The Anatomy of Dessert: With a Few Notes on Wine“Filled with quirky surprises and things you would have never thought to ask, Bunyard’s celebration of fruit is endlessly entertaining.” –Mark Kurlansky, author of Salt, Cod, and The Big Oyster When we think of dessert, our mind’s eye sees cakes, pies, and pastries. Yet the truly creative palate imagines things even more tempting, decadent, and, yes, sinful. So claims Edward Bunyard in this delectable paean to the wonderful fruits of the vine, from apples and apricots to gooseberries and strawberries, from pears to the grapes that give us wine. Bunyard, a nurseryman at the turn of the last century, lovingly devotes a chapter to each fruit, sharing a heartfelt disquisition on the many types of strawberries, in which bigger is not always better; revealing how denizens of cooler and warmer climes differ in their perceptions about grapes; and asserting that “immoderate indulgence” in melon has toppled great dynasties and changed the course of history. Bunyard even offers advice on the most delightful wine and fruit pairings, and settles once and for all the debate that has raged for nearly three millennia: Which are tastier, hothouse figs or the outdoor variety. Introduced by Michael Pollan, The Anatomy of Dessert is a cornucopia of wisdom that’s never out of season. It is time again to savor this classic work, first published in 1929, that gives above-the-title billing to the myriad foodstuffs we often refer to as “afters.” So come and partake in the fruits of Edward Bunyard’s labor of love. |
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The anatomy of dessert: with a few notes on wine
User Review - Not Available - Book VerdictAmerican audiences may be fooled by the title; "dessert" is here used in the British sense, referring exclusively to a course of fruit served after dinner and not to the pastry, pie, or cake that most ... Read full review
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User Review - AgedPeasant - LibraryThingNot dessert as in "pudding" but proper dessert: a survey of the eating qualities of fruits and nuts. Written with verve and anecdotes. Read full review
Contents
APPLES | 3 |
APRICOTS | 19 |
Figs | 29 |
GRAPES | 36 |
MELONS | 42 |
NUTS | 49 |
PEACHES | 55 |
PEARS | 61 |
PLUMS | 73 |
RASPBERRIES AND OTHER SMALL FRUITs | 79 |
| 115 | |
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Common terms and phrases
acid admirable American appearance apple appreciation aroma arrived August better Blenheim bottle bring Bunyard Burgundy called century cherry Claret cold colour comes cook course delicious dessert Duke early England English equally excellent firm flavour flesh follow France French fresh fruit Gage garden gathering give glass golden grapes green grow grown hand hard Hock important Italy keep known late later less look Melon merit month nature Nectarine never offer once Orange origin palate pale pass Peach pear perfection perhaps plum Port rich ripe ripening russet season seems skin slight standard stands Strawberry sugar suggests sweet taste tender things thought Transparent tree usually varieties vinous warm wine worthy yellow
Bibliographic information
| Title | The Anatomy of Dessert: With a Few Notes on Wine Modern Library Food |
| Author | Edward Bunyard |
| Edition | reprint |
| Publisher | Random House Publishing Group, 2006 |
| ISBN | 0812971574, 9780812971576 |
| Length | 160 pages |
| Subjects | › › › Cooking / Beverages / Alcoholic / General Cooking / Courses & Dishes / Desserts Cooking / Specific Ingredients / Fruit |
| Export Citation | BiBTeX EndNote RefMan |