Jane Grigson's Fruit Book
Jane Grigson?s Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them ¾ la chinoise. Others, such as the carambola, described by the author as looking ?like a small banana gone mad,? will no doubt be happy discoveries. ø You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. ø All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.
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almonds apples apricots Bake at gas bananas berries bilberries black currants boil bowl brown butter cake caster sugar cheese cherries chicken chill chopped cinnamon cook cookery cool cover custard dough dried eaten egg whites egg yolks figs fl oz/3 cup flavour flour fromage frais gooseberries grapefruit grapes halves heat icing sugar ingredients jelly kg 1 lb large egg layer leave lemon juice level teaspoon lime liqueur liquid litre lychees mango meat melon minutes mixture ml 8 fl onion orange oven oz/3 cup oz/scant cup passion fruit peaches pears peel pepper pineapple plums prunes pudding puff pastry purée quantity quince raspberries recipe red currant remove rhubarb round salad salt sauce seeds shortcrust pastry sieve simmer skin slices slightly soft spoon Sprinkle stir strawberries sweet syrup tablespoons tablespoons 3 tbs tart taste tree vanilla walnuts warm whipping cream whisk wine