Enjoy fast, free delivery, exclusive deals, and award-winning movies & TV shows with Prime
Try Prime and start saving today with fast, free delivery

Kindle
$14.99

Available instantly

Hardcover
$19.70

$19.70 with 18 percent savings

List Price: $24.00

Get Fast, Free Shipping with Amazon Prime FREE Returns

FREE delivery Tuesday, May 14 on orders shipped by Amazon over $35

Or fastest delivery Friday, May 10. Order within 14 hrs 33 mins

Select delivery location

In Stock

$$19.70 () Includes selected options. Includes initial monthly payment and selected options. Details

Ships from

Amazon.com

Ships from

Amazon.com

Sold by

Amazon.com

Sold by

Amazon.com

Returns

Eligible for Return, Refund or Replacement within 30 days of receipt

Returns

Eligible for Return, Refund or Replacement within 30 days of receipt

This item can be returned in its original condition for a full refund or replacement within 30 days of receipt.

Read full return policy

Payment

Secure transaction

Payment

Secure transaction

We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more

Details

Add a gift receipt for easy returns

$16.53

Get Fast, Free Shipping with Amazon Prime FREE Returns

Ships direct from Amazon! Qualifies for Prime Shipping and FREE standard shipping for orders over $35. Ships direct from Amazon! Qualifies for Prime Shipping and FREE standard shipping for orders over $35. See less

FREE delivery Wednesday, May 15 on orders shipped by Amazon over $35

Select delivery location

Only 1 left in stock - order soon.

$$19.70 () Includes selected options. Includes initial monthly payment and selected options. Details

Access codes and supplements are not guaranteed with used items.

Enhancements you chose aren't available for this seller. Details

${cardName} not available for the seller you chose

${cardName} unavailable for quantities greater than ${maxQuantity}.

Sold by Apex_media🍏 and Fulfilled by Amazon.

Other sellers on Amazon

New & Used (39) from $14.15 & FREE Shipping

Follow the author

Yossy Arefi

+ Follow

More books from this author

Sweeter off the Vine: Fruit Desserts for Every Season [A Cookbook]

Image Unavailable

Image not available for
Color:

To view this video download Flash Player

VIDEO

Sweeter off the Vine: Fruit Desserts for Every Season [A Cookbook] Hardcover – March 22, 2016

by Yossy Arefi (Author)

4.3 117 ratings

Editors' pick Best Cookbooks, Food & Wine

See all formats and editions

{"desktop_buybox_group_1":[{"displayPrice":"$19.70","priceAmount":19.70,"currencySymbol":"$","integerValue":"19","decimalSeparator":".","fractionalValue":"70","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"UAOa56KdFN5wC4GZAPI3VSB3HwBwcSRIG9xZz3d3bFRZ3rWAGOOKhaL8HRqrfgfSlHQ1jtuOCKcbDClzN45tgr3Ae%2FDrR9N4pFKYV2by42cQldn61CHkHOd3IObRGKVK%2FqkUTIJpgs%2FobW0kmIyA4g%3D%3D","locale":"en-US","buyingOptionType":"NEW","aapiBuyingOptionIndex":0}, {"displayPrice":"$16.53","priceAmount":16.53,"currencySymbol":"$","integerValue":"16","decimalSeparator":".","fractionalValue":"53","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"UAOa56KdFN5wC4GZAPI3VSB3HwBwcSRIJUTuFCnuzeuwfOdt7NrZUvHsX86b2TfHGjAglGwZnqmtlFY%2BCdvDHmsw2g5H7ErfKZFksVpZQ4ZWQu%2B7h5V4xaK4SKhBK9keyQ%2F4fr5RJMl3jWwQ09yktxZRVo%2FgNkIe83pNW3lkCgKpxNxgHp97eQ%3D%3D","locale":"en-US","buyingOptionType":"USED","aapiBuyingOptionIndex":1}]}

Purchase options and add-ons

A cozy collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats that cherishes the fruit of every season.

Celebrate the luscious fruits of every season with this stunning collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats. Summer's wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter's bright citrus fruits shine in Blood Orange Donuts and Tangerine Cream Pie. Yossy Arefi’s recipes showcase what's fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours like rye and spelt. Accompanied by gorgeous, evocative photography, Sweeter off the Vine is a must-have for aspiring bakers and home cooks of all abilities.

