At last it's here, a definitive cookbook starring fruit from one of America's most popular food writers, Nicole Routhier. Author of The Foods of Vietnam--awarded the Cookbook of the Year in 1990 from both the James Beard Awards and the IACP--Ms. Routhier has had a love affair with fruit since growing up in the tropics, and now she combines her passion for fruit with her culinary gifts to create 400 recipes of fruit magic. Borrowing from cuisines around the world, reinventing traditions, and adding a twist to classic pairings, Nicole Routhier presents dishes with fruits for every course. In each case her use of fruit--sweet or tart--adds an unexpected depth of flavor; a cleaner, fresher taste; and a festive, sensuous appeal. There are fruit and fruit-influenced starters: Steamed Shrimp with Roasted Pepper and Apple Dip and Fruity Bruschetta. Soups: Mexican Lime Soup, Cream of Fennel and Pear Soup. Salads: Sicilian Orange Salad, Tropical Lobster Salad. Entrees: Pepper Steak with Plum Ketchup, Braised Cranberry Pork Chops, Lemon Chicken. And of course, desserts: Sour Cherry Pie, Blackberry-Lime Parfaits, Best Raspberry Brownies. In addition, there are beverages, preserves, and chutneys; plus how to buy and store fresh fruits; boxes on exotic fruits; and suggestions for substituting one fruit for another or dried, frozen, or canned fruits for fresh.

Here's a definitive cookbook about fruit from one of America's most popular food writers. Author of The Foods of Vietnam--awarded the Cookbook of the Year in 1990 from both the James Beard Awards and the IACP--Routhier has had a love affair with fruit since growing up in the tropics, and now she combines her passion for fruit with her culinary gifts to create 400 recipes of fruit magic. Illustrations.

EVERYTHING TASTES BETTER WITH FRUIT

Adding her imaginative twist to dishes from cuisines around the world, Nicole Routhier uses apples, peaches, bananas, blueberries, carambolas, grapes, mangos, papayas-all kinds of fruit, sweet or tart-to bring an unexpected depth of flavor, a lighter, fresher, taste, and a sensuous appeal to over 400 recipes. Includes: Cream of Fennel and Pear Soup. Wild Mushroom Risotto with Apples. Fruity Bruschetta. Lemon-Lime Spaghetti. Figgy Quail. Mashed Potatoes with Roasted Pears. Braised Cranberry Pork Chops. Tuscan Grape Bread. Heavenly Raspberry Brownies. Chilled Cherimoya Custar.

"A brilliant book on cooking with the most interesting, intense, and healthful flavors available from nature: fruit."

--Mark Miller, chef/author of Coyote Caf, and The Great Salsa Cookbook

"A wealth of luscious recipes that reveal the wonderful role fruit can play in cooking of every kind."

--John Willoughby and Chris Schlesinger, co-authors of The Thrill of the Grill and Big Flavors of the Hot Sun

In addition, there are beverages, preserves and chutneys. There is also advice on how to buy and store fresh fruits.

INTRODUCING: FRUIT, GLORIOUS FRUIT

FRUITFUL BEGINNINGS: DIPS, APPETIZERS, AND HORS D'OUVRES

Easy to prepare, light, lovely ways to start a meal or kick of a party with flair. Choose from a Strawberry Salsa, Rosy Baba Ganoush, Roasted Pepper and Apple Dip with Steamed Shrimp, and a host of other possibilities.

AROMATIC SOUPS

Heavenly bowlfuls-steaming hot or cool and refreshing, depending on the season and the mood. Selections include Mexican Lime Soup, Watercress Soup with Asian Pear, Caribbean Vichyssoise, and Pina Colada Soup.

SALADS WITH FRUIT ACCENTS

Glorious salad concoctions starring fresh and dried fruits with an innovative twist. Tender Greens with Passion Fruit Vinaigrette, Bistro Salad with Pears and Cheese, Black Bean and Tree Melon Salad, and Chicken Salad with Apricot Chutney-just to name a few.

