Only a few cookbooks inspire me in unexpected ways and Seasonal Fruit Desserts from Orchard, Farm and Market (2010) by Deborah Madison is another gem to add to that list. Madison's recipes are treasure trove of inspiration for combining ingredients in new delicious ways. And it doesn't hurt that she's a local food advocate and a compelling food writer who has honed her cooking on local foods for decades.
Founder of the famous Greens Restaurant in San Francisco, Deborah Madison is a longtime market shopper, gardener, food writer and popular cookbook author. Her seasonally-infused food writing and flavor pairings have been a large influence in my kitchen over the years.
Nearly two decades ago in Madison's The Savory Way (1990), I discovered acidic flavors were the secret link shared by all salads. When Vegetarian Cooking for Everyone (1997) came out, I turned to Deborah's comprehensive soup chapter for inspiration again and again. And when I got Local Flavors (2002) her simple seasonings and use of oils, citrus and vinegars, helped shape the flavors of local foods in my kitchen. Madison's newest book, Seasonal Fruit Desserts, is also a great kitchen reference that I will turn to again and again.
However, if you read this book before dozing off, you're likely to have sweet, delectable dreams.I wanted to pick one of Deborah's recipes and write about it, but here's what happened. I had rhubarb on hand and after a quick glance at the recipes, I zeroed in on "Baked Rhubarb with Vanilla, Orange and Clove."