Apples of North America

Exceptional Varieties for Gardeners, Growers, and Cooks

Author: Tom Burford

Publisher: Timber Press

ISBN: 1604695552

Category: Gardening

Page: 300

View: 7375

American Horticulture Society Award Winner The apple is one of the most iconic fruits, traditionally picked on cool fall days and used in pies, crisps, and ciders. And there is a vast world of varieties that goes beyond the common grocery store offerings of Red Delicious and Granny Smith. 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. The book is brimming with beautiful portraits of heirloom and modern apples of merit, each accompanied by distinguishing characteristics and common uses. As the view broadens to the orchard, you will find information on planting, pruning, grafting, and more. The exploration of the apple culminates with an overview of the fruit’s transformative capabilities when pressed, fermented, cooked, or dried. Beyond the polished and predictable grocery store display of Red Delicious and Granny Smith apples, a feast of beautiful and uniquely flavored North American varieties awaits the curious.

Edible Memory

The Lure of Heirloom Tomatoes and Other Forgotten Foods

Author: Jennifer A. Jordan

Publisher: University of Chicago Press

ISBN: 022622824X

Category: Cooking

Page: 336

View: 1930

Each week during the growing season, farmers’ markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beets—varieties of fruits and vegetables that are prized by home chefs and carefully stewarded by farmers from year to year. These are the heirlooms and the antiques of the food world, endowed with their own rich histories. While cooking techniques and flavor fads have changed from generation to generation, a Ribston Pippin apple today can taste just as flavorful as it did in the eighteenth century. But how does an apple become an antique and a tomato an heirloom? In Edible Memory, Jennifer A. Jordan examines the ways that people around the world have sought to identify and preserve old-fashioned varieties of produce. In doing so, Jordan shows that these fruits and vegetables offer a powerful emotional and physical connection to a shared genetic, cultural, and culinary past. Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past. In the chapters that follow, Jordan combines lush description and thorough research as she investigates the long history of antique apples; changing tastes in turnips and related foods like kale and parsnips; the movement of vegetables and fruits around the globe in the wake of Columbus; and the poignant, perishable world of stone fruits and tropical fruit, in order to reveal the connections—the edible memories—these heirlooms offer for farmers, gardeners, chefs, diners, and home cooks. This deep culinary connection to the past influences not only the foods we grow and consume, but the ways we shape and imagine our farms, gardens, and local landscapes. From the farmers’ market to the seed bank to the neighborhood bistro, these foods offer essential keys not only to our past but also to the future of agriculture, the environment, and taste. By cultivating these edible memories, Jordan reveals, we can stay connected to a delicious heritage of historic flavors, and to the pleasures and possibilities for generations of feasts to come.

Tasting Cider

The CIDERCRAFT® Guide to the Distinctive Flavors of North American Hard Cider

Author: Erin James,CIDERCRAFT Magazine

Publisher: Storey Publishing

ISBN: 1612128386

Category: Cooking

Page: 288

View: 5249

This complete guide to North America’s oldest beverage celebrates hard cider’s rich history and its modern makers, as well as its deliciously diverse possibilities. Flavor profiles and tasting guidelines highlight 100 selections of cider — including single varietal, dessert, hopped, and barrel-aged — plus perry, cider’s pear-based cousin. A perfect addition to any meal, cider pairings are featured in 30 food recipes, from Brussels sprouts salad to salmon chowder, brined quail, and poached pear frangipane. An additional 30 cocktail recipes include creative combinations such as Maple Basil Ciderita and Pear-fect Rye Fizz.

Apple

Author: Marcia Reiss

Publisher: Reaktion Books

ISBN: 1780233825

Category: Nature

Page: 224

View: 8515

Gala and Honeycrisp. Pink Lady and Pacific Rose. King Luscious and Winesap. The names of apples are as juicy as the fruit itself. One of the most widely distributed fruits on the planet, apples have always meant something beyond food and drink—their seeds have been planted deep within the myths, religion, and art of nearly every culture. They are symbols of beauty, desire, and sin; signs of hidden poisons and healthy eating; emblems of computers, phones, and music. Exploring the symbolism, art, and literature of the apple, as well as its botanical background, Marcia Reiss follows this iconic fruit from its origins to its now-ubiquitous presence in our world. Journeying back to the apple’s germination in the mountains of Central Asia, Reiss travels along the Silk Road to Europe and the New World. She reveals that, from Charlemagne to Johnny Appleseed to the colonization of South Africa, where settlers were required to plant apple orchards that led to the development of new towns, apples have become a global commodity. In addition to delving into the latest debates about chemical sprays, Reiss looks at the rise of heirloom orchards and the hopes and fears of genetic developments. She also tells the parallel tale of apple cider, its decline during the Temperance Movement and its return as an artisanal alternative to wine. Beautifully illustrated with historic and contemporary images and containing a directory of popular and heirloom varieties, Apple is a book ripe for devouring.

Das Omnivoren-Dilemma

Wie sich die Industrie der Lebensmittel bemächtigte und warum Essen so kompliziert wurde

Author: Michael Pollan

Publisher: Goldmann Verlag

ISBN: 3641119804

Category: Cooking

Page: 608

View: 5808

Das Standardwerk über vernünftige Ernährung Der Mensch gehört von der Konsititution seiner Verdauungsorgane her zu den Omnivoren, den Allesfressern. Das war in der Evolution sicherlich nützlich. Doch das heutige Überangebot von Nahrungsmitteln in Supermärkten und Schnellrestaurants bringt nicht nur ihn selbst körperlich an den Rand des Abgrunds, sondern ruiniert auch noch seinen Lebensraum und sein soziales Umfeld. Mit Biss und investigativer Recherche sieht sich Pollan um, wie unsere Nahrungsmittel hergestellt und verarbeitet werden, vom Maisfeld über Cheeseburger mit Pommes bis zum Öko-Menü. Er öffnet uns die Augen für unser gestörtes Essverhalten und für den Weg zurück zu Einfachheit und Genuss.

The Garden

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Gardening

Page: N.A

View: 1654


6 Jahreszeiten

Das andere Gemüse-Kochbuch

Author: Joshua McFadden,Martha Holmberg

Publisher: Riva Verlag

ISBN: 3959719655

Category: Cooking

Page: 400

View: 2067

Vier Jahreszeiten kennt jeder – der Koch und Gastronom Joshua McFadden aber erweitert die klassische Einteilung um zwei weitere: Frühsommer und Spätsommer. Er zeigt Ihnen in diesem Kochbuch, wie Sie jedes Gemüse zur optimalen Zeit verarbeiten, damit es seinen vollen Geschmack entfalten kann. Die sechs Jahreszeiten bilden auch die Kapitel des Buches, und jedes Kapitel beginnt mit Rezepten, die das frische Gemüse roh verarbeiten, zum Beispiel in einem Artischockensalat mit Kräutern, Mandeln und Parmesan. In den folgenden Rezepten kommt Hitze ins Spiel – es wird gegrillt, gedämpft, geschmort, gedünstet und sautiert. McFadden beschäftigt sich intensiv mit jeder Gemüsesorte und ihren Vorzügen in den einzelnen Jahreszeiten, gibt viele praktische Tipps und regt so dazu an, die über 200 wunderbaren Rezepte – mal vegetarisch, mal mit Fleisch oder Fisch – zu Hause auszuprobieren.

Kochen

Eine Naturgeschichte der Transformation

Author: Michael Pollan

Publisher: Antje Kunstmann

ISBN: 3888979897

Category: Cooking

Page: 524

View: 7157

Wie kommen wir in unserem täglichen Leben zu einem tieferen Verständnis der Natur und der besonderen Rolle unserer Spezies darin? Am besten geht man dazu einfach in die Küche, meint Michael Pollan. Und das tut er in seinem neuen, aufregenden Buch "Kochen" und vermisst das Terrain der Küche auf ungewohnte Weise. Pollan beschäftigt sich mit den vier klassischen Elementen – Feuer, Wasser, Luft und Erde –, die das, was die Natur uns liefert, in köstliches Essen und Trinken verwandeln, und geht selbst noch einmal in die Lehre: Bei einem Barbecue-Meister lernt er die Magie des Feuers kennen; ein Chez-Panisse-Koch weist ihn in die Kunst des Schmorens ein; ein Bäcker bringt ihm bei, wie Mehl und Wasser durch Luft in duftendes Brot verwandelt werden; und die 'Fermentos', eine Gruppe verrückter Genies, zu denen ein Brauer und ein Käser gehören, zeigen ihm, wie Pilze und Bakterien eine erstaunliche Alchemie zustande bringen. In all diesen Verwandlungsprozessen nehmen die Köche eine besondere Position ein: die zwischen Natur und Kultur. Mit Pollan lernen auch die Leser, wie uns das Kochen verbindet:?mit Pflanzen und Tieren, mit der Erde und den Bauern, unserer Geschichte und Kultur und natürlich mit den Menschen, mit denen und für die wir kochen. Wenn wir die Freude am Kochen zurückgewinnen, das ist das Fazit dieses wunderbaren Buchs, öffnet sich die Tür zu einem reicheren Leben.