Tasting Cider

Tasting Cider Author Erin James
ISBN-10 9781612128382
Release 2017-07-26
Pages 288
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This complete guide to North America’s oldest beverage celebrates hard cider’s rich history and its modern makers, as well as its deliciously diverse possibilities. Flavor profiles and tasting guidelines highlight 100 selections of cider — including single varietal, dessert, hopped, and barrel-aged — plus perry, cider’s pear-based cousin. A perfect addition to any meal, cider pairings are featured in 30 food recipes, from Brussels sprouts salad to salmon chowder, brined quail, and poached pear frangipane. An additional 30 cocktail recipes include creative combinations such as Maple Basil Ciderita and Pear-fect Rye Fizz.



Joni

Joni Author Katherine Monk
ISBN-10 9781553658382
Release 2012-09-07
Pages 240
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From the moment Joni Mitchell's career began — with coffee-house bookings, serendipitous encounters with established stars, and a recording contract that gave her full creative control over her music — the woman from the Canadian wheat fields has eluded industry cliches. When her peers were focused on feminism, Mitchell was plumbing the depths of her own human condition. When arena rock was king, she turned to jazz. When all others hailed Bob Dylan as a musical messiah, Mitchell saw a fraud burdened with halitosis. Unafraid to "write in her own blood," regardless of the cost, Mitchell has been vilified as a diva and embraced as a genius, but rarely has she been recognized as an artist and a thinker. This new portrait of the reclusive icon examines how significant life events — failed relationships, the surrender of her infant daughter, debilitating sickness — have influenced her creative expression. Author Katherine Monk captures the rich legacy of her multifaceted subject in this offbeat account, weaving in personal reflections and astute cultural observations, and revealing the Mitchell who remains misunderstood.



Handbook on Natural Pigments in Food and Beverages

Handbook on Natural Pigments in Food and Beverages Author Reinhold Carle
ISBN-10 9780081003923
Release 2016-04-20
Pages 538
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Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics. The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings. Presents recent advances in consumer demand and worldwide legislation regarding natural food colorants Discusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter – this makes the book extremely useable for industrialists working in a specific sector Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations



The Chemistry of Food Additives and Preservatives

The Chemistry of Food Additives and Preservatives Author Titus A. M. Msagati
ISBN-10 9781118274118
Release 2012-09-12
Pages 336
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The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.



Cider Hard and Sweet History Traditions and Making Your Own Third Edition

Cider  Hard and Sweet  History  Traditions  and Making Your Own  Third Edition Author Ben Watson
ISBN-10 9781581572070
Release 2013-09-02
Pages 208
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An updated and expanded guide for cider enthusiasts traces the drink's history through the stories of producers throughout the world, outlines cider-making basics for beginners and intermediates, shares additional recipes, and includes a new chapter on the recent popularity of perry cider.



Cider Hard and Sweet History Traditions and Making Your Own Third Edition

Cider  Hard and Sweet  History  Traditions  and Making Your Own  Third Edition Author Ben Watson
ISBN-10 9781581576894
Release 2013-09-02
Pages 208
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In this richly informative and entertaining book, Ben Watson explores the cultural and historical roots of cider. He introduces us to its different styles—draft, farmhouse, French, New England, and sparkling—and also covers other apple products, like apple wine, apple juice, cider vinegar, and Calvados. Cider is the new thing in today’s drinking world, even though it’s been around for centuries. In spite of its long and colorful history, cider has remained relatively underappreciated by the American public. The purchase in 2012 of a Vermont-based cidermaker for over $300 million signaled that this is all likely to change very soon. Richly informative and entertaining, Cider, Hard and Sweet is your go-to source for everything related to apples, cider, and ciderm aking. It includes great information on apple varieties, cidermaking basics, barrel fermentation, and recipes for cooking with cider—with instructions for making boiled cider and cider jelly, and recipes for dishes with cider braises and marinades. It also teaches readers how to recognize a good cider and takes you from buying store-bought to making the genuine article at home.



Preservation the Art and Science of Canning Fermentation and Dehydration

Preservation  the Art and Science of Canning  Fermentation and Dehydration Author Christina Ward
ISBN-10 1934170690
Release 2017-06-20
Pages 400
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A complete and comprehensive guide to food preservation, including canning, fermentation and dehydration.



Decisions

Decisions Author Jim Treliving
ISBN-10 9781443411837
Release 2012-09-04
Pages 272
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Co-owner of Boston Pizza and star of CBC-TV’s Dragons’ Den, Jim Treliving reveals the secrets of his success, taking you behind the scenes at critical points in the building of his businesses—which also include Mr. Lube and interests in real estate and sports franchising. Covering the “big” decisions—from what to do with your life to how to source capital, find partners, handle change and inspire growth—Treliving sets out the tools for making effective choices and explains why every decision requires action. He also discusses how to bounce back from those no-so-good decisions, explaining how to refocus and recalibrate, just as Treliving had to do when he realized that Boston Pizza’s expansion into Asia was causing the company to drift off-brand. Pulling back from Asian opportunities was a tough decision at the time, but the move became crucial to guiding successful BP expansions later on. Always candid, Treliving also shares his insights on some very public choices, ones you may have seen him make on The Big Decision or Dragons’ Den. Down to earth, sensible and filled with vision and humour, Decisions is a book for budding entrepreneurs and for those who want the inside business stories beyond what we see on TV. But it’s also for people who want to transform their companies into ones that create steady wealth and lasting success. Even if you’re not in business, Treliving’s inspiring story and astute advice will help you make wiser decisions in your life and move forward with confidence in your chosen field.



On Trails

On Trails Author Robert Moor
ISBN-10 9781476739243
Release 2016-07-12
Pages 352
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Winner of the Pacific Northwest Book Award “The best outdoors book of the year” —Sierra Club A New York Times Bestseller A Best Book of the Year—as chosen by The Boston Globe, The Seattle Times, Amazon, National Post, New York magazine, The Telegraph, Booklist, The Guardian Bookshop From a debut talent who’s been compared to Annie Dillard, Edward Abbey, David Quammen, and Jared Diamond, On Trails is a wondrous exploration of how trails help us understand the world—from invisible ant trails to hiking paths that span continents, from interstate highways to the Internet. In 2009, while thru-hiking the Appalachian Trail, Robert Moor began to wonder about the paths that lie beneath our feet: How do they form? Why do some improve over time while others fade? What makes us follow or strike off on our own? Over the course of the next seven years, Moor traveled the globe, exploring trails of all kinds, from the miniscule to the massive. He learned the tricks of master trail-builders, hunted down long-lost Cherokee trails, and traced the origins of our road networks and the Internet. In each chapter, Moor interweaves his adventures with findings from science, history, philosophy, and nature writing—combining the nomadic joys of Peter Matthiessen with the eclectic wisdom of Lewis Hyde’s The Gift. Throughout, Moor reveals how this single topic—the oft-overlooked trail—sheds new light on a wealth of age-old questions: How does order emerge out of chaos? How did animals first crawl forth from the seas and spread across continents? How has humanity’s relationship with nature and technology shaped world around us? And, ultimately, how does each of us pick a path through life? Moor has the essayist’s gift for making new connections, the adventurer’s love for paths untaken, and the philosopher’s knack for asking big questions. With a breathtaking arc that spans from the dawn of animal life to the digital era, On Trails is a book that makes us see our world, our history, our species, and our ways of life anew.



Adventures with Old Vines

Adventures with Old Vines Author Richard L. Chilton Jr.
ISBN-10 9781538106143
Release 2017-11-01
Pages 256
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Adventures with Old Vines offers an engaging and knowledgeable guide to demystify wine for novice enthusiasts. Richard Chilton provides detailed information about buying and storing wine, how to read a wine list, the role of the sommelier, wine fraud, how wine is really made, and how weather patterns can influence the quality of a vintage. A vineyard owner and lifelong wine lover, the author encourages readers to discover wine by tasting, taking notes, and tasting again. The book also includes a richly illustrated, full-color reference section on a select group of vineyards from all over the world, describing their history, winemaking philosophy, terroir, and top vintages—what Chilton calls benchmark wines. The characteristics of these memorable wines provide the essential starting point to understand what to look for when evaluating any wine. Equipped with this easy-to-read reference, readers will have all the tools they need to begin their own wine journey.



Vintage Beer

Vintage Beer Author Patrick Dawson
ISBN-10 9781612123844
Release 2014-04-21
Pages 160
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Like good wine, certain beers can be aged under the right conditions, a process that enhances and changes their flavors in interesting and delicious ways. Good candidates for aging are high-alcohol brews, bottle-conditioned beers with yeast in the bottle, barleywines, lambics, and winter ales. Patrick Dawson explains how to identify a cellar-worthy beer, how to plan and set up a beer cellar, what to look for when tasting vintage beers, and the fascinating science behind the aging process. He also includes a comprehensive buying guide to help you select already-aged beers (from the readily available to the tantalizingly rare) to enjoy as your own collection is aging.



Tasting Whiskey

Tasting Whiskey Author Lew Bryson
ISBN-10 9781612123028
Release 2014-11-01
Pages 256
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Pour a stiff drink and crack open this comprehensive guide to everything there is to know about the world’s greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you’ll discover how unique flavors are created through variations of ingredients and different distilling techniques. With advice on how to collect, age, and serve whiskey, as well as suggestions for proven food pairings, you’ll be inspired to share your knowledge and invite your friends over for a delicious whiskey tasting party.



Beer for All Seasons

Beer for All Seasons Author Randy Mosher
ISBN-10 9781612123486
Release 2015-04-18
Pages 200
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For everything there is a season — and beer is no exception. Best-selling author Randy Mosher leads you on a delicious tour of beer-tasting opportunities throughout the year, guiding you through all the best seasonal beer releases and festivals. Discover which beers are best to drink on warm spring afternoons or icy winter nights, and learn to make the most out of Craft Beer Week and Oktoberfest. Fun, fresh, and full of insider information, Beer for All Seasons will have you enjoying the varied delights of your favorite beverage year-round.



Buck Buck Moose

Buck  Buck  Moose Author Hank Shaw
ISBN-10 099694480X
Release 2016-08-15
Pages
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A comprehensive venison cookbook that focuses on techniques and recipes for the whole animal, taken from a global perspective.



The American Craft Beer Cookbook

The American Craft Beer Cookbook Author John Holl
ISBN-10 9781603428644
Release 2013-09-10
Pages 352
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Open a cold one and get cooking! Showcasing the diverse ways that beer can be used to enhance a meal, either as an ingredient or by pairing, John Holl’s collection of 155 tasty recipes are designed for the beer-loving foodie. From twists on traditional favorites like American Wheat Bear Steamed Clams to unexpected surprises like Chocolate Jefferson Stout Cupcakes, you’ll soon be amazing your friends with the culinary versatility of your favorite beverage.



True Brews

True Brews Author Emma Christensen
ISBN-10 9781607743392
Release 2013-05-14
Pages 192
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This accessible home-brew guide for alcoholic and non-alcoholic fermented drinks, from Apartment Therapy: The Kitchn's Emma Christensen, offers a wide range of simple yet enticing recipes for Root Beer, Honey Green Tea Kombucha, Pear Cider, Gluten-Free Sorghum Ale, Blueberry-Lavender Mead, Gin Sake, Plum Wine, and more. You can make naturally fermented sodas, tend batches of kombucha, and brew your own beer in the smallest apartment kitchen with little more equipment than a soup pot, a plastic bucket, and a long-handled spoon. All you need is the know-how. That’s where Emma Christensen comes in, distilling a wide variety of projects—from mead to kefir to sake—to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it’s easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals. Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey–Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike.



Wild Fermentation

Wild Fermentation Author Sandor Ellix Katz
ISBN-10 9781603586283
Release 2016-08-19
Pages 320
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The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Since its publication in 2003, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called "one of the unlikely rock stars of the American food scene" by The New York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes--including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread--and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. Praise for Sandor Ellix Katz and his books: "The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship."--Deborah Madison, author of Local Flavors "Sandor Katz has proven himself to be the king of fermentation."--Sally Fallon Morell, President, The Weston A. Price Foundation "Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century."--Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land "The fermenting bible." -- Newsweek "In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist