Summer berries & autumn fruits 120 sensational sweet & savory recipes

Annie Rigg

Book - 2016

"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 Frai...s Panna Cotta with Blood Orange Jelly and Pistachio and Coconut & Lime Cake, as well as all manner of tarts, pies, creams, dressings and syrups."--provided by

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Location Call Number   Status
2nd Floor 641.64/Rigg Checked In
[London] : Kyle Books 2016.
Main Author
Annie Rigg (author)
Other Authors
Tara Fisher (photographer)
Item Description
Includes index.
Physical Description
239 pages : color illustrations ; 29 cm
Contents unavailable.
Review by Booklist Review

Luscious seasonal fruit is the focus of Rigg's latest cookbook, which includes a range of recipes from cordials and jams to salads and entrées but is largely devoted to fruit desserts of every stripe. Beautiful photographs of cakes, tarts, and other sweets fill the pages, with chapters organized by fruit category: citrus, berries, stone, tropical, and orchard. Rigg takes fruit salads to the next level with compositions such as caramelized mandarin oranges, pomegranate seeds, and pistachios, and she seduces chocolate fans with chocolate sable choux buns with pears, whipped cream, and chocolate sauce. Forays on the savory side include Chinese-influenced crispy duck with spiced plum sauce and fish tacos with persimmon salsa. Plenty of attention is lavished on everyday fruit; however, the book goes beyond basic varieties to less easily sourced produce, such as bergamots, gooseberries, and quince. Note that this is clearly a cook's cookbook many recipes include elaborate subrecipes (make your own puff pastry) or call for special equipment (an ice-cream maker) so though it's not for the reader seeking quick-and-easy dishes, kitchen enthusiasts will be richly rewarded.--Lara, Alison Neumer Copyright 2016 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Library Journal Review

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. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.