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The Cranberry Cookbook: Year-Round Dishes From Bog to Table, by Sally Pasley Vargas
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About the Author
Sally Pasley Vargas is a freelance writer and the author of Food forFriends and The Tao of Cooking. 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 Boston Globe along with seasonal recipes for the Wednesday Food Section. Vargas has written for Vegetarian Times and The Magazine of Yoga. She also contributes to Craving Boston, the WGBH Public Television website. Her interest in photography has led Vargas to combine her love of cooking with photos of beautiful food.
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Product details
Hardcover: 128 pages
Publisher: Globe Pequot Press (April 20, 2017)
Language: English
ISBN-10: 149302809X
ISBN-13: 978-1493028092
Product Dimensions:
8.2 x 0.6 x 8.4 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
5 customer reviews
Amazon Best Sellers Rank:
#735,402 in Books (See Top 100 in Books)
Absolutely delicious array of do-able and definitely serve-again recipes.
Appreciate the lay out and content.
Superb! Will purchase for gifts to my culinary friends!
Great recipes
I love this book. I’ve tried many of the recipes and they are all very flavorful yet simple to execute. The fresh citrus cranberry relish is amazing and not limited to Thanksgiving. I like to mix it into Greek yogurt or pu a little on goat cheese and a cracker. Highly recommended!
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