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Cider, Hard and Sweet by Ben Watson
An updated and expanded primer for anyone who wants to make cider and for those who just like to drink it. Watson’s section on the history of cider to chronicle lesser-known cider producers such as those in Spain and Asia, broadens the selection of North American and European cider apple varieties. It provides new cidermaking basics tailored to beginner and intermediate cidermakers with special attention to the new cidermaking equipment available. New recipes for cooking with cider have been added from notable chefs and bartenders and there is a new chapter about the recent popularity of perry (pear cider). Includes 50 black & white photographs.
, 160 pp, $34.95. Buy
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Cider by Annie Proulx, Lew Nichols
Annie Proulx, the novelist, first wrote this guide to making cider in 1980. It is a comprehensive, illustrated overview of the process and includes recipes for using the finished product in cooking. Proulx and Lew Nichols also discuss apple presses, glasses and other special cider equipment.
Paperback, 224 pp, $19.99. Buy
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Beer and Cider in Ireland by Iorwerth Griffiths
Beer and Cider in Ireland is the first publication of its kind to address the indigenous beers and ciders of Ireland. The book covers all the breweries and cider-makers of Ireland, north and south as well as selected international producers. In many cases the guide also suggests suitable food combinations to complement the beer or cider. The history of each brewery/cider maker together with information on visitor facilities is presented. The main beers produced by the brewery are described with tasting notes and details on availability.
Paperback, 160 pp, $30.95. Buy
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