Only a Frenchman could find sweet ecstasy in fruit; and perhaps only master chef Roger Verge, who relives the pure sensuality of a plain piece of fruit every time he creates a fruit salad, could give us the seductively simple, wonderfully satisfying fruit fancies collected in Roger Verge's Cooking with Fruit. Garnished with a gallery of glorious color photos by Jean-Pierre Dieterlen, Verge honors the flesh of perfectly-formed fruit by slicing them into a zesty soup, or setting them in sweet white wine jelly. If there are imperfections, voila a compote is born! The ubiquitous fruit tart, from plain ripe apricots baked in a puff pastry to pears nestled in chocolate cream in a chocolate crust, is augmented with custard-like clafoutis, fritters, puddings, mousses, and even a French take on upside-down cake. Jams, jellies, conserves, dandy fruit candy, and some recipes especially designed to bring children into the act add depth to this celebration of Mother Nature's masterpieces.

comments powered by Disqus