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The New Book of Apples: The Definitive Guide to Over 2,000 Varieties

by Joan Morgan

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32None609,194 (3.5)1
This extraordinary book contains in one unique volume, the most wide-ranging history of apples ever written and a detailed survey of over 2,000 of the world's apple varieties. Beautifully illustrated with 32 exquisite colour paintings, the last edition of this book received many accolades and was quickly recognised as a classic. Complete with a fully revised directory covering all the varieties of apple to be found in the world's largest apple collection, The New Book of Apples includes full historical,geographical and botanical details as well as tasting notes on each type of apple. Exploring the role of apples in cooking, cider making, gardening, myth and medicine, this is an indispensable reference guide.… (more)
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Author nameRoleType of authorWork?Status
Joan Morganprimary authorall editionscalculated
Dowle, ElisabethIllustratorsecondary authorsome editionsconfirmed
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This extraordinary book contains in one unique volume, the most wide-ranging history of apples ever written and a detailed survey of over 2,000 of the world's apple varieties. Beautifully illustrated with 32 exquisite colour paintings, the last edition of this book received many accolades and was quickly recognised as a classic. Complete with a fully revised directory covering all the varieties of apple to be found in the world's largest apple collection, The New Book of Apples includes full historical,geographical and botanical details as well as tasting notes on each type of apple. Exploring the role of apples in cooking, cider making, gardening, myth and medicine, this is an indispensable reference guide.

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Book description
Filled with botanical art by Elisabeth Dowle.  No photos at all, lots of old etchings and drawings.
Part 1 is a history :
The Fruit of Paradise
For Pleasure, Meate and Medicine
For God and Country
Apples for the Few
Apples for the Many
The Cider Story.

Part 2, approximately 120 pages, is an exhaustive alphabetical directory of apple varieties, with cider varieties listed separately.  Each entry describes fruit appearance and taste, harvesting season and storage life, culinary uses, cultivation (including good cross pollinators), hardiness and diseases.

Appendix 1 is a few pages discussing cooking apples, includes puddings, preserves, pickling.
Appendix 2 discusses cultivation, with an excellent table on rootstocks.
Appendix 3 is a list of worldwide organizations that collect and preserve apple varieties.
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