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This celebration of North American hard cider includes a tasting guide to 100 craft ciders and perry, along with the stories of how they’re made and who’s making them, plus 60 cider-based recipes, pairing suggestions, and cocktail ideas.
List of contents
Introduction
1 The Core Essentials
A Snapshot of Cider History
From Puritans to Johnny Appleseed
Apples: From Fruit to Juice
How to Taste Cider
Cider 101: A Glossary of Terms
2 From Branch to Bottle
Freestyle Cidermakers
Orchard-Based Ciders
Modern Ciders
Single-Varietal Ciders
Dessert Ciders
Hopped Ciders
Rosé Ciders
Fruit-Infused Ciders
Barrel-Aged Ciders
Spiced and Botanical Ciders
Specialty Ciders
Perry
3 Shaken, Stirred, and Served Up: Cider Cocktail Recipes
Cider in the Clear: Gin, Vodka, and Aquavit
Cider South of the Border: Tequila, Mezcal, and Rum
North American Classics: Cider and Brown Liquor
Cider, from Start to Finish: Aperitifs, Brandies, and Liqueurs
4 Tableside Sippers: Recipes for Cooking and Pairing with Cider
First Course: Appetizers, Salads, and Sides
From the Water: Fish, Mollusks, Bivalves, and More
From the Land: Beef, Lamb, Pork, and Poultry
Sweet Tooth: Cider-Centric Desserts
Reading List
Acknowledgments
Index
Photo Credits
About the author
Erin James is the author of Tasting Cider and the editor-in-chief of CIDERCRAFT® and Sip Northwest magazines. A tenured food, beverage, and travel writer, her work has appeared in a variety of publications, including Wino Magazine, Washington State Wine, Seattle Met Bride & Groom, and Seattle Weekly. She lives in Seattle and can be found online at cidercraftmag.com.
CIDERCRAFT® magazine is North America’s first print publication dedicated to hard cider. Publishing three times a year, CIDERCRAFT® magazine profiles the artisans behind the craft, while exploring the regions and orchards, meeting the movers and shakers of the industry, listing original cocktail recipes from nationally renowned bar-chefs, recommending pairings with cider-friendly cuisine, and working to create a connection between the consumer and cider producers.
Summary
This celebration of North American hard cider includes a tasting guide to 100 craft ciders and perry, along with the stories of how they’re made and who’s making them, plus 60 cider-based recipes, pairing suggestions, and cocktail ideas.
Foreword
This celebration of North American hard cider includes a tasting guide to 100 craft ciders and perry, along with the stories of how they’re made and who’s making them, plus 60 cider-based recipes, pairing suggestions, and cocktail ideas.
Additional text
“A love letter to the world of cider and a fascinating peek behind the beverage.” — Jackie Dodd, The Beeroness
“Erin’s passion for cider can be felt in each page, and readers will come away with a deep understanding of the history, importance, and relevance of cider in the U.S. and across the modern world.” — Ryan Burk, head cider maker, Angry Orchard
“This essential tool for understanding today’s cider boom puts the beverage in delicious context, with a nod to cider’s long heritage, while also suggesting what the future may hold.” — Paul Clarke, executive editor, Imbibe
“Rich with historical perspective, producer profiles, and hip cocktail concoctions, this book adds context for enjoying one of North America’s oldest libations.” — Cynthia Nims, cookbook author and culinary consultant, MonAppetit.com
“There isn't a beverage in America I'm more excited about than cider. From its rich and complex history to the rebirth of ciders at the dining room table, this book captures the dynamic world of cider and the under-appreciated importance of the almighty apple.” — Chef James Rigato, Mabel Gray, Hazel Park, MI
“Eaters of apples and sippers of craft cider are in great luck. Erin James’ new book celebrates orchard owners’ recent transition of growing varietals for flavor and fragrance rather than for looks and shelf life. Locavores will be excited too: recipes for cooking with cider abound, including tender, briny mussels harvested from Puget Sound and paired with earthy cider made from heritage apples. Of course, you’ll serve that with a glass of the same delicious cider. Cheers!” — Tom Douglas, award-winning chef and restauranteur“An excellent introduction to — and resource for — all things hard cider.” — Chef Ethan Stowell, Ethan Stowell Restaurants, Seattle