Frequently bought together

Sweeter off the Vine: Fruit Desserts for Every Season [A Cookbook]

$19.70

Get it as soon as Tuesday, May 14

In Stock

Ships from and sold by Amazon.com.

+

Snacking Cakes: Simple Treats for Anytime Cravings: A Baking Book

$13.99

Get it as soon as Tuesday, May 14

In Stock

Ships from and sold by Amazon.com.

+

Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More

$18.99

Get it as soon as Tuesday, May 14

In Stock

Ships from and sold by Amazon.com.

Total price:

To see our price, add these items to your cart.

Try again!

Details

Added to Cart

Choose items to buy together.

Yossy Arefi
1,519
Hardcover
62 offers from $8.38
Yossy Arefi
111
Hardcover
50 offers from $17.06
Samantha Seneviratne
33
Hardcover
54 offers from $13.45
Zoë François
1,611
Hardcover
64 offers from $11.30
Elisabeth Prueitt
1,461
Hardcover
56 offers from $17.59
Sarah Kieffer
322
Hardcover
in Breakfast Cooking
60 offers from $16.59

Editorial Reviews

Review

"Sometimes a cookbook comes along that seems designed specifically for the Instagram generation, a book that conjures a world of handsome ceramic platters, rustic linens and food that dances around the world, drawing inspiration from the flavors of the Middle East, Southeast Asia and Mexico. The dishes are perfectly imperfect, an edible “I woke up like this,” and easy to picture cropped square in your feed. [...] A large part of what makes the book sing is how Ms. Arefi, who lives in Brooklyn but who grew up in Seattle, combines flavors in a way that is utterly modern and often intriguing."
—Emily Weinstein,New York Times

“In Sweeter off the Vine, Yossy Arefi has reimagined fruit desserts in her unmistakable style. These seasonal recipes are rustic and bold, often with an inventive use of whole grains or a thoughtful twist on the familiar. For instance, the Simplest Strawberry Tart is nothing short of a showstopper, while the Blueberry Skillet Cobbler with Whole Wheat Biscuits is easy enough to be a weeknight treat, and the spelt shortcakes make for wonderfully textured partners to roasted stone fruits. This is a vibrant debut.˝
—Tara O’Brady, author of Seven Spoons

“Sweeter off the Vine is ripe with fresh ideas, from fruit-filled fall galettes to summertime cobblers bursting with blueberries. Yossy’s book is full of tempting recipes for using the best of the season...all year round!”
—David Lebovitz, author of My Paris Kitchen

"Both thoughtful and balanced, Arefi's fruit-focused desserts are the perfect way to show off your favorite summer fruits. Make her Cherry and Chocolate Turnovers, Roasted Apricot and Buttermilk Sherbet or Coconut Cream Fool with Raspberries to make a good summer even better."
—Anna Painter, Food & Wine Magazine

“It’s rare to find a cookbook that hits the mark with writing, visuals, and recipes. Sweeter off the Vine manages to captivate in equal measures via seemingly effortless prose, gorgeous imagery,
and most of all, Yossy’s fresh take on cooking with the fruits of the season.”
—Merrill Stubbs, co-founder and president of Food52

“Sweeter off the Vine is a beautiful articulation of gorgeous, seasonal desserts. The recipes are both accessible and nuanced—offering a balance of sweet and savory at all levels. Told with care and charm, this book is warm and inspiring, and invites you to reinvent the common dessert.”
—Karen Mordechai, author and founder of Sunday Suppers

"Arefi does a notable job showcasing the best of nature’s bounty in this original collection, which is enhanced by vibrant, eye-catching full-color photos that will earn her a new following."
—Publishers Weekly

