COOKING & FOOD

American Cider: A Modern Guide to a Historic Beverage

Ballantine. Mar. 2021. 368p. ISBN 9781984820891. pap. $18. COOKING
COPY ISBN
In this in-depth look at the booming hard cider industry, cider expert Pucci (who formerly worked at Wassail, New York City’s first cider bar and restaurant) and food writer and café owner Cavallo attempt to cover the history of the beverage along with the mechanics of producing it, while also offering glimpses into its future. This project leads them to growers, cidermakers, and orchardists who recount the long history of cider and its resurgence in the 21st century. The bulk of the book, however, is divided into eight geographical U.S. areas, with each examining the unique geology and agricultural nature of the region and the key cider apple varieties that thrived there. Illustrations and maps are included throughout.
VERDICT Much like an atlas of wine, this detailed study gives cider its due as a complex sophisticated beverage, affected as much by terroir and apple varietals as a French Burgundy or a California Chardonnay. The focus on regional distinctions provides insight and discernment for a product regaining popularity throughout the United States.

Be the first reader to comment.

Comment Policy:
  • Be respectful, and do not attack the author, people mentioned in the article, or other commenters. Take on the idea, not the messenger.
  • Don't use obscene, profane, or vulgar language.
  • Stay on point. Comments that stray from the topic at hand may be deleted.
  • Comments may be republished in print, online, or other forms of media.
  • If you see something objectionable, please let us know. Once a comment has been flagged, a staff member will investigate.


RELATED 

ALREADY A SUBSCRIBER?

We are currently offering this content for free. Sign up now to activate your personal profile, where you can save articles for future viewing

ALREADY A SUBSCRIBER?