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The most complete cookbook for enjoying and cooking with apples.The Apple Lover's Cookbook celebrates the beauty of apples in all their delicious variety, taking you from the orchard to the kitchen with recipes both sweet (like Apple-Stuffed Biscuit Buns and Blue Ribbon Deep-Dish Apple Pie) and savory (like Cider-Brined Turkey and Apple Squash Gratin). It offers a full-color guide to fifty-nine apple varieties, with descriptions of their flavor, history, and, most important, how to use them in the kitchen. Amy Traverso also takes you around the country to meet farmers, cider makers, and apple enthusiasts.
The one hundred recipes run the spectrum from cozy crisps and cobblers to adventurous fare like Cider-Braised Brisket or Apple-Gingersnap Ice Cream. In addition, Amy organizes apple varieties into cooking categories so that it's easy to choose the right fruit for any recipe. You'll know to use tart Northern Spy in your pies and Fuji in delicate cakes. The Apple Lover's Cookbook is the ultimate apple companion.
|Publisher:||Norton, W. W. & Company, Inc.|
|Product dimensions:||10.10(w) x 8.20(h) x 1.00(d)|
About the Author
A life-long apple lover, Amy Traverso is the food editor at Yankee magazine. She is also the author of The Apple Lover's Cookbook. She lives in Brookline, Massachusetts.
Most Helpful Customer Reviews
Lots of great information in this book; pictures and descriptions of apples and suggestions on what apple to use in your recipe. The book is broken up into chapters for soups, entrees, desserts, cooking tips, and an apple primer including catgegories of what apples are sweet, tart, firm or tender. Some of the recipes feature beautiful color pictures, but not all. I am anxious to try these recipes. If you love baking or cooking with apples this book is for you.
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. 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.
This book is about apples as much as it is recipes. I have really enjoyed reading it. Many of the recipes are unexpected uses for a wide variety of apples