Whip up over 50 fruit-forward recipes that are "pear-fect" for any occasion with preparation tips, vibrant photos, equipment recommendations, and more

Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavor when cooked. Understanding how to enjoy fruit at its peak of flavor whether it’s lightly sautéed, poached, baked, braised, or roasted is the key, and this cookbook shows you how.

Organized seasonally and by type of fruit, the 50 recipes in this cookbook focus on maximizing the best, most natural flavors.