Versatile and universally loved, the humble apple lends itself equally well to sweet or savory dishes. In The Comfort of Apples, chefs Phillip and Lauren Rubin present nearly one hundred delicious recipes utilizing this abundant and affordable fruit--from apple and duck confit hash to apple beignets dusted with powdered sugar and served with pots of preserves. Many cooks don’t realize that apples have infinite cooking applications beyond sauces, crisps, and pies. as this beautifully illustrated book shows, they can be julienned raw in a salad; poached whole in wine; used in cider form as a deglazing or braising liquid; fermented into warm drinks; or juiced and turned into sorbet. The list goes on.
Going well beyond the basics, the Rubins provide recipes for breakfast, appetizers, entrees, and desserts. in addition, they suggest the best apples for certain recipes, including many unconventional varieties that are showing up at greenmarkets and farm stands across America.