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American Cider: A Modern Guide to a Historic Beverage
A must-have guide to the booming world of cider—what to drink, where it comes from, and where it’s heading—by pioneering cider experts Craig Cavallo and Dan Pucci, “the hype-man cider is lucky to have” (Eater)
Cider today runs the gamut from sweet to dry, smooth to funky, made from apples but also from other fruits—and even hopped like beer. In American Cider, aficionados Dan Pucci and Craig Cavallo give a new wave of consumers the tools to taste, talk about, and choose their ciders, along with stories of the many local heroes saving apple culture and producing new varieties. Like wine made from well-known grapes, ciders differ based on the apples they’re made from and where and how those apples were grown. Combining the tasting tools of wine and beer, the authors illuminate the possibilities of this light, flavorful, naturally gluten-free beverage.
And cider is more than just its taste—it’s also historical, as the nation’s first popular alcoholic beverage, made from apples brought across the Atlantic from England. Pucci and Cavallo use a region-by-region approach to illustrate how cider and the apples that make it came to be, from the well-known tale of Johnny Appleseed—which isn’t quite what we thought—to the more surprising effects of industrial progress and government policy. American Cider is a guide to enjoying cider, but even more so, it is a guide to being part of a community of consumers, farmers, and fermenters making the nation’s oldest beverage its newest must-try drink.
Cider today runs the gamut from sweet to dry, smooth to funky, made from apples but also from other fruits—and even hopped like beer. In American Cider, aficionados Dan Pucci and Craig Cavallo give a new wave of consumers the tools to taste, talk about, and choose their ciders, along with stories of the many local heroes saving apple culture and producing new varieties. Like wine made from well-known grapes, ciders differ based on the apples they’re made from and where and how those apples were grown. Combining the tasting tools of wine and beer, the authors illuminate the possibilities of this light, flavorful, naturally gluten-free beverage.
And cider is more than just its taste—it’s also historical, as the nation’s first popular alcoholic beverage, made from apples brought across the Atlantic from England. Pucci and Cavallo use a region-by-region approach to illustrate how cider and the apples that make it came to be, from the well-known tale of Johnny Appleseed—which isn’t quite what we thought—to the more surprising effects of industrial progress and government policy. American Cider is a guide to enjoying cider, but even more so, it is a guide to being part of a community of consumers, farmers, and fermenters making the nation’s oldest beverage its newest must-try drink.
384 pages, Paperback
First published March 2, 2021
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Displaying 1 - 30 of 32 reviews
July 16, 2022
Definitely a lot of focus on the apples themselves, which makes sense for a book about cider.
December 17, 2020
I received an advance copy of this book via NetGalley.
American Cider sets about--and succeeds--with two major goals. First of all, it essentially lays out American history, region by region, by following the progression of apple trees, and by extension, the brewing of cider. It doesn't ignore the fact that this is also a story of colonialism. White settlers brought their seeds and scions, and the planting of apple trees was among the first things done when establishing households in what was once Native American land. Likewise, when tribes were forced from their homelands and onto reservations, the destruction of their buildings and apple trees was included in that effort. Props to the authors for being up-front about that aspect of apples--that honesty ads a lot to the book, and prevents it from feeling like a lengthy propaganda piece on the awesomeness of apples...
...Though let us not deny, apples are indeed awesome. The authors' passion and knowledge of their subject matter also comes through, loud and clear. This isn't a book for the person vaguely-interested in apples and cider, though it is an engaging read all the way through. This is a book for the foodies, for the people who really love cider and wants to understand it more, and those who are interested in starting their own cidery.
On that note, the book's second major emphasis in in describing and exploring up-and-coming cideries across the country. Wow, did these sections make me want to go on a road trip and try everything that was out there. The information is pretty detailed. They lay out the geography and climate and how that impacts apples, what has been grown in the past, what grows now, and various other details about varying business operations. It definitely inspired me to buy cider at Trader Joe's this week when I recognized a name from this book.
I highly recommend this book for anyone who enjoys American cider and wants to understand the history, present, and future trajectory of the beverage. (As for me, I hope that trajectory means it is pouring straight down my gullet.)
American Cider sets about--and succeeds--with two major goals. First of all, it essentially lays out American history, region by region, by following the progression of apple trees, and by extension, the brewing of cider. It doesn't ignore the fact that this is also a story of colonialism. White settlers brought their seeds and scions, and the planting of apple trees was among the first things done when establishing households in what was once Native American land. Likewise, when tribes were forced from their homelands and onto reservations, the destruction of their buildings and apple trees was included in that effort. Props to the authors for being up-front about that aspect of apples--that honesty ads a lot to the book, and prevents it from feeling like a lengthy propaganda piece on the awesomeness of apples...
...Though let us not deny, apples are indeed awesome. The authors' passion and knowledge of their subject matter also comes through, loud and clear. This isn't a book for the person vaguely-interested in apples and cider, though it is an engaging read all the way through. This is a book for the foodies, for the people who really love cider and wants to understand it more, and those who are interested in starting their own cidery.
On that note, the book's second major emphasis in in describing and exploring up-and-coming cideries across the country. Wow, did these sections make me want to go on a road trip and try everything that was out there. The information is pretty detailed. They lay out the geography and climate and how that impacts apples, what has been grown in the past, what grows now, and various other details about varying business operations. It definitely inspired me to buy cider at Trader Joe's this week when I recognized a name from this book.
I highly recommend this book for anyone who enjoys American cider and wants to understand the history, present, and future trajectory of the beverage. (As for me, I hope that trajectory means it is pouring straight down my gullet.)
June 26, 2021
I now know more about apples and ciders than I ever wanted to know but this is interesting. I never knew there were so many different types of apples and that ciders made from them have distinctive flavors. I also thought the orchards were planted in orderly fashion and were cultivated but as they describe orchards, depending on where in the country the orchard is, there are different planting methods that are specific for the area. In California they use the dry farming method where the trees are planted 30 feet apart and there is no irrigation so that the roots will go down deep to find water as well as utilize any water it gets wisely.
I was surprised that old orchards were used for heirloom apples that are rarely or non-existent today. Blending apple varieties gives different flavors and textures to a cider. I found that some varieties were considered extinct but were found in abandoned orchards.
I liked how they gave the history of the area in terms of the development of the land and the planting of apples then went into each areas' apples and growth of the cider industry. I enjoyed reading about the different apples--history and taste when made into cider.
