HARDCOVER GOOD CONDITION

DELECTABLE FRUITS COOKERY FOR NEW ZEALANDERS BY DAVID BURTON

Avocado, feijoa, melon, babaco, mango, kiwifruit, papaya... The fruits now commercially available to the NZ cook inspire a revolution in our cooking habits.

Former chef, journalist and author, David Burton, has collected, and invented, more than 200 mouth-watering recipes in which berry fruits, subtropical and imported tropical fruits provide an exotic flavour. Everyday fruits such as apples, oranges, pears and bananas, for which many recipes are readily available, have been omitted in favour of the ever-increasing range of interesting fruits sold or grown in NZ.

David Burton dispels the notion that fruit is only for dessert by presenting ideas for using these fruits with vegetables and salads, in soups and with seafoods, poultry, meat and game. Of course, there are dessert recipes, too, from old favourites like Blackberry Summer Pudding to the exotic-sounding Charlotte Malakoff. There is a large introductory section containing standard fruit recipes that can be adapted for use with any fruit and instructions for preserving fruits by bottling, freezing, crystallising, drying and jam- making. Brief surveys of the history and folklore connected with each fruit and superb illustrations by Sally Simons complete this very special book, which should have a place in every NZ kitchen.

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