An astonishing marriage of flavors, texture and harmoniously matched colors. These delicious "recettes fruitees" go beyond the domain of patisserie and confectionery; venturing, to our delight, into the realm of cooked dishes. A few cocktail recipes complete this overview of the many ways in which fruits can be used and as always, a magnificent collection of images and step by step photos are provided to guide the reader. This is doubtless the most original book in the series and will appeal to anyone, professional or amateur, with a liking for those innovative touches that make French gastronomy so rich and varied.