A somewhat folksy appearance disguises the smart creativity and imaginative use of flavor in this fresh new book.
Rucker, who was the pastry chef at Gjelina Take Away and Gjutsta before opening her own popular bakery, is serious about fruit and she’s not afraid to try new things with it. As much as she might admire a venerable classic like a Dutch baby pancake with apple compote, or a banana cream pie she’s even more likely to put together zippy new desserts along the lines of a strawberry rye buckle with rose hazelnut crumb, or pistachio ginger linzer cookies (pictured on the cover of the book).
Just as impressive is her grasp of the possibilities with parts of the fruit that might otherwise end up in the compost: her whole tangerine sorbet, for instance, used the peel for their pectin, “which aids in keeping the sorbet smooth after you freeze it. It also adds an intense citrus flavor and aroma.” And those very ripe bananas? Ferment them for a tart, tropical mash that elevates Rucker’s banana cake.
Hardcover. Color photographs throughout.