120 Savoury and Sweet Recipes
Written by Bernadette Wörndl
9781925418446 / Hardcover
FOR RELEASE 1 MAY 2018
A beautifully designed and sumptuously photographed cookbook which shows how seasonal fruit harmonizes and enhances myriad vegetable and meat dishes
We often associate fruit in recipes with preserves, cakes, sorbets and desserts – all sweet dishes. However, fruit can be an incredible complement to savory dishes too. Adding blackberries to a duck breast and chard recipe or caramelized pears to a pork and sage recipe creates an incredibly tasty dish with a great depth of flavor. We are already familiar with some classic pairings, of course, such as lemon and chicken, apple and pork, and cranberries and turkey, but there is a whole world of flavor combinations we’re missing out on.
This book shows you how to best incorporate fruit into your everyday cooking – whether the dishes are sweet or savory.
The book is arranged alphabetically by the central fruit used in the dish – twenty different fruits in total, which includes apples, apricots, blackberries, cherries, citrus fruits, figs, peaches, plums, quince, rhubarb and strawberries, as well as dried fruits – while the recipes themselves are generally contemporary versions of Mediterranean classics (with some inspired from further afield, such as an apricot-sweetened chicken korma curry). With 120 delicious recipes, this book promises to be a kitchen staple that will be used again and again.
About the author
Bernadette Wörndl is a food writer, food stylist, avid gardener and cookbook author based in Vienna, Austria. Before becoming an cookbook author, Bernadette worked in some of the best kitchens in Vienna and Austria and later worked at famed San Francisco restaurant Chez Panisse under the tutelage of iconic and influential chef Alice Waters.