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Wild fruits very tender
This book "tames" the incomparable taste of wild fruits. The result: extraordinary recipes with fresh ingredients from the forest, field and meadow, with which you can surprise your own palate as well as that of guests.
Divided according to the harvest season from April to November, Elisabeth Mayer and Michael Diewald offer delicious recipes for wild fruits of all kinds in their book "Die besten Wildfruchtrezepte Süß & Pikant".
A short excerpt from the contents already makes your mouth water: Wild garlic buds candied in honey, barberry honey or a delicious syrup made from juniper and wild berries will delight not only bears but also berry lovers. An elderberry soup shows that wild fruits are capable of more than just being made into jam. The sea buckthorn jam and the grape and medlar jelly are also worth a (sweet) temptation. Blue wild fruit tea, rowan cocktail and quince liqueur with plum seeds quench thirst in a variety of ways, while Bucheckerln salmon pockets or pumpkin in cornel cherry sauce are perfect for spoiling guests in a completely different way. And for dessert, perhaps a chocolate-lavender mousse with ginger-wild cherries?
The extensive recipe section is rounded off with useful information on how and where to best gather wild fruits, as well as basic instructions on how to make oils, jellies, compotes, chutneys, strudel doughs, teas and much more. So that the wild fruits, prepared in such a way, can fully develop their incomparable taste.