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The Apple Lover's Cookbook
by Amy Traverso and Squire Fox


Overview - 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).  Read more...

 
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More About The Apple Lover's Cookbook by Amy Traverso; Squire Fox
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9780393065992
  • ISBN-10: 0393065995
  • Publisher: W. W. Norton & Company
  • Publish Date: September 2011
  • Page Count: 304
  • Dimensions: 10.35 x 8.32 x 1.2 inches
  • Shipping Weight: 2.81 pounds


Related Categories

Books > Cooking > Specific Ingredients - Fruit

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2011-09-19
  • Reviewer: Staff

Wholesome, hearty and nutritious, apples are a mainstay in the American diet and this cookbook from Yankee magazine’s food editor celebrates their incredible versatility in the kitchen. Traverso provides a compelling history of the apple throughout civilization and a short overview on apple genetics before launching into a detailed primer of 56 different varieties. (These are also helpfully summed up in an easy cheat sheet that breaks them down into categories of firm-tart, firm-sweet, tender-tart and tender-sweet.) The collection of recipes that follows hews mostly to the traditional, with apple dishes such as an endive salad with walnuts and gorgonzola, cider donuts and pies galore. Creations like Bacon-Wrapped Dates with Curried Apple Hash, a Duck Panzanella with Apples and Thyme and Apple Gingersnap Ice Cream add a bit of innovation to the mix, while still keeping the simple clean flavor of the fruit front and center. Ever the journalist, Traverso splices in short profiles about “fruit of the future” at Cornell, grafting at a Massachusetts farm and New Mexico’s obscure orchards. In sum total, this is a solid compendium that is as satisfying and reliable as its namesake fruit. Photos. (Oct.)

 
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