Cider Making Books

Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.

Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs—but each represents a unique cultural contribution to our global drinking traditions and our history.

This fascinating concoction of biology, chemistry, history, etymology, and mixology—with more than fifty drink recipes and growing tips for gardeners—will make you the most popular guest at any cocktail party.

This complete guide to North America’s oldest beverage celebrates hard cider’s rich history and its modern makers, as well as its deliciously diverse possibilities. Flavor profiles and tasting guidelines highlight 100 selections of cider — including single varietal, dessert, hopped, and barrel-aged — plus perry, cider’s pear-based cousin. A perfect addition to any meal, cider pairings are featured in 30 food recipes, from Brussels sprouts salad to salmon chowder, brined quail, and poached pear frangipane. An additional 30 cocktail recipes include creative combinations such as Maple Basil Ciderita and Pear-fect Rye Fizz.

From the Back Cover:
Discover the vibrant and growing world of today's craft cider producers. Erin James of Cidercraft magazine takes you on a tasting tour of modern ciders - highlighting more than 100 North American ciders in 11 categories, from hopped to barrel-aged - and profiles some of the most dynamic cidermakers across the continent. Pairing suggestions and creative cider-based cocktails, plus dozens of savory and sweet cooking recipes, enhance your appreciation of the newest flavors of the age-old drink.

The revised and rejacketed third edition of Cider offers thorough coverage of every step of cider making, from choosing and planting the best apple varieties to enjoying the finished product. Recipes include sweet and hard ciders, sparkling cider blends, and cider-based foods.

This newly updated handbook shows you how simple it is to turn fruit into nature’s most refreshing drink:
- Make fresh and delicious sweet and hard ciders - including blending and sparkling ciders
- Build your own working apple press
- Enhance your cooking with cider as an ingredient
- Choose the right apple cultivar for the flavor you want
- Plan and plant your very own home orchard for the freshest batch of cider ever!
- Plus interesting bits of history and lore shed light on cider’s colorful past.