What We're Reading: Rita

Seasonal Fruit Desserts: From Orchard, Farm, and Market by Deborah Madison

Madison has covered desserts in her other cookbooks (Vegetarian Cooking For Everyone; Local Flavors: Cooking and Eating From America's Farmers' Markets) but this is the first time she has devoted an entire volume to sweets. This is a great book to look at for inspiration before heading to the many farmers markets that are starting up or expanding with the beginning of the growing season. There are several delicious recipes using fruits that are available locally now or ripening in the coming months (Baked Rhubarb with Vanilla, Orange & Clove; Berry & Peach Cobbler with Corn Flour Cobbles; Apricot Fold-Over Pie), but this is a book that can be used year-round. The Cranberry Tart, for example, which uses both fresh and dried cranberries, would be a stunning finish to any winter dinner and if you're wondering what to do with those persimmons that you see in markets in the fall, try the recipe for Persimmon Pudding. The recipes are easy to follow and suggestions for substitute ingredients are provided. Additionally, the author includes descriptions of many of the fruits used in the recipes and offers tips on how to choose the best varieties.