Jane Grigson's Fruit Book (At Table)

Jane Grigson’s Fruit Book includes a wealth of recipes plain and fancy ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some like pears will probably seem homely and familiar until youve tried them á la chinoise. Others such as the carambola described by the author as looking “like a small banana gone mad” will no doubt be happy discoveries. You will find new ways to use all manner of fruits alone or in combination with other foods including meats fish and fowl in all phases of cooking from appetizers to desserts. And as always in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. All ingredients are given in American as well as metric measures and this edition includes an extensive glossary compiled by Judith Hill which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.