Book Information
Purchasing Information
Paperback
9780887804717
$12.95 CAD
Out of print
Peaches, Pears & Plums
40 Recipes for Fine Dining at Home
by Elaine Elliot
photographs by Julian Beveridge
In this book you'll find an array of delicious, exciting recipes created by master chefs for three favourite summer fruits, and adapted for your home kitchen.
In this book you'll find an array of delicious, exciting recipes created by master chefs for three favourite summer fruits, and adapted for your home kitchen.
The book offers ideas for a full gastronomic experience: for starters there is Pear Salad, Brie and Pear Tart, Squash and Peach Soup. Main courses include Scallops with Peaches and Red Peppers and Grilled Salmon with Plum Salsa. Desserts featuring peaches, pears and plums are not uncommon, but here you'll discover interesting new possibilities including Sautéed Pear Halves in Maple Syrup and Peach and Chocolate Parfait.
Each recipe has been tested and adapted for home use. For presentation and serving ideas, full-colour photographs, shot on location, show the dishes just as they are served to guests.
Peaches, Pears & Plums: 40 Recipes for Fine Dining at Home is another volume in the tantalizing Flavours series of fully illustrated cookbooks.
The book offers ideas for a full gastronomic experience: for starters there is Pear Salad, Brie and Pear Tart, Squash and Peach Soup. Main courses include Scallops with Peaches and Red Peppers and Grilled Salmon with Plum Salsa. Desserts featuring peaches, pears and plums are not uncommon, but here you'll discover interesting new possibilities including Sautéed Pear Halves in Maple Syrup and Peach and Chocolate Parfait.
Each recipe has been tested and adapted for home use. For presentation and serving ideas, full-colour photographs, shot on location, show the dishes just as they are served to guests.
Peaches, Pears & Plums: 40 Recipes for Fine Dining at Home is another volume in the tantalizing Flavours series of fully illustrated cookbooks.
About the Authors
Reviews
Praise for the Flavours series:
"The series presents Maritime cooking as unique, yet equal to the best that's available from leading-edge gourmet hot-spots like New York.
The books are big on appearances. Fine-food presentation is an art, the authors say, and the generous use of full-colour photography throughout the book reinforce their contention that presentation is one of the main ingredients in a recipe's durability.
The books are beautiful--the coffee-table books of the cookbook genre.
The recipes are intriguing and ... respect for the regional foods is unmistakable."
"The series presents Maritime cooking as unique, yet equal to the best that's available from leading-edge gourmet hot-spots like New York.
The books are big on appearances. Fine-food presentation is an art, the authors say, and the generous use of full-colour photography throughout the book reinforce their contention that presentation is one of the main ingredients in a recipe's durability.
The books are beautiful--the coffee-table books of the cookbook genre.
The recipes are intriguing and ... respect for the regional foods is unmistakable."
Janet Arnett, Canadian Book Review Annual
Subjects (BISAC)
Subjects
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