Cover image for The berry bible : with 175 recipes using cultivated and wild, fresh and frozen berries
The berry bible : with 175 recipes using cultivated and wild, fresh and frozen berries
Hibler, Jane.
Personal Author:
First edition.
Publication Information:
[New York] : Morrow, [2004]

Physical Description:
x, 333 pages : color illustrations ; 25 cm
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX813.B4 H53 2004 Adult Non-Fiction Central Closed Stacks

On Order



Sweet, juicy, and delicious, berries -- everyone's favorite fruit -- can be found wild, grown in your own backyard, or purchased fresh or frozen year-round. But there's more to berries than glorious summer desserts. Packed with vitamins and antioxidants, berries are exceptionally good for you, too. In The Berry Bible, author Janie Hibler gets to the heart of these summer fruits, from their health benefits to their genus to how they are best put to use in the kitchen. An award-winning cookbook author and authority on the foods of the Pacific Northwest, Hibler offers 175 recipes, along with 68 full-color identification photographs and an A-to-Z encyclopedia that details well-known varieties such as blueberries and blackberries and lesser-known cultivars such as manzanitas and Juneberries. Hibler traveled the globe in her quest for berry lore, facts, and recipes, visiting the Canadian prairie to search out Saskatoon berries; Alaska, to pick wild blueberries with the Indians; and Europe, to peruse the markets for the best strawberries. Her delightful history of 41 berries, and personal annotations on how to use and store them, inspire you to try her Brioche French Toast with Sauteed Berries or tender Marionberry Biscuits, while cooling yourself on a hot summer day with her Strawberry Mojito and refreshing berry lemonades. Hibler offers everything berry, from first course to last. Start your meal with Chilled Blackberry-Lime Soup, move on to Sauteed Chicken Breast with Blueberry Port, and end on a lovely Boysenberry-Loganberry Cobbler or Peak-of-the-Season Blueberry Pie. In between, there's a chapter on how to wash berries, freeze them, measure them accurately, substitute them in recipes, and remove their stains, plus a primer on the magnificent creams -- whipped, creme fraiche, clotted, and Double Devon. There is also a chapter on berry preserves, jams, pickles, syrups, and toppings. The time is ripe to pick up The Berry Bible.

Reviews 3

Booklist Review

The domain of edible berries stretches far beyond familiar strawberries and raspberries. Marionberries, jostaberries, mayhaws, pyracanthas, and thimbleberries have their own regional devotees. Hibler classifies them all, giving both botanic data and culinary uses for each berry. She distinguishes often confusing nomenclature and provides, where possible, sources of supply for some of the more obscure members of the berry world. A brief description of implements useful in berry cookery precedes a large recipe section. In addition to both nonalcoholic and mixed drinks, Hibler records recipes for homemade liqueurs. Her recipes for baked breads using both standard and unusual berries will please home bakers. Berry soups appeal to contemporary chefs, and recipes such as lamb shanks in a sauce of blackberries and port lure the adventurous. This exhaustive and authoritative treatise belongs in cookery reference collections and will be popular also with those who like to forage for natural fruits. --Mark Knoblauch Copyright 2004 Booklist

Publisher's Weekly Review

From the essential raspberry to the uncommon jostaberry, Food & Wine and Gourmet contributor Hibler sings the praises of the bountiful berry, many varieties of which are indigenous to North America. Without getting too scientific, Hibler explores the history of the berry, how and where it is cultivated and the differences between each variety. She highlights berries' versatility and adaptability, making references to each fruit's cooking capacity as well as its health benefits. Divided into two main sections, the book serves foremost as an encyclopedia of buffaloberries, salmonberries, strawberries and everything in between, listing common names, storage information and other particulars. The second half is an eclectic collection of recipes for beverages, salads, game, pies and more. Forget strawberry jam and cranberry sauce-Hibler offers a refreshing look at a fruit often relegated to pancakes and syrups. Adventurous chefs will be inspired to jump-start their next party with Strawberry Mojitos, followed by Mango-Raspberry Soup and Saut?ed Chicken Breasts with Blueberry Port. For dessert, they may want to go out on a limb with Almond Gooseberry Cream Pie, or just play it safe with Peak-of-the-Season Blueberry Pie. Incorporating the berry into both sweet and savory dishes is what Hibler seems to do best, and her recipes are straightforward and well-explained. 8-page full-color photo insert not seen by PW. Agent, Judith Weber. (On sale Apr. 15) Forecast: Hibler's cookbook will be of particular interest in berry hot spots such as Maine, Massachusetts and Oregon. Morrow plans a national broadcast and print media campaign and author appearances in New York and Portland, Ore., where Hibler lives. (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Just in time for berry season, here is a thorough field guide to all types of berries, along with dozens of mouthwatering recipes. Hibler (Dungeness Crabs and Blackberry Cobblers) lives in the Pacific Northwest, where the local bounty includes an abundance of seasonal berries. For each entry, her "A-to-Z Encyclopedia"-featuring "berry fruits" like chokecherries and currants as well as raspberries, huckleberries, and their cousins-covers the common and scientific names, habitat and availability, history, and information on picking or buying and storing, along with suggestions for the cook. Recipes involve both old-fashioned favorites like Strawberry Ice Cream Sodas and more contemporary dishes like Slow-Roasted Pacific Cod with Marionberry Sauce. Since some of the berries presented here are relative newcomers to the market and are not covered elsewhere, Hibler's book is particularly useful. Highly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.