This was interesting but so full of information that I cannot retain it all. I do have a greater appreciation of apples and the ciders made from them.
I was surprised that old orchards were used for heirloom apples that are rarely or non-existent today. Blending apple varieties gives different flavors and textures to a cider. I found that some varieties were considered extinct but were found in abandoned orchards.
I liked how they gave the history of the area in terms of the development of the land and the planting of apples then went into each areas' apples and growth of the cider industry. I enjoyed reading about the different apples--history and taste when made into cider.
This was interesting but so full of information that I cannot retain it all. I do have a greater appreciation of apples and the ciders made from them.
November 6, 2020
*This book was received as an Advanced Reviewer's Copy from NetGalley.
Ok, so, I'm mildly obsessed with cider. Every time I see a new variety or flavor at the supermarket, I have to get it to try. Maybe it's because I don't like beer or wine, and this is what's left for me, maybe it's because it's so dang delicious. Whatever reason, cider rules, who wouldn't want to read a book on it?
Pucci and Cavallo set out to give a definitive guide on cider in America. Both it's history, and the shaping of the modern producers today and the revival of the beverage. Often associated with colonial times (Johnny Appleseed, taverns, etc.), cider nearly disappeared during Prohibition and is only recently coming back onto the stage as a sought after drink. The authors take us through this history and revival by region, ending with specific factoids about soil composite, weather, notable breweries, and other condensed information. They also have little vignettes of different things affecting cider or in cider's history through the past scattered throughout the book.
I really enjoyed reading this book; in small spurts. I read the second half of the book in one sitting and I have to say that's not really the way to approach it as it can get a bit repetitive. What you want to do, is sink in and read a region at a time. Not only will this allow the distinct "flavors" of the region to show through, but it just makes it a more enjoyable reading experience. I'm not saying the book is dry, it isn't and doesn't fall prey to that as so many historical food books do, but unless you're obsessed with apples, cider-making, etc., reading in snippets just makes the book more approachable.
I learned so much about apples in general (and the various varieties; look up Hidden Rose, crazy) and aspects of how different ciders are made (ice cider, what??!!). It really was an education. I also have a new list of places to try to visit to try new ciders (although I wish they would have put a full listing at the end as well instead of making me read through the chapters to find each section. The snippets of information were great as well, covering topics I hadn't really heard of before (like cider making by slaves in the American south and the disappearing food heritage and recognition there, systemic when it comes to credit for food innovation and traditions), and I think they were relevant, useful information to include.
Really interesting book and thoroughly enjoyable if you read in sections.
Review by M. Reynard 2020
Ok, so, I'm mildly obsessed with cider. Every time I see a new variety or flavor at the supermarket, I have to get it to try. Maybe it's because I don't like beer or wine, and this is what's left for me, maybe it's because it's so dang delicious. Whatever reason, cider rules, who wouldn't want to read a book on it?
Pucci and Cavallo set out to give a definitive guide on cider in America. Both it's history, and the shaping of the modern producers today and the revival of the beverage. Often associated with colonial times (Johnny Appleseed, taverns, etc.), cider nearly disappeared during Prohibition and is only recently coming back onto the stage as a sought after drink. The authors take us through this history and revival by region, ending with specific factoids about soil composite, weather, notable breweries, and other condensed information. They also have little vignettes of different things affecting cider or in cider's history through the past scattered throughout the book.
I really enjoyed reading this book; in small spurts. I read the second half of the book in one sitting and I have to say that's not really the way to approach it as it can get a bit repetitive. What you want to do, is sink in and read a region at a time. Not only will this allow the distinct "flavors" of the region to show through, but it just makes it a more enjoyable reading experience. I'm not saying the book is dry, it isn't and doesn't fall prey to that as so many historical food books do, but unless you're obsessed with apples, cider-making, etc., reading in snippets just makes the book more approachable.
I learned so much about apples in general (and the various varieties; look up Hidden Rose, crazy) and aspects of how different ciders are made (ice cider, what??!!). It really was an education. I also have a new list of places to try to visit to try new ciders (although I wish they would have put a full listing at the end as well instead of making me read through the chapters to find each section. The snippets of information were great as well, covering topics I hadn't really heard of before (like cider making by slaves in the American south and the disappearing food heritage and recognition there, systemic when it comes to credit for food innovation and traditions), and I think they were relevant, useful information to include.
Really interesting book and thoroughly enjoyable if you read in sections.
Review by M. Reynard 2020
June 10, 2021
American Cider gives readers a snapshot of the many different cider-producing regions in the U.S. Of course, the book gives readers so much more. Not only is it a contemporary look at all of the cider regions in the country, but it’s also a history of cider in the country (with a little foray into the cider scene in England before settlers arrived).
Readers also learn about the wide variety of apple types (much like the grape varieties involved in wine). In the same way that Pinot Noir does so well in the Willamette Valley, so do Kingston Black apples because of the soil and the related climate factors.
Craig Cavallo is an excellent food writer with frequent contributions to Saveur. I must confess I wasn’t familiar with Dan Pucci, although apparently he is a sommelier who is particularly skilled with cider.
I had no idea that tiny Clarkesville, Georgia was once a major piece of the cider puzzle in America because of Jarvis van Buren (a cousin of Martin). Unfortunately, cider suffered a deep decline during Prohibition and even into WWII due to the labor-intensive nature of orchards and costs. Cider is making a comeback in the last 20 years.
The book also has a nice feature that is a sort of summary at the end of each chapter, in which the authors discuss popular apple varieties, cideries to try, etc. If a reader is interested in visiting certain regions, they may cull a list of places to visit from the summaries (and read the chapters for greater insight). The formatting of the book makes it one where the reader can pick it up at any time. Reading it chronologically isn’t necessary. One may simply turn to California and learn about the apple varieties, cideries and climate there, and then pick up on another section at a different reading.
All in all, the level of detail helps American Cider stand out from other cider books. For instance, one of my favorite cider makers, 2 Towns Ciderhouse, teamed up with Stahlbush Island Farms to make their bestseller Made Marion. There are plenty of other stories like this one in the book. Cider making is so labor-intensive and costly that it requires people with a deep passion for agricultural practices.
Readers also learn about the wide variety of apple types (much like the grape varieties involved in wine). In the same way that Pinot Noir does so well in the Willamette Valley, so do Kingston Black apples because of the soil and the related climate factors.