"Sweeter Off the Vine fulfills all of our fruity dessert cravings."
—Teen Vogue

About the Author

YOSSY AREFI is a food photographer, food stylist, former professional baker, and the creator of the award-winning blog Apt. 2B Baking Co. She also runs the Project Dessert column on Food52. Her work has been featured in T Magazine, Bon Appétit,Saveur, Modern Farmer, and Pure Green Magazine, among others.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction
Blackberries grow like weeds in the Pacific Northwest, and when I was a kid, my family picked the blackberries from the bushes behind an elementary school near our house every summer. My parents taught my brother and me to only pick the berries that slid easily from their stems
to collect in our little plastic containers, and I’m pretty sure we ate all
of the berries that we picked, staining our fingers and faces while leaving the majority of the actual collecting to the adults. When we got home, my mom would make a simple jam in our largest pot, with just blackberries and sugar.
My parents also loved to garden, and when we moved into a house with a yard, my dad built garden beds out of old railroad ties and filled them with fruit and vegetable plants. My mom planted an entire bed full of raspberry canes that looked like dried-up sticks; when they grew up tall and strong, they produced the most gorgeous berries. We picked them by the fistful every July and we turned our harvest into preserves and pies—and snacks, of course. I would stand in the kitchen and help my mom fill pies with mounds of fresh berries, sugar, and a bit of spice; we rarely measured, but the results were always delicious. She would bake up little scraps of pie crust sprinkled with cinnamon and sugar for me to snack on while the pies took what seemed like an eternity to cool on the counter.
The kitchen in our home was always busy and warm, and my dad cooked just as often, mostly savory dishes from his homeland of Iran. He introduced me to the flavors of Middle Eastern cooking that have become so comforting to me as an adult. But maybe more importantly, his cooking taught me how important it is to balance flavors in both sweet and savory food. In Iranian cooking, rich meat stews are tempered with cool, tart yogurt mixed with cucumbers and mint, and all sorts of pickled vegetables. Bitter tea is served with sweet dates and saffron candy.
When I moved to New York from Seattle, I thought I might go to culinary school to hone my home-cooking skills into professional ones, but after graduating college with a mountain of debt, taking on more to go to culinary school seemed like the wrong choice. Instead, I decided to get a job at a restaurant and figure out a way to get myself into the kitchen. I quickly found myself a job as a reservationist for a busy chain of teahouses, where I spent most of my time consoling frustrated customers who couldn’t get the brunch reservation they wanted. It wasn’t exactly the professional restaurant experience I was looking for.
I still baked at home for fun and leisure, and every once in a while I’d bring in the treats I made to share with my coworkers and boss. When a position in the bakery of the restaurant opened up, I convinced my boss that I could handle the kitchen (anything was better than answering the phone all day!) and pick up the skills I needed on the job. He gave me a chance.
That chance turned into many years of apron- and clog-clad early mornings making scones and icing cakes, and of coming home from work smelling sweet and floury. I had burns all over my arms from the broken oven doors that swung closed unexpectedly, but I was strong from lugging around fifty-pound bags of sugar and cases of butter. I learned how to make the best buttery pie crusts and tall, frosting-covered layer cakes. I loved the work. Sometimes I miss those early morning walks across a quiet Central Park to bake hundreds of scones before the city even woke up. There was magic in those hours, and even though I don’t work as a baker anymore, I have returned to baking at home for fun, and I share it all on my blog, Apt. 2B Baking Co., which celebrates seasonal desserts
and preserves.
Although my current life in Brooklyn involves a “garden” of a few potted tomato plants and herbs on my fire escape, I make sure to embrace the seasons at my local farmers’ market. I’m always looking for new, interesting dishes to cook and bake, but what I love most is reflecting seasonality through the ingredients I use, all while keeping the idea of balanced flavors in mind. I eagerly anticipate rhubarb in the spring, berries and stone fruit in the summer, apples and squash in the fall, and glorious citrus to brighten up cold East Coast winters. Then I celebrate the seasons’ finest produce by tucking it into pies, cakes, and whatever else I can dream up and I also preserve the season with my own homemade jams. This book is filled with just those types of recipes.
We start in the spring, when everything is fresh and new. Fruit is slow to emerge, but there is plenty to do with strawberries and rhubarb. The bright flavors of spring’s first green herbs are perfect for infusing into ice cream and panna cotta. In the summer, the variety and abundance of fruit can be almost overwhelming; in that section of the book, you will find pages of baked desserts, as well as cooling treats like granitas and sorbets, and jams to save the season. Fall highlights crisp apples and pears topped with oaty crumble and tucked into tarts. Musky Concord grapes will be turned into pie and roasted squash spun into ice cream or folded into nutty cake batter. In the winter, we move to warm, comforting recipes that will keep homes and bellies warm, and sunny citrus recipes that can brighten up the darkest January days.
This collection of recipes was written with peak-season fruit in mind,
but some recipes straddle the seasons as spring turns to summer, summer to fall, and so on. So while this book is organized seasonally, it’s best to think of the year as a continuum. Some years we are lucky and there are fresh figs at the market while the berries are still flourishing and the first grapes of fall are being pulled from their vines. Raspberries hit their peak at the height of summer, but often reappear in fall for a brief moment, perfectly timed to combine with the first tart red cranberries. Apples are plucked from their branches starting in late summer, but storage apples are available year-round. While winter is prime citrus season, when we have the biggest variety of lemons, oranges, and grapefruits, you will still find citrus zest and juice in recipes throughout the book. We are lucky
in New York to have beautiful and bountiful farmers’ markets, and I do my best to source my produce from local farmers. I encourage you to
keep a close eye on what is available at the markets where you live and
do the same.
The recipes in this book range from simple, five-ingredient affairs to more complex and involved baking endeavors like laminated pastry dough and composed tarts. My hope is that you’ll find something that’s just your speed, and that these recipes show the wide range of desserts you can make that highlight fresh, seasonal fruit all year. At the end of the book, you’ll find a section full of basic recipes like oaty crisp topping, buttery pie crusts made with both whole grain and all purpose flours, pastry cream, and homemade vanilla extract and crème fraîche, among others. These recipes serve as the basis of many recipes throughout the book, and once you get the hang of them, I hope you’ll feel free to freestyle some fruit desserts of your own.

