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Summer Berries & Autumn Fruits: 120 Sensational Sweet & Savory Recipes Hardcover – May 7, 2016
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'I absolutely love Annie's book! It is a lovely lovely production. Beautiful design. But the key thing I know is that these recipes will work because Annie Rigg is so bloody good.' Diana Henry 'This inspiring, gorgeously illustrated book is packed with ideas to use seasonal fruits to create dishes bursting with fresh flavours.' --The Good Book Guide 'Annie Rigg's book is handy if you want to know how to cope with an unexpected glut of summer fruit. She has 120 recipes [..]designed to use up orchard and stone fruits, berries and soft fruit [...] Vanilla and thyme baked apricots is a simple way to turn bland apricots into something delicious.' --Telegraph Magazine 'Sweeten things up with Annie Rigg's Summer Berries and Autumn Fruits .' --Waitrose Kitchen --This text refers to an out of print or unavailable edition of this title.
About the Author
Annie Rigg is the author of Sweet Things and Gifts from the Kitchen (both published by Kyle Books). A much in-demand food stylist, she has worked for Sainsbury's Magazine, Olive, Delicious, Country Living and Good Food Magazine as well as a number of top chefs.
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Top Customer Reviews
Beautiful presentation with full page recipes and pictures. The instructions are well laid out.
The recipes are creative and inspiring. Mainly sweet, there are some savory.
So far have made the blueberry brioche and roasted pineapple spiced with chilies).
Annie Riggs provides clear instructions from making the recipes from scratch. For example the blueberry brioche has a frangipane filling along with the blueberries. The author tells you how to make the frangipane from scratch.
Lastly, I often find some cookbooks very inspiring but look to the old guard (Childs, Beard, Medrich, Silverton, Walter, etc...) for a base recipe. An example is the brioche for the blueberry brioche recipe. I was not satisfied with the brioche recipe contained in the book and the result. On myu second try I used Carol Walter's recipe.