Claude's new book is coming

I consider Claude the guru-in-chief of cider making in North America and will be pre-ordering this book myself.

Here is the blurb:

From internationally-acclaimed author and fermented beverage expert Claude
Jolicoeur comes a globe-trotting, full-color cultural history and guide
celebrating the methods, terroir, and traditions of world-class cider.

In Cider Planet, Claude Jolicoeur–a longtime, passionate cider maker and
author of the international bestseller New Cider Maker’s Handbook–takes
readers with him to the world’s greatest cider regions, providing an
expertly guided tour laced with his deep understanding and appreciation for
how this “Prince of Beverages” is made.

Inside Cider Planet you’ll find:

  • Descriptions of global orchard practices
  • Specific apple varieties used in different countries and regions
  • Detailed histories of the world’s oldest ciderlands
  • Profiles of different cider styles and rituals
  • Tips and tricks from some of the most knowledgeable cider producers

Cider, long perceived as a European country drink, is now truly a worldwide
culinary delight. Jolicoeur talks about new and emergent regions that have
contributed to this growing appreciation, and how they are building upon
the old traditions while creating their own new ones. He explores, for
example, the most revered areas for making perry, a delightful but
little-known drink that, like cider, is starting to gain fans young and
old. And he even transports readers to Kazakhstan in central Asia, famous
as the “birthplace of the domestic apple.”

Real cider, craft cider, farm cider, artisan cider: Whatever you wish to
call it, at its best, cider should be enjoyed like a fine wine, with all of
the sophistication but less of the pretentiousness. Just as there are many
volumes devoted to the great wine regions of the world, we now need a
“cider appreciation” manual to fully understand and delve into the rich
culture of cider and perry. Cider Planet is that book, and Claude
Jolicoeur is our experienced and enthusiastic guide. For the traveler or
foodie, this book transports the reader around the world with wonderful
stories and insight that will leave you thirsty for a fresh glass of
fermented fruit.


A friend of mine got an advance copy to review, he says it’s good in terms of information given

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