{"product_id":"the-blueberry-cookbook-year-round-dishes-from-field-to-table-by-sally-pasley-vargas","title":"The Blueberry Cookbook: Year-Round Dishes from Field to Table by Sally Pasley Vargas","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThe high-bush blueberry, along with its cousin, the low-bush wild blueberry native to Maine, is an honest American fruit,\u003c\/strong\u003e a true \"local food\" that was growing in North America, along with cranberries and Concord grapes, and sustaining Native cultures long before Europeans crossed the Atlantic. With more than fifty recipes featuring this popular \"superfood,\" \u003c\/span\u003e\u003ci\u003eThe Blueberry Cookbook\u003c\/i\u003e\u003cspan\u003e reflects traditional tastes as well as today's vibrant and imaginative cooking styles. Recipes range from breakfast entrées to muffins to tasty desserts, toppings, and preserves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSally Pasley Vargas\u003c\/b\u003e\u003cspan\u003e is a freelance writer and the author of \u003c\/span\u003e\u003ci\u003eFood for\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFriends\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eThe Tao of Cooking\u003c\/i\u003e\u003cspan\u003e. She launched her culinary career as a line cook at Rudi's Big Indian Restaurant near Woodstock, New York. Her country neighbor at the time, Chef Eugene Bernard, was teaching at The Culinary Institute of America. He frequently visited the kitchen to advise and mentor the cooks, and eventually arranged for Vargas to intern with pastry chef Albert Kumin at the C. I. A. She is a cooking teacher, coach, recipe developer, and currently writes the column The Confident Cook for the \u003c\/span\u003e\u003ci\u003eBoston Globe\u003c\/i\u003e\u003cspan\u003e along with seasonal recipes for the Wednesday Food Section. Vargas has written for \u003c\/span\u003e\u003ci\u003eVegetarian Times\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eThe Magazine of Yoga.\u003c\/i\u003e\u003cspan\u003e She also contributes to \u003c\/span\u003e\u003ci\u003eCraving Boston,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ethe WGBH Public Television website. Her interest in photography has led Vargas to combine her love of cooking with photos of beautiful food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eDown East Books\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eJuly 26, 2019\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eISBN: \u003cmeta charset=\"utf-8\"\u003e9781608939138\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.6\" H x 10.1\" L x 7.0\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e136 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":45206829433018,"sku":"9781608939138","price":22.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/91YhBH7sjIL._SL1500.jpg?v=1759594282","url":"https:\/\/naturenurture.shop\/products\/the-blueberry-cookbook-year-round-dishes-from-field-to-table-by-sally-pasley-vargas","provider":"nature+nurture","version":"1.0","type":"link"}