Ciderhouse Cookbook: 127 Recipes That Celebrate the Sweet, Tart, Tangy Flavors of Apple Cider

I loved everything about this book, and can't wait to make the recipes. I love cider, and I ADORE Carr's cider syrup, vinegar and switchel syrup. The recipes look wonderful, ranging from twists on classics and wonderfully inventtive, and coming from the Carr Cider House, where everything is produced with such hands-on love and care, I can't go wrong. Buy this book!

This is a very fun book. Loved all the info on history of cider, vinegar and more. I have flagged several recipes to try. I was totally impressed with the resources section and delighted to find no less than 3 cider farms in my vicinity (Puget Sound). Jonathan and Nicole are clearly passionate about what they do, and it shines through in this book. I had a try making cider vinegar this year, but it was before I read their book. I had no confidence in my result, but now I think I will give it another try.

Detailed how-to for people looking to make their own apple cider and cider-based foods. The book is beautifully designed and poetically written, and full of recipes I can’t wait to try!

…because I'd never thought about apples/cider being so useful! Lots of recipes for all sorts of things, I'm no cook but skimming through the book most of it looks easy to make and should appeal to just about anyone.Several recipes call for "Cider Syrup", the book tells how to make as well as recipes for cider and hard cider, (a little light on detail but other books that will help are noted). Want some syrup but don't want to try making it? I think Amazon sells the author's products.If the book says much of anything on which kind(s) of apple to use I missed it, that's my biggest complaint, and maybe it's all a matter of personal preference anyway. Good book.

A beautiful book that makes your mouth water , and bekons you to try these tangyrecipes.

As some other reviewers have noted, this is much more than a cookbook: it is a glimpse into a way of life and a generous invitation to share in that journey.The production value of the book is quite high, from the gorgeous photography to the attractive and easy-to-read typeface--an important detail for those of us advancing into middle age. Even the contrast between the type and background seems something the editorial team took into serious consideration.The recipes themselves are a fascinating mix of traditional New England fare, some revived after a period of undue neglect, like the Wild Crabapple Jelly or Martha Washington's Cider Shrub, and the farm-to-table mentality that should please the most ardent devotee to California-inspired artisanal cuisine. Certain recipes truly stand out for their simplicity and elegance, the Leeks with Vinaigrette, Capers, & Eggs, for example. Others take a little more experience in the kitchen, like the Buckwheat Crepes with Smoked Farmer's Cheese, Asparagus, & Mushrooms or Spelt & Butternut Squash Lasagna. But the vast majority of recipes lean towards the former, simple to execute and sparkling with ingenuity. Certainly no more than a handful of recipes involve an excess of a half-dozen steps.As mentioned in the opening of my review, though, this book's greatest strength is its invitation to share in the life and vision of its authors. I like my cookbooks to provide me with context for their dishes, and this one does precisely that. From the opening sections on "The Versatile Apple" and "Foundational Recipes" that explain and invite the reader to share in a vision of farming, cooking, and eating that is dedicated to ethical, sustainable stewardship of the land to the "snapshot" epigraphs before each recipe that speak to the soil of their farmland or the family history of a particular recipe, this book is as much a tutorial on living as it is on cooking. Whether you garden yourself and perhaps tend to a tree or two on your land or simply revel in the tart, crisp apples at your local farmstand or CSA, this book urges you to expand not only your culinary palette (and palate?) but also rethink your relationship with food and the land at large.

Everybody, it seems, loves apple cider, especially in the fall, and just in time to prepare lots of dishes made with apple cider, authors Jonathan Carr, Nicole Blum and Andrea Blum have released an excellent cookbook , Ciderhouse Cookbook: 127 Recipes That Celebrate the Sweet, Tart, Tangy Flavors of Apple Cider. Who knew how many great dishes - appetizers, mains, salads, and desserts – can be made with this easily available product?Not only does this cookbook give a good background on the preparation of good apple cider, but it has almost everything you want to know about it. There are foundation recipes such as Apple Cider Syrup which has multiple uses. It was very easy to make and it has been used so far in Candied Nuts (sweet and spicy) and Ciderhouse Barbecue Sauce (easy and good on everything grilled). The Apple Pommeau Cake was a hit; it was moist and flavorful and not too sweet. Everything tried so far from this cookbook has turned out picture perfect. Still in the queue are Roasted Pork Tenderloin with Rosemary, Garlic, Cider Syrup & Dates, Dutch Baby, and Canelés de Pomme. Other chapters feature mouthwatering side dishes and drinks.The book is well organized, full of interesting and useful information, and has beautiful photographs. Anyone who loves apples, or products made from them (apple cider vinegar, apple syrup, apple molasses, etc.) will want to have this excellent cookbook in their collection.Special thanks to NetGalley for supplying a review copy of this book.