Free PDF Modern Cider: Simple Recipes to Make Your Own Ciders, Perries, Cysers, Shrubs, Fruit Wines, Vinegars, and More, by Emma Christensen
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Modern Cider: Simple Recipes to Make Your Own Ciders, Perries, Cysers, Shrubs, Fruit Wines, Vinegars, and More, by Emma Christensen
Free PDF Modern Cider: Simple Recipes to Make Your Own Ciders, Perries, Cysers, Shrubs, Fruit Wines, Vinegars, and More, by Emma Christensen
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Review
“Beyond Modern Cider’s clear instruction is a beautiful array of recipes, both traditional and ingeniously new, that showcase just versatile home brews can be.” —JENNY MCGRUTHER, AUTHOR OF NOURISHED KITCHEN“I never knew how much I wanted to make cider until I read this book. Now that I know how easy it is, it’s become an obsession.” —AKI KAMOZAWA, AUTHOR OF IDEAS IN FOOD“ Whether you’re completely new to cider or you’re an absolute fanatic looking to up your cider-making game, Emma Christensen’s written a recipe that’ll get you excited for your next (or first) batch. From choosing the perfect blend of apples to re-creating traditional styles to spicing your cider into something truly funky, Modern Cider lets cider be as simple as you like and as creative as you can imagine.” —STEPHEN VALAND, CO-OWNER AND FOUNDER OF BROOKLYN BREW SHOP “Emma Christensen has assembled a trove of wisdom about the art of cider making. She not only covers the techniques of making cider but also connects them to the flavors aspiring cider makers will want to reproduce. And true to its name, Modern Cider delves into the myriad innovations that have sparked the American cider revival; this is the most extensive, fact-filled, and user-friendly guide to cider making out there.”—JEFF ALWORTH, AUTHOR OF CIDER MADE SIMPLE “I wish there had been a resource as informative as Modern Cider when I first started making cider at home. This is a great tool for cider and DIY enthusiasts looking to hone their craft, and it raises awareness about the cider world overall—especially the importance of using high-quality apples with intention.” —RYAN BURK, HEAD CIDER MAKER at ANGRY ORCHARD “This is a bumper crop of unique and approachable recipes for budding home cider makers. Since it can be difficult to source distinctive apples, the tips on using Brettanomyces yeast and Lactobacillus culture are especially helpful for adding character and complexity.” —ERIC WEST, DIRECTOR OF THE GREAT LAKES INTERNATIONAL CIDER AND PERRY COMPETITION
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About the Author
EMMA CHRISTENSEN is a food writer, homebrewer, the author of True Brews and Brew Better Beer, and a contributing writer and recipe developer for The Kitchn Cookbook. Christensen graduated from the Cambridge School for Culinary Arts, interned at Cook's Illustrated and America's Test Kitchen, had a twice-monthly syndicated weeknight-meal column with Tribune Media Services from 2008 through 2012, served as the beer reviewer for the Columbus Dispatch, and has been published in Cook's Country, Edible Columbus, and The Vegetarian Times. She is the former recipe editor for The Kitchn, and now serves as food editor and managing editor of Simply Recipes. She lives in the San Francisco Bay Area.
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Product details
Hardcover: 192 pages
Publisher: Ten Speed Press (August 22, 2017)
Language: English
ISBN-10: 1607749688
ISBN-13: 978-1607749684
Product Dimensions:
8.3 x 0.9 x 9.3 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
15 customer reviews
Amazon Best Sellers Rank:
#386,388 in Books (See Top 100 in Books)
…it's got recipes you won't see in more traditional cider books (get some of them as well).This book may be just a bit light on "how to…" but Resources at the back of the thing will point you to books, supplies and some other online resources.I like the 1 & 5 gallon recipe info, most books lead you through "new" recipes with just the 5 (too much if you don't like your new cider)Well worth owning.
this is really a great and straight to the point book.....read a couple of others and sometimes these get too technicar and/or very "sophisticated"...this one is a great read...a supberb teach....with some very very interesting recipes!
This book is the perfect blend of information and recipes. It's something that anyone can make!
A wonderful and approachable guide for the novice. Getting ready my first batch of cider!
This has some great recipes in it
Lots of excellent info and recipes.
Very informative.
I grew up in Amish country and every year we waited for cider season. We bought fresh pressed apple juice, cloudy and thick, from roadside stands or direct from local farmers who made it from windfalls and other ugly apples that did not go to the farmers markets. Drinking the cider was a complex operation because each of us liked it "turned" to a different degree. Several jugs of cider sat in the garage for varying lengths of time till someone decided that it was "done" enough and put it in the fridge to slow fermentation. Once in a while the jugs would explode if someone didn't loosen a cap. Once in a while a jug would go to vinegar if someone forgot about it. This is what Emma Christensen calls "Traditional" cider, made with wild yeast and no added chemicals or flavorings.Now I am out in the world and I drink cider whenever I can find it, mostly opting out of beer. This is great when I am in the UK where cider is a normal pub drink and even scrumpy (a messy, yeasty rough cider) can be found in some communities. Finding bottled cider in the USA has gotten very difficult as the expensive and tasty imported brands give way to US flavored crap. I recently visited San Francisco and could not find a decent cider anywhere. Everyone was carrying that brand that does all the advertising or a very local brand that tasted of nothing but peel and was so bad I gave it back to the bartender and switched to wine.Many of these brewers should take a look at Ms Christensen's book for some more sophisticated ideas on blending apples and yeasts to get real cider flavor that balances sweet, sour and bitter. I am particularly concerned that the finished cider does not taste of peel, which happens if brewers are using the wrong strain of Granny Smith (some these days have peel so bitter I have to peel them to eat) or, horrors, they are recycling pomace from an applesauce factory.If you are interested in cider, and are already a beer maker, you are good to go with the recipes in this book. But I don't know many beer drinkers who also drink cider so perhaps there will be more people who want to make cider at home but are not familiar with home brewing. This book is a good starting place.Ms Christensen's instructions are complete and correct but perhaps it would be a good idea to supplement this information with some time online watching people use the equipment, or talking to a neighbor who brews beer. Get a feel for the rhythm of things. Start with the simple recipes and a range of yeasts. The yeast makes all the difference (after the peel).Ms Christensen's prose is clear and uncluttered. There are lots of photos of farms and orchards in the autumn. I am not sure this book needed to be so fancy. More equipment, fewer leaves.I received a review copy of "Modern Cider: Simple Recipes to Make Your Own Ciders, Perries, Cysers, Shrubs, Fruit Wines, Vinegars, and More" by Emma Christensen (Ten Speed) through NetGalley.com.
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