and cheese combinations; apple lore (did you know that apples are a natural mouth freshener?), and advice for apples that are best eaten out-of-hand. It’s the perfect way to enjoy the fall harvest all year long.
“If, in fact, an apple a day keeps the doctor away (and there is considerable evidence to support this view), then Olwen Woodier is my kind of doc.” Burt Wolf, Public Television
“The Apple Cookbook is required reading for everyone... Buy two copies, because in no time the first copy will be dog-eared and faded from frequent reference.” Julia Stewart Daly, Director of Communications for the U.S. Apple Association
"Blissfully simple, every recipe begs to be made. This is American cooking at its best -- original, unpretentious, truly appealing." Sally Koslow, former editor of McCall's.
APPLE COOKBOOK by Olwen Woodier Storey Books July 2001; Pages:188 $10.95 trade paperback Two-color illustrations ISBN: 1-58017-389-6 Languages: English, French
CORN: Roasted, Creamed, Simmered and More by Olwen Woodier
Nothing is more sublime than the taste of the first fresh corn of the season, steaming hot, slathered with butter, and lightly salted. Award-winning cookbook author Olwen Woodier explains how to best enjoy fresh corn, as well as how to freeze or preserve that farm-fresh taste so that corn lovers can add the nutritious goodness of corn and cornmeal to the menu all year long. Imagine steaming hot cornmeal porridge on a winter’s morning, a savory bowl of corn chowder after that first day planting the garden, or a Cinco de Mayo fiesta complete with homemade tortillas.
The texture, wholesome goodness, and flavor of corn make it a remarkably versatile grain, complementing everything from frittatas to Posole, soufflés to Shepherd’s Pie.
In CORN, author Olwen Woodier celebrates this downhome, delicious, all-purpose comfort food through 142 easy-to-prepare recipes. Here are Corn Starters: Tortilla Pizza, Blue Blazes Hush Puppies. Corn Soups: Tortilla Soup, Lobster and Corn Chowder. Corn Salads: Black Bean, Corn and Tomato Salad, Corn Pasta Salad with Roasted Garlic Dressing. Corn in the main: Salmon with Corn Pancakes, Corn-Tortilla Crusted Fish, Corn and Cheese Tamales. Breads: Bacon-Scallion Muffins, Skillet Corn Bread.
Woodier also includes a complete history of corn, a cook’s primer on corn varieties, corn nutritional information, and special grower and chef profiles.
CORN: Roasted, Creamed, Simmered and More by Olwen Woodier ISBN 1-58017-454-X 192 pages; 8" x 8"; Two-color; illustrations throughout Paperback $12.95 US (Storey Publishing June 2002)
Available nationwide in book stores, specialty food and kitchen stores (Williams Sonoma, et al...) and from: Storey Books, 210 Mass MoCA Way, North Adams, MA 01247 www.storey.com lang=0 style="BACKGROUND-COLOR: #ffffff" size="2" BACK="#ffffff" FAMILY="SANSSERIF" PTSIZE="10" 1-800-441-5700 www.Amazon.com www.Barnes & Noble.com
For Editorial review copies: CONTACT Storey Publishing Publicity Department or Olwen Woodier: firstname.lastname@example.org
Cooking with Yogurt by Olwen Woodier
32 pages; 5 1/2 x 8 1/2; Paperback; illustrations throughout; Order #: 66326 ISBN: 0-88266-326-7 $3.95 US
Olwen Woodier has worked for more than 25 years in the fields of public relations and journalism. A native of Chester, England, she started her career in public relations at an American finance corporation in Geneva, Switzerland. There, she coordinated special events and promotions for corporate financial groups, hotels, inns, and restaurants. After seven years in Switzerland, Woodier was hired by Ziff-Davis Publishing, New York, where she produced press kits for 26 special-interest magazines. She was also editor-photographer of Z-D’s company newspaper. On Fridays, she donned her chef's hat and cooked lunch for the executive dining room.
As a freelance, Woodier has promoted golf and leisure tourism, and food and gardening for US and foreign clients. She also consulted on nature documentaries including the National Geographic Society’s film production of The Savage Garden starring Leslie Nielsen; and Pollinators in Peril produced by the National Wildlife Federation and Red Sky Productions.
In her role as journalist, Woodier has worked full time as a newspaper reporter. As a freelance she has written hundreds of articles for national and regional magazines and newspapers, and is a nationally syndicated feature writer on the subjects of food, garden, home and travel. These publications include Woman’s Day, Family Circle, Gourmet, Food Management, National Geographic Traveler, National Wildlife, The New York Times, The New York Times Syndicate, The Journal Newspapers, The Savvy Traveler, and Away.com. She also writes periodically for regional magazines includingElan, and Loudoun Magazine about food establishments, farms, and gardens in Virginia.
She has also written TV scripts for the food show What’s Cookin’ with Burt Wolf (ABC, Public Television), contributed to Time-Life Books Gardening series, and to 5 A Day: The Better Health Cookbook (co-sponsored by Produce for Better Health Foundation/National Cancer Institute). Her writings on pollinators have been included in a tutorial CD produced by the U.S. Army Corps of Engineers.
Currently, Woodier is writing a cookbook containing all the recipes prepared at Glenfiddich Farm Cookery School.
Olwen Woodier, Director/Chef, Glenfiddich Farm Cookery School 17642 Canby Road, Leesburg, VA 20175-6907 703 431 9507 email@example.com