Download PDF by Rowan Jacobsen: Apples of Uncommon Character: 123 Heirlooms, Modern

By Rowan Jacobsen

In his vintage A Geography of Oysters, Rowan Jacobsen perpetually replaced the way in which the US talks approximately its most sensible bivalve. Now he does an identical for our favourite fruit, displaying us that there's certainly lifestyles past crimson Delicious—and even Honeycrisp. whereas supermarkets restrict their choices to some waxy recommendations, apple bushes with lives spanning human generations are generating characterful varieties—and now they're in the course of a rediscovery. From heirlooms to new dressmaker breeds, a scrumptious variety of apples is on the market for the eating.

Apples have robust personalities, starting from crabby to healthy. The Black Oxford apple is admittedly red, and appears like a plum. The Knobbed Russet feels like the affection baby of a toad and a potato. (But don't be fooled by way of its looks.) The D'Arcy Spice leaves a touch of allspice at the tongue. minimize Hidden Rose open and its internal key is revealed.

With greater than one hundred fifty art-quality colour pictures, Apples of unusual personality indicates us the fruit in all its glory. Jacobsen amassed specimens either universal and infrequent from in every single place North the United States, identifying a hundred and twenty to add, together with the easiest kinds for consuming, baking, and hard-cider making. every one is observed via a photo, heritage, lore, and an inventory of features. The publication additionally contains 20 recipes, savory and candy, assets for getting and growing to be, and a advisor to the easiest apple fairs. It's vital for each foodie.

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Extra info for Apples of Uncommon Character: 123 Heirlooms, Modern Classics, and Little-Known Wonders

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SERVES 4 Kosher or sea salt and freshly ground black pepper 1 cup/113 g chickpea flour 1 cup (250 ml) plus 2 tablespoons water 1 recipe Food Processor Aioli (page 29), prepared (optional) 3⁄4 teaspoon sea salt 1⁄8 teaspoon ground cumin 1 cup (175 g) cured black olives (optional) 11⁄2 tablespoons olive oil plus 1 tablespoon for the pan For the batter, whisk together the chickpea flour, water, salt, cumin, and 11⁄2 tablespoons of the olive oil. Let the batter rest at least 2 hours, covered and at room temperature, to slightly thicken.

BELL PEPPERS. Grill whole peppers—especially red peppers or poivrons rouge—then quarter, stem, seed, and freeze. EGGPLANT. 5 cm) horizontal slices to grill. Leave as slices or chop and then freeze. LEEKS. Grill baby leeks whole; slice larger poireaux lengthwise and grill. ONIONS. Grill green or bulb oignons whole; grill round onions in slices. Chop grilled onions and freeze. YELLOW SUMMER SQUASH OR ZUCCHINI. 5 cm) horizontal slices to grill. Leave as slices or chop and then freeze. indd 37 12/19/14 9:57 AM Mustard-Cornichon Beurre Blanc S IMILAR IN PIQUANT FLAVOR TO BÉARNAISE, THIS BEURRE BLANC IS EASY TO MAKE, and it’s a great way to use up that odd jar of cornichons (small, whole pickled cucumbers) left over from the last time you served pâté.

Many grocery stores now carry pasteurized eggs in their shells. Alternatively, use 1⁄4 cup (50 ml) pasteurized liquid whole egg. MAKES ABOUT 11⁄2 CUPS (375 ML) 2 tablespoons finely chopped cilantro leaves 1 large egg 1 teaspoon grated onion 1 cup (250 ml) extra-virgin olive oil 2 large hard-boiled egg yolks 1⁄2 teaspoon lime zest 1 teaspoon anchovy paste Juice of 1 lime 1 garlic clove, minced Place the cilantro, onion, egg yolks, anchovy paste, garlic, and whole egg in a food processor or blender and process into a paste.

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Apples of Uncommon Character: 123 Heirlooms, Modern Classics, and Little-Known Wonders by Rowan Jacobsen


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