Fruits: 55 Fruits, 120 Gestes Techniques, 130 Recettes
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A reference guide as well as a collection of imaginative recipes, Fruits is the work of Régis Marcon, an esteemed chef who is the owner of the restaurant Le Clos des Cimes in France's Haute Loire department.
The book begins with profiles for the likes of apricots and avocados and runs through the likes of mangosteens, rose hips, and tomatoes, its embrace of "fruit" including almonds, coconuts, and juniper berries.
The technique section includes information on handling some additional fruits not previously covered, such as jackfruit, and addresses tasks such as peeling and section fruits, along with basics of turning them into preserves and pâte de fruits.
The recipe section is the most distinct part of the book, allowing Marcon to demonstrate his creativity with everything from cocktails, salads, and soups, to meat and fish dishes, all plated just as one would expect in a fine dining restaurant. Among them are gravlax with kiwi and litchi, osso buco with clementines and root vegetables, and duck pot pie with turnips and cherries.
There are a number of desserts as well: blanc mange with nectarines and elderberries; yuzu tart in a buckwheat shell; quince tarte tatin.
Hardcover. Color photographs throughout. In French.