Apples of Uncommon Character PDF Download

Author: Rowan Jacobsen
Publisher: Bloomsbury Publishing USA
ISBN: 1620402270
Category : Cooking
Languages : en
Pages : 328

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Book Description
Presents a recipe-complemented celebration of America's apple renaissance that explores 120 of the fruit's considerable varieties, including the Black Oxford, the Knobbed Russet, and the D'Arcy Spice.

Author: Tom Burford
Publisher: Hachette UK
ISBN: 1643261371
Category : Gardening
Languages : en
Pages : 528

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Book Description
“For all of us who cherish the apple, its utility, its flavors, and its powers of revelation and connection.” —Adrian Higgins, garden columnist, The Washington Post The apple is one of the most iconic fruits, traditionally picked on cool fall days and used in pies, crisps, ciders, and more. And there is a vast world of varieties that goes well beyond the common grocery store offerings. With names like American Beauty, Carter’s Blue, and Fallawater, and flavors ranging from sweet to tart, this treasure trove of unique apples is ripe for discovery. There is no better guide through this tasty world than Tom Burford, whose family has grown apples in the Blue Ridge Mountains since 1715. His celebratory book Apples of North America is brimming with beautiful portraits of heirloom and modern apples of merit, each accompanied by distinguishing characteristics and common uses. You will also find information on growing apples at home—with specifics on planting, pruning, grafting, and more—and instructions on how to preserve apples through pressing, fermenting, cooking, and drying.

Author: Rowan Jacobsen
Publisher: Bloomsbury Publishing USA
ISBN: 1596916486
Category : Cooking
Languages : en
Pages : 282

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Book Description
"Terroir" is French for taste of place. In this book, a James Beard Award-winning author explores many of the North American foods that depend on place for their unique flavor, including salmon from Alaska's Yukon River and honey from the tupelo-lined banks of the Apalachicola River.

Author: Rowan Jacobsen
Publisher: Bloomsbury Publishing USA
ISBN: 159691548X
Category : Cooking
Languages : en
Pages : 305

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Book Description
A playful guide to identifying, serving, and enjoying one of America's most delicious foods describes the various types of oysters available in terms of appearance, origin, availability, and flavor and provides a host of tempting recipes, a color guide, lists of top oyster restaurants and festivals, tips on pairing wine and oysters, and more.

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Publisher: Hatje Cantz Verlag
ISBN: 3775751122
Category : Photography
Languages : de
Pages : 128

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Book Description
Unscheinbare Selbstverständlichkeiten neigen dazu, bei genauerem Hinsehen ein ganzes Universum faszinierender Details und ausgefallener Besonderheiten zu offenbaren. Man muss nur das richtige Auge dafür haben. Das ist bei William Mullan absolut der Fall. Durch seine Begegnung mit dem wechselhaften Erscheinungsbild eines Egremont-Russet-Apfels kam er auf den Geschmack. Seitdem erforscht er die gewaltige Bandbreite an Apfelsorten und fängt ihren jeweils eigenen Charme in liebevollen Porträts voll stilistischer Eleganz ein. Es ist gerade das seltsam Anmutende und bislang Unbekannte, das diese Aufnahmen zu faszinierenden Studien der vermeintlich alltäglichen Frucht macht. Mullan vertraut sich ganz ihrer eigenwilligen Ästhetik an und lädt in diesem attraktiven Geschenkbuch dazu ein, auf visuelle Entdeckungstour in die Welt des Apfels zu gehen.

Author: Rowan Jacobsen
Publisher: Bloomsbury Publishing USA
ISBN: 1608192539
Category : Nature
Languages : en
Pages : 289

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Book Description
Many people will remember that Rachel Carson predicted a silent spring, but she also warned of a fruitless fall, a time with no pollination and no fruit. The fruitless fall nearly became a reality when, in 2007, beekeepers watched thirty billion bees mysteriously die. And they continue to disappear. The remaining pollinators, essential to the cultivation of a third of American crops, are now trucked across the country and flown around the world, pushing them ever closer to collapse. Fruitless Fall does more than just highlight this growing agricultural catastrophe. It emphasizes the miracle of flowering plants and their pollination partners, and urges readers not to take the abundance of our Earth for granted. A new afterword by the author tracks the most recent developments in this ongoing crisis.

Author: Cheryl Sternman Rule
Publisher: Running Press Adult
ISBN: 0762444975
Category : Cooking
Languages : en
Pages : 642

