Fruitful: Sweet and Savoury Fruit Recipes Inspired by Farms, Orchards and Gardens

by Sarah Johnson

Overview

"Refreshingly unpretentious and gorgeously inspiring." - Nigella

"Full of elegant ideas and a deep knowledge of the subject. Every fruit lover should have a copy" - Diana Henry

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.

Product Details

ISBN-13:	9781804191026
Publisher:	Octopus
Publication date:	04/25/2024
Sold by:	Hachette Digital, Inc.
Format:	eBook
Sales rank:	94,970
File size:	26 MB
Note:	This product may take a few minutes to download.

About the Author

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.

Editorial Reviews

07/01/2024

Pastry chef Johnson debuts with a gorgeous fruit-forward book that offers a balance of savory and sweet recipes. It's divided by fruit type: "Citrus" (lemon, orange), "Stalks and Shrubs" (rhubarb, black currant), "Berries" (raspberry, blackberry), "Stone Fruit" (apricot), "Other Orchard and Vine Fruit" (fig, persimmon), "Pome Fruit" (apple, pear), and "Dried Fruit" (prune, raisin). What the book does especially well is provide pairings—some vegetables, spices, herbs, and even flours that best accompany the natural flavors—for each fruit. The recipes themselves are diverse, though some do require a bit more expertise and time. There are expected desserts such as lemon drizzle, caramelized apples, and strawberry sorbet, which mingle with more inventive dishes such as slow-cooked salmon with pickled rhubarb relish, carrot and sultana salad, and fig, fennel seed, and walnut bread. While there aren't pictures for every recipe, there are enough colorful images and cooking tips throughout for beginners. The inclusion of firsthand interviews with fruit farmers adds even more heart and depth. VERDICT This is a great guide for gardeners with a bounty of fruit and for home cooks looking to mix it up with both classic and creative fruit recipes.—Whitney Bates-Gomez

Library Journal