Fruitful

This is a celebration of fruit, and all the glorious variety it can bring to our plates. From crisp apples to buttery pears, sticky peaches to plump berries, and zingy lemons to tart cherries. The book begins with an introduction to the key techniques for cooking with fruit. Over 80 recipes follow, ranging from Lemon and Blackberry Polenta Muffins, Marmalade and Almond Cake and Apricot Muscat Tart, to Pear and Farro Salad, Duck Confit with Plum Chutney and Salmon with Pickled Rhubarb Salsa, plus plenty of jams, compotes and ice creams. Interspersed between the recipes are flavour charts and pairing suggestions for every fruit, plus 5 interviews with fruit growers and farmers around the world. Trained by Alice Waters at Chez Panisse, San Francisco, and now Head of Pastry Development at Spring in London and 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 all the best tips and tricks to get the most from your produce.