Fruitful: Sweet and Savoury Fruit Recipes Inspired by Farms, Orchards and Gardens

Pastry chef Johnson debuts with a gorgeous fruit-forward book that offers a balance of savory and sweet recipes. It’s divided by fruit type: “Citrus” (lemon, orange), “Stalks and Shrubs” (rhubarb, black currant), “Berries” (raspberry, blackberry), “Stone Fruit” (apricot), “Other Orchard and Vine Fruit” (fig, persimmon), “Pome Fruit” (apple, pear), and “Dried Fruit” (prune, raisin). What the book does especially well is provide pairings—some vegetables, spices, herbs, and even flours that best accompany the natural flavors—for each fruit. The recipes themselves are diverse, though some do require a bit more expertise and time. There are expected desserts such as lemon drizzle, caramelized apples, and strawberry sorbet, which mingle with more inventive dishes such as slow-cooked salmon with pickled rhubarb relish, carrot and sultana salad, and fig, fennel seed, and walnut bread. While there aren’t pictures for every recipe, there are enough colorful images and cooking tips throughout for beginners. The inclusion of firsthand interviews with fruit farmers adds even more heart and depth.