Native to Persia and common throughout the Mediterranean, the many-seeded pomegranate is getting added attention in American markets for its antioxidant and antiviral properties. Long cherished for the juicy sweetness of its scarlet flesh, the apple-shaped fruit has an extensive history of culinary experimentation in many forms.

This cookbook provides background information on the pomegranate along with tips on buying, storing, perparing, and -- of course -- consuming the fruit. More than 60 recipes are served up, ranging  from main course dishes like Bacon-Wrapped Chicken Roll-ups with Goat Cheese in Pomegranate Cream Sauce and Stuffed Squash in Tomato-Pomegranate Sauce and desserts such as Blood Orange and Red Grapefruit Sorbets with Pomegranate and Campari and White and Dark Chocolate Mousse with Pomegranates.

There are also recipes for appetizers, soups, salads, side dishes and beverages that feature or include pomegranates.

• Lamb Stew with Dried Fruit, Chesnuts and Pomegranate Syrup

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