A culinary history of the oldest drink in America, plus information on making and cooking with cider. Fresh, or sweet, cider is an American institution, as much a fall tradition as Halloween. And recent years have seen the resurgence of hard (alcoholic) cider after decades of obscurity. Once the drink of choice in England and the Americas, cider was also integral to early American cooking. Now this delightful, fizzy drink is finding its way back into markets and onto menus as a refreshing alternative to handcrafted beer. In this entertaining book, Ben Watson explores the cultural and historical roots of cider. He introduces us to the different styles of cider--draft, farmhouse, French, New England, sparkling, and specialty blends made with honey or other fruit juices--and describes how they are made today. This elegantly simple drink is easier to make than homemade wine or beer, and Watson offers tips on both the fundamentals and advanced techniques of cider making, including: * The best types and blends of apples, from American dessert fruit like Baldwin and Golden Russet, to vintage European cider apples like Foxwhelp and Dabinett * New and traditional techniques for harvesting, storing, and pressing apples * Tips on how to cook creatively with cider, including recipes for jelly, syrup, vinegar, apple wine, and applejack Rich in details and folklore, Hard and Sweet will interest not only apple aficionados but anyone who appreciates good food and drink, and the cultural traditions that surround and inform them. Illustrated with archival prints and photographs.