Bernadette Wörndl may not be a household, Saturday Kitchen, name but she has form having worked with Alice Waters at her famed California restaurant Chez Panisse. This book celebrates fruit in both sweet and savoury recipes and is beautifully styled and photographed with a dark palette of backgrounds and images.

The book is organised alphabetically by fruit and the recipes include ones where the fruit is the main focus and ones where it provides a counterpoint to the main act. In the first category fall recipes for tea poached peaches with salted yoghurt and tarragon and a quince tarte tatin; into the latter section you can file orecchiette with zucchini, fennel, raisins and pine nuts and ajo blanco with grapes and grapeseed oil.

Hardback. 240 pages

Measurements:

20.4cm x 28.6cm x 2.8cm

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