• BAKING WITH WHOLE GRAINS

    Baking with Whole Grains features more than 110 recipes and full-color photos of Baer in her wheat field, grinding grain and baking in her home kitchen, as well as photos of her irresistible breads and sweets.

    Item: 7869
  • BALL COMPLETE BOOK OF HOME PRESERVING

    400 innovative and enticing recipes including everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads. From the experts, the new bible in home preserving.

    Item: 5473
  • BEE'S WRAP SET OF 3 CHEESE WRAP

    A cult favorite among cheesemongers and cheese lovers alike, Bee’s Wrap® provides a breathable, sustainable way to store cheese and is a natural alternative to plastic wrap for food storage. Use the warmth of your hands to soften the wrap, create a seal, when cool the wrap holds its shape. Reusable. Wash in cool water. Made of beeswax, organic cotton, organic jojoba oil and tree resin. Package of 3 Cheese Wraps (10" x 11")

    Item: 8628
  • BEYOND CANNING

    In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more. The 70 recipes feature flavors and textures that are equally inventive.

    Item: 7948
  • BLUE RIBBON BAKING

    This collection of blue ribbon-winning recipes also features information on all aspects of baking, including ingredients, equipment, techniques, basic how-tos, and even advice for those interested in entering a food competition.

    Item: 7696
  • BOB'S RED MILL BAKING BOOK

    This invaluable baker's resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic and basic baking needs. Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains. Bob's Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small Northwest business grow nationwide. Bob's Red Mill Natural Foods offers a diverse line of all-natural and organic flours, cereals, meal and mixes for pancakes, bread and soups. The company's more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bob's Red Mill brand products may also be purchased by phone, mail order or on the company's website.

    Item: 6389
  • BREAD SCIENCE

    Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips and potential pitfalls described. The biology, chemistry and physics of dough are also presented in a thorough yet accessible manner. Understanding the food science behind the dough's behavior gives the baker a more complete grasp of the bread making process.

    Item: 6416
  • BREAD, WINE, CHOCOLATE

    Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.

    Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter or sour is deeply personal, combining our individual biological characteristics, personal preferences and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only 30 species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand.

    Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations, collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.

    Item: 7793
  • BREW BEER LIKE A YETI

    This book includes a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers.

    With Zimmerman’s guidance, readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.

    Item: 8947
  • BREW CHEM 101

    Now every homebrewer can make better beer simply by knowing the basic science behind the components of beer and fermentation.

    Item: 5309
  • 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
  • BREWING EVERYTHING

    For every brewing project (beer, cider, mead, sake, or any other fermented drink), there’s an easy way and a hard way, a method useful to the curious novice or the hardcore veteran. Brewing Everything walks you through the process for each delicious beverage from start to finish, beginning with easier shortcuts until you get the hang of it, and then upgrading to the harder stuff after you’ve brewed a thing or two.

    Inside you’ll find more than 50 recipes, including:

    • Hazy Double IPA
    • Sea Salt Gose
    • Roasted Pumpkin Stout
    • Cherry Apple Rosé
    • Dandelion Wine
    • Forest Floor Gruit
    • Junmai Sake
    • Sourdough Soda

    With step-by-step instructions, color photographs, and methods for every level of experience, Brewing Everything is the ultimate guide to all things homebrew.

    Item: 9624

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