Recipes that Celebrate Nature
Smith Street Books
Simon & Schuster Australia
We often associate fruit in recipes with jams, cakes and puddings – but fruit can be an incredible complement to savoury dishes too. Adding blackberries to a duck breast and chard recipe or caramelised pears to a pork and sage recipe can create an amazing dish. This book shows you how to make the most of out the fruit that’s in season – whether the dishes are sweet or savoury.
The seasonal arrangement of the recipes and the use of a wide array of fruit varieties, supplemented by citrus and dried fruits, make this book a kitchen staple that promises to be used again and again. The more than 70 recipes in the book include Roast pork with apples, Tagliatelle with mushrooms and blackberries and Chicken with balsamic cherries and cauliflower cream.
What a delectable book! I confess that I cannot wait for the summer fruits (cherries, peaches, nectarines, plums, apricots etc.) to be ready to be enjoyed. When fruit, any fruit, is in season, I find as many ways to use as possible. I preserve – make jams, marmalades, chutneys. I freeze, bottle, dry. I stew, make fruit salad, fruit “ice cream”, bake in tarts, pies, muffins… add fruit to salads, eat as is. Rarely have I thought to add fruit to savoury meals, except for the traditional cooked apple with roast pork, Bernadette Worndl celebrates the joy of fruit in ways I had not thought but cannot wait to try.
Pick up a copy of this book and you will be delighted with the range of traditional and creative recipe inside the cover. And now is the perfect time to think about creating that perfect homemade gift for the coming festive season; who doesn’t like to receive a gift made with care and love? A homemade cake, tart, jam or preserve or even something to sip on those hot summer nights; Blueberry liquor sounds just what I might need.
Fruit, Recipes that Celebrate Nature is a perfect gift for the home cook or your own kitchen library.