• GARDENING FOR THE HOMEBREWER

    There's no feeling quite like cooking with homegrown carrots or grabbing a fresh handful of cilantro from your own yard. Well, unless you're growing fruits, vegetables or grains for brewing, that is. Gardening for the Homebrewer is an introduction to the wide variety of plants that you can use for fermentations or infusions. Learn how to tell if your yard is a perfect site for barley or whether it's better suited to a fragrant collection of herbs. Learn how to grow, dry and store fresh hops. Or go off the beaten path and grow everything you need for your first gruit, cider, perry or fruit wine. Have just a balcony or a windowsill? No problem! A variety of plant recommendations will suit gardeners of all types, even ones with limited space.

    Item: 7753
  • HOME BREW RECIPE BIBLE

    If you’ve ever wanted to learn to brew beer from an expert, look no further.

    Award-winning homebrewer Chris Colby of Beer & Wine Journal offers recipes for every major style of beer to teach novice, intermediate, and advanced brewers more about the craft and science of brewing. From classic styles like pale ales, IPAs, stouts, and porters, to experimental beers such as oyster stouts, bacon-smoked porter, and jolly rancher watermelon wheat, brewers will learn more about brewing techniques and beer ingredients.

    Item: 9525
  • HOME CHEESE MAKING, 4TH EDITION

    Whether you’ve been making cheese for years or are just starting out, Home Cheese Making is the perfect book to expand your knowledge! With instructions for crafting a variety of cultured dairy products (including sour cream and clotted cream), an expanded selection of recipes (for goat’s milk, fresh, soft, and hard cheeses), and 50 sweet and savory recipes for cooking with cheese, Home Cheese Making is the most trusted guide for making cheese at home.

    Item: 9385
  • HOME COFFEE ROASTING

    Home Coffee Roasting provides insightful, easy-to-follow guidelines for every step in the process: The new home roasters: how to evaluate and use them A resource guide for green beans and home-roasting equipment Best techniques for storing green beans Tips on perfecting a roast How to create your own blend

    Item: 7032
  • HOMEMADE YOGURT & KEFIR

    By: Gianaclis Caldwell

    In Homemade Yogurt & Kefir, cheesemaker and small-scale dairy producer Gianaclis Caldwell opens the door for fermentation enthusiasts and dairy devotees to make and use yogurt and kefir in the home kitchen. She explores the many culture choices and techniques for working with cow, goat, sheep, water buffalo, and even some plant milks. Step-by-step instructions cover the basics of making dairy ferments, from necessary equipment to the myriad options for thickening, sweetening, and flavoring. Along with foundational recipes, readers will find instructions for creating different styles of yogurt and kefir as well as other traditional milk ferments from around world.

    Item: 9948
  • HOW TO MAKE HARD SELTZER

    Explore recipes, serving suggestions, and even mocktails for using hard seltzer. In this guide, some of the country's best hard seltzer producers provide recipes and advice for making seltzer for both commercial and home enjoyment.

    Item: 10486
  • INFUSE: HERBAL TEAS TO CLEANSE, NOURISH AND HEAL

    Lost your zest for life? Feeling tired and sluggish? Need a health boost? Reach for a soothing cup of herbal tea and harness the extraordinary power of nature's most potent healing ingredients. With more than 70 expertly formulated recipes for tasty, soothing, caffeine-free infusions, this book will have you blending, brewing, and sipping your way to well-being. It also includes tips to help you get the most from your brew, as well as a comprehensive directory of herbal ingredients and their active properties and benefits.

    Item: 7999
  • INSTANT POT CHEESE

    The beloved Instant Pot can be used to do just about anything: caramelize onions, boil eggs, steam rice . . . and now, make cheese! Cheesemaking in a multicooker is not only time- and money-saving, but the cooker’s accurate and consistent temperatures make it an ideal tool for the craft. Claudia Lucero, author of the best-selling One-Hour Cheese, presents the cheesemaking basics, then covers classics such as paneer, ricotta, goat cheese, and easy cottage cheese before introducing more sophisticated options like burrata and feta, and even dairy-free alternatives. For multicookers with a “Yogurt” function, there are recipes for cultured dairy products such as buttermilk, ghee, and sour cream, too.

