Best fruit cooking books according to redditors
We found 69 Reddit comments discussing the best fruit cooking books. We ranked the 26 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 69 Reddit comments discussing the best fruit cooking books. We ranked the 26 resulting products by number of redditors who mentioned them. Here are the top 20.
Surprisingly, no mention of Tomatoland. Well worth the read. It is depressing. Turned me off of grocery store tomatoes in a big way. Well, in a bigger way, I guess.
Does the shop stock any cider books? Seems like a win-win if they'd let you borrow a book or two.
Start at the top of this list and work your way down. Reading a few of these books will be a far superior learning experience to browsing online and trying to piece information together.
Cider Appreciation and History
World's Best Cider: Taste, Tradition and Terroir, from Somerset to Seattle
The Naked Guide to Cider
Cider - CAMRA
Ciderland
Golden Fire: The Story of Cider
I also enjoy Alan Stone's cider books, but the best one is currently sold out.
Apples and Cider Making
Haynes Cider Enthusiasts' Manual: The Practical Guide to Growing Apples and Making Cider
Craft Cider Making
How to Grow Apples and Make Cider
The Apple Orchard: The Story of Our Most English Fruit
If I had this hard copy book about avocados I would know 100% more than I already do about avocados. If I were a book, I hope that I'd be a great one.
My friend got me this book which is quite a good start
https://www.amazon.co.uk/Wild-Food-Complete-Guide-Foragers/dp/1447249968/ref=asc_df_1447249968/?tag=googshopuk-21&linkCode=df0&hvadid=310872601819&hvpos=1o1&hvnetw=g&hvrand=1727189374641849950&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=1006602&hvtargid=pla-453263144282&psc=1&th=1&psc=1
Also some really good apps as well - I have a british plants, tree and mushroom one I got in a bundle that has a quiz function that’s quite good for learning too.
Also plantsnap is cool for learning about plants (plus has AI identification) as well as building up a log of interesting ones you’ve seen (especially great fun if your at a botanical garden etc) . If what it tells you isn’t right or it can’t work it out, it also gets sent to botanists to help refine/build up the database and sends you their answer back.
This is still the book I refer back to for all things cider: http://www.amazon.com/gp/aw/d/1580175201/ref=pd_aw_sim_14_3?ie=UTF8&dpID=51odcvsVbwL&dpSrc=sims&preST=_AC_UL100_SR100%2C100_&refRID=0X1YNTJ7A7G4W6D4RHEA
Good article. If you're interested in finding out more about oranges, check out John McPhee's "Oranges".
It's 40 years old, and still a great read. Sounds like a boring book, but I guess that's the difference a Pulitzer winner can make.
I'd go the other way with this as it's closer to a honey liquer than mead. A honey liqueur is esentially taking a flavorless spirit and adding honey. Starting with everclear/strong vodka add honey and other spices, paying attention to hitting your targeted alcohol %. It's easier than mead(no fermentation), but you should still let it age for the flavors to meld, I've been told. Recipes should be easy to find. I have this book, which I did find at my local library at one point.
I think these were from a small grower because they sent more than she ordered "because they didn't look really good" - according to the note that was packed with them.
She started out using [this book](
http://www.amazon.com/Cordials-Your-Kitchen-Elegant-Liqueurs/dp/0882669869) and made some good stuff, but she's gotten to where either she works from the copious notes she's made in the margins or off-the-cuff.
My sister says my SO has ruined her on Patron XO, because hers is so much better. (I don't like coffee, so the awesomeness that is her XO is lost on me).
http://www.ciderworkshop.com/links.html
https://groups.google.com/forum/#!forum/cider-workshop
and the book, or should I say The Book https://www.amazon.com/New-Cider-Makers-Handbook-Comprehensive/dp/1603584730 by Claude Jolicoeur
The book written by Andrew Lew is also worth mentioning
https://www.amazon.com/Craft-Cider-Making-Andrew-Lea/dp/1785000152/ref=pd_sim_14_3?_encoding=UTF8&psc=1&refRID=CVG59HK1FJPH45NP3A6N
Both guys are active at mentioned google forum.
My first batch is also still in primary, so don't think I am an expert, but here's some opinions, for what they may be worth. If something I say makes no sense, I apologize, and feel free to correct me!
> I plan on cold crashing in my chilly Illinois garage. It’s attached, so it never really drops below 45 or so, but do temperature fluctuations influence the process?
