Pastry chef Sarah Johnson's celebration of fruit gives an international flavour to cooking fruit dishes.
Passages are written by farmers who discuss how they grow fruit. Johnson says the growers "connect us more deeply with the food we love".
Split into citrus, stalks and shrubs (rhubarb and berry bushes), berries, stone fruit, pome fruit, dried fruit and orchard/vine fruit chapters, the book includes 80 recipes such as Sweet Roasted Cherries with Peach Leaves.
Herefordshire biodynamic farmer Jane Scotter talks about growing blackcurrants, perhaps to use for Pan-fried Duck Breast with Blackcurrants and Black Pepper. Italian citrus and Californian peach and apple farmers also feature. Head Gardener of Ballymaloe House Hotel, Mags Coughlan, is credited too.
Johnson uses produce from the biodynamic Hackfield Home Farm in Hampshire, where she works. Chef Skye Gyngell, ex-Petersham Nurseries, is an influence. Gyngell has Spring in London, where Johnson splits her time.
The novel hybrid approach of including flavour charts, cooking and sourcing techniques means this is an attractive book for fruit lovers worldwide.
