Top critical review
6 people found this helpful
Few interesting combos but rest... not so much.
on 29 October 2014
I am huge fan of incorporating fruit into my main courses and starters and this book disappoints me in the sense that a lot of the recipes are fruity dessert recipes. I think most of the cooks (or keen to cook) people will be able to find inspiration to make fruit desserts from just watching tv or googling stuff and what I was looking for was the imagination to get the fruit into main courses but there are just a handful of recipes in the book doing that. There are some interesting combos such as apple and tarragon salad and kiwi and squid (which I tried and came out very well), onions and plums (which also came out well) but again, a lot of the remaining combos are predictable apple and pork, sultanas and chicken type things which again, isn't great. The book is very heavy and bulky therefore takes a lot of my shelf space - this can be great in a big house but my tiny London flat - not so much :(
All in all, it is a decent book, and hats off to Hugh for thinking about the idea of Fruit in food, which some of us love. No other author has done anything in this area, but the book needed a lot more imagination and again, needed to steer clear of desserts to offer something different.