- Table View
- List View
Churrasco: Livro de Receitas de Churrasco, Assados e Grelhados Fumegantes, Marinadas e Molhos (Barbecue)
by Richard Benson J. Félix H. F.Este livro contém receitas de churrasco que darão água boca! Dicas e ideias também incluídas. Nós sonhamos com churrasco durante os dias de inverno frio o ano todo. Finalmente a temporada chegou e a primeira luz do sol traz um grande prazer. O terraço está pronto, finalmente podemos tirar o churrasco da garagem! Churrasco de carvão ou elétrico e pinças na mão, você está com tudo pronto para enfrentar as chamas e assar um delicioso churrasco com uma receita única! Se você já cansou de tentar desvendar a receita elusiva de um parente teimoso, procure alternativas neste livro. A receita simples de churrasco está em alta demanda por causa de pessoas que desejam comer mais saudável e fazer um churrasco fácil. Isso é exatamente o que este livro traz à mesa (a chance de você desfrutar de um churrasco de lamber os dedos feito por suas próprias mãos). Há uma certa alegria em observar seu trabalho sendo apreciado por aqueles a quem você serve a comida. Talvez essa seja a razão pela qual as pessoas adoram tanto cozinhar. Qualquer pessoa concordará que conseguir que suas crianças comam saudável é uma tarefa árdua. Você não só obterá receitas únicas e saborosas para diferentes pratos, mas também terá instruções de culinária fáceis de seguir, técnicas de churrasco e os segredos para fazer molhos, caldos e marinadas surpreendentes. Se você gosta de um bom churrasco e quer aprender como trazer o sabor único do verdadeiro barbecue ao estilo Mênfis para o seu quintal, este é o livro para você.
Churrasco: Livros de receita para churrasco)
by Leandro Mabillot Richard BronsonEsse livro contém receitas para churrasco que farão sua boca salivar! Dicas de churrasco e ideias também estão inclusas. Alguns dos pontos chaves inclusos em "Churrasco: Livro de Deliciosas Receitas Para Churrasco" são: •Todos os "pequenos" ingredientes que transformam um bom churrasco em um churrasco maravilhoso que fará com que todos desejem voltar. •Uma incrível coleção de receitas para churrasco. Não há nada melhor que curtir o sol e respirar o aroma de carnes grelhadas. É um momento tanto de prazer quanto de indulgência; você descobrirá que selecionei para você as melhores receitas para carne, peixe, frutas e vegetais grelhados - todos coloridos e incríveis. Fácil e simples,esse livro de receitas é para todos. Ele não deixa faltar alternativas para veganos e não nos esqueçamos das crianças também. Com essas receitas, o sucesso é garantido. Então coloque churrasco no cardápio, você tem todo o verão, o qual convida você e sua família à mesa. Abra a porta, ligue a grelha, e trate-se bem ao transformar algumas de nossas incríveis receitas para churrasco em realidade. Estou ansioso para iniciar você às receitas mais maravilhosas que já dividi. Acredite em mim, vale a pena!
Château Margaux: Launching the Third Wine (Abridged)
by Elie OfekChâteau Margaux, one of only five prestigious estates in the Bordeaux Medoc wine region to have been classified as a "first-growth", is facing a host of strategic decisions in early 2013. Up until this point the estate had been selling two red wines, a first wine whose retail price often exceeded $1000 a bottle, and a second wine whose retail price often exceeded $200 a bottle. Owner Corinne Mentzelopoulos and her management team were now preparing to launch a new third wine made from the estate's production not used to make the first two. They have to decide whether the best go-to-market strategy is to sell the third wine to the local Bordeaux merchants and relinquish commercialization to them or to devise a complete marketing plan for the new wine that includes: target market selection, positioning, quantity to release, pricing, channel structure and brand name. Mentzelopoulos was considering the optimal marketing for the third wine in light of moves by other first-growths, such as purchase of vineyards in the Bordeaux region, selling mass-market wines, and global expansion.
Chími Nu'am: Native California Foodways for the Contemporary Kitchen
by Sara Calvosa OlsonMore than seventy delectable recipes that bring California’s Indigenous cuisines into kitchens today.In this sumptuous cookbook, Sara Calvosa Olson (Karuk) reimagines some of the oldest foods in California for home cooks today. Meaning “Let’s eat!” in the Karuk language, Chími Nu’am shares the author’s delicious and inventive takes on Native food styles from across California. Seventy seasonal recipes centered on a rich array of Indigenous ingredients follow the year from Fall (elk chili beans, acorn crepes) to Winter (wild boar pozole, huckleberry hand pies) to Spring (wildflower spring rolls, peppernut mole chicken) to Summer (blackberry braised smoked salmon, acorn milk freezer pops). Special sections offer guidance on acorn preparation, traditional uses of proteins, and mindful ingredient sourcing. Calvosa Olson has spent many years connecting her family’s foodways with a growing community, and these recipes, techniques, and insights invite everyone to Calvosa Olson’s table. Designed as an accessible entry for people beginning their journey toward a decolonized diet, Chími Nu’am welcomes readers in with Calvosa Olson’s politically attuned and irresistibly funny writing. With more than 100 photographs, this cookbook is a culinary gift that will add warmth and mouthwatering aromas to any kitchen.
Ciao Biscotti: Sweet and Savory Recipes for Celebrating Italy's Favorite Cookie
by Domenica Marchetti“Filled with classic recipes, creative innovations . . . The world of twice-baked sweets might seem challenging to new bakers, but Marchetti is a good coach.” —Chicago TribuneCiao Biscotti is a collection of forty-four authentic biscotti from Italian cooking expert Domenica Marchetti. Studded with nuts, adorned with chocolate, or dotted with dried fruit, biscotti, Italy’s unique twice-baked cookies have a crunchy, toasty, enduring appeal. Perfect for dunking into coffee, tea, or Vin Santo, they’re easy to make; and transform a simple bowl of ice cream or sorbet into a special dessert. With savory ingredients swapped for the sweet ones, biscotti are a delicious accent to a cheese platter. Nibble on traditional flavors such as Hazelnut or Anise, coffeehouse neo-classics like Christmas Cranberry-Pistachio, tempting new versions such as Browned Butter and Toblerone, or savory ones, including Mountain Gorgonzola and Walnut, and taste the perfection of a classic cookie. Ciao biscotti!“Will keep biscotti lovers happy for a very long time . . . Some of the old classics are here, like almond or anise biscotti, but she’s also included some recipes for some not-so-traditional ones like browned butter and Toblerone.” —Ciao Chow Linda“You’ll find yourself turning out batch after batch of these twice-baked delights in your own kitchen . . . packed with tips on technique and ingredients, and clear recipes make the baking easy.” —L’Italo Americano
Ciao Italia Family Classics: More than 200 Treasured Recipes from Three Generations of Italian Cooks (Ciao Italia Ser.)
by Mary Ann EspositoA “complete, authoritative and accessible guide to Italian ingredients, cooking and cuisine” from the host of America’s longest-running cooking show (Kirkus Reviews).On Ciao Italia, which has been airing on PBS for more than twenty years, Mary Ann Esposito has taught millions of fans how to cook authentic Italian dishes. Now Mary Ann returns to her family’s humble beginnings to bring us a treasure trove of more than 200 time-honored recipes. They represent traditional, everyday foods that she regards as culinary royalty—always admired, respected, and passed down through generations. Even better, they’re easy to make and guaranteed to please. Try such classics as:- Sicilian Rice Balls- Spaghetti with Tuna, Capers, and Lemon- Risotto with Dried Porcini Mushrooms- Lasagna Verdi Bologna Style- Homemade Italian Sweet Sausage- Veal Cutlet Sorrento Style- Roasted Sea Bass with Fennel, Oranges, and Olives- Almond Cheesecake- Orange-Scented MadeleinesWith appetizing full-color photographs and homespun essays about Italian cooking and family traditions throughout, Ciao Italia Family Classics will inspire you again and again.“Esposito has been demystifying rustic cooking from her ancestral homeland for decades. In this volume, which compiles favorite recipes passed down from her grandmothers and mother, Esposito argues for a return to the family dinner table, where meals are shared alongside memories and the traditional Italian values of food and togetherness are celebrated.” —Publishers Weekly
Ciao Italia Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen (Ciao Italia Ser.)
