Chelsea Green Publishing

The Book of Pears

Pages:304 pages
Size: 8 x 10 inch
Publisher:Chelsea Green Publishing
Hardcover: 9781603586665
Pub. Date October 19, 2015

The Book of Pears

The Definitive History and Guide to Over 500 Varieties

Categories:
Food & Drink

Availability: In Stock

Hardcover

Available Date:
October 19, 2015

$65.00

Although apples may have won the battle for modern-day supermarket shelf space, throughout history the pear has usually ranked even higher in the hearts of fruit enthusiasts and connoisseurs. Cherries, plums, peaches, and many other fruits are also wonderful in their season, but the pear at its finest can be so much more exceptional in terms of its luscious texture, richness of taste, and its fragrances reminiscent of rose water, musk, and vanilla.

The Book of Pears is a one-of-a-kind guide to this extraordinary fruit, following its journey through history and around the world, accompanied by beautiful botanical watercolor paintings and period images. Noted pomologist and fruit historian Joan Morgan (The Book of Apples) has researched and crafted the definitive account of the pear’s history and uses, from fresh eating to cooking and baking to making perry, the delicate and sophisticated pear equivalent of cider.

Featuring a directory of 500 varieties of both ancient and modern pears with tasting notes and descriptions for every one, The Book of Pears reveals the secrets of the pear as a status symbol, introduces readers to some of the most celebrated fruit growers in history, and explains how the pear came to be so important as an international commodity. This unique and fascinating book will prove indispensable for historians, horticulturists, and all fruit lovers.

REVIEWS AND PRAISE

Booklist-

"Who knew? This elegant, all-knowing compendium on all things pear is a boon companion to pomologist and fruit historian Morgan’s The Book of Apples (1994), among other fruit-centered histories. It’s truly intended as a reference, even for those culinarians intent on mastering the best information on pears. Much of the narrative traces the fruit’s transit from 1000 BC in the Yangtze Valley to today’s world distribution, documenting its role in various lands and in literature. In addition to Dowle’s realistic and detailed watercolors, innumerable historic photographs and illustrations grace the book’s pages. One-third of the book is occupied by a catalog of 500-plus varieties, from the former USSR’s Abas Beki to a French Zoe, based on the Defra National Fruit Collection, in Kent, with each entry including the cropping level, when-to-pick ripening season, vigor, use (culinary versus eating), size, shape, color, eye, basin, stalk, cavity, flesh, flower, and tree. A thorough investigation of one wonderful fruit.”

Choice-

"This comprehensive, highly specialized work discusses everything one might want to know about pears. The first section contains a complete history of the fruit, including about 90 reproductions of historic images featuring the pear. The following section is a directory documenting all pear varieties in the Defra National Fruit Collection in Kent, England, featuring well over 500 kinds, along with complete descriptions, season, use, tasting notes, and cultivation information. Artist Dowle, an extremely talented illustrator of fruit who earlier collaborated with pomologist Morgan on the Book of Apples (1993), presents 40 precise color illustrations of pear flowers, fruit, and branches. Their evident love for the pear yields a gorgeous volume. The detailed history could use additional editing, but it covers the subject in eight well-documented chapters. A key to pear identification and short essays on cooking and growing pears complete the volume. Due to its focus on the Defra collection, the work will appeal primarily to the clientele of specialized horticultural and art libraries. Summing Up: Recommended. Graduate students and researchers/faculty; horticulturalists.

ABOUT THE AUTHOR

Joan Morgan

Joan Morgan PhD is a pomologist and fruit historian, internationally renowned for her work on apples. In recognition of her work, Joan has been awarded the Royal Horticultural Society's Vetch Memorial Medal (for contributions to the advancement of the 'science and practice of horticulture'), she is one of only 50 recipients of the Institute of Horticulture 'Award for Outstanding Services to Horticulture' and is an Honorary Freeman of the Worshipful Company of Fruiterers. She is Chairman of the RHS Fruit Trials Forum and Vice Chairman of the RHS Fruit, Vegetable and Herb Committee.

