Ninety North American apples, described in words and identified in the author's beautiful and precise watercolors.
In this charming and informative book, Roger Yepsen explores the world of apples throughout history and in the present. Each featured apple is remarkably distinctive in taste, texture, aroma, and appearance. They range from the unusual, like the Knobbed Russet and Hubbardston Nonesuch, to apples everyone has tasted such as Red Delicious and Granny Smith.
Also included are recipes for making everything from apple leather to apple brandy, as well as pies, sauces, ciders, and wines; sources for ordering apples, trees, cider, wine, or supplies; and tips on creating and growing new varieties.
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LibraryThing ReviewUser Review - BrokenSpines - LibraryThing
One type of apple per page. I keep this book on the front passenger's seat in my car. At each red light I "devour" one apple. Read full review
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Agricultural Experiment Station American apple brandy apple experts apple varieties apple's apples are harvested apples are picked apples are ready apples ripen baking Ben Davis Boskoop Braeburn Burford cider apple color commercial cooking Cortland Cox's Orange Pippin crop cross dessert apple drying early eaten fresh eating fresh Fameuse favorite fermentation fermentation lock fine-grained flavor and aroma flesh is crisp flesh is firm flesh is juicy fruit Fuji Gala Golden Delicious Golden Russet grafted Granny Smith growers grown hard cider Hubbardston introduced Jonagold Jonathan juice juicy late September look Macoun mail-order McIntosh mealy Mutsu Newtown Pippin Northern Spy Nursery October and keep orchardists orchards peels pies and sauce popular recipes Red Delicious refrigerated Rhode Island Greening ripen in October seed seedling September or October skin slices Spigold Stayman storage sweet tart taste tests texture tree Tydeman's Uncut variety's Vorbeck Wagener white flesh wine Winesap Wolf River yeast York