- EAN13
- 9781804191026
- Éditeur
- Kyle Books
- Date de publication
- 25/04/2024
- Langue
- anglais
- Fiches UNIMARC
- S'identifier
Fruitful
Sweet and Savoury Fruit Recipes Inspired by Farms, Orchards and Gardens
Sarah Johnson
Kyle Books
Livre numérique
-
Aide EAN13 : 9781804191026
-
Fichier EPUB, avec DRM Adobe
- Impression
-
Impossible
- Copier/Coller
-
Impossible
- Partage
-
6 appareils
20.99 -
Fichier EPUB, avec DRM Adobe
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 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 flavour 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, Berkeley, 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 flavour. 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.
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 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 flavour 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, Berkeley, 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 flavour. 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.
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