The Art of Mead Tasting and Food Pairing is the world’s first mead appreciation book. Urban and rural homesteaders alike are keeping beehives and hens, and doing more DIY projects including meadmaking. Although there are some 20 books on how to make mead, this is the world’s first book about mead aimed at consumers. It is still rare to find mead on restaurant menus, so for the foreseeable future, mead-and-food pairings are something that will happen at home.
This is a book for food enthusiasts: 44 main course recipes, all with mead pairings. 10 dessert recipes, all with mead pairings. 14 mead cocktail recipes. Sidebars on mead vinegars from all over the world, and on distilled honey spirits. Sidebar profiles of more than 60 individual mead products, meaderies, or meadmakers. The book covers a number of Latin and European meads, meadery brands, mead styles, and cuisines in addition to American brands. Written, cooked, photographed, and self-published by local foodie farmer and meadmaker Chrissie Manion Zaerpoor of Kookoolan Farms in Yamhill, Oregon. Hardcover, full-color, 432 pages, 345 photographs, more than 60 recipes.
Commercially-produced mead is the world’s fastest-growing beverage segment, outpacing the growth of the cider industry by a factor of four (86% year-over-year growth for mead; a mere 20% annual growth for cider). There are now more than 500 commercially-licensed meaderies in the U.S., in every state except Louisiana and Nevada – a new commercial meadery opens almost every week! There are 16 commercially-licensed meaderies in Oregon and another 21 in Washington.
You can “look inside” the book on Amazon.