Cider today runs the gamut from sweet to dry, smooth to funky, made from apples and sometimes joined by other fruits—and even hopped, like beer. Seeking the best ciders in locales ranging from Puget Sound to the Appalachians, Dan Pucci and Craig Cavallo provide the tools to taste, talk about, and choose ciders, along with stories of people who are saving apple culture and producing new varieties of this light, flavorful, naturally gluten-free beverage.

"Not just a thorough guide to the history of apples and cider in this country but also an inspiring survey of the orchardists and cidermakers devoting their lives to sustainable agriculture through apples."—Alice Waters