ÔøΩ A comprehensive guide to the fruits of the world ÔøΩ Visual identification of fruit varieties ÔøΩ Preparing, preserving and cooking fruit ÔøΩ Over 100 recipes for desserts, cakes, pies, ice creams and soufflÔøΩs
Nothing can beat a simple dessert of perfectly ripe juicy fruit, perhaps served with a dollop of cream, or with some good cheese. All fruits can be cooked and served on their own, or used to create a huge range of dishes, from pies and puddings to cakes, ice creams, mousses and featherlight souffl s. In the first section of this book, there is an an illustrated step-by-step guide to preparing, juicing, preserving and cooking fruit, and a guide to useful equipment. There is essential information about all the common, less well-known and exotic fruits and how and where the fruit is grown, where to buy and how to store and cook.With over 100 enticing recipes, this lovely book will provide a wealth of inspiration. THE WORLD ENCYCLOPEDIA OF FRUIT A comprehensive guide to the fruits of the world Visual identification of fruit varieties Preparing, preserving and cooking fruit Over 100 recipes for desserts, cakes, pies, ice creams and souffl s Kate Whiteman and Maggie Mayhew CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Authors Kate Whiteman was a highly respected food writer and editor for over 30 years. She translated and edited books for eminent chefs and was the author of many books. The Guild of Food Writers created an award in her name for her work on food and travel. Maggie Mayhew is a freelance food writer. She was Cookery Editor of Home Magazine for two years and Deputy Food and Wine Editor of Living magazine for five years.
Biblio NotesThe definitive guide to the fruits of the world, featuring a comprehensive photographic identification guide to fruits, with information about the history, varieties and nutritional value Includes all the well-known citrus fruits, berries and other fruits, such as apples, bananas, melons, peaches, figs and grapes, as well as exotic varieties such as babacoa, custard apples, sharon fruit and prickly pears, rambutans and snake fruit With 500 photographs, this is the ideal reference book on identifying, preparing, preserving and cooking fruit Tempting recipes include Hot Date Puddings with Toffee Sauce, French Apple Tart, and Date and Walnut Brownies
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