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The high-bush blueberry, along with its cousin, the low-bush wild blueberry native to Maine, is an honest American fruit, 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,” The Blueberry Cookbook 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.
Sally Pasley Vargas is an author, photographer, cooking teacher, recipe developer, and a regular contributor to The Confident Cook column for the Boston Globe. She has written for many publications and websites.
136 pages. Hardcover.
10.2 in H | 7.3 in W
