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By: Christophe Adam
Just in time for autumn’s bounty of apples, this collection of easy-to-follow sweet and savory recipes by a renowned French chef is a feast for all the senses.
Perfect for anyone who has just gotten a bushel of apples at the farmer’s market or from their CSA without knowing exactly how to use them all, this mix of traditional and classic recipes is both adventurous and innovative. Each recipe comes with precise instructions and detailed photography by master chef Christophe Adam—ideal for anyone looking to broaden their repertoire and expand the possibilities of cooking and baking with apples.
Adam explains all types of apples and their stunning range of colors, textures, and tastes. While flavor can vary, the apple’s most nuanced aspect is its texture, so Adam sorts his recipes by texture—crunchy, crispy, mellow, melting, liquid—making it simple to match the right apple to the best recipe.
Also included are detailed descriptions of thirty-seven heirloom and modern apple varieties. Recipes span the spectrum from breakfast to dinner to dessert, making this useful for the novice as well as the seasoned cook.
Just in time for autumn’s bounty of apples, this collection of easy-to-follow sweet and savory recipes by a renowned French chef is a feast for all the senses.
Perfect for anyone who has just gotten a bushel of apples at the farmer’s market or from their CSA without knowing exactly how to use them all, this mix of traditional and classic recipes is both adventurous and innovative. Each recipe comes with precise instructions and detailed photography by master chef Christophe Adam—ideal for anyone looking to broaden their repertoire and expand the possibilities of cooking and baking with apples.
Adam explains all types of apples and their stunning range of colors, textures, and tastes. While flavor can vary, the apple’s most nuanced aspect is its texture, so Adam sorts his recipes by texture—crunchy, crispy, mellow, melting, liquid—making it simple to match the right apple to the best recipe.
Also included are detailed descriptions of thirty-seven heirloom and modern apple varieties. Recipes span the spectrum from breakfast to dinner to dessert, making this useful for the novice as well as the seasoned cook.
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