Joan Morgan is the author, with Alison Richards, of The Book of Apples, The New Book of Apples, A Paradise out of a Common Field: the pleasures and plenty of the Victorian garden, and a main contributor to The Downright Epicure, Essays on Edward Bunyard. 

She has devoted many years researching and compiling The Book of Pears.

YOU MAY ALSO LIKE

The Hop Grower's Handbook

The Hop Grower's Handbook

By Laura Ten Eyck and Dietrich Gehring

It’s hard to think about beer these days without thinking about hops.

The runaway craft beer market’s convergence with the ever-expanding local foods movement is helping to spur a local-hops renaissance. The demand from craft brewers for local ingredients to make beer—such as hops and barley—is robust and growing. That’s good news for farmers looking to diversify, but the catch is that hops have not been grown commercially in the Eastern United States for nearly a century.

Today, farmers from Maine to North Carolina are working hard to respond to the craft brewers’ desperate call for locally grown hops. But questions arise: How best to create hop yards—which are virtual forests 18-feet tall, are expensive to build, and the hop bines themselves often take up to three years to reach full production? How to best pick, process, and price them for market? And, how best to manage the fungal diseases and insects that wiped out the hop industry one reference years ago, and which are thriving in the hotter and more humid Eastern United States thanks to climate change? Answers to these questions can be found in The Hop Grower’s Handbook—the only book on the market about raising hops sustainably, on a small scale, for the commercial craft beer market in the Eastern United States.

Written by hop farmers and craft brewery owners Laura Ten Eyck and Dietrich Gehring, The Hop Grower’s Handbook is a beautifully photographed and illustrated book that weaves the story of their Helderberg Hop Farm with the colorful history of New York and New England hop farming, and relays horticultural information about the unusual hop plant and the mysterious resins it produces that give beer a distinctively bitter flavor, including an overview of the numerous native, heirloom, and modern varieties of hops and their purposes. The authors also detail an easy-to-understand explanation of the beer-brewing process, which is critical for hop growers to understand in order be able to provide the high-quality product brewers want to buy. The authors even include a few beer recipes, too.

The book also provides readers with detailed information on:

  • Selecting, preparing, and designing a hop yard site;
  • Tending to the hops, with details on best practices to manage weeds, insects, and diseases; and,
  • Harvesting, drying, analyzing, processing, and pricing hops for market.

The overwhelming majority of books and resources devoted to hop production currently available are geared toward the Pacific Northwest’s large-scale commercial growers, who use synthetic chemical pesticides, fungicides, herbicides, and fertilizers and deal with regionally specific climate, soils, weeds, and insect populations. Ten Eyck and Gehring, however, focus on farming hops sustainably. While they relay their experience about growing in a new Northeastern climate subject to the higher temperatures and volatile cycles of drought and deluge brought about by global warming, this book will be an essential resource for home-scale and small-scale commercial hops growers in all regions.

Available in: Paperback

Read More

The Hop Grower's Handbook

Laura Ten Eyck, Dietrich Gehring

Paperback $34.95

Home Baked

Home Baked

By Hanne Risgaard

Recipes and techniques for baking artisan bread using organic stone-milled flour, organic yeasts, sourdoughs, and more from renowned Danish organic farm and family-owned mill, Skærtoft Mølle-literally translated as "Cut-Road Mill"-situated on Als, an idyllic island in the southeast of Denmark.

Hanne Risgaard offers recipes for unique bread and pastry that bring a Nordic approach to bread baking that feels worlds away from most conventional baking books. At Skærtoft, there is a belief in organic, small-scale-produced whole grains, traditional stone-ground milling techniques, use of wild fermented sourdough, organic yeast, and attention to terroir. Their farm produces some of the highest-quality, nutrient-rich grain available. In fact, Copenhagen's celebrated restaurant NOMA, recently accorded a "World's Best Restaurant" award, uses Skærtoft Mølle products. Indeed, the growing movement of Nordic cuisine centers on its devotion to high-quality regional produce, the creativity of the chef, and a sound awareness of the workings of nature. This set of principles also serves to guide Hanne Risgaard in Home Baked.

