This collection of fruit dishes from Rigg, a British food writer, is arranged by type of fruit, with chapters on citrus, berries and soft fruit, stone fruits, tropical fruits, and orchard fruits. Flavors are adventurous—the citrus chapter opens with a bergamot financier—and the presentation is often elegant, as with an almost luminous gooseberry gelatin. There are savory turns as well: a bulgar salad with cherries and feta; beef short ribs braised in pomegranate. Very handsome photography enhances the book’s appeal.
Color photographs throughout. Hardcover.