Craig Cavallo is an excellent food writer with frequent contributions to Saveur. I must confess I wasn’t familiar with Dan Pucci, although apparently he is a sommelier who is particularly skilled with cider.
I had no idea that tiny Clarkesville, Georgia was once a major piece of the cider puzzle in America because of Jarvis van Buren (a cousin of Martin). Unfortunately, cider suffered a deep decline during Prohibition and even into WWII due to the labor-intensive nature of orchards and costs. Cider is making a comeback in the last 20 years.
The book also has a nice feature that is a sort of summary at the end of each chapter, in which the authors discuss popular apple varieties, cideries to try, etc. If a reader is interested in visiting certain regions, they may cull a list of places to visit from the summaries (and read the chapters for greater insight). The formatting of the book makes it one where the reader can pick it up at any time. Reading it chronologically isn’t necessary. One may simply turn to California and learn about the apple varieties, cideries and climate there, and then pick up on another section at a different reading.
All in all, the level of detail helps American Cider stand out from other cider books. For instance, one of my favorite cider makers, 2 Towns Ciderhouse, teamed up with Stahlbush Island Farms to make their bestseller Made Marion. There are plenty of other stories like this one in the book. Cider making is so labor-intensive and costly that it requires people with a deep passion for agricultural practices.
February 27, 2021
I received an electronic ARC of this book through NetGalley for review.
This is a well-written, wide-ranging look at the current state of craft cider production in the United States, divided by region. It does a good job of introducing a variety of topics relevant to both the selection and growing of apples and the process of making those apples into cider, while placing each region's cider into a historical and geographical context. This is really neat, and is pretty well-done. It makes for an enjoyable, educational read.
There are times that the historical context overpowers the narrative of cider production. Some parts of the book do sort of read like a high school history textbook (though a markedly readable one), and a reader with a good background in US history that touches on social and agricultural history will likely find much of it review. This isn't necessarily a bad thing--it's absolutely vital context, and important to the book's attempt to draw attention to the many contributions of people who are not of European descent to American agriculture (how well it succeeds in this particular mission is somewhat variable).
I do think the book suffers a little from a lack of clear focus. Split between pop history and travel guide, the shift between a generalized historical context of cider and apples in a particular part of the United States to profiles of a handful of selected individual cider producers in the region active in the late 2010s is a little jarring, and may age the book prematurely--how many of those profiles will remain relevant to readers in five or ten years is impossible to predict.
The book overall makes me more aware of the variety in the American cider industry. I was pretty ignorant of the regional variations within the US on this topic; I knew a little about apple-growing in Michigan and in parts of New England, but very little elsewhere. It's an informative read that makes me want to try more apples, regardless of whether they are in the form of cider.
This is a well-written, wide-ranging look at the current state of craft cider production in the United States, divided by region. It does a good job of introducing a variety of topics relevant to both the selection and growing of apples and the process of making those apples into cider, while placing each region's cider into a historical and geographical context. This is really neat, and is pretty well-done. It makes for an enjoyable, educational read.
There are times that the historical context overpowers the narrative of cider production. Some parts of the book do sort of read like a high school history textbook (though a markedly readable one), and a reader with a good background in US history that touches on social and agricultural history will likely find much of it review. This isn't necessarily a bad thing--it's absolutely vital context, and important to the book's attempt to draw attention to the many contributions of people who are not of European descent to American agriculture (how well it succeeds in this particular mission is somewhat variable).
I do think the book suffers a little from a lack of clear focus. Split between pop history and travel guide, the shift between a generalized historical context of cider and apples in a particular part of the United States to profiles of a handful of selected individual cider producers in the region active in the late 2010s is a little jarring, and may age the book prematurely--how many of those profiles will remain relevant to readers in five or ten years is impossible to predict.
The book overall makes me more aware of the variety in the American cider industry. I was pretty ignorant of the regional variations within the US on this topic; I knew a little about apple-growing in Michigan and in parts of New England, but very little elsewhere. It's an informative read that makes me want to try more apples, regardless of whether they are in the form of cider.
February 7, 2022
Where to start! Such a disappointment. I've never seen so little said in so many words - it is 385 pages of generalities about cider. I believe that this book is simply an attempt to cash in on a trend, and as a result it has absolutely no soul. The concept is flawed and the writing is terrible, which I'll attempt to explain below. If you notice, almost every 5-star review here includes a line about receiving a free copy, but I can assure you that this is my honest and unbiased opinion.
This book attempts to describe every region of the US in sequence, highlighting seemingly cidermakers and apple varieties in each. Perhaps it's biggest fault is its lack of actual data - with no quantitative information, it has no use as a reference book, yet it isn't enjoyable to read through either. There is entirely too much ground to cover in detail, so this book is a giant compendium of broad statements and vague descriptions. Every single region gets a few labels like "moderate climate" and "gravelly soil" (somehow dragged out over multiple pages) which mean absolutely nothing without data and tables comparing the regions. Since apples grow in a certain climate, all of the descriptions are painfully similar. The words "terroir" and "funky" lose all meaning when they appear in every other paragraph. Then halfway through the book, these thousands of general statement somehow begin to contradict themselves: "the rich soil makes very flavorful cider" vs. "thin soils cause trees to struggle making more flavorful cider." Just as the climates are reiterations of the same thing, so is the cidermaking story. Every single region has the same history: 20th century commercial orchards for fresh eating and packaging dominate, but cidermakers are now planting cider-specific varieties. That is repeated across multiple pages for every single region in this book. Perhaps this is a failure on the editors' part, because the repetitive information could most certainly be grouped into separate sections instead of being repeated in each.
As for the descriptions of cidermakers, they are extremely similar and vague with phrases like "he has an eye for innovation" or "detail-oriented" without actually going into how they make cider or do anything different from all the others mentioned in this book. Many of the sentences sound like a high school student trying to fill up pages with nonsense to meet a page quota. "His preference to make still ciders which is evidenced by the fact that most of his offerings are not sparkling." No shit! Yet others sound like professional press releases straight from the cidermakers marketing department. I believe the publisher wanted to include as many cidermakers as possible just so the book could be sold in more gift stores.