Product details

Publisher ‏ : ‎ Ten Speed Press (March 22, 2016)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 1607748584
ISBN-13 ‏ : ‎ 978-1607748588
Item Weight ‏ : ‎ 1.99 pounds
Dimensions ‏ : ‎ 7.63 x 1.07 x 9.44 inches

Best Sellers Rank: #163,396 in Books (See Top 100 in Books)
- #47 in Fruit Cooking
- #118 in Organic Cooking
- #764 in Baking (Books)

Customer Reviews:
4.3 117 ratings

Brief content visible, double tap to read full content.

Full content visible, double tap to read brief content.

Upload your video

About the author

Follow authors to get new release updates, plus improved recommendations.

Yossy Arefi

Brief content visible, double tap to read full content.

Full content visible, double tap to read brief content.

YOSSY AREFI is a writer, photographer, and food stylist. Her first book, Sweeter off the Vine was published in 2016. Yossy also writes the award winning blog Apt 2B Baking Co which celebrates seasonal baking and preserving. Her work has been featured in publications in print and online including NYT Cooking, Martha Stewart, Bon Appetit, Food52, Epicurious, Good Housekeeping, Eating Well and more. She teaches food and photography workshops all over the world.

Customer reviews

4.3 out of 5

117 global ratings

How customer reviews and ratings work

Reviews with images

See all photos

Sort reviews by

Top reviews from the United States

There was a problem filtering reviews right now. Please try again later.

Kat L

Well-written recipes -> outrageously good seasonal fruit-based desserts

Reviewed in the United States on March 23, 2016

Verified Purchase

I really admire that Yossy chose a theme (baking with seasonal fruit), introduced why (her upbringing picking berries in the summer with her family, which has continued to influence how she cooks currently), and then highlighted 19 fruit categories in a wide variety of different desserts. Each category gets a little intro, with a gorgeous cover photo and advice on when and how to select the fruit at its peak.

Every recipe is itself accompanied by a photo, and as you might expect, they are all stunning. The recipes often incorporate whole grains and aren't too sweet - we're told she strives for a sweet-savory balance, stemming from the influence of her Iranian father's cooking. Since it's officially spring now, I thought the cherry and poppy seed yogurt cake & the pistachio pound cake (without the strawberries, but with the lavender sugar) would be two good choices for testing these recipes. Both were quite easy and quick to assemble, Yossy's instructions are clear and accurate, and both cakes tasted (and smelled) divine. I did use frozen cherries instead of fresh ones for the yogurt cake, because I don't have access to fresh, reasonably priced cherries currently, but the end result was still delicious.

