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Every spring, the intrepid gardener makes his choice of plants and
produce. Invariably, a few courgettes will be among things chosen
for his patch and, if the weather is fine, they will yield more
vegetables than the keenest cook will know how to deal with. This
is the famous glut: runner beans and Jerusalem artichokes are two
other types that threaten kitchen sanity, but courgettes are
perhaps the most insistent. Their particular problem is that if you
leave them for a few days they don't remain courgettes but develop
into giant, and dreadful, marrows: watery, horrid and inedible.
This volume was first published in France, but Fougere's recipes
were so creative and inventive that we thought them fine candidates
for translation. English readers can now rustle up courgette and
apple soup, baked courgette omelette, courgette tarts, a tartare of
courgettes, fish with courgettes, stuffed courgettes, courgette
fritters and tempura, courgette flower fritters, and even
courgettes for dessert. This is the ideal present for gardener or
cook. The level of skill demanded by the recipes is not so high as
to pose problems for any household provider.
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