"The Anatomy of Dessert With A Few Notes on Wine" 1933 BUNYARD, Edward A.

"The Anatomy of Dessert With A Few Notes on Wine" 1933 BUNYARD, Edward A.BUNYARD, Edward A. [217] pp. Chatto & Windus 1933 Second Printing 7 1 2" x 5 1 4" Phoenix Library Food & Drink Filled with quirky surprises and things you would have never thought to ask, Bunyards celebration of fruit is endlessly entertaining. Mark Kurlansky, author of Salt, Cod, and The Big Oyster When we think of dessert, our minds eye sees cakes, pies, and pastries. Yet the truly creative palate imagines things even more tempting, decadent, and,

BUNYARD, Edward A.

[217] pp.

Chatto & Windus

1933

Second Printing

7 1/2" x 5 1/4"

Phoenix Library Food & Drink

“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.