All fruits can be cooked and served on their own, or used to create an astonishing range of dishes, from pies to puddings, cakes, ice creams, mousses and feather light souffles. Down the ages fruit has challenged and inspired great cooks and great recipes, and it is these classic dishes, as well as the contemporary use of fruit in the health-conscious innovative nutritional regimes of today, that are celebrated in this wonderful volume.
The book is divided into three main sections. The the introdcution offers the reader an illustrated step-by-step guide to preparing, juicing, preserving and cooking fruit and a fact-filled guide to useful equipment and techniques.
Then a reference and directory section includes essential information about all the common, less well-known and exotic fruits, and provides facts about how and where the fruit is grown and details on buying and storing.
Finally there is a recipe section which contains over 100 tested dishes presented in an illustrated step-by-step format. It includes hot and cold desserts, pastries, pickles and preserves, cakes and bakes.
With over 500 glorious photographs, informative text and enticing recipe, this is both a comprehensive reference and inspirational, fail-safe recipe collection - the only book on fruit you will ever need in your kitchen.