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Anatomy of Dessert : With a Few Notes on Wine by Edward Bunyard (2006, Perfect)

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Anatomy of Dessert : With a Few Notes on Wine, Paperback by Bunyard, Edward A.; Pollan, Michael (INT); Karp, David (CON), ISBN 0812971574, ISBN-13 9780812971576, Brand New, Free shipping in the US A new edition of the whimsical British food classic, originally published in the late 1920s, sheds new light on the delights of fruit, devoting each chapter to a different variety, including cherries, peaches, apples, melons, grapes, and strawberries. Reprint. 15,000 first printing.

About this product

Product Identifiers

PublisherRandom House Publishing Group

ISBN-100812971574

ISBN-139780812971576

eBay Product ID (ePID)48629454

Product Key Features

Book TitleAnatomy of Dessert : with a Few Notes on Wine

Number of Pages160 Pages

LanguageEnglish

Publication Year2006

TopicBeverages / Alcoholic / General, Specific Ingredients / Fruit, Courses & Dishes / Desserts

GenreCooking

AuthorEdward Bunyard

Book SeriesModern Library Food Ser.

FormatPerfect

Dimensions

Item Height0.4 in

Item Weight4.6 Oz

Item Length8 in

Item Width5.3 in

Additional Product Features

Intended AudienceTrade

LCCN2006-041882

Dewey Edition22

TitleLeadingThe

Dewey Decimal641.3/4

Synopsis"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., "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., "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.

LC Classification NumberTX397.B8 2006