| Edition |
3rd ed. |
| Description |
208 pages : illustrations (chiefly color) ; 23 cm |
| Bibliography |
Includes bibliographical references (pages 197-199) and index. |
| Contents |
The history of cider -- Apple varieties for cider -- Sweet cider: From tree to juice -- Hard cider: From juice to bottle -- Cider styles and traditions -- Tasting and evaluating cider -- Perry, or pear cider -- Stronger waters: Cider vinegar and spirits -- Cooking with cider -- Cidermaking: Beyond the basics. |
| Summary |
Cider is the new thing in today's drinking world, even though it's been around for centuries. In spite of its long and colorful history, cider has remained relatively underappreciated by the American public. The purchase in 2012 of a Vermont-based cidermaker for over $300 million signaled that this is all likely to change very soon. Cider, Hard and Sweet is a source for everything related to apples, cider, and cidermaking. It includes information on apple varieties, cidermaking basics, barrel fermentation, and recipes for cooking with cider -- with instructions for making boiled cider and cider jelly, and recipes for dishes with cider braises and marinades. It also teaches readers how to recognize a good cider and takes you from buying store-bought to making the genuine article at home. |
| Subject |
Cider.
|
|
Cider. (OCoLC)fst00861302
|
| Added Title |
Cider, hard and sweet |
| ISBN |
9781581572070 (pbk.) |
|
1581572077 (pbk.) |
|
