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The Apple Lover's Cookbook Hardcover – September 26, 2011

4.8 out of 5 stars 43 customer reviews

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Editorial Reviews

Review

"This is a solid compendium that is as satisfying and reliable as its namesake fruit."-Publisher's Weekly: "

"The handsome "Apple Lover's Cookbook" [covers] 59 kinds of apples...the challah baked with diced apples...falls into the category of "Why didn't I think of that?""-The New York Times


The handsome Apple Lover 's Cookbook has a section covering 59 kinds of apples with a description and color portrait of each. ...The heart of the book gives savory and sweet recipes, including an adaptation of Michael Field 's chicken liver p t with apple. And the challah baked with diced apples and raisins falls into the category of 'Why didn t I think of that?' --Florence Fabricant

After almost five years of researching, developing and testing recipes food writer Amy Traverso knows her apples. ...The result is The Apple Lover's Cookbook, a 300-page near-encyclopedia about the fruit that surely holds a special place in the American psyche. --Ros Krasny"

From savory to sweet, these recipes span gamut and show just how versatile the apple is. With The Apple Lover's Cookbook, Traverso has written an indispensible book that does what all cookbooks should: shed light and inspire. --Esther Sung"

...an extensive primer on apple varieties, from Ambrosia to Zabergau Reinette. ...For each, Traverso gives its category ('tender-sweet', 'firm-tart' etc.), best use, origin, availability, season, appearance, taste and texture. As if reading that didn't already make you an expert, the book has notes on how to tell if the fruit is fresh and how to peel one like a pro. Can't do it in one fell swoop like Grandma? Traverso has a section on the best tools of the trade, too. --Julia Bainbridge"

The handsome Apple Lover s Cookbook has a section covering 59 kinds of apples with a description and color portrait of each. ...The heart of the book gives savory and sweet recipes, including an adaptation of Michael Field s chicken liver pate with apple. And the challah baked with diced apples and raisins falls into the category of 'Why didn t I think of that?' --Florence Fabricant"

How many apple varieties can you name off the top of your head? Six? Ten? Traverso lays out a guide to 59 apples... If she were to stop there, fine. But she also weaves in stories of apple farmers who ve garnered a following by what and how they re growing, and a meeting with a researcher at Cornell University s famed apple breeding program who might make you think differently about genetically engineered apples. She offers storage tips, crust-making tips, apple sizes and equivalent measurements, a source guide to apple products and cider tasting notes. --Janet Rausa Fuller"

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. ...In sum total, this is a solid compendium that is as satisfying and reliable as its namesake fruit. "

When I said I wish there were a book like this for every single fruit and vegetable, I meant it. The Apple Lover's Cookbook is one resource you ll keep coming back to for years both for its appealing, timeless recipes and for its invaluable, exclusive apple information. --Pam Anderson"

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.
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Product Details

  • Hardcover: 304 pages
  • Publisher: W. W. Norton & Company; 1 edition (September 26, 2011)
  • Language: English
  • ISBN-10: 0393065995
  • ISBN-13: 978-0393065992
  • Product Dimensions: 8.4 x 1.1 x 10.3 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (43 customer reviews)
  • Amazon Best Sellers Rank: #427,909 in Books (See Top 100 in Books)

More About the Author

Amy Traverso is the senior lifestyle editor at Yankee magazine. Her first book, The Apple Lover's Cookbook, won a 2011 Best Cookbook award in the "American" category by the International Association of Culinary Professionals. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also appeared in The Boston Globe, Salon.com, and Travel & Leisure, and she has appeared on The Martha Stewart Show, Throwdown with Bobby Flay and Gordon Ramsay's Kitchen Nightmares. She was recently named one of Boston's "Ultimate Tastemakers" by Boston Common magazine.

Customer Reviews

Top Customer Reviews

Format: Hardcover
In many cookbooks with apple recipes, the author neglects to tell you which type of apple to use -- or gives you only one choice of apple that your grocery store doesn't carry. And when you try to substitute with another type of apple, you end up ruining the cake/pie/tart/soup because you ignorantly used a Granny Smith instead of a Red Roving Whipplefish or whatever obscure type the recipe suggested. The Apple Lover's Cookbook solves that problem by providing a detailed guide to 59(!) types of apples, including the kinds of dishes that make sense for each type. In that way, it's not only a great cookbook on its own (the brisket recipe is BEYOND), its a great companion to other cookbooks.
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Format: Hardcover
Amy Traverso's new book, The Apple Lover's Cookbook, combines a delightfully thorough explanation of apple history, growing, varieties, and how to use the varieties with intriguing recipes. These are ways to go beyond apple crisp to pies, cakes, pudding, and even apple claflouti without overwhelming even a novice baker. The Apple Ginger Upside Down Cake is not only easy to do, but comes out looking as if a master baker designed it. I can't wait to cook my way through the cookbook.
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Format: Hardcover
Not only is this book as good as the other reviews suggest, paricularly for choosing the right cooking apple for any given recipe application, but the apple photos, descriptions, and their best culinary uses are helpful for people who want to plant their own apple trees. When I bought my farm it came with several different mature apple trees, to which I added McIntosh, but was on the fence as to which other apples to plant after that. With the help of this book, now I know.

Yes..... there are a lot of good orchard/gardening/growing books on apples out there (and I suggest one consult these for planting and care of their trees) and some of them even list how a particular apple "tastes" but I generally prefer to cook, dehydrate, or bake with apples more than eating out of hand.
I found that looking up the type of recipes I make the most and cross referencing the apple varieties used for those recipes was the most helpful in deciding which other apple trees I want to expand my orchard with.

I do own a good selection of other apple and fruit cookbooks and find this one be a favorite.
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Format: Hardcover
I have to say, overall I like this book. However it's not really a cookbook as named in the title. There are recipes in the book and I like a number of the ones I made, and 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 seed 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.
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Format: Hardcover Verified Purchase
We bought this book to get into the fall spirit, and just made the apple buckle. Truth be told, we didn't even know what a buckle was (in relation to food), but this book made it easy to find out--and it's delicious! Buckles for all. Seriously. There are so many great apple recipes in here.
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Format: Hardcover
I must confess that I seldom buy cookbooks because when I leaf through them in the bookstore I don't see a lot of recipes I want to try. But with this book, almost everything looks tempting, and the recipes run the gamut of all kinds of foods, not just desserts and chutneys. The apple theme could be gimmicky, but it's clear that the author loves cooking as much as she loves apples, and the recipes are thoughtful and well-tested, not just oh-here's-a-recipe-with-apples-in-it-so-let's-throw-that-one-in-too.

The book also makes for a great read, and I spent a few hours with it the first day I got it, between the history of apples (they come from Kazakhstan!), stories about various heirloom apple growers, "biographies" of 59 different apples, and of course the recipes themselves. I am looking forward to working my way through it in the coming months!
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