A gourmet's guide to fruit

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HP Books, Apr 1, 1990 - Cooking - 120 pages
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Describes the characteristics of a variety of fruits, explains how to select and store each fruit, and shares recipes for appetizers, main dishes, cakes, sorbets, tarts, mousses, and preserves

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Contents

INTRODUCTION
7
CITRUS FRUITS
48
GROUND FRUITS
68
Copyright

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About the author (1990)

Judy Bastyra is a full-time writer and a food author who has published over 20 books on food and popular social issues. She has a particular interest in Thailand and has traveled to the country many times, researching recipes and writing about the food and the culture.

Julia Canning first became passionate about food when she attended a Cordon Bleu cooking course. Since then, her long career in food writing included editing several Good Housekeeping recipe books and working as a Food Editor for publishers such as DeAgostini and Marshall Cavendish. Julia is now a freelance editor and writer, and has worked on many popular titles. Julia lives in Wiltshire with her family, but travels frequently to France where she enjoys the French enthusiasm for food. She also loves trying exciting new dishes from all over the world.

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