New England Apples
Post Office Box 41, Hatfield, MA 01038
413-247-9966
info@newenglandapples.org
Post Office Box 41, Hatfield, MA 01038
413-247-9966
info@newenglandapples.org
Today is July 4, 2008
The Cortland apples are ready!
The New England Apple Library has been established as a resource for students, farmers, consumers and to preserve copies of books about apples, including many that have gone out of print. We are interested in books on all subjects having to do with apples: horticultural, cooking, children's, history and culture. If you have surplus books or books that you are thinking of getting rid of, please give us a call at 413-247-9966 and we will make arrangements to collect and archive them.
Lots of recipes and tidbits about apples and their cultivation. From the publisher: "A tart-sweet, sun-crisped apple plucked from a hundred-year-old tree and eaten out of hand. A mug of hot curried apple soup enjoyed as an autumn lunch. Cider-braised duck legs with onions and cabbage. Warm deep-dish apple pie topped with a melting scoop of apple-cinnamon ice cream. Everyone has tasted Golden Delicious and Granny Smith apples, but how about Esopus Spitzenbergs or Sweet Sixteens? With more apple varieties available than ever before, how do you choose the right apple for eating, cooking, and baking? In A Is for Apple you'll discover the many pleasures of America's favorite fruit. Filled with helpful hints on how to grow, select, and cook a wide variety of apples, this bountiful collection presents more than 200 recipes for everything from soups, salads, and salsas to crisps, cobblers, and cheesecakes."
Amazon.com editorial review: "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"
Back cover text: "Experience the delicious versatility of the apple at every meal, all year long. Olwen Woodier provides more than 140 recipes, including Beverages: Apple Tea. Breakfasts: Apple Corn Hotcakes and Sausage and Apple Omelet. Appetizers: Prosciutto Apple Wedges and Apple Cheese Spread. Soups: Black Bean and Mulligatawny. Salads: Curried Chicken Salad and Apple Slaw. Side Dishes: Maple Sweet Potato Casserole and Sausage and Apple Stuffing. Entrees: Tuna Apple Tortilla Wraps and Beef and Apple Deep Dish Pie. Breads & Muffins: Cornmeal Apple Cheese Muffins and Barbara Mullin's Coffee Can Bread. And, of course, Desserts: Eight variations of apple pie; favorites such as Baked Apple Slices and Apple Brown Betty; and exotic concoctions like Applesauce Gingerbread, Apple Cream Cheese Tarts, and Chocolate Applesauce Cake."
"All the recipes you could ever want for using all those apples you ever wanted."
"This 220 page book is more than just a collection of recipes: it is literally a mini-encyclopedia about apples."
"100-plus apple recipes for every meal of the day, for every course of a meal, from appetizer to entree to dessert -- including traditional favorites, fast-and-easy snacks, and health-conscious dishes. Award-winning, easy to follow recipes [and] handy facts and tips about the versatile apple."
Everything you always wanted to know about making apple pie-there are 100 versions here!
Publisher's description: "If you're expecting this to be a cookbook, you're only half right. Join author and restaurateur Mark Rosenstein as he journeys through early England, where apples were valued so highly that cider was used as wages for many farm laborers. He'll introduce you to people who devote their lives to preserving and growing antique varieties. See how to select, plant and care for apple trees in a backyard orchard. If it's recipes you're looking for, prepare for a special treat. From traditional American harvest dishes to the finest of contemporary cuisine, learn how to make dishes and drinks including sparkling apple juice, tangy vinegar, even your own Frozen Heart Applejack. Cider barbecued shrimp, roasted capon with apple butter, apple fritters with calvados cream, along with sixty other unique recipes will jump-start even the most jaded taste buds."
More than 125 unusual recipes using apple sauce, apple juice, apple slices.
"A complete guide to buying and using fresh fruits and vegetables."
Subtitle: "250 Tempting Recipes for a Healthy Heart." The perfect all-around family cookbook, this compendium of delicious, nutritious recipes reveals that eating healthy meals doesn't mean sacrificing appeal or flavor. Includes exchanges and calorie counts."
A beautiful book with Yepsen's excellent illustrations and written descriptions of a number of cultivars, plus lots of background about apples and how to use them.
Lots of good history, from the origins of apples in central Asia to their commercial production today.
Covers all aspects from growing to myths and folklore.
"A GREAT historical reference on apples," writes Julia Stewart Daly, vice president of public relations for the U.S. Apple Association, "and the most comprehensive variety list I've seen recently. I refer to mine on a daily basis." Publisher's synopsis: This book is the survey of apple varieties throughout the world, providing a history of apple-growing from earliest times, a practical section on growing apples and eating them, and an annotated directory of the finest varieties, together with lists of apple collections throughout the world. Beginning with a fascinating history of apple-growing from earliest times, she describes the multiplication of varieties which culminated in the golden age of apples as a dessert fruit in the 19th century. There is a practical section on growing apples and eating them - the characteristics of different varieties, growing, training and pruning, pest protection, serving and cooking. Finally there is a complete annotated directory of the National Apple Collection at Brogdale, the largest of its kind in the world. Also included are useful lists of apple collections throughout the world, and of nurserymen supplying individual varieties. The book is illustrated by 36 magnificent colour paintings by Elizabeth Dowle, specially commissioned for this book, as well as numerous other illustrations in line and halftone."
Apples are one of four plants (the others are potatoes, tulips and marijuana) examined at length for their appeal to humans. A lengthy section is devoted to exploring the myths behind Johnny Appleseed.
The pages of this book are viewable online here through Cornell University Library's Core Historical Literature of Agriculture program.
These historic books are available online. The Apples of New York describes more than 1,000 varieties.
Publisher's description: Even in winter, there are apples here, hidden in the trees. And when spring comes, there are apples in blossoms."'Apples here,' calls the farmer in the fall. 'Jonagolds, Empires, Crispins—all kinds of apples.'" With beautiful, realistic paintings and spare text, Will Hubbell captures the change of the seasons, the excitement of apple-picking time, and familiar scenes of apples in our daily lives.
A children's book about picking apples on a fall day.