Informationen zum Autor Sarah Johnson is an American-born pastry chef who trained under Alice Waters at Chez Panisse in Berkeley, California, and currently splits her time between Spring restaurant, London, and Heckfield Place, Hampshire, as Head of Pastry Development. Klappentext "This is a celebration of fruit, and all the glorious variety it can bring to our plates. From crisp apples to buttery pears, fragrant peaches to plump berries, and vibrant lemons to juicy cherries. An introduction covers the key techniques for cooking with fruit, such as roasting, poaching and purâeeing. 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 flavour charts and pairing suggestions for every fruit, alongside four interviews with fruit growers and farmers around the world"-- Vorwort A classic and comprehensive cookbook revealing how to source, cook and enjoy fruit throughout the year in both sweet and savoury recipes. Zusammenfassung A classic and comprehensive cookbook revealing how to source, cook and enjoy fruit throughout the year in both sweet and savoury recipes.

Vorwort
A classic and comprehensive cookbook revealing how to source, cook and enjoy fruit throughout the year.

Autorentext
Sarah Johnson is an American-born pastry chef who trained under Alice Waters at Chez Panisse in Berkeley, California, and currently splits her time between Spring restaurant, London, and Heckfield Place, Hampshire, as Head of Pastry Development.

Klappentext

"This is a celebration of fruit, and all the glorious variety it can bring to our plates. From crisp apples to buttery pears, fragrant peaches to plump berries, and vibrant lemons to juicy cherries. An introduction covers the key techniques for cooking with fruit, such as roasting, poaching and purâeeing. 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 flavour charts and pairing suggestions for every fruit, alongside four interviews with fruit growers and farmers around the world"--