Cider, Hard and Sweet: History, Traditions, and Making Your Own (Third Edition)

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The Countryman Press, Sep 2, 2013 - Cooking - 208 pages

In this richly informative and entertaining book, Ben Watson explores the cultural and historical roots of cider. He introduces us to its different styles—draft, farmhouse, French, New England, and sparkling—and also covers other apple products, like apple wine, apple juice, cider vinegar, and Calvados.

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. Richly informative and entertaining, Cider, Hard and Sweet is your go-to source for everything related to apples, cider, and ciderm aking. It includes great 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.
 

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Contents

Acknowledgments
8
Preface to the Third Edition
9
Introduction
11
CHAPTER 1
17
CHAPTER 2
31
CHAPTER 3
49
From Tree to Juice
51
CHAPTER 4
76
CHAPTER 8
124
Cider Vinegar and Spirits
131
CHAPTER 9
132
Cooking with Cider
145
CHAPTER 10
169
Appendix
171
Resources
187
Notes
195

From Juice to Bottle
77
CHAPTER 5
103
Tasting and Evaluating Cider
109
CHAPTER 7
123

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About the author (2013)

Ben Watson is editor-at-large for Chelsea Green Publishing and a longtime supporter and writer about the Slow Food Movement. He lives in Francestown, NH.

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