• BREWER'S HANDBOOK

    Learn how to buy, build, and use all of the equipment involved in homebrewing with a minimum of hassle and expense with The Brewer's Handbook.

    When brewing was discovered more than 8,000 years ago, it was hailed as a gift from the gods. Today, beer is enjoyed all over the world, available in infinite styles … yet brewing is still seen as a mysterious process. In reality, everyone can create unique beers in their own home, and this comprehensive, step-by-step guide will show you how.

    Item: 9744
  • UNCULTIVATED

    Uncultivated follows Brennan’s 24-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of making cider, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist’s agenda.

    Item: 9631
  • MILK SOAPS

    Soaps made with milk luxuriously lather and gently cleanse without stripping your skin of its natural oils. Expert soapmaker Anne-Marie Faiola guides you through the process of creating your own moisturizing soaps using a wide variety of milks, from cow and goat to vegan nut milks, and she shows you how to achieve decorative effects including swirls, insets, and layers.

    The result? A bounty of visually stunning, fragrant, all-natural bars that you and your skin will love!

    Item: 9696
  • QUEENSPOTTING: MEET THE REMARKABLE QUEEN BEE

    At the center of every beehive is the queen been. Can you find her?

    This fun and informational book includes 48 search-and-find challenges that will improve any bee enthusiast’s queen spotting ability.

    Though she rarely leaves the hive, the queen bee’s days are marked by dramatic events, from battles for dominance in the virgin death match to aerial romance in a cloud of drones.

    Follow urban beekeeper and swarm catcher Hilary Kearney on a trip deep inside the golden, fragrant, buzzing hive for a vivid exploration of the queen bee’s fascinating life and domain.

    Take the queen spotting challenge! Can you find the Queen?

    Item: 9668
  • VEGAN CHEESE

    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.

    Item: 9574
  • THE CULTURED CLUB

    Adding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. It has been shown to promote digestive ease for people suffering with inflammatory disorders, help manage sugar and carb cravings, and generally boost the immune system and contribute to an overall sense of well-being.

    Motivated by an unquestionable belief that food is medicine and that what we eat can promote great healing or cause great harm, fermentation advocate Dearbhla Reynolds shows how to turn simple ingredients into superfoods using one of the world’s oldest methods of food preservation.

    In The Cultured Club, which begins with a brief history of fermentation and a guide to maintaining gut health, you will learn basic fermentation techniques and discover numerous recipes for sauerkraut, kimchi, kefir, condiments, dips, tapenades, breads, nut cheeses, and tonics that promise to restore vitality.

    Learn the simple art of fermentation, enjoy its delicious, vibrant flavors, and watch your health flourish.

    Item: 9577
  • SMOKEHOUSE HANDBOOK

    For backyard grilling enthusiasts, smoking has become an essential part of the repertoire. Butcher and charcuterie expert Jake Levin’s comprehensive guide, Smokehouse Handbook, guarantees mouthwatering results for producing everything from the perfect smoked salmon to a gorgeous smoked brisket.

    Levin demystifies the process of selecting the right combination of meat, temperature, and wood to achieve the ultimate flavor and texture. Detailed step-by-step photos show the various techniques, including cold-smoking, hot-smoking, and pit roasting. A survey of commercially-available smokers critiques the features of each one, and for readers with a DIY bent, Levin includes plans and diagrams for building a multipurpose smokehouse. Featured recipes include specialty brines and rubs along with preparation guidelines for all the classic cuts of meat, including ham, brisket, ribs, bacon, and sausage, as well as fish and vegetables. With in-depth troubleshooting and safety guidelines, this is the one-stop reference for smoking success.

    Item: 9360
  • CAN IT & FERMENT IT

    Welcome to the world of produce preservation. In Can It & Ferment It, blogger and preservation enthusiast Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. For a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds.

    Thurow explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than 75 fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath-canned or as a healthy, probiotic-rich ferment.

    Recipes in this helpful guide include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more!

    Item: 9572
  • 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
  • ARTISAN CHEESE MAKING AT HOME

    Just a century ago, cheese was still a relatively regional and European phenomenon, and techniques for making cheese were limited by climate, geography, and equipment. But modern technology, along with the recent artisanal renaissance, has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals (milk, starters, coagulants, and salt) and transform them into complex edibles.

    Artisan Cheese Making at Home is the most ambitious and comprehensive guide to making cheese at home, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers, time spent cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than 80 recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products such as Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre.

    Item: 9579
  • 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
  • A TASTE FOR HERBS

    A Taste for Herbs is an herb-seasoning bonanza for the home cook or gourmet foodie. Add pizzazz to your favorite foods and beverages by making your own signature blends, rubs, infusions, and more.

    Let dedicated herb lover Sue Goetz guide you into this exciting, flavor-rich herbal world with more than 100 kitchen-tested recipes that will dazzle the palate!

    Item: 9560

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