Sarah Johnson Author Talk • Fruitful: Sweet and Savoury Fruit Recipes Inspired by Farms, Orchards and Gardens

Sarah Johnson — is a pastry chef who trained under Alice Waters at Chez Panisse in San Francisco and currently splits her time between Spring Restaurant, London, and the much-feted Heckfield Place in Hampshire as Head of Pastry Development. Fruit and farms are central to Sarah's food philosophy, and she meets regularly with growers to source the finest fruit for delicious, accessible recipes.

Michelle Polzine is a pastry chef and former owner of San Francisco’s 20th Century Cafe. Her acclaimed cookbook, Baking at the 20th Century Cafe (2020), celebrates the iconic Eastern European desserts that catapulted Polzine into the national spotlight. She is known for her Linzer Tortes and statuesque signature Russian Honey Cake.

Fruitful — An introduction covers the key techniques for cooking with fruit, such as roasting, poaching and puréeing. Over 80 recipes follow in chapters on citrus, berries, stone fruit, orchard and vine fruits, pome fruits, shrubs and stalks. From Polenta and Blackberry Muffins and Apricot Muscat Tart, to Pear and Farro Salad, Pan-Fried Duck Breast with Blackcurrant and Mackerel with Gooseberry Compote and Yoghurt, discover the joy and versatility of cooking with fruit. Plus plenty of jams, sorbets and ice creams.

Interspersed between the recipes are flavor charts and pairing suggestions for every fruit, alongside four interviews with fruit growers and farmers around the world.

Trained by Alice Waters at Chez Panisse, San Francisco, and now Head of Pastry Development at Spring in London and luxury hotel Heckfield Place in Hampshire, Sarah Johnson's recipes are modern, fresh and full of flavor. Her close relationship with the farmers and producers that supply the restaurants has given her a wealth of knowledge on the best fruits to buy and cook, and fantastic tips and tricks to get the most from your produce.