This is a celebration of fruit, and all the glorious variety it can bring to our plates. From crisp apples to buttery pears, sticky peaches to plump berries, and zingy lemons to tart cherries.
An introduction covers the key techniques for cooking with fruit, such as roasting, poaching and puréeing. Over 80 recipes follow in chapters on citrus, berries, stone fruit, orchard and vine fruits, pome fruits, shrubs and stalks. From Polenta and Blackberry Muffins and Apricot Muscat Tart, to Pear and Farro Salad, Pan-Fried Duck Breast with Blackcurrant and Mackerel with Gooseberry Compote and Yoghurt, discover the joy and versatility of cooking with fruit. Plus plenty of jams, sorbets and ice creams.
Interspersed between the recipes are flavor charts and pairing suggestions for every fruit, alongside four interviews with fruit growers and farmers around the world.
Trained by Alice Waters at Chez Panisse, San Francisco, and now Head of Pastry Development at Spring in London and luxury hotel Heckfield Place in Hampshire, Sarah Johnson's recipes are modern, fresh and full of flavor. Her close relationship with the farmers and producers that supply the restaurants has given her a wealth of knowledge on the best fruits to buy and cook, and fantastic tips and tricks to get the most from your produce.
