2024 the best apple crisp recipe review

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Winner of the IACP Cookbook Award (Best American Cookbook)
Finalist for the Julia Child First Book Award

"The perfect apple primer." ―Splendid Table

The Apple Lover’s Cookbook is more than a recipe book. It’s a celebration of apples in all their incredible diversity, as well as an illustrated guide to 70 popular (and rare-but-worth-the-search) apple varieties. Each has its own complete biography with entries for best use, origin, availability, season, appearance, taste, and texture. Amy Traverso organizes these 70 varieties into four categories―firm-tart, tender-tart, firm-sweet, and tender-sweet―and includes a one-page cheat sheet that you can refer to when making any of her recipes.

More than 100 scrumptious, easy-to-make recipes follow, offering the full range from breakfast dishes, appetizers, salads, soups, and entrees all the way to desserts. On the savory side, there’s a cider-braised brisket and a recipe for Sweet Potato–Apple Latkes. On the sweet side, Amy serves up crisps, cobblers, pies, and cakes, including Apple-Pear Cobbler, Cider Donut Muffins, and an Apple-Cranberry Slab Pie cut into squares to eat by hand.

As bonuses, The Apple Lover’s Cookbook contains detailed notes on how to tell if an apple is fresh and guides to apple festivals, ciders, and products, as well as updated information about the best times and places to buy apples across the United States, making it easy to seek out and visit local orchards, whether you live in Vermont or California.

First published a decade ago, now newly revised and updated, The Apple Lover’s Cookbook is your lifetime go-to book for apples.

110 color illustrations

From the Publisher

Honeycrisp

Category: Firm-sweet.Best use: Most people use it only as a dessert apple, but it does keep its shape well when baked. If you like your apples with a satisfying crunch, eat this one fresh.Origin: Developed at the University of Minnesota Horticultural Research Center in the 1960s. Interestingly, the patent for this cultivar lists Macoun and Honeygold as its parents, but genetic testing in 2004 proved that claim false. Honeycrisp was released commercially in 1991.Availability: The Honeycrisp is widely available at supermarkets and orchards all over the country Because farmers have to pay a licensing fee to grow Honeycrisp, and because it remains so popular, it is generally more expensive than other varieties.Season: Ripens mid-September through October; keeps well through the winter.Taste: As sweet as its name implies, with just enough acid to keep it from being saccharine. Flavors of honey and pear add complexity.Texture: Incredibly crisp and so juicy that it seems nearly effervescent.

Hidden Rose

Category: Firm-tart.Best use: Because it’s so pretty to look at, the Hidden Rose is often eaten fresh, but it does cook well.Origin: An Oregon native, the apple first appeared in the 1960s as a chance seedling on land in Airlie. Two decades later, an apple grower named Louis Kimzey found the tree and the Hidden Rose was on its way to being marketed as a red-fleshed novelty.Availability: It is most popular in its native Pacific Northwest, but it is grown in locations as diverse as Indiana, Massachusetts, and England.Season: It ripens in October and is usually available through early November.Taste: Red-fleshed apples tend to have berry flavors, and this one is no exception. The Hidden Rose I’ve tasted vary in flavor intensity, but the best ones taste like strawberry lemonade. They tend to have candy-apple aromas.Texture: Fresh apples are crisp and moderately juicy.

Cox’s Orange Pippin

Category: Tender-sweet.Best use: A beloved dessert apple in Britain, the Cox’s Orange has tender flesh that’s fantastic when eaten fresh. Nevertheless, I’ve found many British recipes for puddings and crisps that call specifically for Cox’s Orange Pippin, so feel free to experiment.Origin: It originated in 1830, a chance seedling from a Ribston tree that grew at Colnbrook Lawn in Buckinghamshire, and was discovered by Richard Cox.Availability: An apple lover’s favorite, this variety has been showing up more and more in farmers’ markets, particularly on the East Coast and the Midwest, where British apples have more of a following, but it is also grown in Northern California.Season: In most regions, it ripens between late September and mid-October.Taste: Citrusy and almost tropical-tasting, with pear aromas. It has more tartness than some of the apples in this category, but the balance still falls on the side of sweet.Texture: Quite juicy, with a nice tenderness.

Cosmic Crisp

Category: Firm-sweet.Best Use: Like Honeycrisp, Cosmic Crisp is priced as a premium apple, so it’s best enjoyed in fresh preparations: on its own, in a salad, or on a cheese platter.Origin: Developed by Bruce Barritt, Cosmic Crisp was brought to market in 2019. A cross between Enterprise and Honeycrisp cultivars, Cosmic Crisp is being marketed as having all the appeal of the Honeycrisp, with more disease resistance and reliable productivity.Availability: Cosmic Crisp is grown only in Washington State, but it’s widely distributed to supermarkets across the country.Season: Mid-October through early November and is released to consumers in early December. It is an incredible keeper, with reports that it maintains its flavor and texture for up to a full year.Taste: Cosmic Crisp’s intense sweetness is its primary calling card, but there’s enough acidity to prevent it from becoming cloying. Texture: Coarse, crisp, and eminently juicy. Good to chew, breaking off in chunks as you bite in.

Sweet Potato–Apple Latkes

Apple Notes: I like a green, firm-tart apple here. Rhode Island Greening and Granny Smith would both make excellent choices.

