Atlanta food writer, cooking teacher and television producer Cynthia Graubart has had 10 cookbooks published.
“I love inspiring people to get in the kitchen and cook, with recipes that are doable,” Graubart said during a recent phone call.
Credit: special
Credit: special
Her 11th and 12th books, “Blueberry Love” and “Strawberry Love” (Storey Publishing, $12.95), are due April 27, and once again are aimed at home cooks.
“I have had a longstanding love affair with blueberries, which was amplified by my spending summers in Maine,” Graubart said. “Those native wild blueberries are just these little, sparkly jewels, with so much flavor. I’ve been cooking with them for a long time.”
Her publisher asked if she’d also do a book about strawberries. Graubart’s answer: “Absolutely. What’s more fun than two favorite berries?”
Credit: Handout
Credit: Handout
There are 46 sweet and savory recipes in “Blueberry Love,” but Blue Ribbon Ginger-Lime Wild Maine Blueberry Pie is special. Graubart won first prize with it at the Blue Hill Fair in Maine in 2019. “It’s everything wonderful about blueberries,” she said, “all nestled in a flaky all-butter pie crust.”
Blue Ribbon Ginger-Lime Wild Maine Blueberry Pie
You can use any crust you’d like, including store-bought, but Graubart encourages trying this easy one below. “Return the dough to the refrigerator to chill down whenever you think things aren’t going the way they should,” she recommended, adding: “It is inevitable that blueberry juice will bubble up out of the slits in the dough. That is part of the charm of a blueberry pie.”
Excerpted from “Blueberry Love” by Cynthia Graubart. Used with permission from Storey Publishing.
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