Funny, I posted a cold crashing thread earlier today. That and this cold crashing FAQ have led me to believe that fluctuations after primary fermentation is complete are not a huge deal, as long as they are not extreme. If your garage stays above freezing (especially if it stays above 45), it should be good.
> I see people talk about semi-sweet or sweet ciders. My wife prefers a dry, while I prefer a sweet, so I planned on doing something in between for my first batch. What sort of FG should I be looking at, after I’ve back sweetened?
(All theory, rather than experience) To be honest, I would be more worried about it tasting to my liking than going for a specific FG here. The FG prior to bottling is important for carbonation. Obviously, you need some sugar to produce CO2 in the bottle. According to a book I've been using:
> 3. Bottling. Bottle up the batch, sugaring each bottle with two teaspoons of sugar, or, more efficiently, adding enough sugar to the dry bulk cider to bring the specific gravity up to 1.010, and then bottling. This amount of sugar will add 1 percent of alcohol to the finished batch of cider.
Of course, without pasteurization, the whole sugar will be turned to alcohol and CO2, and you'll still end with a dry cider. If you add potassium metabisulfite and keep it still, then it won't ferment and it will stay sweet. But yeah, if you don't carbonate, don't worry about the FG, let your taste buds be the judge.
> I plan on using natural ingredients (frozen juice, sugar) to sweeten since I’ve never really liked artificial sweeteners like splenda.
Splenda is used as it's non-fermentable. Even without pasteurization / potassium metabisulfite, it won't turn to alcohol/CO2, which is why it's so popular among homebrewers. Natural ingredients are not a problem, just consider the previous point about carbonation. You don't want exploding bottles.
> As a first timer, I’m a little hesitant to do a carbonated batch. Other than the fizziness, will I be missing out on anything with a still batch? Would it be possible to split off a gallon after the secondary fermentation to try carbonating a small batch?
Never had a still cider, so I won't give you advice on the taste, but I can't imagine it being significantly worse. As long as the yeast is healthy (i.e. you didn't kill it with KMS), I don't see why you couldn't carbonate only one gallon. Just separate it, make sure it has an appropriate FG and kill the yeast in the rest.
Good luck!
The only other one I know of besides Schramm's book is Making Wild Wines and Meads
Home Sweet Home!
Mmm, I love avocados (:
Better double check on lilac before using it. I have at least one source here that says do not use it, or rhubarb leaves also (not that you were planning on putting them in, but could be toxic). Many times the info you see on flowers doesn't include whether or not it's toxic in food/beverages. I guess there would be some info on this in a herbal encyclopedia or from others who make herbal wines. Just be extra cautious before trying new stuff (as you are, obviously), especially anything that's a flower or fungus (mushrooms, etc).
There’s an easy-read Cider making book that might help! Check it out:
Cider: Making, Using & Enjoying Sweet & Hard Cider, 3rd Edition https://www.amazon.com/dp/1580175201/ref=cm_sw_r_cp_api_i_2CVDDbMZHRJFW
Not all listed are free. https://www.amazon.com/Plant-Based-Cookbook-Breakfast-Plant-Based-ebook/dp/B01LY90LNC%3FSubscriptionId%3DAKIAITD3MGILB3PFZ6QA%26tag%3Dliverworks-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB01LY90LNC
is an example, shows on your site as $0.00 but the kindle price is $4.99 the $0.00 price is only for kindle unlimited.
https://www.amazon.com/Back-School-Cookbook-Delicious-Recipes-ebook/dp/B01LWNDF90%3FSubscriptionId%3DAKIAITD3MGILB3PFZ6QA%26tag%3Dliverworks-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB01LWNDF90
https://www.amazon.com/Absolute-Best-Deviled-Recipes-Cookbook-ebook/dp/B007SGQOT0%3FSubscriptionId%3DAKIAITD3MGILB3PFZ6QA%26tag%3Dliverworks-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB007SGQOT0
https://www.amazon.com/Canning-Preserving-Cookbook-Mouth-Watering-Pressure-ebook/dp/B01KMJII3O%3FSubscriptionId%3DAKIAITD3MGILB3PFZ6QA%26tag%3Dliverworks-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB01KMJII3O
A few more examples, perhaps you can find a way to filter.
here
Grafting and propagation by cuttings goes back pretty far, since there are very early varieties, like the Lady apple , which the Seed Saver's Fruit Inventory says is medieval, that are still around today.