    Item: 10531
  • JERKY EVERYTHING

    Jerky Everything encompasses not only a variety of dried meat snacks but also veggie and fruit jerkies. Forget the ho-hum beef sticks of the past, Jerky Everything offers tasty dried treats for every palate, with flavors that range from orange beef to cheddar bacon to piña colada.

    Item: 7833
  • JERKY: THE COMPLETE GUIDE TO MAKING IT

    Gourmet dehydrated meat is the most popular meat snack today. It’s low in fat and calories and high in protein, making it a favorite among hikers, hunters, bikers, skiers, and those on the go. Make beef jerky, venison jerky, and much more … all without preservatives with names you can’t pronounce. In this DIY guide to making your own jerky in an oven, smoker, or food dehydrator with beef, venison, poultry, fish, or even soy protein (ground or in strips), you’ll learn the basics for concocting a simple teriyaki marinade as well as easy gourmet recipes for such exotic jerky delights as Bloody Mary, chicken tandoori, mole, Cajun, and honeyed salmon jerky. The jerkies and recipes for using them were taste-tested by family, restaurant staff, friends, and show audiences. So pick up a copy of Jerky now to create your own great-tasting meat snacks!

    Item: 8174
  • KOJI ALCHEMY

    The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine.

    Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks.

    Item: 10241
  • KOMBUCHA, KEFIR, AND BEYOND

    Fermented foods and drinks help improve digestion, enable us to better assimilate vitamins and minerals, and strengthen the immune system. And best of all, they’re tasty! Think kombucha, real ginger ale, and cider. Many of these you can buy at the store, but making them at home is simple, economical, and even better for you. Kombucha, Kefir, and Beyond shows you how.

    Item: 9578
  • MAKE MEAD LIKE A VIKING

    Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor.

    Item: 7712
  • MAKING AND USING FLAVORED VINEGARS E-HANDBOOK

    Vinegars are simple to make and you can create your own by adding herbs, spices, and flavorings. This e-handbook is divided into two main sections.

    In the "Making Flavored Vinegars" section, you'll find general instructions on heating, steeping, ripening, etc., followed by recipes for specific vinegars including Three-Pepper, Thyme, Lemon Peel, and Black Pepper; Raspberry and Rosemary-Tarragon. Also included are a few hints on making your own wine vinegar from whatever table wine you have left over.

    In the second section, "Recipes Using Flavored Vinegars," are specifics and suggestions for perking up your cooking in the simplest possible way, by judicious use of your beautiful flavored vinegars. Making these vinegars is fun, but using them is even more fun! 36 pages.

    Note: This is an e-book. Retrieving the e-book requires you to have an account. When checking out in the shopping cart please log in or register. Do not check out as a guest. Once you have placed your order click on “My Account” in the top right of the page, then click on “Downloads”. You should see your e-book on the following screen. Click to open it and save to your computer. If you need further assistance please contact customer service or call 1-800-234-3368.

    Item: 3503
  • MAKING YOUR OWN WINE AT HOME

    If you've been thinking of trying your hand at home winemaking, delay no longer! It’s easier than you think to make wonderful wine at home. Get started today with this practical guide to making your first bottle of perfect homemade wine.

    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.

    This home winemaking companion offers a wide selection of seasonal winemaking recipes, new twists on traditional favorites, and sweet ways to enjoy and indulge in the wines you create. Even if you have never made wine before, Making Your Own Wine at Home will show you everything you need to master an intriguing and rewarding new hobby.

