Written by hop farmers and craft brewery owners Laura Ten Eyck and Dietrich Gehring, The Hop Grower’s Handbook is a beautifully photographed and illustrated book that weaves the story of their Helderberg Hop Farm with the colorful history of New York and New England hop farming, relays horticultural information about the unusual hop plant and the mysterious resins it produces that give beer a distinctively bitter flavor, and includes an overview of the numerous native, heirloom, and modern varieties of hops and their purposes. The authors also provide an easy-to-understand explanation of the beer-brewing process—critical for hop growers to understand in order be able to provide the high-quality product brewers want to buy—along with recipes from a few of their favorite home and micro-brewers.
You’re ready to try your hand at homebrewing, but you want to try something unique … and you also have no idea where to start. This is the book for you! Broken into three sections (mead, cider, and herbal wine), it will teach you what basic equipment you’ll need and what ingredients to have on hand, and author Nancy Koziol will walk you through each step of the process. Along the way, you’ll pick up some fun facts about ethical consumption, sustainable farming, and the history of these ancient brews.
Whether you want to try a simple honey mead, a crisp apple cider, or a wild wine with herbs foraged from your backyard, in these pages you’ll find the inspiration and instruction you need to follow through to the finished product. Many of these drinks are brewed in a matter of weeks rather than months, so you don’t even have to be particularly patient!
The Joy of Gluten-Free, Sugar-Free Baking offers amazing, easy-to-make recipes that revolutionize baking for wheat-sensitive, diabetic and low-carb/low-sugar cooks.
After more than two decades of research into gluten-free baking, best-selling author and legendary bread-maker Peter Reinhart and his baking partner Denene Wallace deliver more than 80 world-class recipes for delicious breads, pastries, cookies, cakes and more in this delightful book.
Carefully crafted for anyone who is gluten-sensitive, diabetic or needs to reduce carbs to prevent illness or lose weight, these forgiving recipes taste just as good as the original wheat versions-and are easier to bake than traditional breads. By using readily available or home-ground nut and seed flours and alternative and natural sweeteners as the foundation for their groundbreaking style of baking, Reinhart and Wallace avoid the carb-heavy starch products commonly found in gluten-free baking. Additionally, each recipe can easily be made vegan by following the dairy and egg substitution guidelines.
Bakers of all skill levels will have no trouble creating incredibly flavorful baked goods, such as:
The Joy of Home Distilling is a complete guide for beginner and intermediate distillers. Readers will learn about every facet of distilling, from yeast styles and nutritional requirements to the different methods of distillation, types of equipment, and post-distillation processes. Author Rick Morris even includes his own recipes for different types of spirits and drinks.
By learning not just how to distill, but also what is happening at each step and why it is necessary, readers will be armed with the information they need to experiment with their own spirits and concoct their own recipes. Easy to understand even for a first-time distiller, The Joy of Home Distilling is sure to become your No. 1 distilling resource.
Topics covered include:
Root cellaring isn’t just for off-the-grid types or farmers with large gardens. Storing food makes good sense, both financially and environmentally. And root cellars can easily fit anywhere. In this intelligent, convincing book, authors Jennifer Megyesi and Geoff Hansen show how to make them part of every reader’s life.
Paradigm-shifting, The Kitchen Ecosystem will change how we think about food and cooking. Designed to create and use ingredients that maximize flavor, these 400 recipes are derived from 40 common ingredients–from asparagus to fish to zucchini–used at each stage of its “life cycle”: fresh, preserved and in a main dish.
Seasoned cooks know that the secret to great meals is this: The more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. That synchronicity is a kitchen ecosystem.
For the farmers market regular as well as the bulk shopper, for everyday home cooks and aspirational ones, a kitchen ecosystem starts with cooking the freshest in-season ingredients available, preserving some to use in future recipes, and harnessing leftover components for other dishes. In The Kitchen Ecosystem, Eugenia Bone spins multiple dishes from single ingredients: homemade ricotta stars in a pasta dish while the leftover whey is used to braise pork loin; marinated peppers are tossed with shrimp one night and another evening chicken thighs and breast simmer in that leftover marinade. The bones left from a roast chicken bear just enough stock to make stracciatella for two. The small steps in creating “supporting ingredients” actually save time when it comes to putting together dinner.
Delicious food is not only a matter exceptional recipes—although there are an abundance of those here. Rather, it is a matter of approaching the kitchen as a system of connected foods. The Kitchen Ecosystem changes the paradigm of how we cook, and in doing so, it may change everything about the way we eat today.
Cast iron cooking has always been a kitchen favorite with its even heating, great heat retention and its flexibility to go outdoors and grill or cook over an open fire.
And now with The Lodge Cast Iron Cookbook, every cook will learn the simple, savory secrets of cast iron cookery. From the kitchens of Lodge, America’s leading manufacturer of cast iron cookware, this unique cookbook offers over 200 mouth-watering recipes. The delectable dishes range from breakfast specials to the secrets of great fried food.
Inside the book you will find:
Now in his first book written for a faith audience, Joel Salatin offers a deeply personal argument for earth stewardship, and calls for fellow Christians to join him in looking to the Bible for a foodscape in line with spiritual truth. Salatin urges Christians to rethink America's allegiance to cheap corporate food that destroys creation in its production, impoverishes Third World countries, and supports oligarchic interests.
The Mini Farming Guide to Fermenting teaches you the principles and chemistry behind the technology so thoroughly that you can create your own recipes!
Sections include in-depth coverage of:
The Mini Farming Guide to Fermenting is intended to enhance self-sufficient lifestyles, and it contains enough information to allow you to make your own unique varieties of cheese, to create beer with any set of characteristics, or to make wine from unusual fruits. Using a multidisciplinary approach, you will find information here that is either unavailable in other books or would require you to purchase an entire library to find. The average family spends thousands of dollars annually on fermented foods, and The Mini Farming Guide to Fermenting will help you keep that money in your pocket while producing foods of unsurpassed quality.
In this book The Naked Cookbook, author Tess Ward shares her personal prescription for renewal: a collection of deliciously simple yet flavorful recipes composed of the most nutrient-rich and simple foods. This is not a deprivation diet but an achievable lifestyle where food is enjoyed and celebrated in its purest form. Lamb Meatballs with Rhubarb Sauce, Smoked Tofu Panzanella with Figs, Hot and Spicy Seafood Soup with Crispy Shallots, Soba Noodle Salad with Cucumber and Mango – these delicious dishes support and fuel the body while encouraging optimal health.
With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Hertzberg and François have completely revamped their first, most popular and now-classic book, Artisan Bread in Five Minutes a Day.
Responding to their thousands of ardent fans, Hertzberg and François returned to their test kitchens to whip up more delicious baking recipes. They’ve also included a gluten-free chapter, 40 all-new gorgeous color photos, and 100 informative black-and-white how-to photos. They’ve made the “Tips and Techniques” and “Ingredients” chapters bigger and better than ever before, and included readers’ frequently asked questions.
This revised edition also includes more than 30 brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Hertzberg and François’ innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.
with The New Cast-Iron Cookbook, you'll whip up hundreds of modern, mouthwatering plates that will leave your dinner guests in awe. Featuring more than 200 recipes for the world's most indestructible skillet, you'll learn how easy it is to create delicious dishes from scratch and finally ditch that nonstick pan.