On the subject of writing, I believe this book may have been either outsourced (ghost-writers in another country) or AI-generated. The blurbs about individual cider operations were probably directly contributed by the cidermakers. Pucci being the editor. There are weirdly incorrect phrases like "rock fences" (instead of stone walls) and the northeast is described as having "forests of apple trees" (there are wild apple trees but certainly no forests). Perhaps the overused prefix "American" in the title is overcompensating for the fact that the writing was done somewhere else (actually not uncommon these days). There are no opinions expressed in terms of judging cider or cidermaking. Woodchuck is presented on the same level as Farnum Hill. Clearly the author (or his writers) know nothing about actual cidermaking, because there are radical inaccuracies like "his cider ferments to over 16% abv due to growing conditions." No apple is fermenting to 16% without the addition of sugar. As for farming, there are extremely stupid statements such as "they outwit the pest by shear volume of apple trees." WTF? (monocropping leads to far more pest damage).
Despite having no opinions (or knowledge) about cider or farming, the authors manage to convey their opinions about political racism multiple times. I don't disagree with these opinions, but they doesn't belong in this book. For every region they provide a history of racism in the area, with charged words like genocide and phrases like "the us government next aimed it's oppression at..." For some reason, "indigenous peoples" are mentioned in every section, even when they have absolutely no relevance to cider growing in the region. America's history of oppressions should be certainly be taught in history books, but not in a book about cider unless it's actually relevant.
If you have a favorite cidermaker, it's cool that they may have gotten a mention in this book. But don't try to read through it - it is incredibly vague and contains 95% fluff and repetition. The authors seemingly know or care nothing about cider, and offer no opinions or discriminations in their profiles of cidermakers. How can a book this long not even mention important information like the US requires cider to only contain 50% apple juice? I highly recommend the America section of "Cider Made Simple" by Alworth for a much better and more informative history of cider without all the fluff.
There's my roast of American Cider. Hope you enjoyed it. Actually, one more thing: the cover is cheugy and looks like it was ripped off from a HomeGoods poster. I'm sorry now I'm just being nasty. I really wanted to like this book and I'm bitter that it was so bad.
This book attempts to describe every region of the US in sequence, highlighting seemingly cidermakers and apple varieties in each. Perhaps it's biggest fault is its lack of actual data - with no quantitative information, it has no use as a reference book, yet it isn't enjoyable to read through either. There is entirely too much ground to cover in detail, so this book is a giant compendium of broad statements and vague descriptions. Every single region gets a few labels like "moderate climate" and "gravelly soil" (somehow dragged out over multiple pages) which mean absolutely nothing without data and tables comparing the regions. Since apples grow in a certain climate, all of the descriptions are painfully similar. The words "terroir" and "funky" lose all meaning when they appear in every other paragraph. Then halfway through the book, these thousands of general statement somehow begin to contradict themselves: "the rich soil makes very flavorful cider" vs. "thin soils cause trees to struggle making more flavorful cider." Just as the climates are reiterations of the same thing, so is the cidermaking story. Every single region has the same history: 20th century commercial orchards for fresh eating and packaging dominate, but cidermakers are now planting cider-specific varieties. That is repeated across multiple pages for every single region in this book. Perhaps this is a failure on the editors' part, because the repetitive information could most certainly be grouped into separate sections instead of being repeated in each.
As for the descriptions of cidermakers, they are extremely similar and vague with phrases like "he has an eye for innovation" or "detail-oriented" without actually going into how they make cider or do anything different from all the others mentioned in this book. Many of the sentences sound like a high school student trying to fill up pages with nonsense to meet a page quota. "His preference to make still ciders which is evidenced by the fact that most of his offerings are not sparkling." No shit! Yet others sound like professional press releases straight from the cidermakers marketing department. I believe the publisher wanted to include as many cidermakers as possible just so the book could be sold in more gift stores.
On the subject of writing, I believe this book may have been either outsourced (ghost-writers in another country) or AI-generated. The blurbs about individual cider operations were probably directly contributed by the cidermakers. Pucci being the editor. There are weirdly incorrect phrases like "rock fences" (instead of stone walls) and the northeast is described as having "forests of apple trees" (there are wild apple trees but certainly no forests). Perhaps the overused prefix "American" in the title is overcompensating for the fact that the writing was done somewhere else (actually not uncommon these days). There are no opinions expressed in terms of judging cider or cidermaking. Woodchuck is presented on the same level as Farnum Hill. Clearly the author (or his writers) know nothing about actual cidermaking, because there are radical inaccuracies like "his cider ferments to over 16% abv due to growing conditions." No apple is fermenting to 16% without the addition of sugar. As for farming, there are extremely stupid statements such as "they outwit the pest by shear volume of apple trees." WTF? (monocropping leads to far more pest damage).
Despite having no opinions (or knowledge) about cider or farming, the authors manage to convey their opinions about political racism multiple times. I don't disagree with these opinions, but they doesn't belong in this book. For every region they provide a history of racism in the area, with charged words like genocide and phrases like "the us government next aimed it's oppression at..." For some reason, "indigenous peoples" are mentioned in every section, even when they have absolutely no relevance to cider growing in the region. America's history of oppressions should be certainly be taught in history books, but not in a book about cider unless it's actually relevant.
If you have a favorite cidermaker, it's cool that they may have gotten a mention in this book. But don't try to read through it - it is incredibly vague and contains 95% fluff and repetition. The authors seemingly know or care nothing about cider, and offer no opinions or discriminations in their profiles of cidermakers. How can a book this long not even mention important information like the US requires cider to only contain 50% apple juice? I highly recommend the America section of "Cider Made Simple" by Alworth for a much better and more informative history of cider without all the fluff.
There's my roast of American Cider. Hope you enjoyed it. Actually, one more thing: the cover is cheugy and looks like it was ripped off from a HomeGoods poster. I'm sorry now I'm just being nasty. I really wanted to like this book and I'm bitter that it was so bad.
April 27, 2021
A nice guide to apples and cider in the United States. In the Finger Lakes and Wayne County, apples are king and the book contained a lot of information about apple production in the area. So good!
October 20, 2023
This is a very good summary of many important cider apples! I’ll try to plant some one day.
May 16, 2021
I was slightly disappointed by this book, but I think that is because it did not meet my expectations as to content, rather than an actual opinion on the content itself.
I am a person who likes to socialize, but doesn’t much like beer, wine or most hard liquor. If I go to a happy hour with friends or colleagues, I will frequently order a club soda with lime, but that can be monotonous. So I was very happy when I first tried hard cider, and discovered that I liked it quite a bit. As a student of American history, I am also aware that cider was a very popular drink early in the Eurocentric portion of the history of North America, and have always wondered why it fell out of favor.
