Apples: Sixty Classic and Innovative Recipes for Nature’s Most Sublime Fruit | Christophe Adam

Can you remember the first time you tasted apple pie or how deliciously satisfying biting into a crisp apple can be? Renowned French Pâtissier, Christophe Adam is releasing his book Apples: Sixty Classic and Innovative Recipes for Nature’s Most Sublime Fruit just in time for apple picking season.

This gorgeous cookbook is filled with sixty classic and innovative recipes that will have you Googling the closest apple orchard where you can pick one of autumns most beloved fruits.

The cookbook features a section about the most common apple varieties, and the recipes are divided into textures: Crunchy, Crisp, Soft, Smooth and Liquid.

Here are just a few of the recipes from the cookbook that I can’t wait to try out for myself.

Apple Roses | pg.20

We like to make these tartlets with red apples, which give a pretty floral effect. However, if you use several varieties, you will create a bouquet of different-colored roses: red, yellow, orange and even pale green – Christophe Adam

Apples in Pastry Cases, Normandy Style | pg. 106

When creating this particular pastry, Christophe stresses that the apples you use must be nice and round, small-to medium size and both firm and tart. We’ve enjoyed this dessert with pears versus apples, and Christophe makes this suggestion in the book.

Apple Carpaccio (and Apple Fritters) | pg. 127

I just love the gorgeous ‘ratatouille-esque’ design of this Apple Carpaccio. It’s the perfect dish to impress your friends and family with during the Autumn season.

Apple Burger | pg. 66

Christophe creates his Apple Burger using two varieties of apple, a Pippin (King of Pippins or a large Chantecler) and a large raw Granny Smith.

About the Author:

Christophe Adam was voted Best Pâtissier of the Year in 2014 by the Pudio Guide after many years of working at several of the finest restaurants in Paris including Le Gavroche, Le Crillion, and Fauchon. He is now a culinary consultant, inventor of new patisseries, and since 2012, the proprietor of a successful chain of 8 specialty patisseries in France and Japan called “L’éclair de Genie.” Recently Adam has become a juror on the hit French television show “Qui sera le prochain grand pâtissier?” (Who Will Be France’s Next Big Pâtissier?”) – Rizzoli New York

Christophe’s book will be available on September 4th and you can purchase your copy here.

Many thanks to Rizzoli New York for the opportunity to review this book and share about it here on The Avid Pen.

Note: All images in this post about © Apples: Sixty Classic and Innovative Recipes for Nature’s Most Sublime Fruit by Christophe Adam were provided by Rizzoli New York.