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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 Calvadosor 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 pudding section begins with Apple Dumplings. There's a Tarte Tatin recipe, followed by Kentucky Bourbon Apple Pie. Four more pies follow, one of them savoury with Swiss chard. As far as single-subject cookbooks go, An Apple Harvest sets the standard. --Schuyler Ingle, Amazon.com
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