The big book of cidermaking : expert techniques for fermenting and flavoring your favorite hard cider
(Book)

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Contributors
Shockey, Kirsten, author.
Troesser, Carmen, photographer.
Published
North Adams, MA : Storey Publishing, [2020].
Format
Book
Physical Desc
334 pages : color illustrations ; 23 cm
Status
Uintah County Library - General NonFiction - Second Floor
663.63 SHOCKEY
1 available

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LocationCall NumberStatus
Uintah County Library - General NonFiction - Second Floor663.63 SHOCKEYAvailable

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Published
North Adams, MA : Storey Publishing, [2020].
Language
English

Notes

Bibliography
Includes bibliographical references (pages 318-321) and index.
Description
"With expert advice and clear, step-by-step instructions, The Big Book of Cidermaking equips readers with the skills they need to make the cider they want"--

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Citations

APA Citation, 7th Edition (style guide)

Shockey, C., Shockey, K., & Troesser, C. (2020). The big book of cidermaking: expert techniques for fermenting and flavoring your favorite hard cider . Storey Publishing.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Shockey, Christopher, Kirsten, Shockey and Carmen, Troesser. 2020. The Big Book of Cidermaking: Expert Techniques for Fermenting and Flavoring Your Favorite Hard Cider. Storey Publishing.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Shockey, Christopher, Kirsten, Shockey and Carmen, Troesser. The Big Book of Cidermaking: Expert Techniques for Fermenting and Flavoring Your Favorite Hard Cider Storey Publishing, 2020.

MLA Citation, 9th Edition (style guide)

Shockey, Christopher,, Kirsten Shockey, and Carmen Troesser. The Big Book of Cidermaking: Expert Techniques for Fermenting and Flavoring Your Favorite Hard Cider Storey Publishing, 2020.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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