Make your own brew at home!”If you’re going to invest the $100 or so to get a basic equipment and recipe kit, then you’ll want to take care in ensuring that your first batch is brewed correctly.” –Rick Morris, HowBrewBeer The Joy of Home Distilling is covers nearly every facet of distilling: Step-by-step instructions for the different processes, from bucket to bottle The difference between spirit types and how to produce each What yeast is, what it does, and how to ensure that you get a strong, complete fermentation What distillation is and common misconceptions about the process Legalities surrounding distilling alcohol at home Carbon filtering—when it’s necessary, when to filter, and why you filter Flavoring and aging your spirits Keeping safety first when working with flammable materials, such as ethanol Yeast styles and nutritional requirements Different methods of distillation and equipment Post-distillation process And of course, fun drink recipes! (Try the Mudslide or the Cherry Bomb!)Author Rick Morris, who has been selling distillation equipment for over 25 years, even includes his own recipes for different types of spirits and drink recipes. By learning not just how to distill, but also what is happening at each step and why it is needed, readers will be armed with the information they need to experiment with their own spirits and concoct their own recipes. Easy to understand even for a first-time distiller, The Joy of Home Distilling is sure to become your number one distilling resource.

    Made with 58 easy do-it-yourself mixes. Better nutrition. No preservatives. Enjoy delicious breads, breakfasts, main dishes, appetizers and super desserts.

    And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers.To make the very best cider--whether for yourself, your family, and friends or for market--you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker's Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today's cider makers with all the tools they need to produce high-quality ciders.The New Cider Maker's Handbook is divided into five parts containing:An accessible overview of the cider making process for beginners;Recommendations for selecting and growing cider-appropriate apples;Information on juice-extraction equipment and directions on how to build your own grater mill and cider press;A discussion of the most important components of apple juice and how these may influence the quality of the cider;An examination of the fermentation process and a description of methods used to produce either dry or naturally sweet cider, still or sparkling cider, and even ice cider.This book will appeal to both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers. Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making.A mechanical engineer by profession, Claude Jolicoeur first developed his passion for apples and cider after acquiring a piece of land on which there were four rows of old abandoned apple trees. He started making cider in 1988 using a "no-compromise" approach, stubbornly searching for the highest possible quality. Since then, his ciders have earned many awards and medals at competitions, including a Best of Show at the prestigious Great Lakes International Cider and Perry Competition (GLINTCAP).Claude actively participates in discussions on forums like the Cider Digest, and is regularly invited as a guest speaker to events such as the annual Cider Days festival in western Massachusetts. He lives in Quebec City.

    They teach you how to discover the "Franchise" or structure of a television show in order to write a successful and eye catching spec script. The four-act structure is covered, along with the elements that go into telling a good story. After you've blown them away with your spec script, learn how to pitch confidently and concisely. You'll also find invaluable information on how to work with producers, how to handle your first writing assignment, and tackle revisions. Also included are Writer's Guidelines, and beat sheets, from several television shows to help you familiarize yourself with the way writer's work.

    This illustrated cookbook draws on international influences, classic regional fare and good old family favourites to provide creative options for every occasion, whether planning a simple family meal, hosting a festive dinner for the entire clan, or heading out for a glorious picnic.

    He also dismisses the myths of making pastry and gives you his top tips on how to avoid mistakes or how to put them right if you do slip up. With recipes ranging from savouries, such as Duck Pie, Pumpkin and Ricotta Tarts and Sausage Rolls, to all the sweet treats you can imagine, such as delectable Prune and Rum Tarts, Passion Fruit Cheesecakes and a sumptuous Tarte Tatin, this is every cook's pastry bible. Beautifully illustrated with line drawings and colour photography by the award-winning photographer Jean Cazals, this is an essential cookbook for every budding baker.

    With 75 well-tested recipes authorized by Instant Pot covering every meal of the day, this is a go-to resource for classic chicken, lamb, and vegetarian curries; daals, soups, and seafood like fennel and saffron spiced mussels; breakfast delights like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk cake and fig and walnut halwa.

    Tasty time-saving recipes for busy cooks. Today’s focus on healthier eating means different things to different cooks, but they have one thing in common: they’re cooking fresh, whole foods from scratch. This is precisely the reason why the old school pressure cooker is making a new school comeback. The pressure cooker gives the gift of time back to home cooks. They don’t call the most popular pressure cooker on the market the Instant Pot for nothing.Focusing squarely on healthy and fast meals, The Healthy Pressure Cooker Cookbook offers:· 125 whole-food pressure cooker recipes, from bone broth to spicy citrus black beans to garlic spareribs, and more· A serious discussion on the truth about healthy cooking· Advice on how to adapt stovetop pressure cooker recipes for an electric PC· Recipes that include specifics for both stovetop and electric pressure cookers· Recipe labels indicating suitability for Paleo, vegetarian, vegan, and gluten-free diets· Nutritional information on every recipe· Numerous one-pot meals for the ultimate in convenience

    These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.With its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.

