Summer Berries & Autumn Fruits: 120 Sensational Sweet & Savory Recipes

by Annie Rigg

Overview

Sweet cherries, juicy oranges, succulent strawberries, tongue-tingling limes – everyone has a favorite fruit, though too often many of us just eat it as it comes, or stick to classics such as apple crumble. In this inspiring collection of seasonal recipes, Annie Rigg offers 120 original, exciting and tempting ways to enjoy the orchard’s bounty. Whether introducing a splash of color to your plate or providing the perfect tangy countertaste to a rich cheese, she shows how fruit can play the starring role. Chapters cover Citrus, Berries & Soft Fruit, Stone Fruit, Tropical Fruit and Orchard Fruits, and the recipes include such delicious dishes as Bulgar Wheat Salad with Cherries and Feta, Mango & Chili Hot Sauce, Fromage Frais Panna Cotta with Blood Orange Jelly and Pistachio and Coconut & Lime Cake, as well as all manner of tarts, pies, creams, dressings and syrups.

Product Details

ISBN-13:	9781909487437
Publisher:	Kyle Books
Publication date:	05/07/2016
Pages:	240
Product dimensions:	8.10(w) x 11.10(h) x 0.90(d)

About the Author

Annie Rigg is the author of Sweet Things and Gifts from the Kitchen (both published by Kyle Books). A much in-demand food stylist, she has worked for Sainsbury’s Magazine, Olive, Delicious, Country Living and Good Food Magazine as well as a number of top chefs.

Editorial Reviews

06/01/2016
This gorgeously photographed cookbook on fruit is the latest from food writer Rigg (Sweet Things; Small Plates). Roughly following the seasons, it entices readers to enjoy fruit as much as the author does. Dividing the recipes by type of fruit (stone, tropical, orchard, berry, soft, and citrus), Riggs introduces each section with a focus on general characteristics of each fruit along with recipes to sample. Featured are both savory and sweet dishes that are familiar (lemon curd) and more unusual (slow-cooked lamb shoulder with oranges). Although a few of the fruits may be hard to find (e.g., bergamot orange, pomelo) and the length of the recipes can be daunting for novices, the practiced cook will have no complaint with the clear and easy instructions. The well-crafted recipes are geared toward those who relish working with these ingredients. What shines through is the versatility of cooking with fruit. VERDICT Fruit lovers and many home cooks will find plenty to savor in this accessible work.—Ginny Wolter, Toledo-Lucas Cty. P.L.

Library Journal