We often associate fruit in recipes with jams, cakes and desserts - but 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 can create an amazing dish. This book shows you how to make the most of out the fruit that's in season - whether the dishes are sweet or savory. The alphabetical arrangement of the recipes by the key fruit used in the dish and the use of a wide array of fruit varieties, supplemented by citrus and dried fruits, make this book a kitchen staple that promises to be used again and again. The more than 120 recipes in the book include Roast pork with apples, Tagliatelle with mushrooms and blackberries and Chicken with balsamic cherries and cauliflower cream.
Bernadette Worndl is a food writer, food stylist, gardener and cookbook author based in Vienna, Austria. Before becoming an 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 Alice Waters.