Annie Proulx co-wrote a pretty good book on making hard cider , before she got more acclaim from fiction writing, and mentioned a widespread belief that seedling apples make the best cider. Perhaps this originated with Chapman? It sounds like he was planting and selling seedlings, even though there had long been known propagated varieties ( i.e. from cuttings) that were better for cider, or eating, or storage.
A nice fancy Rolex
A VERY overpriced car antenna
A book that is way under 10k. :)
Over 10K? Fancy!
I found this instructive and pretty detailed on apple varieties. Perhaps not as comprehensive as Palmer, but good.
Here are all the local Amazon links I could find:
amazon.com
amazon.co.uk
amazon.ca
amazon.com.au
amazon.in
amazon.com.mx
amazon.de
amazon.it
amazon.es
amazon.com.br
amazon.nl
amazon.co.jp
amazon.fr
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http://www.amazon.com/Cordials-Your-Kitchen-Elegant-Liqueurs/dp/0882669869
eat it up, i've made a dozen of them. Lime, orange and blueberry turned out great as did my 151 banana liquer.
Well, that and the damn things taste like Styrofoam, and are full of stuff that I will not put in my body. And if I won't eat that stuff is it right for me to expect the farm workers who pick them to breathe that stuff all day long, cover their skin in it, and so on.
If you are in doubt, and want to know more (at the risk of never being able to buy another tomato) read Tomatoland.
This one: http://www.amazon.com/Tomatoland-Industrial-Agriculture-Destroyed-Alluring/dp/1449423450
Schramm's book is definitely at the top some other good reads are:
On Mead:
WineMaking in general:
Good Reads for science:
The process I used is pretty simple. A primary fermentation with champagne yeast is followed by a long secondary fermentation that yields still cider. To get sparkling cider add 2 teaspoons of sugar per 750 mL of cider, and store it for three weeks.
What I made would definitely not qualify as champagne if I sold it to anyone but my friends and family. In 2006 the US passed a law prohibiting anyone from selling sparkling wine labeled as champagne unless it comes from a very specific part of France, and even then only if it was grown by a very small number of families that have been doing it for centuries. It's still possible to get California champagnes, they're just grandfathered in.
If you want to learn about making cider, this book has been invaluable, and can teach you everything you ever wanted to know.
If you're curious what separates champagne from other sparkling wines, this site is pretty comprehensive.
Not so good for recipes or for a cookbook, but a beautiful coffee table book:(Preserved)
https://www.amazon.com/Preserved-Nick-Sandler/dp/1904920012/ref=sr_1_1?s=books&ie=UTF8&qid=1517941348&sr=1-1&keywords=preserved+sandler
I have this:
https://www.amazon.ca/New-Cider-Makers-Handbook-Comprehensive/dp/1603584730
And this:
https://www.amazon.ca/Craft-Cider-Making-Andrew-Lea/dp/1904871984
The basic keys to avoid bad batches (I found out by making bad batches) are:
-Keep primary fermentation temps low, like 12-15 deg. celcius
I didn't use any splenda, so mine is very dry, pretty tart... but no vinegar or off-flavors....
Honestly, I didn't even check the spec. gravity when I racked... But I think cleanliness and temps are way more important than most other factors.
Thanks! I just wish I could say there were more good things on the list.
And thanks for the Patton recommendation, I'll check that out.
I do recommend anything by John McPhee in the strongest possible terms. It's all non-fiction, and always interesting and often very funny, and about a tremendous range of topics.
Like fishing? Read The Founding Fish, which is all about the American Shad, and I mentioned before.
Like boats? Looking For a Ship is about the merchant marine.
Planes, trains, and automobiles (and more boats)? Uncommon Carriers deals with all of them, and why almost all lobster eaten in the US comes from Kentucky.
Care for tales about why New Orleans is doomed, pissing on lava , and debris flows in LA? The Control of Nature covers those.
Fruit? How about Oranges?
Geology? The Annals of the Former World is a compilation of several shorter books more or less following I-80 across the US.
Sports? Tennis (and basketball to a lesser extent). He's also written about lacrosse in various magazines.
...And a ton of other stuff, ranging from bears to farmers markets to nuclear energy to lifting body airplanes to Switzerland.
As a Canadian I hope they throw the book at the cherry tomatoes person.
While we are on the subject of Tomatoes, please do read this eye opening book Tomato Land.