The Anatomy of Dessert: With a Few Notes on Wine (Modern Library Food). This item is unavailable.The Anatomy of Dessert: With a Few Notes on Wine (Modern Library Food)

Since 1917 The Modern Library prides itself as The modern Library of the world s Best Books . Its paperback series feature treasured classics, major translations of great works, and rediscoveries of keen literary and historical merit. Featuring introductions by leading writers, stunning translations, scholarly endnotes and reading group guides. Production values emphasize superior quality and readability. Competitive prices, coupled with exciting cover design make these an ideal gift to be cherished by the avid reader. 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