Using the coarse side of a box grater or a food processor fitted with a medium grating disk, grate the potatoes, apples and shallots. Toss together in a large bowl. Add the eggs, matzo meal, salt, and pepper and toss to mix well.

Preheat the oven to 200ºF. Pour ¾ inch of oil into a skillet over medium-high heat. When the temperature reaches 370ºF, scoop ¼ cup potato mixture from the bowl, then gently drop that mixture out onto a wide spatula. Press into a patty about ⅓ inch thick, then gently slide the pancake into hot oil. Repeat with three or four pancakes at a time (do not crowd the pan). Cook the first side until the edges are crispy and well browned and the undersides are golden brown, 4 to 5 minutes.

Gently turn and cook until the other sides are golden brown, 2 to 3 minutes longer.

Transfer the pancakes to paper towels to drain briefly, then arrange in a single layer on baking sheets and keep warm in the oven while you cook the remaining pancakes. Serve hot, with sour cream and applesauce.

Makes: 25 to 30 latkes • Active time: 1 hour,10 minutes • Total time: 1 hour, 10 minutes

Note: Keep the oil at about 370ºF while frying to prevent latkes from turning greasy. Check the heat with a candy or frying thermometer (most quick-read thermometers don’t go high enough) and adjust accordingly.

make-ahead tip: If making ahead, cool the latkes to room temperature, then freeze in zip-top bags. Re-crisp in a 325ºF oven for 15 to 20 minutes before serving.

Ingredients 2 pounds (900 g) Garnet or Jewel sweet potatoes, peeled 3 large firm-tart apples (about 1½ pounds total; see Apple Notes), unpeeled, cored, and quartered 8 medium shallots (7 ounces or 200 g), peeled 6 large eggs, beaten 1 cup (130 g) matzo meal 1 tablespoon coarse kosher salt 1 teaspoon freshly ground black pepper Vegetable oil for frying

Publisher ‏ : ‎ W. W. Norton & Company; Illustrated edition (September 1, 2020)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 336 pages
ISBN-10 ‏ : ‎ 0393540707
ISBN-13 ‏ : ‎ 978-0393540703
Item Weight ‏ : ‎ 2.75 pounds
Dimensions ‏ : ‎ 8.3 x 1.1 x 10.4 inches
Reviewer: Karen Marie Hammond
Rating: 5.0 out of 5 stars
Title: Love this cookbook!
Review: I ordered this cookbook because I love watching Amy Traverso on the PBS television series Weekends with Yankee. The Apple Lover's cookbook has so much information about apples and Amy's recipes are amazing ... so simple and good! I treasure this cookbook as a great addition to my collection.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Apple love
Review: What a Devine book - this is a lovely book about apples. Such detail such history and beautiful tasteful recipes. Lots to learn from this book even if you don’t cook a real keeper to cherish

Reviewer: Gayle Ferri
Rating: 4.0 out of 5 stars
Title: Lovely Book, beautiful pics and tantalizing recipes
Review: Most recipes require huge amounts of butter!

Reviewer: Mit
Rating: 5.0 out of 5 stars
Title: Awesome Cookbook, great for Fall!
Review: Awesome cookbook. Very nicely done with history, upgrades and pictures. I always "tag" great recipes so I can find them easily, with this book I tagged almost every page. Loved it so much I bought copies for my son and brother who both love to cook!

Reviewer: Roger J Stierman
Rating: 5.0 out of 5 stars
Title: Great reference, most but not all of the modern apple varieties, decent descriptions.
Review: I had a copy from the local library but had to get one of my own. Fantastic reference book, has some of the old varieties (e,g, Jonathatn, McIntosh, Cortland, Winesap) as well as some of the new varieties (e.g. Cosmic Crisp, HoneyCrisp, Pink Lady). Not a complete reference; misses some older apples we grew at home (Paula Red, Yellow Transparent, Wealthy) and barely mentions Dutchess of Oldenberg (we called them Duchess). While I don't agree to all their division ranking (i.e. I'm a Jonathan fan for pie apple, it doesn't cook to mush as they imply it does) it is a great reference for picking and choosing the apples you'll find in the stores (but is should mention Kanzi; my personal replacement for Jonathan). rjs

Reviewer: NannyKathy
Rating: 5.0 out of 5 stars
Title: The Apple Lover's Cookbook is wonderful. It has info on all types of apples.
Review: The Apple Lover's Cookbook is wonderful! It contains information on a huge variety of apples, plus many recipes for sweet and savory apple dishes.

Reviewer: Sharon
Rating: 5.0 out of 5 stars
Title: Very helpful guide to best uses of 70 varieties.
Review: Great detail, great photography, and wonderful recipes.

Reviewer: Deb H.
Rating: 5.0 out of 5 stars
Title: Everything you always wanted to know about Apples!
Review: Love this book! The best part of this book is all the information about so many different kinds of apples and what they are best used for. Many types of apples I had never heard of before. There is information on where you can get certain apples too. I actually sought out and purchased new types of apples to try with great results. If you like apples, this is the book for you.

Reviewer: Emsii
Rating: 5.0 out of 5 stars
Title:
Review: Really lovely book. So many lovely simple recipes and pictures. Love it xxx