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The Anatomy of Dessert: With a Few Notes on Wine
“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 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.
–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 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.
- GenresFood and Drink
160 pages, Paperback
First published June 27, 2006
94 people want to read
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Displaying 1 - 3 of 3 reviews
October 14, 2015
It's easy to see why readers today are baffled by these shorts essays on how to enjoy "dessert," or the British fruit course after the main course and before pastries and sweets. This book is quite interesting from two perspectives: first, it shows us how to truly appreciate food as a gourmand does. Rather than gobble down his food, Bunyard shows us how one notices the interplay of sweet and acidity, texture, aroma, juice. He treats fruit as if it is a fine wine, worthy of our attention.
The second reason to savor this book is for what it shows us about the biodiversity we have lost in our pursuit of cheap, year-round availability of seasonal food. Bunyard describes to us the joys of eating his way through a season of apples, pears, plums and other fruit. When we think of "an apple" (or perhaps the more enlightened of us "a Gala, Jonathan, Red Delicious" and a few other varieties widely available today), Bunyard describes looking forward to enjoying dozens of the best varieties eaten in his day. Already in the mid 1900's he speaks of varieties lost. There were thousands of varieties of most edible plants only one hundred years ago! We have lost many of them due to the inconvenience of variety in our current commercial model of agriculture. Not only is this a loss for our eating pleasure, it is dangerous for us. The nutrition from the varieties grown today is inferior to that of many of the lost varieties that evolved in different climates and landscapes. More importantly, it is dangerous for us to pin our futures on an increasingly small number of plant crops and varieties. As climate changes, some of these more rare varieties may be more suited to thriving. We should never put all our eggs in one basket! Ideally, we will keep as many of these varieties of food crops available to us and future generations.
As I read this book, I am in Europe for a vacation. I went into a local market and looked at the varieties of plums and other fruits available here. Mostly small green plums that I had never seen at home. Several different flavors and delicious too! This small book has already changed my appreciation of something as simple as a plum!
The second reason to savor this book is for what it shows us about the biodiversity we have lost in our pursuit of cheap, year-round availability of seasonal food. Bunyard describes to us the joys of eating his way through a season of apples, pears, plums and other fruit. When we think of "an apple" (or perhaps the more enlightened of us "a Gala, Jonathan, Red Delicious" and a few other varieties widely available today), Bunyard describes looking forward to enjoying dozens of the best varieties eaten in his day. Already in the mid 1900's he speaks of varieties lost. There were thousands of varieties of most edible plants only one hundred years ago! We have lost many of them due to the inconvenience of variety in our current commercial model of agriculture. Not only is this a loss for our eating pleasure, it is dangerous for us. The nutrition from the varieties grown today is inferior to that of many of the lost varieties that evolved in different climates and landscapes. More importantly, it is dangerous for us to pin our futures on an increasingly small number of plant crops and varieties. As climate changes, some of these more rare varieties may be more suited to thriving. We should never put all our eggs in one basket! Ideally, we will keep as many of these varieties of food crops available to us and future generations.
As I read this book, I am in Europe for a vacation. I went into a local market and looked at the varieties of plums and other fruits available here. Mostly small green plums that I had never seen at home. Several different flavors and delicious too! This small book has already changed my appreciation of something as simple as a plum!
July 13, 2015
This is a fun little assessment of various fruits, or dessert as it was called in England when Bunyard was writing. Would you believe that the English apple season lasts from August to June?
"No fruit is more to the 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."
"No fruit is more to the 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."
August 19, 2010
Very entertaining with it's high minded tone and humorous as-sides.
Displaying 1 - 3 of 3 reviews