    Item: 7466
  • MASTERING ARTISAN CHEESEMAKING

    Mastering Artisan Cheesemaking - the forthcoming book by acclaimed cheesemaker Gianaclis Caldwell - is the book every cheesemaker will want as their guide, taking them from creating their first, simple cheeses to producing unique, masterpiece cheeses.<

    Item: 6188
  • MASTERING BASIC CHEESEMAKING

    The craft of home cheesemaking is exploding in popularity. However most “beginner” books are essentially loosely organized collections of recipes that lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker develop the intuition and abilities needed for success, especially in the real world of the home kitchen.

    This well-illustrated, clearly written practical guide assumes no experience on the part of the aspiring cheesemaker. Topics include:

    • Understanding your ingredients, tools and techniques.
    • Whipping up “instant cheeses,” such as ricotta and paneer, while learning basic milk chemistry.
    • Progressing to fermented dairy products such as kefir, yogurt and sour cream.
    • Using bacteria and coagulant to create spreadable and tender cheeses like quark, chèvre, cream cheese and American-style cottage cheese.
    • Graduating to curdled, aged and ripened cheese—mozzarella, feta, cheddar, gouda, and parmesan.

    Whether you are a budding cheesemaker, avid do-it-yourselfer, foodie, homesteader or cheese professional, this complete course in beginning cheesemaking from one of North America’s foremost instructors is packed with everything you need to create delicious, nourishing and beautiful classic cheeses and other dairy delights.

    Item: 7777
  • MASTERING FERMENTATION

    Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: Kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than 70 recipes that allow you to progress from simple fermented condiments such as vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish.

    Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than 20 globally inspired recipes that incorporate fermented foods into enticing finished dishes such as Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce.

    Item: 9580
  • METHODS OF MODERN HOMEBREWING

    With this book, you’ll take your brewing skills from good to great, and expand your knowledge of the science and craft of brewing at home. Learn all of the modern homebrewing methods, from the basic techniques with malt extract to advanced all-grain procedures and tests for quality. Part scientist, part homebrewing wizard, Chris Colby is your guide.

    Unlike other homebrewing books on the market, Methods of Modern Homebrewing combines the guidance and know-how of an expert’s many years of brewing with his extensive research. Complete with step-by-step instructions and helpful photos, this book also features useful charts for brewers to get information at a glance for every major homebrewing method. Each technique is paired with recipes to illustrate how the method works. Begin your brewing journey by learning to brew with malt extract or by partial mashing, or go all-grain. Then move on to master decoction mashing, high-gravity brewing, and more.

    This guide to all modern brew styles is the perfect gift for the beer lover in your life.

    Item: 9524
  • MIRACLE BREW

    The Guardian’s "Best Books on Drink” Pick

    Most people know that wine is created by fermenting pressed grape juice and cider by pressing apples. But although it’s the most popular alcoholic drink on the planet, few people know what beer is made of. In lively and witty fashion, Miracle Brew dives into traditional beer’s four natural ingredients: malted barley, hops, yeast, and water, each of which has an incredible story to tell.

    From the Lambic breweries of Belgium, where beer is fermented with wild yeasts drawn down from the air around the brewery, to the aquifers below Burton-on-Trent, where the brewing water is rumored to contain life-giving qualities, Miracle Brew tells the full story behind the amazing role each of these fantastic four?a grass, a weed, a fungus, and water?has to play. Celebrated U.K. beer writer Pete Brown travels from the surreal madness of drink-sodden hop-blessings in the Czech Republic to Bamberg in the heart of Bavaria, where malt smoked over an open flame creates beer that tastes like liquid bacon. He explores the origins of fermentation, the lost age of hallucinogenic gruit beers, and the evolution of modern hop varieties that now challenge wine grapes in the extent to which they are discussed and revered.

    Along the way, readers will meet and drink with a cast of characters who reveal the magic of beer and celebrate the joy of drinking it. And almost without noticing we’ll learn the naked truth about the world’s greatest beverage.

    Item: 8635

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