Apples: Sixty Classic and Innovative Recipes for Nature's Most Sublime Fruit

  • Sale
  • Regular price $9.98
Shipping calculated at checkout.


This collection of easy-to-follow sweet and savory recipes 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 instruction 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 from almost tropical sweet to bracingly tart, 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. Useful for the novice as well as the seasoned cook, this collection is sure to be an important and much used addition to any cook's home library and will be an inspiration for anyone who has come home from the farmer's market or a day's outing to a "pick your own" orchard with a bumper crop of fall's apple bounty.

Rizzoli International Publications

"Apples: Sixty Classic and Innovative Recipes for Nature’s Most Sublime Fruit...is perfect for anyone wondering how to use apples. The traditional and classic recipes are adventurous and innovative. Each recipe has precise instructions and photographs, ideal for creating more cooking and baking options. The author explains varieties and their colors, textures and tastes and sorts recipes by texture." —Arlington Advocate 

Christophe Adam was named France’s Best Pastry Chef of the Year in 2014 after many years of working at the finest restaurants in Paris, including Le Gavroche, Le Crillon, and Fauchon. He is the founder of a successful chain of specialty patisseries in France and Japan called L’Éclair de Génie.

Rizzoli International Publications

Pub Date: March 03, 2020

1.0" H x 8.7" L x 8.7" W

192 pages

hardcover