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An Apple Harvest Hardcover – March 1, 2004

4.5 out of 5 stars 11 customer reviews

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Editorial Reviews

Amazon.com 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

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.
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Product Details

  • Hardcover: 151 pages
  • Publisher: Ten Speed Press (March 1, 2004)
  • Language: English
  • ISBN-10: 1580081045
  • ISBN-13: 978-1580081047
  • Product Dimensions: 8.5 x 8.9 x 0.6 inches
  • Shipping Weight: 1.5 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #653,381 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
I picked this book up at the library, because although I love specialty cookbooks, they're not always collection-worthy. While not overlong, the amount of research Browning & Silva have poured into this aggregation of diverse recipes reveals their intense passion for the deceptively simple-seeming apple - soups to main courses to desserts, and nary a single apple recipe I've seen before, with the exceptions of Kentucky Stack Cake and Apple Dumplings (admittedly homestyle recipes these, other recipes are very elegant). A very nicely varied collection, they even have a recipe for dealing with the peelings: a syrup recipe, born from the fact that Browning evidently loves keeping the peel on, much to the consternation of Silva: he couldn't bear to just throw them away,so what to do with them?

Filled with gorgeous photos, personal anecdotes, and interesting historical apple "lore" from various cultures (for example, the interesting history of an old French Orange-Apple pie with a rosewater glaze) adds a lot of depth to what could have been - in less-adept hands -- a much simpler and much less intersting book. And yes, I did buy a copy - come apple season, I will be a very happy cook :-)
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Format: Paperback Verified Purchase
If you like apples, you'll like this cookbook. I first bought the book about ten years ago, but I gave it away when downsizing before a move. I recently bought a copy again for myself--chiefly for the extraordinary pork and apple stew recipe from Apicius, the Roman gladiator. It was a hit every time I cooked it. And there are many fine dessert and main dish recipes besides. It is a good addition to any cookbook collection.
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Format: Paperback Verified Purchase
This book is not quite what I needed or even expected, but it fills a gap in my culinary library which will give me a couple of recipes I will use. Recipes are primarily rustic but the one I made was good so I would expect others to be as well.
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Format: Hardcover Verified Purchase
I first bought this book ten years ago and have bought at least four copies since. I watch for it in used book stores. It rarely turns up as it is real keeper. After downsizing for a recent move, I ended up buying a replacement copy for me and another as a Christmas gift. The range of apple recipes is extraordinary--from dishes made with cider to savory main dishes to extraordinary desserts. I especially like the Kentucky Apple Stack Cake and a Persian Lamb and Apple Chelou. The first recipe I cooked from this book was a pork and apple stew based on a recipe by the Roman gladiator Apicius. I served it at an international meeting of my confreres. I made twice what we would need, intending to freeze half of it; but there were no leftovers. It has remained a favorite ever since. None of the recipes are difficult. They make imaginative use of a well-loved fruit. Highly recommended.
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Format: 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.
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Format: Paperback
A mouthwatering selection of how to use apples. The Winter Salad with Apples and White Cheddar is beyond belief delicious and the Kentucky Apple Stack Cake is something I could enjoy for dessert every night without ever tiring of it. The two authors put together a beautiful to look at cookbook with irresistible recipes and lore that brought me back to the sweet, mustiness of a fall apple orchard.
Cynthia Briggs/Cookbook Author
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