This beautifully photographed guide comprehensively details the fruits of the world and how to use them in the kitchen. The introduction is an illustrated, step-by-step guide to preparing, juicing, preserving and cooking fruit, while the reference section that follows, covers essential information about all the common, less well-known and exotic fruits with facts about how and where each fruit is grown as well as information on buying and storing. The next section is packed with over 100 tested recipes presented in an illustrated step-by-step format. Hot and cold desserts include Summer Berry Crepes and Pear & Cinnamon Fritters; Pastries include Tart Tartin, Plum and Marzipan Pastries; and cakes and bakes include Dutch Apple Cake and Fresh Blueberry Muffins. With over 800 glorious photographs, and informative text and enticing recipes, this is the definitive guide to fruit and an inspirational, fail-safe recipe book.About the Author:
Kate Whiteman has been a food writer and editor for almost thirty years. She has translated and edited numerous books for such eminent chefs as the Roux Brothers, Raymond Blanc and Pierre Koffman, and is herself author of three books. Maggie Mayhew is a freelance cookery writer and home economist, contributing to several national woman's magazines.
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Descripción Lorenz Books, 2001. Hardcover. Estado de conservación: New. Nº de ref. de la librería DADAX075480951X