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We often associate fruit in recipes with preserves, cakes, sorbets, and desserts-all sweet dishes. However, fruit can be an incredible complement to savoury dishes too. Adding blackberries to a duck breast and chard recipe or caramelised pears to a pork and sage recipe creates an incredibly tasty dish with a great depth of flavour. We are already familiar with some classic pairings, of course, such as lemon and chicken, apple and pork, and cranberries and turkey, but there is a whole world of flavour combinations we're missing out on. This book shows you how to best incorporate fruit into your everyday cooking-whether the dishes are sweet or savoury.
The book is arranged alphabetically by the central fruit used in the dish-twenty different fruits in total, which includes apples, apricots, blackberries, cherries, citrus fruits, figs, peaches, plums, quince, rhubarb, and strawberries, as well as dried fruits-while the recipes themselves are generally contemporary versions of Mediterranean classics (with some inspired by places further afield, such as an apricot-sweetened chicken korma curry). With 120 delicious recipes, this book promises to be a kitchen staple that will be used again and again.
- Publisher Name:Smith Street Books
- Product Format:Hardback
- ISBN: 9781925418446
- Author:Worndl, Bernadette
- Publication Date:2018-11-01
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