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A classic regional cookbook filled with recipes from iconic orchards and cider mills throughout New England. New England Orchard & Cider Mill Cookbook: Great Food, Libations, and Family Traditions is a cookbook featuring a bit of history alongside recipes from New England’s beloved orchards and cider mills, sidebars. The book will include over 100 recipes, ranging from basics through drinks, are all home-cook friendly and come from the orchards, mills, their employees and friends. These are not just apple recipes!!! Full color photographs will highlight the recipes, the workers, the farmers, and the land. Throughout the book are sidebars and features about life and work at the farms, orchards, and cider mills plus fun facts.
A classic regional cookbook filled with recipes from iconic orchards and cider mills throughout New England. Many of the featured farms grow more than just the beloved apple--pears, peaches, berries, and more--and over 200 recipes included in this book reflect that bounty. From sweet desserts to savory dinners, the recipes in The New England Orchard Cookbook are designed for the home cook and pay homage to the abundance of the local farm. Throughout are features about life and work at the orchards alongside gorgeous photography
"When you open 'The Apple Lover's Cookbook', you will be surprised to find a guide to 59 popular varieties of apples. Each apple has its own complete biography with entries for origin, best use, availability, season, appearance, taste, and texture, and is accompanied by a color picture. Amy Traverso organizes these 59 apples 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. One hundred scrumptious, easy-to-make recipes follow, offering the full range from appetizers, salads, soups, and entrees all the way to desserts. As bonuses, 'The Apple Lover's Cookbook' contains step-by-step color photographs of how to core and peel an apple, detailed notes on how to tell if an apple is fresh, and information about the best times and places to buy apples across the United States. In the introductions to each chapter, Amy takes you around the country to meet farmers, cider makers, and apple enthusiasts. At the end of the book you'll find her extensive list of the best apple products, apple sources, and apple festivals, making it easy to seek out and visit local orchards , whether you live in Vermont or California."--
From the kitchens of New England's finest innkeepers comes a collection of over 270 locally renowned recipes, selected and tested by Yankee Magazine. Using time-honored ingredients such as Vermont maple syrup, these easy-to-prepare recipes range from the simple to the sublime. Illustrations.
Who doesn't love apples? Grown, harvested and eaten for centuries, apples play an important role in everyday life and are enjoyed in a huge variety of ways. Author James Rich hails from apple country in Somerset, England, where his family own a cider farm. Apples, it could be said, are in his blood, this is a collection of over 90 of his best-loved recipes. Try your hand at a summery Crunchy apple, cherry and kale salad, a comforting Slow-roasted pork belly and pickled apple, and an Ultimate apple crumble, all washed down with a Cider and thyme cocktail. James uses whole apples as well as cider, apple juice, cider brandy and cider vinegar to add depth to his dishes. Apples can be delicate and complementary, floral and simple or they can be bold, sharp and stand out from the crowd. Set to the backdrop of his family’s stunning apple, Apple is a celebration of this humble fruit.
Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England—the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how “New England food” actually came to be.
In The New England Cookbook, Brooke Dojny picks up the strands of culinary influence and provides, in 350 recipes and plenteous anecdotes, a portrait of the way New Englanders cook today.
Fly Creek Cider Mill and Orchard is one of New York State's oldest working cider mills. Owned by authors Brenda and Bill Michaels, the mill sits on the banks of Fly Creek near historic Cooperstown, where for more than 150 years visitors have come to watch as apples are pressed into fresh cider. Released to commemorate the 160th anniversary of the mill, The Fly Creek Cider Mill Cookbook captures the history of this treasured operation through stories, photography, and more than 100 apple- and cider-based recipes. These recipes range from sauces and drinks to breads and soups to starters and main courses. Each recipe has been selected with the home cook in mind. Contributed by mill employees and friends, each dish has been vetted by James Beard Award–winning cookbook author Judith Choate, who is a friend of the Michaels family. When Hosea Williams opened the mill in the mid-1800s, settlers from around the region abandoned making labor-intensive, homemade cider in favor of milling their apples at Fly Creek. While waiting for the fruit to be turned into cider, community members amused themselves by watching the newfangled machinery, picnicking, and gossiping with friends and family—a scene not so different from the mill's workings today. More than 175,000 people visit the mill each year to experience a time-honored tradition that expresses the essence of another era. This book will appeal not only to home cooks in search of some nostalgic goodness but also to those who are interested in the history of a resilient American enterprise and the farm-to-table food movement.
IACP and James Beard Award Finalist Named a Best Cookbook of the Year by the Los Angeles Times, the Atlanta Journal-Constitution, Rachael Ray Every Day, and Fine Cooking A Game-Changing Chef Redefines a Classic American Cuisine In his debut cookbook, chef Matt Jennings honors the iconic foods of his heritage and celebrates the fresh ingredients that have come to define his renowned, inventive approach to cooking. With four James Beard Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine’s 40 Big Food Thinkers 40 and Under list, Jennings is a culinary innovator known for his unexpected uses of traditional northern ingredients (maple syrup glazes a roasted duck; a molasses and cider barbecue sauce makes the perfect accompaniment to grilled chicken wings; carbonara takes on a northern slant with the addition of razor clams). With over 100 vibrant, ingredient-driven recipes—including modern spins on New England staples like clam chowder, brown bread, and Boston cream whoopie pies, as well as beloved dishes from Jennings’s award-winning restaurant, Townsman—Homegrown shines a spotlight on a trailblazing chef and pays homage to America’s oldest cuisine.
From sweet to savory and from breakfast to bedtime, apples take center stage in this fun volume. With recipes ranging from traditional apple pies and crisps to unexpected surprises like Ground Lamb Kebabs with Apple Mint Raita, this new edition of the best-selling classic has been completely revised and redesigned to feature more than 30 new apple-themed goodies. With plenty of vegan and gluten-free options, you’ll be cooking apple-based dishes that you can enjoy with all of your friends.