from the publishers for the purpose of reviewing it.*
Her writing is accessible, her directions clear, and her recipes inspiring.
You’ll hear the sound of tops popping shortly—a sign that a secure seal has been made. Or, you can refrigerate the jar without processing and use it within three weeks.
For a playful appetizer, I layered Prosciutto di Parma with creamy burrata on crisped slices of bread and spooned a dollop of bartlett-vanilla bean jam on top. Fantastic!
There you have it: I find this book to be pure inspiration. And though my review is done, I will still be cooking out of this gorgeous volume. I'm looking forward to trying her Tangy Vanilla Bean Panna Cotta and will certainly be toasting with a Vanilla Martini at some time in the near future.
If you want to learn more about vanilla and get inspired in the kitchen, check out Shauna Sever's Pure Vanilla. It's truly delicious!