I was hoping that this book would be something along the lines of a cultural history of hard cider in North America. But that was not the focus of this book. Instead, it is a guide to the varieties of cider that are being produced in various regions around the US. Like a guide to microbreweries that specialize in cider throughout the country, and a description of the cider that each produces.
And I have to say, it seems like an odd choice for a published book. The nature of small producers of any product is that they come and go on a regular basis. It seems that the Internet would be the ideal location for this type of information, as it can be easily updated as changes in the industry occur.
If you are a keen drinker of cider, and want to plan a trip around the country tasting a variety of different bottles, this might be a fun book to plan your trip around. But, I would confirm that each place still exists before you travel, just to make sure.
Thanks to NetGalley and the publishers for providing me with an advanced reading copy.
I am a person who likes to socialize, but doesn’t much like beer, wine or most hard liquor. If I go to a happy hour with friends or colleagues, I will frequently order a club soda with lime, but that can be monotonous. So I was very happy when I first tried hard cider, and discovered that I liked it quite a bit. As a student of American history, I am also aware that cider was a very popular drink early in the Eurocentric portion of the history of North America, and have always wondered why it fell out of favor.
I was hoping that this book would be something along the lines of a cultural history of hard cider in North America. But that was not the focus of this book. Instead, it is a guide to the varieties of cider that are being produced in various regions around the US. Like a guide to microbreweries that specialize in cider throughout the country, and a description of the cider that each produces.
And I have to say, it seems like an odd choice for a published book. The nature of small producers of any product is that they come and go on a regular basis. It seems that the Internet would be the ideal location for this type of information, as it can be easily updated as changes in the industry occur.
If you are a keen drinker of cider, and want to plan a trip around the country tasting a variety of different bottles, this might be a fun book to plan your trip around. But, I would confirm that each place still exists before you travel, just to make sure.
Thanks to NetGalley and the publishers for providing me with an advanced reading copy.
January 28, 2022
A rather comprehensive look at the cider making industry as it stretches across the United States from the English colonists to practically today. Each region gets a quick geology lesson regarding the land that makes up the region and then comes the overall history. Broken down by areas or states within the region, the author goes into what several cidermakers are doing not only with their orchards - which apple varieties they are growing and eventually the liquid creations they make. When done, the chapter is summarized by 'Core Takeaways' of geography and location, soil, climate, orchard locations and types, significant apple varieties, cider apple specific plantings and producers to visit.
Many of the current cidermakers and apple growers are taking advantage of the heirloom and feral trees that were left growing even when decade - and even century - old farms were abandoned. There are varieties that have been lost or at least, have not been identified although more are being discovered in what are now national parks and reserves.
Some interesting little facts -
- Dan Bussey, a collector and cultivator of lost heirlooms, has published The Illustrated History of Apples in the United States and Canada which is a 7-volume set which describes over 16,000! varieties from across the continent.
- Perry is made from pears and pear cider is made from apple cider flavored with pears.
- Ice cider originated in Canada, then immigrated to Vermont which is federally regulated that the apples must freeze naturally either as a fruit or juice.
- Some of the names are interesting, whimsical, frown-inducing and just plain fun. I mean, how did someone get names like Pixie Crunch, Graniwrinkle, Gnarled Chapman, Winter Banana, Black Gilliflower and Chisel Jersey.
- There are apple descriptions scattered throughout the book with the apple's cider profiles which make you wonder about the taste buds of the discerning imbiber.
Admittedly, by the time I got to the Pacific Northwest, the history was interesting but I was pretty bored with the personal stories and was waiting to see what would show up - if at all - for the Hawaiian and Alaskan cider makers. There are none mentioned in the book.
For someone who is a cider aficionado and is planning to spend some time travelling across the U.S. grabbing a copy and dropping by an orchard here or there might be an idea for the itinerary since many of the products are not distributed across the country.
2022-024
Many of the current cidermakers and apple growers are taking advantage of the heirloom and feral trees that were left growing even when decade - and even century - old farms were abandoned. There are varieties that have been lost or at least, have not been identified although more are being discovered in what are now national parks and reserves.
Some interesting little facts -
- Dan Bussey, a collector and cultivator of lost heirlooms, has published The Illustrated History of Apples in the United States and Canada which is a 7-volume set which describes over 16,000! varieties from across the continent.
- Perry is made from pears and pear cider is made from apple cider flavored with pears.
- Ice cider originated in Canada, then immigrated to Vermont which is federally regulated that the apples must freeze naturally either as a fruit or juice.
- Some of the names are interesting, whimsical, frown-inducing and just plain fun. I mean, how did someone get names like Pixie Crunch, Graniwrinkle, Gnarled Chapman, Winter Banana, Black Gilliflower and Chisel Jersey.
- There are apple descriptions scattered throughout the book with the apple's cider profiles which make you wonder about the taste buds of the discerning imbiber.
Admittedly, by the time I got to the Pacific Northwest, the history was interesting but I was pretty bored with the personal stories and was waiting to see what would show up - if at all - for the Hawaiian and Alaskan cider makers. There are none mentioned in the book.
For someone who is a cider aficionado and is planning to spend some time travelling across the U.S. grabbing a copy and dropping by an orchard here or there might be an idea for the itinerary since many of the products are not distributed across the country.
2022-024
February 3, 2021
To be posted to my blog at release: Nonstop Reader.
American Cider is an exhaustive and information dense survey of the history and current status of American brewed cider and listings of some notable modern cideries. Due out 2nd March 2021 from Penguin Random House on their Ballantine imprint, it's 384 pages (print edition) and will be available in paperback, audio, and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links and references throughout. I've really become enamored of ebooks with interactive formats lately.
This is an almost academic treatise on the history of apples and cider as they intersect the USA and a *thorough* geographical breakdown of history and modern day cider brewing. Interesting asides are provided in highlighted text bars on diverse relevant subjects such as the temperance movement, apples & myths in the American frontier, and prohibition. The authors have also included general interest informational sections which contain a cool variety of tips and short tutorials such as how to taste and interpret cider, the language of description, storing cider, the future of cider, and many more. I say "almost" academic because there's a notable lack of references or bibliography for further reading.
