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Posted March 4, 2012
Overall I like this book. However it's not really a cookbook as
Overall I like this book. However it's not really a cookbook as named in the title. You will find recipes in the book and I like a number of the ones I made, but this book is really more about education. This book is is part history, part entertaining read, and about 1/3 cookbook. The author covers an introduction to the history of the apple and the incredible genetic diversity. The next time you eat or cut open an offer, consider that each seed is a completely unique item. Each sed would produce completely different apples if grown to that stage--and the resulting fruit may have little or no resemblance to the parent tree. This is an example of the wide-ranging genetics of the apple.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Another aspect of the book that is useful relates to cyclopedic style presentation of types of apples. It starts with a table that contains most varieties of apples and how best to use them. With expanding access to more than the usual types of apples the list is helpful.
A number of the recipes also stood out. While apple recipes are common, it's always interesting to find new ones such as a savory tart with a different, satisfying take on crust flavors. My favorite recipe, however, was the Swedish Apple Pie. You don't even need a crust to make this great dessert. If, however, you're looking for an exhaustive cookbook on apple dishes, this book doesn't qualify. It's actually a well-rounded presentation. The content shines, the recipes are satisfying, and at the very least this book is worth a trip to library. For those who have access to lots of apples or simply enjoying increasing their understanding of favorite foods, read on! For fans of the television shows "Foodology" or Food Science you will find this book a satisfying book.