From its origins as a thirst-quencher for farm workers to its present as a rival to champagne, this is the first book to showcase the world of cider. Travelling from the Old to the New World and teaching us not only how to taste it but how to cook with it, Pete Brown and Bill Bradshaw explore every aspect of this fascinating drink and the people who produce it. Here you'll discover what Johnny Appleseed really planted, find out what the Magners' effect is and learn why perry is a miracle drink. Beginning in the sidrerias ...
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From its origins as a thirst-quencher for farm workers to its present as a rival to champagne, this is the first book to showcase the world of cider. Travelling from the Old to the New World and teaching us not only how to taste it but how to cook with it, Pete Brown and Bill Bradshaw explore every aspect of this fascinating drink and the people who produce it. Here you'll discover what Johnny Appleseed really planted, find out what the Magners' effect is and learn why perry is a miracle drink. Beginning in the sidrerias of Asturias, Spain, where cider has been part of the culture for thousands of years, the authors then travel north to Normandy and Brittany in France, to the famous cider regions of Somerset, the Three Counties and Wales in the UK and then across the Atlantic, to New England and Quebec where cider is being re-invented, taken out of bars and into restaurants. Presenting more than 500 ciders from both artisan makers and global brands, this original guide features in-depth explanations and tasting notes, as well as recipes for cider-based dishes, revealing all you need to know about the cider-making process, producers, and breweries across the globe. Illustrated with hundreds of Bill Bradshaw's inspiring and beautiful photographs, this is a story that has never before been told, one that will appeal to the cider novice and the expert alike.
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