Heirloom Fruits of America features 100 full-color illustrations selected from the U.S. Department of Agriculture Pomological Watercolor Collection, an archive of 7,584 paintings, lithographs, and line drawings created from 1886 to 1942 by about sixty-five commissioned artists. These images served as de facto trademarks in the highly competitive and fraud-plagued American fruit industry in a time before patent protection extended to living organisms. They are also meticulously and beautifully rendered, uncovering a cache of botanical diversity in turn-of-the-century American agriculture. Yale historian Daniel J. Kevles's introduction deepens viewers' appreciation of these plates by placing these images in their historical context.

Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past.

A sumptuous celebration in words and photographs of the fascinating riches of heritage fruits and vegetables. Published in collaboration with the Royal Horticultural Society and presented by season for growers and seasonally minded cooks, this book introduces heritage fruits and vegetables in entertaining stories and beautifully composed photographs that highlight all the unusual colours, shapes and textures of heritage varieties in a painterly way. It offers full descriptions of each type of fruit and vegetable and includes stories about their origins, development, the reception they received upon introduction to various countries, as well as the folklore associated with them. No one interested in food, plant cultivation or history will fail to be captivated by this glorious tribute to the food we so often take for granted.

“For all of us who cherish the apple, its utility, its flavors, and its powers of revelation and connection.” —Adrian Higgins, garden columnist, The Washington Post The apple is one of the most iconic fruits, traditionally picked on cool fall days and used in pies, crisps, ciders, and more. And there is a vast world of varieties that goes well beyond the common grocery store offerings. With names like American Beauty, Carter’s Blue, and Fallawater, and flavors ranging from sweet to tart, this treasure trove of unique apples is ripe for discovery. There is no better guide through this tasty world than Tom Burford, whose family has grown apples in the Blue Ridge Mountains since 1715. His celebratory book Apples of North America is brimming with beautiful portraits of heirloom and modern apples of merit, each accompanied by distinguishing characteristics and common uses. You will also find information on growing apples at home—with specifics on planting, pruning, grafting, and more—and instructions on how to preserve apples through pressing, fermenting, cooking, and drying.