Amy Traverso

A big solid book full of useful information. Beginning with the history of apples, then going into the second chapter, which is a primer of what must be every variety grown in North American. A color photo accompanies the bio of each, with its origin, availability, taste, texture and best way to use it. Following that is over 200 pages of recipes. Of course there is apple pie and muffins, but also lots of savory recipes such as apple risotto and duck panzanella with apples and thyme, and cocktail recipes. Readers of Yankee magazine or viewers of "Weekends with Yankee" will recognize the author as their food editor.… (altro)