Quinces have become an undeservedly forgotten fruit. This book
reintroduces them, making them more accessible and providing an inviting
range of recipes. The trees do not require much space, and are easy to
grow. The fruits are delicious and versatile and the recipes here extend
well beyond jellies and jams. From Goat's Cheese Tart to Quince
Chocolates and Liqueurs, there is something for everyone.
The quince has always had a special place among the fruits of Europe.
The ancient Greeks called it the golden apple, the Romans the honey
apple. And it was most likely a quince, not an apple, that Eve plucked
from the tree in the Garden of Eden.
This book describes both the cultivation, the history, and the cooking
of quinces. There is a sketch of the glorious history of the fruit in
cookery of past ages; there are some excellent recipes for savory dishes
that depend on the quince for that special flavor, and for all those
sweet dishes that bring out the unique qualities of the fruit. We tend
to forget that the first marmalades were made from quinces.
Jane McMorland Hunter studied history at Edinburgh University. She
has written a number of books including For the Love of an Orchard and
two titles in the National Trust Kitchen Garden Cookbook Series.
Sue Dunster studied fine art at Edinburgh University and then
started her own silk screen printing business. She has a large organic
garden with a small orchard including quince trees she planted over
eighteen years ago.
