This book made my mouth water desperately. In Part 1, each variety has its own page covering a picture of the fruit, other names, history, fruit description, tree description, disease issues, ripening season, uses and storage quality. Burford also writes a small personal blurb on each.

Burford's orchard is gorgeous, situated in the midst of the Shenandoah Valley.

Part 2 is Orchard stuff, including "How to taste an apple." This section ends with a short discussion of apple processing - cider, vinegar, apple butter and drying. Are you salivating yet?

I found two favorites - Arkansas Black and Black Oxford. ( )