After these, I made the brown butter blondies, because even though they're under "winter" due to the dried fruit/chocolate combo, blondies are amazing all-year round, especially ones with dates and dried cherries! Yossy's version of blondies very possibly outshines my standard go-to blondies from Back in the Day Bakery (which also have bourbon and chocolate chips, but include dried coconut instead of dates & cherries). As with the cakes, Yossy's blondie recipe is simple to follow, doesn't require too much time or effort, the measurements & timing is all accurate, and the end dessert is outstanding! I was able to bake all three of these desserts in one evening after working a full day, and I'm not necessarily the most efficient baker, so that's a huge plus for Sweeter off the Vine.

I'm really excited for summer to arrive so I can try her cantaloupe and mint yogurt pops especially, but almost all of the recipes included in this little book are appealing to me (except the rhubarb ones - I wish I liked rhubarb, but I just can't seem to enjoy it.) I am also really pleased with her small-batch apricot jam recipe, because I think a lot more people would make their own jam when the scary/extra-hassle step of sterilizing the jars is removed because the intent is not long-term storage, but rather short-term consumption.

I highly recommend Sweeter off the Vine. The photos are gorgeous and plentiful, the desserts are delicious, and although there are relatively few recipes (76 total), Yossy offers plenty of variations to give you a wide range of options. Almost all of her recipes are "unique", there's nothing here that I feel is a duplicate of other recipes I have, which is great, because I have a lot of dessert cookbooks. The twists might be small (yogurt, cherries, and lime instead of a standard lemon poppy seed cake), but they aren't something I've thought to do and they yield remarkable desserts. My only "complaint" is I confess to being a little saddened by the choice of fruit-based desserts, because I love what Yossy does with bread... I'm holding out hope it means there is a second book coming from her soon that will be bread-focused!

38 people found this helpful

Helpful

Katharina Rosen

My new favorite dessert book

Reviewed in the United States on December 3, 2017

Verified Purchase

My new favorite dessert book. Not only are the pictures stunning and very appetizing, but the recipes are absolutely delicious. I’ve made the fig chocolate cake, the lemon verbena olive oil cake, and the Rangpur Lime Saffron Lime Bars. I want to make every single recipe! In Love with this book!

7 people found this helpful

Helpful

Victoria

It really IS sweeter off the vine!

Reviewed in the United States on November 1, 2017

Verified Purchase

One of my all time fave cookbooks when I’m looking for a dessert to make. I’m the type that loves trying a brand new recipe and serving it to a crowd without having made it before - a bit risky! But with this book, every recipe I have tried has been delicious. I also love how it’s sorted by seasons and incorporates different types of flours. A must have book to add to the collection!

Helpful

Portia G.

beautiful photographs, and lovely writing

Reviewed in the United States on November 15, 2016

Verified Purchase

Delicious recipes, beautiful photographs, and lovely writing. Had a bit of trouble with my high altitude environment and the author got back with in a few hours with some tips.

7 people found this helpful

Helpful

Molly Jones

I have tried a lot of the recipes and if you use the ingredients during the correct season your desserts will be perfect. I love how it's divided into seasons and ...

Reviewed in the United States on July 29, 2017

Verified Purchase

I am a pastry chef and I have been really impressed by this book. I have tried a lot of the recipes and if you use the ingredients during the correct season your desserts will be perfect. I love how it's divided into seasons and uses all fresh ingredients. A really beautifully done book. I would absolutely recommend it.

7 people found this helpful

Helpful

Nancy L. Otto

Yum!!

Reviewed in the United States on July 29, 2019

Verified Purchase

This cookbook delivers exactly what the title implies. Recipes and photos are mouthwatering! Mixed Fruit Crisp, Blueberry Skillet Cobber, Cantaloupe and Mint Yogurt Pops are just a few that I've made. As soon as the leaves begin to change, I'll make Caramel-Swirled Pumpkin Ice Cream and Pear-Chestnut One-Layer Cake.

One person found this helpful

Helpful

Sewbeams

Love her books!

Reviewed in the United States on May 20, 2022

Verified Purchase

I can always find a great recipe in her books. They are no fuss and easy to prepare. Dessert doesn't have to be hard or intimidating. They should be mini celebrations for just living.

Reviewed in the United States on October 15, 2021

Verified Purchase

Every single recipe I have made from this cookbook has been outstanding. Some of them may seem a little odd (grape pie?) but I have since adopted the phrase "in Yossy we trust" because no matter how out there a recipe may seem, the flavor is always on point. This has become my favorite cookbook. 10/10 would recommend

5 people found this helpful

Helpful

Top reviews from other countries

Translate all reviews to English

Basavcela

Absolutely love this book

Reviewed in the United Kingdom on September 22, 2016

Verified Purchase

Absolutely love this book, every recipe shouting to be made. Within a first week of getting the book I baked 3 cakes and they were all delicious and a bit different.

