The blueberry is not only "phenomenally nutritious and beneficial to your health" but also boasts a subtle, sweet flavor that is transformed when heated. Dannenberg, whose previous book concerned salad dressings (Perfect Vinaigrettes
), collects 80 recipes using the common fruit, many coming from celebrated chefs like Alain Ducasse. Although traditional blueberry favorites get maxed out (the book contains, for example, five blueberry muffin recipes), Dannenberg provides plenty of variety in her single-subject cookbook. Breakfast and brunch items such as Blueberry-Orange Coffee Cake and Lemon Ricotta Pancakes with Blueberry Peach Compote are fairly commonplace, but later chapters get more interesting. Offerings in the soup and salad section include Lobster Salad with Blueberry-Beet Sauce and Cucumber Salad Garnish, Blueberry–Sour Cream Dressing with Trio of Bitter Greens Salad, and Fennel, Arugula, Orange and Blueberry Salad. Appetizers and main courses include such unexpected fare as King Salmon Tartare with Blueberries, and Roast Stuffed Turkey Breast with Red Wine–Blueberry Sauce. Desserts range from traditional pies and crumbles to Blueberry Potato Cake with Glazed Blueberry Sauce. Color photos of the prepared recipes are fresh and appetizing, but not frequent enough to illustrate how versatile the blueberry can be. (June)
