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Informationen zum Autor Born in Kent, England, Edward A. Bunyard (1878–1939) was a food writer and author of The Anatomy of Dessert , A Handbook of Hardy Fruits , and The Epicure’s Companion. Klappentext "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.Apples No fruit is more to our English taste than the Apple. Let the Frenchman have his Pear, the Italian his Fig, the Jamaican may retain his farinaceous Banana, and the Malay his Durian, but for us the Apple. In a careful pomological study of my fellow-men I have met but one who really disliked apples, but as he was a Scotsman born in Bavaria, educated in England, domiciled in Italy, he is quite obviously ruled out. What fruit can compare with the Apple for its extended season, lasting from August to June, keeping alive for us in winter, in its sun-stained flush and rustic russet, the memory of golden autumnal days? Through all the seven ages of man it finds a welcome, and we now learn that not only does it keep the doctor from our doors but ourselves from the dentists. Is there any other edible which is at once an insurance, a pleasure, and an economy? Before discussing the best dessert apples let us dismiss the popular error that a single test is sufficient for a fair judgement of a fruit. Often one hears the phrase, “I tasted so-and-so and did not think much of it.” Flavour depends much upon the season, and many varieties require a really hot summer to develop their highest qualities. The Reinettes, such as Blenheim Orange, Cox’s Orange, Orleans Reinette, and most of the russets, have their vintage years, of which 1921 will remain long in the memory. All varieties, too, have their optimum moment of aroma and also of acidity. A Cox’s in October is a little too acid, but as the acid gradually fails, the aromatic ethers develop, and the end of November and early December see them at their height. It then slowly declines, very slowly if properly stored, and even in May, after a sunny summer, it is still worthy. To Mr. Cox, a retired brewer, we owe this “good creature,” as Mr. Saintsbury would call it, and we can picture the scene at Colnbrook Lawn, Slough, in 1825. Mrs. Cox would have drawn up her chair by the fire, the evenings are turning a little chilly, while Mr. Cox, who dines at four, is lingering over his port and dessert. “A...
