 It has arrived! I haven't read much, but it is truly loaded with mouth-watering wonders. In honor of autumn, here is a recipe from the Fall section (scroll down - the ingredients wrapped when I first posted it alongside the scan of the cover).
Pinot Noir Jelly
3 cups 2 ounces [750 g/75 cl] Pinot Noir
1 3/4 pounds [750 g] Granny Smith apples
3 cups 2 ounces [750 g/75 cl] water
4 2/3 cups [1 kg] sugar
Juice of 1 small lemon
Rinse the apples in cold water. Remove the stems and cores and cut the fruit in quarters without peeling it. Put the fruit in a preserving pan and cover it with the water. Bring the preparation to a boil and let it simmer 30 minutes on low heat. The apples will be soft.
Collect the Juice by pouring the mixture into a fine chinois sieve and pressing lightly on the fruit with the back of a skimmer. Filter it a second time by pouring it through cheesecloth that you have soaked and wrung out. Let the Juice run freely. It is preferable to let it rest overnight refrigerated.
Next day, measure 2 cups 1 ounce If 500 g/ 50 cl of the juice, leaving in the bottom of the bowl any residue that formed overnight. You will have clearer jelly this way. Pour the apple juice, wine, sugar, and lemon juice into a preserving pan and bring it to a simmer. Skim carefully and continue cooking on high heat for 10 to 15 minutes, stirring gently. Skim again if necessary. Return to a boil. Check the set. Put the jelly into jars immediately and seal.
It will have to wait for the weekend for me, but there's a bottle of Pinot Noir in the wine rack I'll be willing to sacrifice for the cause. Bruce Aidells' Complete Sausage Book also arrived. Sausage in the fridge, jelly jars on the counter, new cookbooks on the coffee table - the new season has arrived.
4:58:57 PM 
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