This special re-print edition of the US Dept. of Agriculture's book "Apples: Old and New" is a guide to heirloom apple varieties. Written in 1913, this classic text provides basic insight into over 800 varieties of apples that were grown at the turn of the century.

A book that became an instant classic when it first appeared in 1995, Old Southern Apples is an indispensable reference for fruit lovers everywhere, especially those who live in the southern United States. Out of print for several years, this newly revised and expanded edition now features descriptions of some 1,800 apple varieties that either originated in the South or were widely grown there before 1928. Author Lee Calhoun was one of the foremost figures in apple conservation in America. This masterwork reflects his knowledge and personal experience over more than thirty years, as he sought out and grew hundreds of classic apples, including both legendary varieties (like Nickajack and Magnum Bonum) and little-known ones (like Buff and Cullasaga). Representing our common orchard heritage, many of these apples are today at risk of disappearing from our national table. Illustrated with more than 120 color images of classic apples from the National Agricultural Library’s collection of watercolor paintings, Old Southern Apples is a fascinating and beautiful reference and gift book. In addition to A-to-Z descriptions of apple varieties, both extant and extinct, Calhoun provides a brief history of apple culture in the South, and includes practical information on growing apples and on their traditional uses.

Presents a recipe-complemented celebration of America's apple renaissance that explores 120 of the fruit's considerable varieties, including the Black Oxford, the Knobbed Russet, and the D'Arcy Spice.

This celebration of apples will encourage readers to seek out new flavors, discover tasty methods of preservation, and maybe even try to grow their own at home.

Fruit trees are delicate and need specialized care, especially when they’re planted in an urban environment, which comes with its own unique challenges. Whether you want to plant a single fruit tree or an entire orchard, this book will show you how to save time and money and be successful right from the start. A professional orchardist, Susan Poizner guides novices and experts alike through every step of the process. She describes which key elements are necessary in site preparation and offers a basic overview of the anatomy of fruit trees. Susan also explains how to select trees and covers critical concerns, such as cross-pollinating versus self-pollinating trees, bare-root versus potted trees, and whether the fruit will be for eating, cooking, or canning. Thorough instructions are provided for planting and staking, as well as pointers on how to care for both young and mature trees. From assessing soil to selecting the right fertilizer, from pruning trees to choosing the proper tools, and from boosting biodiversity to preventing pests and diseases, no leaf is left unturned. This vast wealth of knowledge is accompanied by illustrations and color photos, along with inspiring stories of orchards and tree farms.

"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."--

Rosie Sanders, often described as the best painter of the world's most famous fruit, has devoted years to researching this book and submitting the apples to hour upon hour of meticulous observation. In 144 beautifully detailed watercolours she depicts the unrivalled range of form, colour and texture which characterize such varieties as Beauty of Bath, Peasgood Nonsuch, Cox's Orange Pippin and Egremont Russet. Painted with their blossom, twig and leaf, Rosie offers detailed descriptions of each apple's aroma, flavour and season as well as something of the history of each variety. The book is enhanced by a practical essay on apple growing by Harry Baker, fruit officer for many years at the Royal Horticultural Society and one of Britain’s foremost authorities on apple growing.

The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. Eating on the Wild Side reveals the solution -- choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.

Ninety North American apples, described in words and identified in the author's beautiful and precise watercolors. In this charming and informative book, Roger Yepsen explores the world of apples throughout history and in the present. Each featured apple is remarkably distinctive in taste, texture, aroma, and appearance. They range from the unusual, like the Knobbed Russet and Hubbardston Nonesuch, to apples everyone has tasted such as Red Delicious and Granny Smith. Also included are recipes for making everything from apple leather to apple brandy, as well as pies, sauces, ciders, and wines; sources for ordering apples, trees, cider, wine, or supplies; and tips on creating and growing new varieties.