The History and Virtues of Cyder PDF Download
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Author: Roger Kenneth French
Publisher: St Martins Press
ISBN: 9780312374129
Category : Technology & Engineering
Languages : en
Pages : 200
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Book Description
Traces the development of cider making in England, explains how the wine-like beverage was made, and describes different types of cider and recipes for their use
Author: Roger Kenneth French
Publisher: St Martins Press
ISBN: 9780312374129
Category : Technology & Engineering
Languages : en
Pages : 200
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Book Description
Traces the development of cider making in England, explains how the wine-like beverage was made, and describes different types of cider and recipes for their use
Author: R. K. French
Publisher: Robert Hale
ISBN: 9780709091226
Category : Cider
Languages : en
Pages : 200
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Book Description
ALCOHOLIC BEVERAGES. This book describes the rise and fall of cyder, and sets out in practical detail the traditional techniques for making it. We are all familiar with pasteurized, bland and carbon-dioxide-injected cider, but cyder is a living wine of some subtlety, matured in cask and bottle in the manner of champagne. Cyder disappeared from England in the nineteenth century, yet at its height in the seventeenth century cyder was often preferred to good French white wine and there was much discussion on how cyder should best be made. Today cyder is having a renaissance. The reader is taken through all the necessary stages from planting the tree, gathering the fruit, pressing and fermentation to laying down a vintage. The book also includes cyder food and drink recipes for when you have made your cyder.
Author: Felix Nash
Publisher: Ryland Peters & Small
ISBN: 1912983249
Category : Cooking
Languages : en
Pages : 365
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Book Description
Explore the fine cider movement and the people and producers behind it. "Felix is one of those heroes of local produce and producers, in his case of what I call true ciders. These ciders (and perrys) bear no relation in terms of provenance, endeavour, cost, landscape or heritage to the commercial ciders that compete for the mass market. The world is logistics and marketing, well for those big companies maybe, for Felix it's enthusiasm, effort and the lovely work of the local, "I can see the orchard from here", producers. So here's a book that opens the door to the past and, most importantly, the future." – Trevor Gulliver, Co-founder of St John, London Think you know about cider? Well think again. It's not about the swill you guzzled as a student, or the so-called "flavoured ciders" that don't actually contain any apples. The contemporary cider scene is an exciting place to spend some time, as passionate makers celebrate tradition and terroir while also embracing seasonality, innovation, and experimentation to produce characterful drinks that are quite remarkable. Fine Cider looks at this modern cider movement, charting its beginnings and introducing some of the key players in fine-cider making, as well as guiding you through the characteristics of different apple varieties, the cider-producing regions around the world, the processes and techniques of cider production, how cider is an exceptional partner with food and, of course, recommending ciders you need to try.
Author: Andrew F. Smith
Publisher: Columbia University Press
ISBN: 0231151160
Category : Cooking
Languages : en
Pages : 336
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Book Description
This volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America's diverse and complex beverage scene. Smith revisits colonization, the American Revolution, the Whiskey Rebellion, the temperance movement, Prohibition and its repeal and tracks the growth of the American beverage industry throughout the world. The result is an intoxicating encounter with an often overlooked aspect of American culture and global influence.
Author: Kenneth J. Carpenter
Publisher: Cambridge University Press
ISBN: 9780521347730
Category : Health & Fitness
Languages : en
Pages : 304
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Book Description
This is a survey of the fascinating history of the various ideas and theories causing scurvy.
Author: Felix Nash
Publisher: Ryland Peters & Small
ISBN: 1912983605
Category : Cooking
Languages : en
Pages : 269
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Book Description
Welcome to the cider revolution — explore the fine cider movement, and the people and producers behind it. Think you know about cider? Well, think again. It’s not about the swill you guzzled as a student, or the so-called ‘flavoured ciders’ that don’t actually contain any apples. The contemporary cider scene is an exciting place to spend some time, as passionate makers celebrate tradition and terroir while also embracing seasonality, innovation, and experimentation to produce characterful drinks that are quite remarkable. Cider is now a key player in the drinks industry, with a new breed of drink shops that take it just as seriously as wine. Cider looks at this modern cider movement, charting its beginnings and introducing some of the key players in fine-cider making, as well as guiding you through the characteristics of different apple varieties, the cider-producing regions around the world, the processes and techniques of cider production, how cider is an exceptional partner with food and, of course, recommending ciders you need to try.
Author:
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 84
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Book Description
Author: Ian Atherton
Publisher: Manchester University Press
ISBN: 9780719050916
Category : Great Britain
Languages : en
Pages : 344
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Book Description
The Second World War and the German Occupation remain a major focal point in French culture and society, with new and sometimes controversial titles published every year - Irène Némirovsky's Suite française and Jonathan Littell's Les Bienveillantes, both rapidly translated into English, offer just two examples of this significant phenomenon. Gathering within one volume studies of genres, visual cultures, chronology, narrative theory, and a wealth of narratives in fiction and film, Framing narratives of the Second World War and occupation in France 1939-2009 brings together an internationally distinguished group of contributors and offers an authoritative overview of criticism on war and occupation narratives in French, a redefinition of the canon of texts and films to be studied and a vibrant demonstration of the richness of the work in this area. Now available in paperback, the book includes contributions by William Cloonan, Richard J Golsan, Leah Hewitt, Colin Nettelbeck and Gisèle Sapiro
Author: Proffessor John Burnett
Publisher: Routledge
ISBN: 1134788800
Category : History
Languages : en
Pages : 263
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Book Description
Drinking has always meant much more than satisfying the thirst. Drinking can be a necessity, a comfort, an indulgence or a social activity. Liquid Pleasures is an engrossing study of the social history of drinks in Britain from the late seventeenth century to the present. From the first cup of tea at breakfast to mid-morning coffee, to an eveining beer and a 'night-cap', John Burnett discusses individual drinks and drinking patterns which have varied not least with personal taste but also with age, gender, region and class. He shows how different ages have viewed the same drink as either demon poison or medicine. John Burnett traces the history of what has been drunk in Britain from the 'hot beverage revolution' of the late seventeenth century - connecting drinks and related substances such as sugar to empire - right up to the 'cold drinks revolution' of the late twentieth century, examining the factors which have determined these major changes in our dietary habits.
Author: Jules Janick
Publisher: John Wiley & Sons
ISBN: 0470171537
Category : Technology & Engineering
Languages : en
Pages : 548
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Book Description
Horticultural Reviews presents state-of-the-art reviews on topics in horticultural science and technology covering both basic and applied research. Topics covered include the horticulture of fruits, vegetables, nut crops, and ornamentals. These review articles, written by world authorities, bridge the gap between the specialized researcher and the broader community of horticultural scientists and teachers. All contributions are anonymously reviewed and edited by Professor Jules Janick of Purdue University, USA, and published in the form of one or two volumes per year. Recently published articles include: Artificial Pollination in Tree Crop Production (v34) Cider Apples and Cider-Making Techniques in Europe and North America (v34) Garlic: Botany and Horticulture (v33) Controlling Biotic Factors That Cause Postharvest Losses of Fresh Market Tomatoes (v33) Taxus spp.: Botany, Horticulture, and Source of Anti-Cancer Compounds (v32) The Invasive Plant Debate: A Horticultural Perspective (v32)
