Book Review

Apple Cookbook

by Olwen Woodier

Storey Books, 2001. $9.95 (192 pages, paperback). ISBN 1-58017-389-6.
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Reviewed by Benjamin Kuo (5/2002)

Apple Cookbook is a handsome collection of information and recipes about that American favorite--the apple. This book covers the full range of things you can do with apples, and is neatly divided into sections: Breakfast & Breads, Drinks & Snacks, Salads & Sides, Apples Make the Meal, Pies and Cakes, and Dessert. Most of the recipes revolve around traditional, simple foods which use the apple as the central ingredient, and include everything from seven different kinds of apple pie to apple jelly and chutney. A neat, clean layout makes this book easy to read and a pleasure to browse.

Woodier shows his care in his recipes by not just including generic "apple" recipes, but including the apples recommended for each recipe. For example, he might suggest using Rome Beauty, Winesap, Cortland, or Jonathan apples for one recipe; and Granny Smith, Rhode Island Greening or Twenty Ounce for another.

I particularly like the section of the book where Woodier discusses in detail different varieties of apples, their origins and what kinds of recipes they are best suited for.

Apple Cookbook is a great addition for those who love to cook and eat apples. It's clean, well organized structure makes it a book one can truly enjoy to just read.

The adjacent apple crisp recipe is included with permission from Stephanie Taylor, publicity manager of Storey Books.

Tom Carrolan's Apple Crisp

9-10 medium apples (Northern Spy)
2 tablespoons honey
1/4 cup apple juice or cider
1 cup brown sugar
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup (1 stick) butter

  1. Preheat oven to 350°F and grease a 2-quart casserole dish.
  2. Peel, core and thinly slice the apples. Place in dish, drizzle with honey and add apple juice.
  3. Mix sugar, flour, cinnamon and nutmeg in a small bowl. Cut in butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Sprinkle over apples.
  4. Cover casserole dish with aluminum foil and bake for 30 minutes. Remove foil and bake for 30 minutes longer.
Yield: 8-10 servings.

© Copyright 2002, California Rare Fruit Growers, Inc.
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