- Hardcover: 151 pages
- Publisher: Ten Speed Press; illustrated edition edition (Mar 1 2004)
- Language: English
- ISBN-10: 1580081045
- ISBN-13: 978-1580081047
- Product Dimensions: 22.6 x 21.5 x 1.6 cm
- Shipping Weight: 689 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: #1,590,960 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Amazon.com
You start with Duck Breast and Fuji Apples on Watercress, and end with a glass of Moroccan Apple Sharbat--and it's all apple all the way in between. Such is the slim wonder called An Apple Harvest, courtesy of award-winning authors Frank Browning and Sharon Silva. Both authors grew up with apples in the family--acres of apples--Silva north of San Francisco, and Browning in Kentucky. Browning, in fact, co-owns and operates an orchard with his brother. So these are not supermarket food writers. The appreciation both writers bring to their task begins with the seasons of labor that go into growing and harvesting a good apple.
An Apple Harvest opens with combined reminiscences that give the reader a sense of how large, how grand the world of apples can be, given access to good and varied fruit. The introduction includes a brief history that traces the apple back to ancient origins in what is Kazakhstan today, a section on choosing apples, how to keep apples, a peel/don't peel debate, and a little something on cooking with cider, cider vinegar, and Calvados or applejack. The "Culinary Pomarium" that follows is an illustrated guide to modern apple possibilities. And then there are the recipes.
International in scope, you will find first courses, main dishes, side dishes, desserts, and beverages. You will find a Waldorf Salad, this one including pomegranate seeds and red grapes. There's a Roasted Winter Squash Soup with Cider, and Steamed Clams Asturian Style, which calls for cider as well. How about Fujis and Kale? Or Fox Mountain Parsnips (with dried apples and hard cider)? The desserts section begins with Apple Dumplings. There's a Tarte Tatin recipe, followed by Kentucky Bourbon Apple Pie. Four more pies follow, one of them savory, with Swiss chard. As far as single-subject cookbooks go, An Apple Harvest sets the standard. --Schuyler Ingle
Review
“[Browning and Silva] brought their childhood memories and love of the crop to An Apple Harvest, which is both eloquent and authoritative.”
—Florence Fabricant for the New York Times
“Just in time for fall comes this colorful [book] with childhood apple memories, portraits of apples, and—best of all—innovative recipes, many of them with appetizing color photos.”
—The Oregonian
“The writing is crisp, tart, and juicy, and the recipes are as snake-tempting as they are unexpected. Furthermore, the writing is pure joy, and the authors are distinct in their voices, yet equally and eloquently in love with the subject.”
—Jeff Weinstein, former food columnist for the Philadelphia Inquirer and author of Learning to Eat
From the Trade Paperback edition.
—Florence Fabricant for the New York Times
“Just in time for fall comes this colorful [book] with childhood apple memories, portraits of apples, and—best of all—innovative recipes, many of them with appetizing color photos.”
—The Oregonian
“The writing is crisp, tart, and juicy, and the recipes are as snake-tempting as they are unexpected. Furthermore, the writing is pure joy, and the authors are distinct in their voices, yet equally and eloquently in love with the subject.”
—Jeff Weinstein, former food columnist for the Philadelphia Inquirer and author of Learning to Eat
From the Trade Paperback edition.
Inside This Book
(Learn More)
First Sentence
POMONA was the Roman wood nymph who tended the orchards on the Palatine Hill beside the Tiber. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
POMONA was the Roman wood nymph who tended the orchards on the Palatine Hill beside the Tiber. Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
Appealling photos, excellent recipies, new apple lore.,
By A Customer
This review is from: An Apple Harvest: Recipes and Orchard Lore (Hardcover)
We just finished Frank Browning's Apple and Country Ham Risotto. Improbable as it seems, the flavors blend beautifully. My husband declared it the best risotto he's ever had--and risotto is his favorite food.
Share your thoughts with other customers: Create your own review
Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.0 out of 5 stars (3 customer reviews) 12 of 16 people found the following review helpful:
5.0 out of 5 stars
Appealling photos, excellent recipies, new apple lore.,
By A Customer - Published on Amazon.com
This review is from: An Apple Harvest: Recipes and Orchard Lore (Hardcover)
We just finished Frank Browning's Apple and Country Ham Risotto. Improbable as it seems, the flavors blend beautifully. My husband declared it the best risotto he's ever had--and risotto is his favorite food.
2 of 3 people found the following review helpful:
4.0 out of 5 stars
Well done,
By S. Sumpter - Published on Amazon.com
This review is from: An Apple Harvest: Recipes and Orchard Lore (Hardcover)
This book is very much about apples for apples sake. Beautifully done. I was looking more for a "everything you can do with apples" rather than a history and genus of apples. Still worth having.
2 of 4 people found the following review helpful:
3.0 out of 5 stars
Enjoyable, but somewhat shallow,
By J. Cornett - Published on Amazon.com
This review is from: An Apple Harvest: Recipes and Orchard Lore (Hardcover)
I bought this book having already tried one of the recipes (sausage stuffed apples) that I found on the internet. The recipe was yummy, and I love apples, so I bought the book. This book has a small dose of apple history, a small dose of descriptions of different apple varieties, and a dose of recipes. I was a little disappointed by the recipes, mostly because many of them were just thrown-together by the authors based on what they found at the farmer's market or in their kitchen. There's nothing wrong with this approach, of course. I cook that way all the time and it's very enjoyable. But at the same time, I don't really need a recipe book for that. I had bought the book hoping for traditional apple recipes (perhaps from many cultures). That's not what this book has. But "bottom line", I did enjoy the book. It all depends on what you expect...
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