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Apple : Recipes from the orchard

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Description

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.
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Product details

  • Hardback | 224 pages
  • 190 x 248 x 26mm | 970g
  • London, United Kingdom
  • English
  • Full colour photography throughout
  • 1784882321
  • 9781784882327
  • 39,926

Review quote

'A celebration of one of the most important and popular fruits in the world.' * The Scotsman * 'Rediscover the country's favourite fruit with these delicious recipes.' * Marie Claire * 'Sublime recipes for sweet & savoury dishes.' -- Lisa Markwell * Sunday Times - the Dish * 'A beautiful collection of recipes from a real expert - James really knows his stuff.' * Jamie Oliver *
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About James Rich

James Rich is a Somerset-born and bred, cider-maker's son, and his family has been making a living from apples for centuries. James grew up helping his dad at work: planting the orchards, pressing the apples to gather the juice, and even helping to clean the giant 5,700-litre (10,000-pint) oak vats that are used during the fermenting process. A passionate home cook, as a child James was encouraged to explore food and flavour in the kitchen by his grandmother, who showed him the basics and helped develop his cooking. He now divides his time between Somerset and living in London, working as a food writer and brand consultant.
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