by Mary Ann EspositoIn Mary Ann Esposito's new book, Ciao Italia Five-Ingredient Favorites, she shows home cooks how to turn just five ingredients into an easy, delicious and economical Italian dish for the family dinner table. Mary Ann Esposito knows that the genius behind great Italian cooking is the simple philosophy of using just a few quality ingredients to create something delicious. In Ciao Italia Five-Ingredient Favorites, she shows home cooks how to make that philosophy work for them so that they can save time and money without sacrificing flavor. With seventy five authentic Italian recipes--from antipasti to pastas, main courses and desserts -Esposito draws on the Italian culinary tradition of simplicity in the kitchen to create such effortless and tasty dishes as:- Prosciutto di Parma, Fontina and Fig Wraps- Spicy Soppressata Tartlets- Cheesy Stuffed Meatballs- Pistachio Dusted Pork Chops- Oven-Poached Halibut with Shallots and Fennel- Escarole Salad with Mustard Dressing- Chocolate, Hazelnut, and Banana Tartlets- Buttermilk Panna Cotta Infused with VanillaWith Ciao Italia Five-Ingredient Favorites, Mary Ann Esposito serves up a surefire way to please family and friends with easy recipes that are quick and delicious.
Ciao Italia Pronto!: 30-Minute Recipes from an Italian Kitchen
by Mary Ann EspositoWhat could be better than an authentic Italian dinner like this that takes only thirty minutes to prepare?Little Ciabatta Toasts with Ricotta and SalamiSkillet Breaded Pork Chops with RosemaryCherry Tomatoes with Leeks and ThymeDried Figs in Red WineFrom years of cooking in her Ciao Italia television kitchen, Mary Ann Esposito understands what many people with busy lives, as well as those just beginning to learn their way around the kitchen, want to know: How do I prepare an authentic Italian meal without spending hours in the kitchen? In Ciao Italia, Pronto!, Mary Ann shows everyone how to prepare an authentic Italian meal in thirty minutes with more than eighty mouthwatering recipes from the entire gamut of Italian cuisine. She's gathered together a treasure trove of antipasti, soups, pasta dishes, main courses, vegetable side dishes, pizzas, calzones, and deserts that make easy and delicious meals for family and friends. Besides recipes for dishes like quick chicken cacciatore, macaroni with a rich lamb sauce or Cornish game hens with tomatoes and potatoes, Mary Ann shares her how-tos of cooking Italian quickly and authentically:· how to maximize your time in the grocery store· how to create a Pronto! pantry filled with staples· how to have a cooking plan and multitask as the preparation gets underway· how to get several meals out of a single preparation· how to use seasonal fruits and vegetables to greatest effect.For good measure, Mary Ann adds a dozen Pronto! menus to show readers how to combine the dishes, as well as a select list of mail order and online sources for specialty items. So, instead of bringing home fast food or prepared frozen dishes from the grocery story, involve the whole family, spend thirty minutes with Mary Ann, and bring a little la dolce vita---as Italians would say, "the good life"--- to your kitchen. Without fuss or bother, Mary Ann Esposito shows you how to bring an authentic taste of Italy to the table for your friends and family.