Risgaard offers practical information not only on the concepts and processes behind creating delicious Scandinavian breads, but also concise growing and cultivation information about the grains themselves, as well as a guide to basic equipment and kitchen set-up, ingredients, and the history of Skærtoft and their philosophy. At the beginning of each recipe there is a brief story contextualizing where the recipe comes from. Their world comes alive!

Home Baked includes detailed sections on: baking with yeast; sourdoughs; baking without a raising agent (pies, cakes, cookies, crackers); and covers grains such as wheat, spelt, barley, and rye. The breads include unique ingredients like foraged herbs and greens, such as the Cocotte with Ramsons (either put directly in the bread dough or preserved in a syrup of pearls of rye and sea buckthorn berries); as well as other interesting standouts like the Buns for Tilters (with apple and yogurt, prepared for the annual horse games), Green Knots (made with stinging nettle, in honor of the fight to save the nettle in France), Rosemary Sourdough, Elderflower Muffins, and more.Perfectly timed for the growing interest in Scandinavian, and particularly Danish, cuisine, Home Baked is a must-have for the bread lover's library.

Available in: Hardcover

Read More

Home Baked

Hanne Risgaard, Jeffrey Hamelman, Marie-Louise Risgaard

Hardcover $39.95

The Autoimmune Paleo Cookbook

The Autoimmune Paleo Cookbook

By Mickey Trescott

Autoimmune diseases are now epidemic, with modern science offering those who are diagnosed limited solutions. Given this, many people suffering from these conditions have searched for alternatives using nutrition and lifestyle changes. In The Autoimmune Paleo Cookbook, Mickey Trescott provides a resource for those looking to embark on the Autoimmune Protocol--a version of an ancestral diet that is focused both on removing potential food triggers as well as healing the gut. Research shows there is a clear connection between diet and autoimmune disease, and many, including the author, have used these principles to heal their bodies from these debilitating conditions and their accompanying symptoms. With the information and recipes in this book, you can embark on this process for yourself--without suffering through bland and tasteless "allergen-free" meals. Instead, with all of the incredible food you will be enjoying, you may forget that you are achieving better wellness!

In the first section of the book, you will learn all about the Autoimmune Protocol--what it is, why it works, and which foods you should eat and avoid while on the elimination diet. Instructions are given on how to clear your pantry of questionable ingredients and replace them with healing, nutrient-dense whole foods. Also included are sections on food quality, a shopping guide, tips and tricks to make the protocol go more smoothly, as well as ideas for batch-cooking and breakfast. Mickey provides two, 4-week meal plans, each of them corresponding with recipes from the book and featuring detailed shopping lists. Armed with this information, anyone can integrate the Autoimmune Protocol in to their routine!

In addition to the introductory material, The Autoimmune Paleo Cookbook includes 112 delicious recipes suitable for anyone on the strictest phase of the Autoimmune Protocol--no grains, beans, dairy, eggs, nuts, seeds, or nightshades. Although this is quite the list of exclusions, Mickey offers unique, flavorful, and delicious meals suitable for a variety of occasions and preferences. You will find simple recipes that anyone can make for a weeknight dinner, as well as more elaborate preparations for those who want to enjoy with company or for a special occasion. Full-page photos for every recipe show you what to expect and inspire you to create beautiful meals of your own.

With The Autoimmune Paleo Cookbook as your guide, you'll be inspired to take your health into your own hands--finding better health in the face of autoimmunity, while thoroughly enjoying every last bite!

Available in: Hardcover

Read More

The Autoimmune Paleo Cookbook

Mickey Trescott

Hardcover $34.95

Buck, Buck, Moose

Buck, Buck, Moose

By Hank Shaw

A new wild game cookbook by the James Beard Award-winning author of Hunt, Gather, Cook, and Duck, Duck, Goose

This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou. Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen.

You'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making. Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.

Available in: Hardcover

Read More

Buck, Buck, Moose

Hank Shaw

Hardcover $29.95