"Filled with quirky surprises and things you would have never
thought to ask, Bunyard's celebration of fruit is endlessly
entertaining."
-Mark Kurlansky, author of "Salt," "Cod," and "The Big Oyster"
When we think of dessert, our mind's eye sees cakes, pies, and
pastries. Yet the truly creative palate imagines things even more
tempting, decadent, and, yes, sinful. So claims Edward Bunyard in
this delectable paean to the wonderful fruits of the vine, from
apples and apricots to gooseberries and strawberries, from pears to
the grapes that give us wine.
Bunyard, a nurseryman at the turn of the last century, lovingly
devotes a chapter to each fruit, sharing a heartfelt disquisition
on the many types of strawberries, in which bigger is not always
better; revealing how denizens of cooler and warmer climes differ
in their perceptions about grapes; and asserting that "immoderate
indulgence" in melon has toppled great dynasties and changed the
course of history. Bunyard even offers advice on the most
delightful wine and fruit pairings, and settles once and for all
the debate that has raged for nearly three millennia: Which are
tastier, hothouse figs or the outdoor variety.
Introduced by Michael Pollan, "The Anatomy of Dessert" is a
cornucopia of wisdom that's never out of season. It is time again
to savor this classic work, first published in 1929, that gives
above-the-title billing to the myriad foodstuffs we often refer to
as "afters." So come and partake in the fruits of Edward Bunyard's
labor of love.
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