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Plums may be the stone-fruit family's underdog, but this edition places them squarely in winner's circle. Martha Holmberg's dessert recipes build off of their sweet-tart intensity, while savory options are amplified by the fruit's rosy flesh.
Size: 4.5" x 7.5"
Length: 48 pages
Martha Holmberg is a Portland, Oregon-based writer, editor, cook and undisciplined-but-avid home gardener. She began learning to cook at École de Cuisine La Varenne in Paris, where she lived for several years. She continued her education in life and food during a ten-year tenure as editor-in-chief of Fine Cooking magazine, followed by five years as food editor of The Oregonian newspaper, which earned significant awards under her guidance. Martha is the author of several cookbooks, including the James Beard- and IACP-nominated Modern Sauces. She's usually juggling a multiplex of projects: books, articles, video cooking classes, writing classes or whatever seems fun and tastes good. Learn more about her at marthaholmberg.com
