This collection explores the versatility of apples. From starters and light meals - crunchy salads and snacks, a spicy soup and a flavourful dip, through main and savoury dishes, combining apples in partnerships with pheasant, guinea fowl, pork and lamb to sweet pastries and cakes, incuding a selection of traditional apple pies, tarts and cakes for any occasion and hot puddings, including apple sponge puddings, bakes and crumbles. The final chapter, cold desserts, offers a crisp apple shortcake, a terrine and a classic Romanoff. Every recipe is accompaned by a colour photograph and there are watercolour illustrations throughout. Containing information about apple varieties, apple products, hints, cooks tips and step-by-step techniques showing how to prepare and cook apples, this book offers a useful guide to a delightful fruit.