Ciao Italia Slow and Easy: Casseroles, Braises, Lasagna, and Stews from an Italian Kitchen (Ciao Italia Ser.)
by Mary Ann EspositoWhat could be welcoming in your kitchen than a big warm pan full of lasagna, a pot of braised short ribs or a casserole dish holding fragrant mussels, tomatoes and herbs? When you think of comfort food, the first cuisines that comes to mind is Italian and nobody knows that better than Mary Ann Esposito, host of the longest-running television cooking show in the U.S., Ciao Italia. In Ciao Italia Slow and Easy, Mary Ann tells us how to slow down, take it easy and fill the kitchen with Italian slow-cooked goodness. By braising, baking, roasting and simmering, she gives readers a treasure trove of wonderful dishes like-stove top lasagna with artichokes-prosciutto-wrapped chicken baked in parchment-tomato braised short ribs with rigatoni-pasta shells stuffed with a ragu of pork and cream-one-skillet chicken supper with tomatoes and green beans-layered polenta pie with mushrooms and sausage-mussel, potato and tomato casseroleCiao Italia Slow and Easy is filled with Mary Ann's sensible advice, knowledgeable asides about the history of Italian cuisine and, most of all, a sure sense of what tastes good.
Ciao Italia in Tuscany: Traditional Recipes from One of Italy's Most Famous Regions (Ciao Italia Ser.)
by Mary Ann EspositoFamed for its bustling cities rich with art, history, and centuries-old traditions, as well as for its gently rolling landscapes filled with vineyards, cypress trees, and olive groves, Tuscany is one of the most popular regions in Italy. Mary Ann Esposito, host of the longest-running television cooking show, invites us to experience the tastes, smells, and traditions of this wonderful region, one delectable meal at time.With eighty delicious recipes accompanied by anecdotes, travel essays, and cooking tips and techniques, this collection shares and explores the essence of Tuscan cooking. Cucina povera, country-style cooking, is the backbone of the Tuscan culinary heritage, and you'll see it in practice on an agricultural estate just outside of Siena, at a palazzino in the heart of Florence, at a popular restaurant in an industrial city, in medieval villages, and in the charming cities and towns across the region.Simple, flavorful ingredients are transformed into authentic, mouth-watering dishes such as Scarola e Fagioli (Escarole and Beans), Pappa al Pomodoro (Tomato Bread Soup), Patate con Olio e Ramerino (Potatoes with Olive Oil and Rosemary), Bistecca alla Fiorentina (Grilled T-bone Steak), Gnocchi di Patate con Salsa di Pecorino e Panna (Potato Gnocchi with Pecorino Cream Sauce), Panforte, Ricciarelli di Siena (Siena-Style Almond Cookies), and much more.Complete with information on mail-order sources, Web sites, and Tuscan restaurants, this celebration of the region of Tuscany is a tribute to the people practicing and preserving its rich culinary traditions.
Ciao Italia in Umbria: Recipes and Reflections from the Heart of Italy (Ciao Italia Ser.)
by Mary Ann EspositoJust east of Tuscany, Umbria is lush with rolling hills and rustic small towns - and delicious, healthful, traditional Italian cooking. In her most intimate and personal cookbook to date, popular cooking-show host Mary Ann Esposito, beloved for her long-running series "Ciao Italia," takes us through this delightful, unspoiled region - cooking, eating, and making friends along the way.With 60 authentic recipes along with anecdotes, profiles, and cooking tips, this companion to "Ciao Italia" is a "traveling cookbook" that transports us to the unforgettable foods of Umbria and the people who prepare them. You'll visit bustling food markets, glorious street festivals, aroma-filled home kitchens, family-run vineyards, top-secret truffle fields, and a heavenly chocolate museum. You'll also find information on mail-order sources, web sites, and Umbrian restaurants.Everyone who loves Italy will savor the bounty of Umbrian specialties on these pages, including hearty gnocchi, sizzling vegetables and pork sausages alla griglia (on the grill), delectable black truffles, simple ragus, healthful lentils and farro, hearty country breads, and Perugian chocolate desserts.So pull up a chair, pour a glass of Sangiovese, and come along to Umbria - and bring your appetite!
