Fruit: Recipes That Celebrate Nature by Bernadette Worndl

This is 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 porkand-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 by places 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.