This is emphatically *not* a glossy how-to, there are no recipes, and almost no graphics (there are very simple maps in the chapter headings for each of the eight geographical areas included in the guide). It is a definitive and unapologetic analysis of the not always comfortable history of immigrants and their apples & cider in America throughout history.
I would recommend the book as a superlative choice for brewers, cider lovers (the information about cideries would make a great tool for planning a tasting road trip when we can gather again), historians, orchardists, and the like. Definitive and exhaustive look at cider (my favorite hard potable).
Four stars. I felt the lack of bibliography and chapter reference notes rather keenly. For people who want to read a history of cider in the USA, this is a great one, and the rating will be 4.5-5 stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
American Cider is an exhaustive and information dense survey of the history and current status of American brewed cider and listings of some notable modern cideries. Due out 2nd March 2021 from Penguin Random House on their Ballantine imprint, it's 384 pages (print edition) and will be available in paperback, audio, and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links and references throughout. I've really become enamored of ebooks with interactive formats lately.
This is an almost academic treatise on the history of apples and cider as they intersect the USA and a *thorough* geographical breakdown of history and modern day cider brewing. Interesting asides are provided in highlighted text bars on diverse relevant subjects such as the temperance movement, apples & myths in the American frontier, and prohibition. The authors have also included general interest informational sections which contain a cool variety of tips and short tutorials such as how to taste and interpret cider, the language of description, storing cider, the future of cider, and many more. I say "almost" academic because there's a notable lack of references or bibliography for further reading.
This is emphatically *not* a glossy how-to, there are no recipes, and almost no graphics (there are very simple maps in the chapter headings for each of the eight geographical areas included in the guide). It is a definitive and unapologetic analysis of the not always comfortable history of immigrants and their apples & cider in America throughout history.
I would recommend the book as a superlative choice for brewers, cider lovers (the information about cideries would make a great tool for planning a tasting road trip when we can gather again), historians, orchardists, and the like. Definitive and exhaustive look at cider (my favorite hard potable).
Four stars. I felt the lack of bibliography and chapter reference notes rather keenly. For people who want to read a history of cider in the USA, this is a great one, and the rating will be 4.5-5 stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
February 16, 2021
It should be said that I am a huge fan of cider. During my time living in the UK, I felt like I had hit the jackpot with the history, the way beverage was treated, and its accessibility. At least in comparison to my experiences here in the states. But lately I have started to see that change and Dave Pucci and Craig Cavallo’s “American Cider” is a wonderful indication and timely companion to its current boom. The book is one part history and craft, and one part a survey and look at the modern shape of the cider industry here. Like a great book on wines or beers, this book looks at the regional varieties, differences, an qualities of cider. Initially I was worried that this would be a bit textbook like. Other cider books I’ve read and tried to get into had that dry (not in a good cider way) approach to the information, but “American Cider” is wonderfully engaging and an enjoyable and informative read. One thing I feel sets this book apart is that the passion that Pucci and Cavallo obviously have for cider and cider production here in the states is translated so well through their writing. It is that infectious sort of passion that made me thirsty from page to page. Their descriptions and explanations made me want to rush out and get my hands on some of the ciders they were talking about just so I could have a larger context for it.
If you are already a cider fan, this is a great book to help with expanding your knowledge and palate, but it is also easily accessible if you want to start down the road of hard cider and all that it has to offer. I read this digitally and am planning on grabbing a hard copy as soon as I can.
Thanks to Netgalley and Ballantine Books for the advanced reader copy in exchange for an honest review.
If you are already a cider fan, this is a great book to help with expanding your knowledge and palate, but it is also easily accessible if you want to start down the road of hard cider and all that it has to offer. I read this digitally and am planning on grabbing a hard copy as soon as I can.
Thanks to Netgalley and Ballantine Books for the advanced reader copy in exchange for an honest review.
January 25, 2025
The story of Cider…and the United States itself…kind of…
American Cider: A Modern Guide to a Historic Beverage by Craig Cavallo and Dan Pucci is a highly exhaustive (but not quite 100% compete) history and guidebook for those interested in experiencing cider in the United States.
Following a lengthy introduction that actually covers the history and production methods of cider (in fact I feel the title is misleading and it should have had a different name so that someone wouldn’t accidentally skip it), he book breaks up into a number of regions of the United States known for cider production.
Though there is some reference to other types of fruit, this book almost entirely focuses on apple based cider.
Also, while it has some nice broad maps of US regions in each chapter, it does not cover the United States as a whole so some states are sadly left out…but perhaps they didn’t have enough material to draw from.
Each region begins with an oral history of the region and its orchard and cider roots. Hints will also be given on how this shaped their modern cider industry. Next it covers the modern ciders and such native to the region and how they are connected to the local agriculture or eachother.
Peppered throughout each chapter are captions covering different species of apple, as well as cultural and historical events or items linked to cider history (some being a grim reminder of American colonialism).
The history sections at the start of each chapter were probably my favorite as they often included cameos by various historical or political figures as well as coverage of the major historical events of the period that shaped the region (opening them up for settlement and/or cider production).
Highly recommend…
American Cider: A Modern Guide to a Historic Beverage by Craig Cavallo and Dan Pucci is a highly exhaustive (but not quite 100% compete) history and guidebook for those interested in experiencing cider in the United States.
Following a lengthy introduction that actually covers the history and production methods of cider (in fact I feel the title is misleading and it should have had a different name so that someone wouldn’t accidentally skip it), he book breaks up into a number of regions of the United States known for cider production.
Though there is some reference to other types of fruit, this book almost entirely focuses on apple based cider.
Also, while it has some nice broad maps of US regions in each chapter, it does not cover the United States as a whole so some states are sadly left out…but perhaps they didn’t have enough material to draw from.
Each region begins with an oral history of the region and its orchard and cider roots. Hints will also be given on how this shaped their modern cider industry. Next it covers the modern ciders and such native to the region and how they are connected to the local agriculture or eachother.
Peppered throughout each chapter are captions covering different species of apple, as well as cultural and historical events or items linked to cider history (some being a grim reminder of American colonialism).
The history sections at the start of each chapter were probably my favorite as they often included cameos by various historical or political figures as well as coverage of the major historical events of the period that shaped the region (opening them up for settlement and/or cider production).
