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.
Meet the natural love child of the popular local-foods movement and craft cocktail scene. It’s here to show you just how easy it is to make delicious, one-of-a-kind mixed drinks with common flowers, berries, roots, and leaves that you can find along roadsides or in your backyard. Foraging expert Ellen Zachos gets the party started with recipes for more than 50 garnishes, syrups, infusions, juices, and bitters, including Quick Pickled Daylily Buds, Rose Hip Syrup, and Chanterelle-infused Rum. You’ll then incorporate your handcrafted components into 45 surprising and delightful cocktails, such as Stinger in the Rye, Don’t Sass Me, and Tree-tini.
Primitive beers, country wines, herbal meads, natural sodas, and more
The art of brewing doesn’t stop at the usual ingredients: barley, hops, yeast, and water. In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used to make a whole spectrum of creative, fermented drinks.
Now fermentation fans and home brewers can rediscover these “primitive” drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, from simple wild sodas, to non-grape-based “country wines,” to primitive herbal beers, meads, and traditional ethnic ferments like tiswin and kvass.
The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients.
The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author’s playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them.
In Traditionally Fermented Foods, author Shannon Stonger shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Stonger’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.
Jules Aron has cracked the code on delicious vegan cheese you can make at home! These 60 plant-based cheeses are made with nuts, seeds, tofu, and vegetables, and range from mild and creamy to sharp and firm.
Recreate the flavor and texture of your favorite cheese without the dairy, using all-natural techniques and secret ingredients like agar, miso, carrageenan, nutritional yeast, and probiotics. Build the perfect vegan cheese plate with French-style Brie from fermented cashews, tofu-based Herbed Feta, and sliceable, meltable Cauliflower Jack.
Using ingredients you can find in your own backyard, farm or local market, you can create artisan drinks that leave you feeling refreshed and even revitalized. Learn useful fermentation techniques to make your own kefir and homemade soda. Brew your own teas, mix your own squashes, shrubs, switchels, tonics and infusions. You can even use the recipes to create powerful and healthful craft cocktails.
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. 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 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.
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.
In Wildcrafted Fermentation, Pascal Baudar describes in detail how to create rich, flavorful lacto-ferments at home from the wild and cultivated plants in your local landscape or garden. From sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. Step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro.