Jane Grigsons Fruit Book includes a wealth of recipes plain and fancyranging from apple strudel to watermelon sherbet. Jane Grigson is at herliterate and entert... » 

Jane Grigsons Fruit Book includes a wealth of recipes plain and fancyranging from apple strudel to watermelon sherbet. Jane Grigson is at herliterate and entertaining best in this fascinating compendium of recipes forfortysix different fruits. Some like pears will probably seem homely andfamiliar until youve tried them a la chinoise Others such as thecarambola described by the author as looking like a small banana gone madwill no doubt be happy discoveries. You will find new ways to use all manner offruits alone or in combination with other foods including meats fish andfowl in all phases of cooking from appetizers to desserts. And as always inher brief introductions Grigson will both educate and amuse you with her pithycomments on the histories and varieties of all the included fruits. Allingredients are given in American as well as metric measures and this editionincludes an extensive glossary compiled by Judith Hill which not onlytranslates unfamiliar terminology but also suggests American equivalents forBritish and Continental varieties where appropriate. «