The Berry Bible With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries Blue-Ribbon Sponge Cake with Boysenberry Curd All berries deserve a good, simple, homemade cake. The superb flavor and texture of a homemade sponge cake are so outstanding that it's worth the extra effort it takes to make one from scratch. (And you are not getting all those additives either.) Here the cake is sliced into three layers and filled with boysenberry curd, fresh boysenberries, and whipped cream. Makes 8 to 10 servings 1 1/2 cups cake flour 1/2 teaspoon baking powder 1/4 teaspoon coarse salt 5 large eggs, separated 1 1/2 teaspoons almond extract 1 1/2 teaspoons sugar 3/4 teaspoon cream of tartar Boysenberry Curd (recipe follows) 2 heaping pints (5 cups) fresh boysenberries, rinsed and drained 1 cup heavy cream Preheat the oven to 325°F. Place a rack in the bottom third of the oven. Sift the flour, baking powder, and salt together and set aside. Put the egg yolks in a mixing bowl and beat for 45 seconds, until light and lemon colored. Add 1/2 cup ice water and 1/2 teaspoon of the almond extract and beat until the mixture turns pale yellow and is foamy on top. With the mixer still running, gradually beat in the sugar and continue beating until all the sugar is dissolved. Fold the dry ingredients into the yolk mixture. Beat the whites with the cream of tartar until stiff but not dry. Carefully fold the whites into the flour-yolk mix. Gently pour the batter into an ungreased angel food cake pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Invert the cake over a long-necked bottle to cool. Remove the cake from the pan by running a knife around the edge of the cake and around the tube to loosen it. Using a serrated knife, cut the cake into 3 horizontal layers. Spread 1/2 cup berry curd over the top of the bottom layer and sprinkle with 1 cup fresh boysenberries. Repeat for the second layer. Cover with the third layer. Whip the cream until almost stiff and fold in the remaining 3/4 cup curd. Frost the cake and cover the top with the remaining fresh boysenberries. Keep the cake chilled and serve within 4 to 6 hours. Variation : Serve the cake cut into wedges, accompanied by a bowl of sweetened whipped cream (3 cups heavy cream whipped with 1/3 to 1/2 cup confectioners' sugar and 1 teaspoon vanilla extract) and 2 pints fresh berries sprinkled with a little sugar. (If you are using strawberries, slice them first.) Once the berries are sprinkled with sugar, let them sit at room temperature for 1 to 2 hours to allow their juices to start running. Key Lime Panna Cotta with Strawberry Sorbet I fell in love with this sumptuous dessert at a meeting in Minneapolis when Joan Ida, the pastry chef at Goodfellow's Restaurant, prepared it for a banquet one evening. Panna cotta originated in the Piedmont region of Italy and literally means "cooked cream." It's a molded creamy dessert that is traditionally served with fresh fruit. That night Joan served it with a fresh strawberry puree and a small mound of strawberry sorbet. Both the panna cotta and the sorbet can be made days in advance, making this an ideal dessert for entertaining. Makes 8 servings One and a half 1/4-ounce envelopes (1 1/8 teaspoons) unflavored gelatin 3/4 cup fresh lime juice (from about 10 limes) 2/3 cup sugar 1 cup heavy cream 2/3 cup milk (whole or 2 percent) 2 teaspoons dark rum Zest of 1 lime, minced Makes 4 cups, serving 8 Strawberry Sorbet 2 pints (4 cups) fresh strawberries, quartered if large, rinsed and drained 3/4 cup fresh lemon juice (from 4 to 5 lemons) 1/2 cup sugar Strawberry Coulis (page 187) Lightly oil eight 4-ounce ramekins. Sprinkle the gelatin over the lime juice in a small bowl. Let stand for 5 minutes to soften. Put the sugar, cream, and milk in a nonreactive saucepan and bring to a boil over medium-high heat. Remove from the heat and add the gelatin mixture, rum, and minced lime zest. Stir until blended, then divide the mixture among the ramekins and refrigerate until firm, about 3 hours. Once set, cover with plastic wrap. To make the sorbet, puree the strawberries with the lemon juice in a food processor or blender. Dissolve the sugar in 1 1/4 cups tepid water and blend with the strawberry puree. Pour into an ice cream freezer and freeze according to the manufacturer's instructions or use the still-freeze method (see page 238). It will keep tightly sealed in the freezer for up to 1 week. To serve, ladle a spoonful of strawberry coulis onto 8 dessert plates and spread it into a wide circle. Unmold the panna cottas by dipping each individual ramekin into a small bowl of hot water for a few seconds. Give it a good shake and turn it upside down on a dessert plate. (You might have to run a knife around the edge of the mold first to help release it.) Put a scoop of sorbet on each plate and serve immediately. Variation : Serve panna cotta accompanied by peak-of-the-season summer fruits cloaked in a raspberry or strawberry puree sweetened with a little sugar. The Berry Bible With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries . Copyright © by Janie Hibler. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold. Excerpted from The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries by Janie Hibler All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.