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Book Description
Eat fruits and vegetables not because you're told you should, but because you want them in every sense of the word. Because they are beautiful. And satisfying. And you desire their freshness, flavor, and simplicity. That's why Ripe is arranged by color, not season. Author and food writer Cheryl Sternman Rule, who is also the voice behind the popular blog 5 Second Rule, and award-winning food photographer Paulette Phlipot, have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship (though they affirm that both are important), but to tempt others to "embrace the vegetable, behold the fruit" because these foods are versatile, gorgeous, and taste terrific. Starting with red and progressing towards a calmer white, Ripe is arranged by color to showcase the lush, natural beauty of the following fruits and vegetables: RED: beets, blood oranges, cherries, cranberries, grapefruit, pomegranate, radicchio, radish, raspberries, red apples, red bell peppers, rhubarb, strawberries, tomatoes, and watermelon ORANGE: apricot, butternut squash, carrots, clementines, kumquats, mangoes, nectarines, papaya, peaches, persimmon, pumpkin, and yams YELLOW: banana, corn, lemon, pineapple, pomelo, squash blossoms, and yellow onions GREEN: green apples, artichokes, asparagus, avocado, bok choy, broccoli, Brussels sprouts, celery, cucumber, edamame, fava beans, fennel, green beans, honeydew, kale, kiwi, leeks, lime, peas, spinach, swiss chard, watercress, and zucchini PURPLE and Blue: blackberries, blueberries, eggplant, figs, plums, purple cabbage, purple grapes, red leaf lettuce, and red onion WHITE: bosc pears, cauliflower, coconut, endive, garlic, jicama, mushrooms, parsnips, potatoes, and turnip Each fruit and vegetable is accompanied by a lighthearted essay, breathtaking photography, and one showcase recipe, along with three "quick-hit" recipe ideas. With 150 photos and 75 recipes, this unique cookbook will quicken your pulse and leave you very, very hungry. For more information, visit RipeCookbook.com

Author: Sarah Lohman
Publisher: W. W. Norton & Company
ISBN: 1324004673
Category : Social Science
Languages : en
Pages : 188

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Book Description
One of Eater's Best Food Books to Read This Fall American food traditions are in danger of being lost. How do we save them? Apples, a common New England crop, have been called the United States' "most endangered food." The iconic Texas Longhorn cattle is categorized at "critical" risk for extinction. Unique date palms, found nowhere else on the planet, grow in California’s Coachella Valley—but the family farms that caretake them are shutting down. Apples, cattle, dates—these are foods that carry significant cultural weight. But they’re disappearing. In Endangered Eating, culinary historian Sarah Lohman draws inspiration from the Ark of Taste, a list compiled by Slow Food International that catalogues important regional foods. Lohman travels the country learning about the distinct ingredients at risk of being lost. Readers follow Lohman to Hawaii, as she walks alongside farmers to learn the stories behind heirloom sugarcane. In the Navajo Nation, she assists in the traditional butchering of a Navajo Churro ram. Lohman heads to the Upper Midwest, to harvest wild rice; to the Pacific Northwest, to spend a day wild salmon reefnet fishing; to the Gulf Coast, to devour gumbo made thick and green with filé powder; and to the Lowcountry of South Carolina, to taste America’s oldest peanut—long thought to be extinct. Lohman learns from those who love these rare ingredients: shepherds, fishers, and farmers; scientists, historians, and activists. And she tries her hand at raising these crops and preparing these dishes. Each chapter includes two recipes, so readers can be a part of saving these ingredients by purchasing and preparing them. Animated by stories yet grounded in historical research, Endangered Eating gives readers the tools to support community food organizations and producers that work to preserve local culinary traditions and rare, cherished foods—before it’s too late.

Author: Susan Futrell
Publisher: University of Iowa Press
ISBN: 1609384822
Category : Business & Economics
Languages : en
Pages : 269

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Book Description
Apples are so ordinary and so ubiquitous that we often take them for granted. Yet it is surprisingly challenging to grow and sell such a common fruit. In fact, producing diverse, tasty apples for the market requires almost as much ingenuity and interdependence as building and maintaining a vibrant democracy. Understanding the geographic, ecological, and economic forces shaping the choices of apple growers, apple pickers, and apple buyers illuminates what’s at stake in the way we organize our food system. Good Apples is for anyone who wants to go beyond the kitchen and backyard into the orchards, packing sheds, and cold storage rooms; into the laboratories and experiment stations; and into the warehouses, stockrooms, and marketing meetings, to better understand how we as citizens and eaters can sustain the farms that provide food for our communities. Susan Futrell has spent years working in sustainable food distribution, including more than a decade with apple growers. She shows us why sustaining family orchards, like family farms, may be essential to the soul of our nation.

Author: Joanna Crosby
Publisher: Bloomsbury Publishing
ISBN: 1350378496
Category : History
Languages : en
Pages : 241

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Book Description
Showing how the history of the apple goes far beyond the orchard and into the social, cultural and technological developments of Britain and the USA, this book takes an interdisciplinary approach to reveal the importance of the apple as a symbol of both tradition and innovation. From the 18th century in Britain, technology innovation in fruit production and orchard management resulted in new varieties of apples being cultivated and consumed, while the orchard became a representation of stability. In America orchards were contested spaces, as planting seedling apple trees allowed settlers to lay a claim to land. In this book Joanna Crosby explores how apples and orchards have reflected the social, economic and cultural landscape of their times. From the association between English apples and 'English' virtues of plain speaking, hard work and resultant high-quality produce, to practices of wassailing highlighting the effects of urbanisation and the decline of country ways and customs, Apples and Orchards from the Eighteenth Century shows how this everyday fruit provides rich insights into a time of significant social change.