Dan Pucci and Craig Cavallo, the authors of the complete new book “American Cider,” says the drink that supported colonial America is experiencing a renaissance. They have documented the resurgence of cider mills across the country, a 100-fold increase since 1991. Their miniature cider history traces it back to the Old World, to the time of Christ. This serious but easy-going book points out that ciders tend to be a local quaff unlike wine, which has always had an international market. The authors discuss the many different apples (in the 19th century there were 1000 varieties growing in the United States), which ones are suitable for cider, how cider is made, and even the geology of the earth, while they are investigating ciders in eight regions across the country.
“American Cider: A Modern Guide to a Historic Drink,” by Dan Pucci and Craig Cavallo (Ballantine Books, $ 18).