Photography by Gunda Dittrich
hardcover, 240 pages
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.