A Feast of Fruits covers everything from apples to watermelon. Making use of fresh fruit at every point in the meal, Elizabeth Riely offers recipes for drinks, appetizers, soups, salads, side dishes, and preserves as well as desserts. The book is organized by fruit for easy reference, and for each entry there is a general introduction to the particular fruit, including facts and anecdotes, plus how to select each fruit at its peak, how to store it, and what it combines best with.
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3 of 3 people found the following review helpful:
5.0 out of 5 stars
A definate asset to my cookbook collection,
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This review is from: A Feast of Fruits: More Than 340 Mouth-Watering Recipes for Everything from Apple Chutney to Orange Zabaglione (Paperback)
After years of doing it backwards, I finally started cooking based on what I have in my pantry or what is in season and availible at the grocers. This book is perfect for that purpose and is invaluable when I happen to pick up some fruit at a great price and am looking for some ideas of what to do.
This book is wonderful when it comes to preparing desserts, or preserving. From apples to watermelon, here is a collection of recipes that you won't find in most dessert cookbooks. Baked figs in brandy, Fresh blueberry tart with Mascrapone, Baked Plantains in Gingered Lemon Syrup just to name a few. Also there are several recipes for savory dishes, salads and sauces as well as classic desserts such as peach Melba and Bananas Foster. This is a great book to add to your collection despite the fact that it is a bit dated.
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