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

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Sarah Johnson

Fruitful

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

Sarah Johnson

$65

Hardback

Forthcoming
Pre-Order now

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English

Octopus Publishing Group
30 July 2024

Cookery by ingredient; Desserts

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 pureeing. 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.

By: Sarah Johnson
Imprint: Octopus Publishing Group
Country of Publication: United Kingdom
Dimensions: Height: 250mm, Width: 198mm, Spine: 30mm
Weight: 1.060kg
ISBN: 9781804191033
ISBN 10: 1804191035
Pages: 256
Publication Date: 30 July 2024
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Forthcoming

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.