American cider a modern guide to a historic beverage
"Pucci and Cavallo use a region-by-region approach to illuminate how ciders and the apples they're made from came to be, from the well-known tale of Johnny Appleseed--which isn't quite what we thought--to the more surprising effects of industrial progress and government policy. Americ...
| Main Authors: | Pucci, Dan (Author), Cavallo, Craig (Author) |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
Ballantine Books,
[2021]
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| Subjects: |
| Summary: |
"Pucci and Cavallo use a region-by-region approach to illuminate how ciders and the apples they're made from came to be, from the well-known tale of Johnny Appleseed--which isn't quite what we thought--to the more surprising effects of industrial progress and government policy. American Cider is a guide to drinking, but even more so, it is a guide to being part of a community of consumers, farmers, and fermenters making the nation's oldest beverage its newest must-try drink"-- |
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| Item Description: |
"A Ballantine Books Trade Paperback Original." "Maps copyright by James Sligh." - T.p. verso |
| Physical Description: |
xiii, 360 pages : maps ; 21 cm |
| Bibliography: |
Includes index. |
| ISBN: |
9781984820891 1984820893 |
| Author Notes: |
Craig Cavallo lived in New York City for thirteen years, working in restaurants, blogging about food trends, and writing for Saveur . His work has been published in Condé Nast Traveler, GQ, New York magazine's Grub Street , Thrillist , and Vice Munchies . He left New York City for the Hudson Valley, and when he's not at Golden Russet Cafe & Grocery, the café that he owns and operates with his wife, Jenny, he can be found picking fenceline apples and dabbling in his own cellar cider experiments. |