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Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world’s most classic beers. Learn how the Irish make stout, the secrets of traditional Czech pilsner, and what makes English cask ale unique. Delve deep into the specific techniques, equipment, and geographical factors that shape these distinctive styles. Contemporary brewers carrying on their traditions share insider knowledge and 26 original recipes to guide experienced homebrewers in developing your own special versions of each style.
Author: Jeff Alworth
Natasha Kyssa offers all the answers and more in this inspiring collection of mostly raw, whole-foods recipes that will improve your health, no matter what your age.
Author: Natasha Kyssa
The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest. The Ultimate Dehydrator Cookbook contains everything you need to know to get the greatest value from a home dehydrator.
Author: Gangloff, Gangloff, Ferguson
The Wild Wisdom of Weeds is the only book on foraging and edible weeds to focus on the 13 weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. More than just a field guide to wild edibles, it is a global plan for human survival.
Author: Katrina Blair
This cutting-edge, practical information - presented in an easy-to-use format with color photos, charts and diagrams - breaks down the nutritional values and benefits of more than 180 specific and popular foods. A vital tool for creating a healthy diet, this reference is organized by food group, and the helpful tips, detailed food combination charts, and customized diet recommendations can be put to use right away.
Author: Manfred Urs Koch
Kimberley Hasselbrink, the photographer behind The Year in Food, invites you to look at ingredients differently and let their colors inspire you: the shocking fluorescent pink of a chard stem, the deep reds and purples of baby kale leaves, the bright shades of green that emerge in the spring, and even the calm yellows and whites of so many winter vegetables. Thinking about produce in terms of color can reinvigorate your relationship with food, and in this collection of recipes, Hasselbrink employs aesthetics, flavor and texture to build gorgeous yet unfussy dishes for every season.
Author: Kimberley Hasselbrink
Author Tabitha Alterman teaches home bakers age-old methods for making deliciously tender breads and cakes out of whole-grain flours. So whether you want to bake low-gluten goodies, maximize the nutrition in your baked goods, become more self-reliant, or experiment with heirloom or heritage grains, Whole Grain Baking and Grinding Made Easy puts you in charge of the grains in your diet from start to finish.
Author: Tabitha Alterman
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