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 instructions 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, 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. Recipes span the spectrum from breakfast to dinner to dessert, making this useful for the novice as well as the seasoned cook.
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.
With photographs by Laurent Fau, and Contributions by Marion Chatelain, Text by Sophie Brissaud
- Hardcover: 192 pages
- Dimesnions: 9 x 0.94 x 9 inches