• 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
  • BUCK, BUCK, MOOSE

    This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou.

    Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen. You'll also get thorough instructions on how to butcher, age, and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and making sausage.

    Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.

    Item: 8077
  • BUILD YOUR OWN EARTH OVEN 3RD EDITION

    Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials–less than the price of a fancy “baking stone.” Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up.

    Home bakers who can’t afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest “artisan” bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations.

    Item: 8876
  • BUTCHERING BEEF

    Using detailed, step-by-step photography of every stage of the process, author Adam Danforth shows you exactly how to humanely slaughter and butcher cattle for beef. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you'll recognize from the market, Danforth walks you through every step, leaving nothing to chance. He also covers food safety, freezing and packaging, and tools and equipment. This comprehensive reference is the only guide you need to successfully, safely, and humanely slaughter and butcher your own animal.

    Item: 7111
  • BUTCHERING DEER

    Butchering Deer starts with the history of hunting deer for meat, the nutritional content of venison, and deer anatomy for better shot placement. He then extensively covers all phases of field dressing and butchering, from eviscerating the animal and skinning hides to how to cut each piece of meat (chuck, rib, short loin, loin end, rump, round, shank, flank, plate, brisket, shoulder, shank, and even bacon and ham).

    Item: 9284
  • BUTCHERING POULTRY, RABBIT, LAMB, GOAT AND PORK

    Using detailed, step-by-step photography to show every stage of the process, author Adam Danforth demonstrates exactly how to humanely slaughter and butcher chickens and other poultry, rabbits, sheep, pigs and goats. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you'll recognize from the market, Danforth walks you through every step, leaving nothing to chance. He also covers food safety, freezing and packaging, and tools and equipment. This comprehensive reference is the only guide you need to successfully, safely, and humanely slaughter and butcher your own animals.

    Item: 7110
  • 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
  • CANNING, PICKLING AND FREEZING WITH IRMA HARDING

    Urban farmers, foodies and cooking enthusiasts of all ages are taking matters into their own hands when it comes to food preservation. For those wanting to preserve garden-fresh vegetables at home, Canning, Pickling and Freezing with Irma Harding offers modern techniques and tasty recipes from heartland farms. In Canning, Pickling and Freezing with Irma Harding, writer Marilyn McCray leads readers through step-by-step techniques for preserving fresh foods and offers great tips for preparing tasty recipes provided by food artisans, chefs and farms from across the country. The book not only explains canning, pickling and freezing, but goes further to cover smoking and curing of fresh fruits, vegetables and meats as well.

    Readers are guided through the book by Irma Harding, a fictional spokesperson for appliances produced by International Harvester during the 1950s. The book features vintage art and photographs of Irma back in the day, as well as a brief history of Irma and her ever-so-collectible vintage appliances and memorabilia. Most important, this cookbook is packaged with timeless step-by-step techniques and tasty, interesting recipes.

    Item: 7347
  • CAPPER'S FARMER GUIDE TO COOKING FROM SCRATCH

    Homemade meals are making a comeback, and you can start with the basics with Capper’s Farmer Guide to Cooking from Scratch. Full of 95 recipes and tips, this guide will give you many ideas for homemade food, such as making your own butter and bread, freezing your own fruits and vegetables from your garden, and preparing delicious and simple one-pot meals. Learn all about cooking from scratch with articles teaching you how to:

    • Churn Homemade Butter for the Best Flavor
    • Make Pickles, Sauerkraut, Cheeses or Candies
    • Bake Bread, Preserve Jams, Freeze Garden Produce
    • Sweet or Savory, Bake Pies for Every Occasion
    • Create a Treasured Heirloom Cookbook
    • And more!

    No matter your experience with homemade cooking or baking, ditch the processed, store-bought treats or meals and learn how to whip up the tastiest, healthiest and freshest recipes with Capper’s Farmer Guide to Cooking from Scratch!

    Item: 8261
  • CAST IRON PALEO

    Your healthy Paleo lifestyle is about to get easier and so much more delicious thanks to one pan and one book, Cast Iron Paleo. On the stovetop or in the oven, your cast-iron skillet brings out the flavors of pastured meats, fresh vegetables, healthy fats, and the savory spices you’ll find in these recipes.

    Item: 8137
  • CAST-IRON COOKING

    Get the most from your cast-iron cookware with 40 fabulous recipes especially designed for cast iron, from a full English breakfast to chilaquiles, pan pizza, cheesy beer fondue, Korean fried chicken, vegetarian chili, mango curry, party nuts, two kinds of cornbread, baked apples, gingerbread — and the perfect grilled cheese sandwich! You’ll also learn how to buy the cast-iron pots and pans that are right for you and how to care for them successfully.

    Item: 7994

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