Description
Avocado, feijoa, melon, babaco, mango, kiwifruit, papaya …The fruits now commercially available to the New Zealand cook inspire a revolution in our cooking habits.
Former chef, journalist and author, David Burton, has collected, and invented, more than 200 mouth-watering recipes in which berry fruits, subtropical and imported tropical fruits provide an exotic flavour. Everday fruits such as apples, oranges, pears, and bananas, for which many recipes are readily available, have been omitted in favour of the ever-increasing range of special, delectible fruits sold or grown in New Zealand.
David Burton dispels the notion that fruit is only for dessert by presenting ideas for using these fruits with vegetables and salads, in soups, and with seafoods, poultry, meat and game. Of course their are dessert recipes too, from old favourites like Blackberry Summer Pudding to the exotic-sounding Charlotte Malakoff. There is a large introductory section containing standard fruit recipes that can be adapted for use with any fruit and instructions for preserving fruits by bottling, freezing, crystallising, drying and jam-making. Brief surveys of the history and folklore connected with each fruit and superb illustrations by Sally Simons complete this very special book.
Paperback. 157 pages. In good, preloved condition.