C Laneville

La fraîcheur et la saveur magique!

Reviewed in France on September 5, 2016

Verified Purchase

Ceci est mon nouveau livre de recettes de dessert préféré! Toute la fraîcheur et la saveur des différents fruits de saison sont appréciés dans chaque recette! Chapeau à Yossy Arefi!

Translate review to English

The Renaissance Girl

What a great idea for a book - fruit is definitely better when eaten in season, and these recipes are original and interesting

Reviewed in the United Kingdom on April 2, 2016

Verified Purchase

What a great idea for a book - fruit is definitely better when it's seasonal, and Yossy has divided the book into each fruit as it reaches its peak - there are then a few different recipes for each fruit. Recipes are inventive and tasty combinations, relying on the inherent sweetness of the fruit...

Spring
Herbs: chamomile honey panna cotta; fresh mint ice-cream with cacao nibs; lemon verbena olive oil
Rhubarb: rhubarb and rose galettes; rhubarb semi-freddol roasted rhubarb pavlova; rhubarb and rye upside-down cake
Strawberries: the simplest strawberry tart; strawberry ice-cream sandwiches with cacao nib poppy seed wafters; pistachio and cake with strawberries in lavender sugar strawberry and campari paletas
Cherries: cherry and chocolate turnovers; cherry and rhubarb slab pie; spiked cherry sorbet; cherry and poppy seed yoghurt cake

Summer
Apricots: apricot and berry galette with saffron sugar; small batch apricot jam. roasted apricot and buttermilk sherbet
Mixed Berries: blueberry skillet cobbles with whole walnut biscuits; crème fraiche and blueberry ice-cream; currant and blueberry buckle; blackberry and sage cream puffs; black fruit tarts
Melons: canteloupe and mint yoghurt pops; watermelon granita with chile and lime
Stone Fruits: nectarine and blackberry pie bars; smoked peaches with lemon verbena; spelt shortcakes with roasted stone fruit; plum pie with hazelnut cream
Raspberries: coconut cream fool with raspberries; chocolate celebration cakes with fresh raspberry buttercream raspberry sorbet with pink peppercorns
Figs: wine-roasted figs with whipped honeyed ricotta; soft chocolate and fig cake

Fall
Grapes: concord grape pie with rye crust; concord grape and plum butter
Persimmons and Pomegranates: jewelled Pavlova with cranberry curd; persimmon sorbet with ginger and vanilla
Apples: Marie-Daniella's apple tart; caramelised apple fritters; campfire crisps
Pears: a pear-packs chestnut cake; pear pie with crème fraîche caramel
Quince: ginger quince up-side cake; quince and pistachio frangipane tartlets
Squash and Pumpkin: butternut squash tea cake; caramel-swirl roasted squash ice-cream; winter luxury pumpkin pie

Winter
Cranberries: cranberry bread pudding; cornmeal and ricotta cake with cranberries; cranberry and pear pandowdy
Citrus: chocolate same tart with grapefruit; blood orange old-fashioned donuts; a quick marmalade with blood oranges and Meyer lemons; tangerine cream pie; grapefruit and Meyer lemon bundt cakes; preserved lemon ice-cream; rangpur lime bars with saffron; gingery lime posset; citrus almond thumbprints with summer jam
Dates: sticky toffee pudding with cranberry; browned-butter date blondies

Year-Round Essentials: all-butter pie crust; crème fraîche caramel sauce; crisp topping; pastry cream spelt quick puff pastry; a sweet tart shell three ways: all purpose, buckwheat, chocolate; vanilla extract; vanilla sugar

Seasonal Larder: poached quince; preserved lemons; roasted winter quash purée spiced rhubarb compote unsweetened cranberry juice

David Park

Making the most of fuit

Reviewed in the United Kingdom on May 19, 2016

Verified Purchase

I am a photographer and a cook, so can appreciate all the effort that has gone into this book.

Our allotment will provide most of the ingredients so I have a lot to look forward to.

See more reviews

Return this item for free

Return this item for free

Follow the author

Image Unavailable