PASTA and GRAINS

The mild flavors of pasta and grains make a perfect base for the seductive flavors of fruit. An international repertoire sweet and savory dishes include Bangkok Noodles, Fruited Noodle Pudding, Wild Mushroom Risotto with Apples, and Cous-Cous with Dried Fruit.

SOPHISTICATED SEAFOOD

Marrying fruits of the sea with fruits of the land results in dishes that delight and surprise. Selections range from luscious Fillet of Sole with Gooseberries to Hearty Trough with Potato and Plantain Salad to sweet Catfish Venice Style to spicy Scallop Curry with Thai Flavors.

THE BIRD RANGE

Roasted Chicken Breasts with Glazed Kumquats, Fried Chicken with Orange Cream Gravy, Duck Breasts Montmorency, and Quail in Currant Sauce highlight a wealth of wonderful poultry recipes.

MAGNFICENT MEAT

Roasted, braised, stewed, or pan sauteed, meat dishes emerge brighter, lighter, and more enticing with the addition of fruit. Serve up Pepper Steak with Plum Ketchup, Orange Beef with Peanuts, Pork Kabobs with Grilled Peaches, and Glazed Lamb Chops.

SWEET and SAVORY SIDES

Accent favorite entrees with something different-fruits perk up overworked vegetables with glorious results. Included are Three Fruit Haroset, Sauteed Spinach Catalan, Mashed Potatoes with Roasted Pears, and Okra with Asian Flavors.

FROM THE PANTRY: CHUTNEYS, PICKLES, FRUIT BUTTERS, JAMS, RELISHES, SAUCES, AND VINEGARS

Capture the fresh vivid flavor of fruit at the peak of seasonal perfection. Fill your shelves with these exciting pantry favorites: Peach Butter, Ruby Red Raspberry Jam, Sassy Banana Chutney, Pickled Grapes, Spirited Plum Sauce, and Blueberry Vinegar.

BREADS, QUICK AND SLOW

Freshly baked and fragrant with fruits-breads, biscuits, and muffins, still warm from the oven are one of the home cook's greatest rewards. Enjoy Fig, Prosciutto, and Pepper Bread, Tuscan Grape Bread, Hot Strawberry Biscuits, and a Persimmon-Almond Loaf.

FESTIVE BREAKFASTS

As Delicious as the classic breakfast fruit dishes are, when the day calls for a special start, serve up Granola Baked Apples, Cranberry-Pumpkin Waffles, Sausage and Orange Marmalade Omelets, or a Skillet Apple Frittata.

SMOOTHIES and SPIRITS

Quick pick-me-ups, thirst-quenchers, frosty floats, and sophisticated cocktails-fruits figure in a wide range of imaginative concoctions. Try a Papaya Smoothie, Litchee-Pineapple Bing, Watermelon Spritzer, Peach Margaritas, and Hot Spiced Wine Punch.

SORBET and ICE CREAM

An array of fruity frozen favorites to cool off the hottest summer days and nights include Tangerine Sorbet, Kiwi Snow, Watermelon Ice, Apple Granita, and an unusual Mango Tea and Litchee Honey Ice Cream.

SOOTHING FRUIT DESSERTS

A delicious collection of fast, easy, fruit dessets that range from fresh fruit salads to comforting puddings, crumbles, and crisps. Favorite finales included Marinated Pomegranates, Poached Summer Fruits, English Summer Pudding, Chilled Cherimoya Custard, Apricot Fool, and Bumbleberry Crunch.

TARTS, PIES, CAKES, and COOKIES

When only a rich indulgence will do-the perfect ending to a perfect meal might include a Napoleon of Nectarines with Caramel Sauce, or a Raspberry-Rhubarb Pie, Spiced Apple Cake, Cosmic Chocolate Cake, or Triple Strawberry Shortcakes. Then, too, you won't go wrong with a plateful of Heavenly Raspberry Brownies or Banana-Chocolate Chip Cookies.

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INDEX