Fruit: Recipes That Celebrate Nature



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Viennese food writer, stylist and gardener Bernadette Wörndl cooked under the tutelage of chef Alice Waters at the famed Chez Panisse. Here she shows us how seasonal fruit harmonizes and enhances myriad savory dishes. Combining blackberries with duck breast and chard, or caramelized pears with pork and sage creates deeper flavor profiles and helps make the most out of seasonal produce. With chapters organizes by twenty fruits – from apricots and figs to quince and rhubarb – the recipes hail from Wörndl's native Austria as well as France and India – and range from pickles and preserves to main dishes, baked goods, and desserts.

- 240 pages
- Hardcover
- Smith Street Books

11.3"H, 8.2"W, 1.1"D

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