Fruit

Between 1886 and 1942, the U.S. Department of Agriculture’s Pomology Division — pomology being the study of fruit growing — commissioned an illustrated register of fruits. These watercolour illustrations were invaluable to growers, who used them as records of prized varieties that were in danger of being stolen or counterfeited by competitors. The illustrations realistically portrayed fruit in all conditions, showing not only immaculate pomegranates fit to eat off of the page but bruised bananas as well. These watercolours, most of which were painted by women, chronicle an agricultural landscape at the turn of the twentieth century and provide a visual time capsule of many fruit varieties now lost. This book highlights 250 vibrant, mouthwatering watercolours from the Pomological Watercolor Collection, showing fruit from all 50 states and around the world, from apples and oranges to gooseberries and plums. As small as an apple or avocado you would hold in your hand, this miniature book will entice both gourmets and art lovers.

Between 1886 and 1942, the U.S. Department of Agriculture’s Pomology Division — pomology being the study of fruit growing — commissioned an illustrated register of fruits. These watercolour illustrations were invaluable to growers, who used them as records of prized varieties that were in danger of being stolen or counterfeited by competitors. The illustrations realistically portrayed fruit in all conditions, showing not only immaculate pomegranates fit to eat off of the page but bruised bananas as well. These watercolours, most of which were painted by women, chronicle an agricultural landscape at the turn of the twentieth century and provide a visual time capsule of many fruit varieties now lost. This book highlights 250 vibrant, mouthwatering watercolours from the Pomological Watercolor Collection, showing fruit from all 50 states and around the world, from apples and oranges to gooseberries and plums. As small as an apple or avocado you would hold in your hand, this miniature book will entice both gourmets and art lovers.

Fruit . The word itself conjures up mouthwatering memories of crunchy apples, luscious strawberries, sweet bananas, succulent melons and juicy pineapples, to which we can add the splendid tropical fruits on our supermarket shelves. They are one of nature’s most wonderful gifts but providing us with a healthy source of food is not the reason that plants produce such delicious fruits. It is therefore quite legitimate to ask what fruits are, and why they exist. As will be revealed, the true nature of fruits is concealed in what is buried in their core: their seeds. The key role that both play in the survival of each species explains the manifold strategies and ruses that plants have developed for the dispersal of their seeds. Whether these involve wind, water, humans, animals or the plant’s own explosive triggers, they are reflected in the many colours, shapes and sizes of the fruits that protect the seeds and in the extraordinary way that some fruits have adapted to the animals that disperse their seeds, and the animals to the fruits they relish. In this pioneering collaboration, visual artist Rob Kesseler and seed morphologist Wolfgang Stuppy use scanning electronmicroscopy to obtain astonishing images of a variety of fruits and the seeds they protect. Razor-sharp cross-sections reveal intricate interiors, nuts and other examples of botanical architecture and reproductive ingenuity. The black and white microscope images have been sumptuously coloured by Rob Kesseler highlighting the structure and functioning of the minuscule fruit and seeds some almost invisible to the naked eye and in so doing creating a work of art. Larger fruits, flowers and seeds have been especially photographed. The formation, development and demise of the fruits are described their vital role in the preservation of the biodiversity of our planet explained. Fruits are the keepers of the precious seeds that ensure our future; some are edible, others inedible and many, quite simply, incredible.

Following the award-winning Seeds: Time Capsules of Life, Wolfgang Stuppy and Rob Kesseler explore the fascinating world of fruits through a unique presentation of extraordinary images from around the world accompanied by a lively explanatory text. Fruit. The word itself conjures up mouthwatering memories of crunchy apples, luscious strawberries, sweet bananas, succulent melons and juicy pineapples, to which we can add the splendid tropical fruits on our supermarket shelves. They are one of nature's most wonderful gifts but providing us with a healthy source of food is not the reason that plants produce such delicious fruits. It is therefore quite legitimate to ask what fruits are, and why they exist. As will be revealed, the true nature of fruits is concealed in what is buried in their core: their seeds. The key role that both play in the survival of each species explains the manifold strategies and ruses that plants have developed for the dispersal of their seeds. Whether these involve wind, water, humans, animals or the plant's own explosive triggers, they are reflected in the many colours, shapes and sizes of the fruits that protect the seeds and in the extraordinary way that some fruits have adapted to the animals that disperse their seeds, and the animals to the fruits they relish. In this pioneering collaboration, visual artist Rob Kesseler and seed morphologist Wolfgang Stuppy use scanning electronmicroscopy to obtain astonishing images of a variety of fruits and the seeds they protect. Razor-sharp cross-sections reveal intricate interiors, nuts and other examples of botanical architecture and reproductive ingenuity. The black and white microscope images have been sumptuously coloured by Rob Kesseler highlighting the structure and functioning of the minuscule fruit and seeds some almost invisible to the naked eye and in so doing creating a work of art. Larger fruits, flowers and seeds have been especially photographed. The formation, development and demise of the fruits are described, their vital role in the preservation of the biodiversity of our planet explained. Fruits are the keepers of the precious seeds that ensure our future; some are edible, others inedible and many, quite simply, incredible.

The cookbook that changed how the world looks at dessert--now in English. In Fruit: The Art of Pastry , C?dric Grolet, Executive Pastry Chef at Paris's legendary Le Meurice and World's Best Pastry Chef (2018), invites readers into the revolutionary approach that made his desserts an international sensation. With a foreword by Alain Ducasse, one of the most influential chefs of our time, this lushly produced book stands as both a master class and a manifesto for modern pastry. Known for his breathtaking trompe-l'oeil creations--desserts that look exactly like real fruit--Grolet strips pastry down to its essence, then rebuilds it with precision, restraint, and respect for flavor. Lemons look freshly picked. Peaches appear dusted with fuzz. Inside, each dessert reveals layered textures and pure, concentrated taste. Organized into seven fruit families--ranging from citrus and stone fruit to berries, exotic fruit, and nuts-- Fruit presents 130 meticulously developed recipes that balance artistic vision with rigorous technique. Grolet walks readers through his creative process, from initial sketch to finished dessert, revealing how design, structure, and flavor work together at the highest level. Lavishly photographed and technically exacting, Fruit: The Art of Pastry is ideal for professional pastry chefs, culinary students, and ambitious home bakers who want more than recipes--they want to understand how great pastry is conceived. Endorsed by Alain Ducasse and admired worldwide, this is a landmark book in contemporary French pastry and an essential reference for anyone serious about dessert. Inside Fruit: The Art of Pastry , you'll find: 130 refined recipes featuring 45 fruits, organized by ingredient family Seven dedicated chapters, including citrus, stone fruit, berries, exotic fruit, wild fruit, seeded fruit, and nuts Detailed techniques for molding, glazing, sculpting, and achieving hyper-realistic finishes Step-by-step insight into Grolet's creative process, from drawing to final presentation Striking photography throughout, showcasing desserts as edible works of art A foreword by Alain Ducasse, underscoring the book's place in modern French culinary tradition