The small low-bush wild blueberry native to Maine and the Maritimes is an honest American fruit, a true “local food.” Along with cranberries and Concord grapes, blueberries were growing on North American soil and sustaining the native cultures long before Europeans crossed the Atlantic.
With fifty recipes, The Wild Blueberry Cookbook is a celebration of the flavor and versatility of the blueberry. The recipes are traditional, but also reflect today’s vibrant and imaginative cooking style. Emphasizing the fruit’s Maine roots and its standing as a "superfood," this cookbook profiles the industry and is peppered with fun features and healthful facts. Recipes range from muffins to tasty entrees to desserts, cocktails, and preserves.
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.