Highly recommend…
December 22, 2023
A good non-technical reference work for cider enthusiasts in the US. This book is useful mainly as an aid in shopping for, drinking, and comparing commercially available American ciders in an informed way. In addition to describing numerous individual cideries, it's full of anecdotes about the histories of various cider regions, descriptions of cultivars, and other historical tidbits. These are interesting at times, and repetitive at others.
There's no real overarching historical narrative, although it seems like the authors want there to be one. Rather, the historical material seems to be included in service of their main goal, describing the landscape of American cider production today. As a result, attempts to connect cider's history to the history of race, class, and empire in US history are sincere but haphazard. This is a shame; there's definitely something to be said about apples' and cider's connection to the American nation-building project. I'd love to read another book that explores this question.
Unless you're planning a very extensive cross-country cider-tasting roadtrip, you probably don't need to read this book cover-to-cover. (Woah, so many hyphens in that sentence!) But if you buy artisanal American cider regularly and want to discover or learn more about the country's top producers, it's a great book to have on your shelf. And if you're looking for a more technical work (say, for a hobbyist cidermaker or industry insider), or an academic treatment of cider in American culture, you may want to look elsewhere.
There's no real overarching historical narrative, although it seems like the authors want there to be one. Rather, the historical material seems to be included in service of their main goal, describing the landscape of American cider production today. As a result, attempts to connect cider's history to the history of race, class, and empire in US history are sincere but haphazard. This is a shame; there's definitely something to be said about apples' and cider's connection to the American nation-building project. I'd love to read another book that explores this question.
Unless you're planning a very extensive cross-country cider-tasting roadtrip, you probably don't need to read this book cover-to-cover. (Woah, so many hyphens in that sentence!) But if you buy artisanal American cider regularly and want to discover or learn more about the country's top producers, it's a great book to have on your shelf. And if you're looking for a more technical work (say, for a hobbyist cidermaker or industry insider), or an academic treatment of cider in American culture, you may want to look elsewhere.
December 17, 2020
A deep dive into the modern cider industry in America.
The authors quickly cover what cider is (and how "hard" cider is really what cider is, and what passes for "cider" in America is really spiced apple juice), the kinds of apples used (most of which you've never heard of), the process of making cider, and the history of cider in the old country and in America. One might think this is what the book is about; it isn't. It's covered very quickly.
The book is really about the modern cider industry in America. The authors go through the entire country by area (southeast, New England, New York, mid-Atlantic, Midwest, Plains/Mountains, California, Pacific NW). Each chapter is introduced by a description of the orogeny/geology of the region (much more about the orogeny than you would ever imagine from a book on cider). The authors then speak of the various cideries currently operating in the area, the kinds of apples used, perhaps a bit of the history of apple trees, apples, and ciders in the area, descriptions of the different apples and their flavor tones, information about the cider makers and what they're doing, and overviews of all the information at the end of each chapter.
One very much sees how small-scale the cider industry currently is but the great potential for growth and expansion. One definitely is given a solid foundation regarding cider in America from this work.
*--galley received as part of early review program
The authors quickly cover what cider is (and how "hard" cider is really what cider is, and what passes for "cider" in America is really spiced apple juice), the kinds of apples used (most of which you've never heard of), the process of making cider, and the history of cider in the old country and in America. One might think this is what the book is about; it isn't. It's covered very quickly.
The book is really about the modern cider industry in America. The authors go through the entire country by area (southeast, New England, New York, mid-Atlantic, Midwest, Plains/Mountains, California, Pacific NW). Each chapter is introduced by a description of the orogeny/geology of the region (much more about the orogeny than you would ever imagine from a book on cider). The authors then speak of the various cideries currently operating in the area, the kinds of apples used, perhaps a bit of the history of apple trees, apples, and ciders in the area, descriptions of the different apples and their flavor tones, information about the cider makers and what they're doing, and overviews of all the information at the end of each chapter.
One very much sees how small-scale the cider industry currently is but the great potential for growth and expansion. One definitely is given a solid foundation regarding cider in America from this work.
*--galley received as part of early review program
December 23, 2022
“There is an omnipresent relationship between products born from white-owned land and the resulting market.” Thus concludes American Cider, which is as much the story of America as it is Cider. After a brief introduction, AC divides the country into eight geographic regions, and explains their history through the lens of agriculture and cider. Starting with the geological features that have caused the divided regions, AC progresses from the formation of the continent to modern water rights issues in the western US, all while keeping things remarkably readable. With more attention to the challenging aspects of American history than any other cider book I’ve read, AC forces the reader to confront our shared past (and present) with refreshing honesty.
With regards to cider specifically, AC does an excellent job at highlighting the apple varietals that are quintessentially American, their history, agronomics, contributions to cider, and sensory qualities. It also wonderfully showcases important producers in each of the eight regions, not just those with great ciders but especially ones who have made important contributions to the agricultural body of work around cider.
Overall, an excellent read and worthwhile for anyone interested in the history of America, cider, or both.
With regards to cider specifically, AC does an excellent job at highlighting the apple varietals that are quintessentially American, their history, agronomics, contributions to cider, and sensory qualities. It also wonderfully showcases important producers in each of the eight regions, not just those with great ciders but especially ones who have made important contributions to the agricultural body of work around cider.
Overall, an excellent read and worthwhile for anyone interested in the history of America, cider, or both.
February 23, 2021
I received a copy from NetGalley in exchange for an honest review.
American Cider is an informative survey of both the modern cider industry and the history of cider in the United States. Broken down into geographic sections, the chapters cover geography, soils, prominent apple types and their respective "flavors" in a given area, regional history, some government policy, and current cideries who are innovating the industry for the new age. Each chapter ends with a summary of takeaways that include ciders to try, cideries to visit, and a recap of how the development of a regional cider contributes to the dynamic industry as a whole. The authors' passion for cider practically bounds off each page, giving what could have easily become a textbook tome into an engaging study of an American icon.
Well written, this factoid-dense read may be off-putting to the general reader who is looking for a brief snapshot of American cider and the industry. Definitely recommended, however, for cider imbibers, those wanting to jump into the industry, or those hungry for deeper insight to a well-loved drink.
American Cider is an informative survey of both the modern cider industry and the history of cider in the United States. Broken down into geographic sections, the chapters cover geography, soils, prominent apple types and their respective "flavors" in a given area, regional history, some government policy, and current cideries who are innovating the industry for the new age. Each chapter ends with a summary of takeaways that include ciders to try, cideries to visit, and a recap of how the development of a regional cider contributes to the dynamic industry as a whole. The authors' passion for cider practically bounds off each page, giving what could have easily become a textbook tome into an engaging study of an American icon.
