From the first ripe cherries in early summer to the smoky autumnal flavours of quince and medlar, The Orchard Cook contains over 80 sweet and savoury recipes.
rediscovered here - fruit pies, tarte tatin, membrillo - as well as the
more unusual - oysters with apple mignonette, Georgian sour plum sauce
and pear juice-soused mackerel.
Pickles, jams and chutneys are essential
in using up surplus produce, and recipes for drinks and smoking foods
using apple, pear and cherry wood help to build up a plentiful and
self-sufficient larder for the thrifty cook