    Whether you want to get more nutrients, cleanse your body of toxins, or prevent disease and live longer, juicing is the answer!

    

    In Ham Biscuits, Hostess Gowns and Other Southern Specialties Julia Reed collects her thoughts on good cooking and the lessons of gracious entertaining that pass from one woman to another, and takes the reader on a lively and very personal tour of the culinary—and social—South. In essays on everything from pork chops to the perfect picnic Julia Reed revels in the simple good qualities that make the Southern table the best possible place to pull up a chair. She expounds on: the Southerner’s relentless penchant for using gelatin; why most things taste better with homemade mayonnaise; the necessity of a holiday milk punch (and, possibly, a Santa hat); how best to “cook for compliments” (at least one squash casserole and Lee Bailey’s barbequed veal are key). She provides recipes for some of the region’s best-loved dishes (cheese straws, red velvet cake, breakfast shrimp), along with her own variations on the classics, including Fried Oysters Rockefeller Salad and Creole Crab Soup. She also elaborates on worthwhile information every hostess would do well to learn: the icebreaking qualities of a Ramos gin fizz and a hot crabmeat canapé, for example; the “wow factor” intrinsic in a platter of devilled eggs or a giant silver punchbowl filled with scoops of homemade ice cream. There is guidance on everything from the best possible way to “eat” your luck on New Year’s Day to composing a menu in honor of someone you love. Grace and hilarity under gastronomic pressure suffuse these essays, along with remembrances of her gastronomic heroes including Richard Olney, Mary Cantwell, and M.F.K. Fisher. Ham Biscuits, Hostess Gowns and Other Southern Specialties is another great book about the South from Julia Reed, a writer who makes her experiences in—and out of—the kitchen a joy to read.

    Chris O’Brien presents the case for beer as both the cause of and solution to all of the world’s problems. Beer has contributed to the best qualities of civilization, but it is also helping to destroy them.The global beer industry relies heavily on fossil-fuels and chemical agriculture, rapidly destroying nature and contributing to climate change.Corporate beer is centralized and hierarchical, which is good for a few elites, but displaces local brewing traditions and exacerbates the growing wealth gap.But the craft brewing renaissance relies on cooperation, emphasizes local production, protects and celebrates nature, and nurtures the growth of strong and equitable communities.Fermenting Revolution traces the path of brewing from a women-led, home-based craft to corporate industry, and describes how modern craft breweries and home-brewers are forging stronger communities. O’Brien explains how corporate mega-breweries are also taking steps to pioneer industrial ecology, and profiles the most inspiring and radical breweries, brewers, and beer drinkers that are making the world a better place to live.In the last two decades, Americans have returned to to beer as a way of life rather than as a commodity. Casting off its industrial chains, beer is again communal, convivial, democratic, healthful, and natural. The contemporary American brewing scene champions ecologically sustainable production and is helping to create thriving community places. After reading Fermenting Revolution, mere beer drinkers will become "beer activists," ready to fight corporate rule by simply meeting their neighbors for a pint at the local brewpub-saving the world one beer at a time.

     "Magician in the kitchen" Marlene Koch is back with the third book in her bestselling "Eat What You Love" series. Eat What You Love-Everyday! offers 200 brand-new guilt-free recipes for every day, every occasion--and everyone! No one knows the foods Americans love to eat best, or makes fat, calories, and sugar "disappear" like Marlene. With easy-to-make great tasting recipes, and gorgeous mouthwatering images, Eat What You Love-Everyday! is the golden ticket for anyone who wants to eat the foods they love, and still look and feel their best, including those on weight loss or diabetes diets. Includes amazing makeovers from restaurants like Panda Express, Cheesecake Factory, and Starbucks, complete with compelling comparisons (like a Luscious Lemon Cupcake for a mere 135 calories, compared to 610!), special occasion dishes, comprehensive nutritional analysis including diabetic exchanges and Weight Watcher point comparisons for every recipe, and new options for all-natural, sugar-free sweeteners and gluten-free eating.(Note: Current up-to-date downloadable Weight Watcher points addendums for all Eat What You Love books can be found on the MarleneKoch website.) Incredible Testimonials from Marlene's fans: "I am happy to let you know I have lost 52 pounds and 4 dress sizes due to your wonderful recipes." "I have a very picky husband and with each recipe he goes back for seconds! Thank you for making your recipes easy to follow and SO YUMMY." "I have lost over 40 pounds since March of this year and my A1Cs have dropped from 9.6 to 6.2 in 6 months."

    Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.