Well written, this factoid-dense read may be off-putting to the general reader who is looking for a brief snapshot of American cider and the industry. Definitely recommended, however, for cider imbibers, those wanting to jump into the industry, or those hungry for deeper insight to a well-loved drink.
May 28, 2021
If you make cider, or want a comprehensive overview of every type and form of cider making, this is a great book for you!
I have a fairly weird and wide knowledge of cider-making, particularly in England, so the beginning of this book, which covers the growing of apples, the making, storing and packaging of cider wasn't totally new, but it was fun to see my knowledge put into the larger context.
The second part of the book was one that is probably more appealing to people who make and sell cider on their own. It covers the entire United States geographically, and talks about the varietals of apples grown, and highlights famous orchards and cider brands or types.
For me, it was the type of information that I like in a reference book - sort of the "I found this cool looking bottle at the store, and this book has information on the history of where cider like this comes from" rather than something I would read cover to cover.
Overall, a solid reference book about an interesting subject
I have a fairly weird and wide knowledge of cider-making, particularly in England, so the beginning of this book, which covers the growing of apples, the making, storing and packaging of cider wasn't totally new, but it was fun to see my knowledge put into the larger context.
The second part of the book was one that is probably more appealing to people who make and sell cider on their own. It covers the entire United States geographically, and talks about the varietals of apples grown, and highlights famous orchards and cider brands or types.
For me, it was the type of information that I like in a reference book - sort of the "I found this cool looking bottle at the store, and this book has information on the history of where cider like this comes from" rather than something I would read cover to cover.
Overall, a solid reference book about an interesting subject
September 2, 2021
This book tries to be both a work of history and a modern day guide to cideries across the country, as a result it does neither particularly well. It has a very surface level study of the history of apple growing and cider making in the US, splitting these sections up into geographical sections then devoting a scant number of pages to each. Its larger sections cover the cideries and orchards in these geographical areas. But even with the majority of pages of each chapter being used for this each chapter only covers a handful of people in the industry. I thought the structure was interesting but this probably would have stuck the landing more if it had been two books, a history and a modern guide.
Read
April 10, 2023The contents of this book are a list of facts categorized by regions, and sub-regions, of the US. If you want to know precisely what apples were grown in which region, by whom, and when over the course of our history, then you may find this very interesting. It lacks arguments (I get it, it wasn't written with the intention of convincing you of anything,) but certainly there are interesting arguments to be made about the history of American cider.
By way of analogy, this book is like walking through a market with hundreds of different varieties of apples being sold by their growers. The apples are pressed, and served to you via a brisk tasting menu, but the information here has not yet been alchemized by the process of fermentation into something new, and exciting, like cider.
By way of analogy, this book is like walking through a market with hundreds of different varieties of apples being sold by their growers. The apples are pressed, and served to you via a brisk tasting menu, but the information here has not yet been alchemized by the process of fermentation into something new, and exciting, like cider.
November 2, 2020
I received a copy of this book from NetGalley in exchange for an honest review.
This is a surprisingly thorough book.
Pucci dives into the history of apples in the US, starting with European colonization which is an interesting choice, and shares apple tastes, history, and lore by region.
There's information on growing apples by American region as well as flavor profiles of famous or historical ciders. There's a lot of information and a summary at the end of each chapter. It also talks about brewing techniques and bacteria and pasteurization to make some ciders safe to drink.
It's an educational and interesting read!
This is a surprisingly thorough book.
Pucci dives into the history of apples in the US, starting with European colonization which is an interesting choice, and shares apple tastes, history, and lore by region.
There's information on growing apples by American region as well as flavor profiles of famous or historical ciders. There's a lot of information and a summary at the end of each chapter. It also talks about brewing techniques and bacteria and pasteurization to make some ciders safe to drink.
It's an educational and interesting read!
March 17, 2021
I won a copy of this book.
This book is so thoroughly researched, it should just be required reading. I not only got a masters degree in all things Cider, I received my associates degree in American History. Not really, but I feel smarter and better educated about all things cider and the US. Get this book for your favorote brewer or American history nerd. Very readable.
Currently trying to talk hubby into a fall trip across northeast to eat apples as they come into season.
This book is so thoroughly researched, it should just be required reading. I not only got a masters degree in all things Cider, I received my associates degree in American History. Not really, but I feel smarter and better educated about all things cider and the US. Get this book for your favorote brewer or American history nerd. Very readable.
Currently trying to talk hubby into a fall trip across northeast to eat apples as they come into season.
April 25, 2021
I highly recommend this book for anyone who loves apples and cider. It was fascinating to learn the history of cider and learn about each apple and what the cider is like for each. I definitely learned more about my favorite types of apples too. This was well written, intriguing and has me thirsting for a MacIntosh apple cider!
Highly recommended and so much so that I bought a copy. Glad my library had this.
Highly recommended and so much so that I bought a copy. Glad my library had this.
September 25, 2022
Absolutely a must-read for anyone involved in apples or cider culture. More than that though, it’s the story of the US through cider and will appeal to any history buff wanting to know more about our history and culture.
As a somewhat green professional in cider making, I found the individual apple profiles to be particularly engaging, but really every page had something useful for what I do and has sparked many a conversation at work about cider history and the modern day.
As a somewhat green professional in cider making, I found the individual apple profiles to be particularly engaging, but really every page had something useful for what I do and has sparked many a conversation at work about cider history and the modern day.
November 9, 2020
What an informative, but also fun book to read. I feel like my knowledge of cider went up like a 100 percent. Would love a physical copy to take with while traveling to different areas of the country.
November 2, 2021
Not exactly a book to read cover to cover in a single sitting, but an excellent and comprehensive overview of today's cider-making landscape (figuratively and literally) in the U.S. and the history that informs it. Skal!
May 3, 2024
Found this to be very interesting but a little bit of a monotonous and tedious read at times. The history of each region was definitely more interesting than digging into specific producers, especially as the book moved away from areas that I am more familiar with
June 8, 2023
I didn't think it was possible, but this book is both dry and insipid at the same time.
August 28, 2023
Непогана, багата на інформацію книжка, з детальною розбивкою на регіони і притаманні їм сорти, але сухувате викладення, я під неї просто засинаю
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