Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.
Author Lori Stahl demystifies essential winemaking techniques with friendly, jargon-free instructions and gorgeous color photography. She begins by taking you step by step through making wine from a kit, and then shows you how to go beyond the kit with creative additions. Soon you’ll be making your own flavorful wine from fresh grapes, apples, berries, and even flowers and herbs.
Store up to six bottles of your favorite wine in this convenient pyramid wine rack. E-plan includes complete list of materials and step-by-step instructions. Finished product size: 21.25-by-9.5-by-17.5 inches high.
Although mead may have been “discovered,” as some suggest, when one of our not-yet-upright forebears got a little sloppy with the honey and water he left sloshing in a clay vessel, rest assured that The Complete Guide to Making Mead is a thoroughly modern and authoritative guide. Award-winning mead-maker Steve Piatz begins with a rundown of the various types of mead, along with the available honey varieties and the characteristics they impart. Readers also learn about yeasts and special ingredients, as well as the equipment needed to successfully begin making mead.
Piatz shows the steps involved in making a batch of mead, stressing his no-boil process, the use of healthy yeast, and the staggered addition of yeast nutrients. He even introduces advanced techniques like clarifying, aging, blending, and recipe development.
Illustrated with color photography throughout, this book encourages further discovery with the inclusion of more than two dozen of the author’s recipes for meads of all types. With information sure to appeal to stone-cold beginners and seasoned veterans alike, The Complete Guide to Making Mead is the perfect starting point for the curious and an indispensable reference for the experienced.
Delicious wild edible plants and mushrooms are abundant throughout North America, not only in the wilderness but in urban areas, too. Learn how to identify, harvest, and eat the tastiest plants in your backyard. Dandelion flowers become wine, Japanese knotweed becomes rhubarb-like compote and tangy sorbet, red clover blossoms give quick bread a delightfully spongy texture and hint of sweetness.
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 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.
The Way to Make Wine reveals everything needed to make delicious wines, both reds and whites, from start to finish. Rich with insider know-how, this book divulges the many practical advances made in the past few decades and demonstrates that do-it-yourself winemaking is now simpler and more rewarding than ever. Straightforward illustrations of key tools and steps help make this book one-stop shopping for wine lovers, beer brewers, avid cooks, or anyone who’s ever dreamed of producing table wines at home.
This updated and expanded edition features:
• New how-to illustrations
• Tips and techniques from accomplished professional winemakers
• Up-to-date information on the rewards and challenges of running natural wine fermentations
• Fresh ways to apply your homebrewing knowledge to make remarkable reds and whites
Providing concise, clear, and practical guidance, author Sheridan Warrick shows that making your own wine is not only easy but also a pleasure.
Making wine at home just got more fun, and easier, with author Richard Bender’s experiments. Whether you’re new to winemaking or a seasoned pro, you’ll find this innovative manual accessible, thanks to its focus on small batches that require minimal equipment and that use an unexpected range of readily available fruits, vegetables, flowers, and herbs.