A cook in the orchard

It was a mistake reading this in April/May when I have to wait for fruit to start ripening.

This is a lovely book both for the garden and the kitchen. I know I will be pulling it out again and again as the various fruits become available. My one complaint is the silly 'ct' character. ( )

What a wonderful and different cookbook. The book is comprised of recipes which center around fruits & nuts fresh from the garden/orchard, but is not limited to desserts, jams/jellies or condiments. Main & side dishes are included: Post roasted Guinea Fowl w/ figs, Roast duck legs w/ squash & Blackberry/apple sauce, Mint/peach Tabbouleh, Slow roaster pork loin w/ quinces & Marsala, and Black grape focaccia.

Included are: Apples, Apricots , Blackberries, Black Currants, Blueberries, Cherries, Chestnuts, Damsons, Elderflower/berries, Figs, Gooseberries, Grapes, Hazelnuts, Peaches/nectarines, Pears, Plums, Quinces, Raspberries, Red Currants, Rhubarb, Strawberries, Walnuts & White Currants.

I found this cookbook to be filled with a large variety of new & fresh mouth watering recipes. ( )