Ciao Italia: Traditional Italian Recipes from Family Kitchens
by Mary EspositoJoin the popular host of Ciao Italia, seen nationally on public television, for an intimate journey back to her childhood in Buffalo, New York, to a time when her mother and grandmothers ran the household from their kitchens. "Food was the connector in our lives; it brought people together. In an Italian family, love is expressed through kisses, kudos, and in the kitchen," writes Mary Ann Esposito. Yet, as a girl, Mary Ann took for granted the endless parade of delicacies emanating from the family hearth. Only when she began studying cooking in Italy did she realize that the techniques and recipes she was learning were so familiar because she'd seen them prepared countless times before! Inspired, Mary Ann spent ten years combing Italy for the secrets of its great regional cooking. Now, in this companion volume to her enormously popular cooking show, she offers two hundred recipes--some straight from the Mediterranean, others from her family's archives and memories--plus dozens of anecdotes and tips, to create this intimate loving tribute to her Italian heritage. The hallmark of Italian cuisine is its freshness, and Esposito shows how to make the most of every ingredient. Here's her recipe for quick tomato sauce, ready in just thirty minutes, plus one made with red peppers and another with yellow tomatoes. A chapter on breads covers everything from hearty focaccia to calzoni with a choice of four fillings to sweet, fruit-filled panettone. Many of her soups are meals in themselves, like rich Sardinian Fish Soup or Spinach and Meatball Soup.
Cibi che Curano le Malattie
by Hiddenstuff EntertainmentVorresti essere in grado di eliminare malattie, malesseri, infiammazioni, dolori e depressione?Per moltissimo tempo, le tecniche di guarigione naturale sono state utilizzate per trattare un enorme numero di malanni! Usare le tecniche di guarigione naturali ti aiuterà anche con le malattie e le infiammazioni croniche, migliorerà il tuo sistema immunitario, i tuoi livelli di energia, la concentrazione, la felicità generica, e molto altro! Impara i segreti della guarigione naturale che i professionisti usano per sentirsi più in forma che mai! Con decenni di strategie comprovate, questo ebook ti mostrerà il modo più rapido ed efficace per usare la guarigione naturale per far sì che tu ne tragga benefici! Imparerai come migliorare il tuo benessere in solo poche settimane. Ed inoltre, migliorerai letteralmente ogni singolo aspetto della tua vita. Vuoi sapere come le persone comattono malattie e dolori cronici? Puoi imparare anche tu i segreti per farlo, permettendoti di essere più felice ed in salute. Questo manuale ti insegna tecniche comprovate senza l'utilizzo di supplementi o corsi costosi. Cos'è compreso: - Rimedi. - Combatti le malattie croniche. - Avere più energie. - Dormire meglio. - Superare i malanni - Nutrizione. - Cosa dovresti sapere. + MOLTO ALTRO! Se vuoi essere più in salute, curare i malanni, o migliorare la concentrazione ed il benessere, allora questo manuale è per te. --> Vai in cima alla pagina e clicca su aggiungi al carrello per acquistarlo immediatamente Disclaimer: This author and or rights owner(s) make no claims, promises, or guarantees in regards to the accuracy, completeness, or adequacy of the contents of this book, and expressly disclaims liability for errors and omissions in the contents within. This product is for reference use only. Please consult a professional before taking action on any of the contents found within.
Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia
by Joan E. AllerDown-home and delicious recipes from southern Appalachia, plus photos and tidbits on the region’s history and culture.There are many cookbooks about Southern cooking, but precious few celebrate the southern Appalachian food that has sustained mountain folk past and present. Thankfully, we now have Joan E. Aller’s Cider Beans, Wild Greens, and Dandelion Jelly.Featuring more than 150 recipes for down-home, soul-satisfying dishes, this is more than just a cookbook. Complete with passages on the history, places, and people of southern Appalachia, along with lush full-color photography of the food and scenery of the southern Appalachian Mountains, Cider Beans, Wild Greens, and Dandelion Jelly serves as both a cookbook and a guided tour of the local lore, traditions, and culture of this uniquely American region. “For all foodies and lovers of hearty food that feeds both body and soul, Joan Aller unearths a mother lode of southern Appalachian sustenance.” —Appalachian News
Cider Made Simple: All About Your New Favorite Drink
by Jeff AlworthCider has become the new "it" drink, with a wide range of styles popping up on restaurant menus and at neighborhood bars everywhere. Sweet, tart, sparkling, still—cider has many wonderful (and sometimes unexpected) qualities. But how to choose? For this gateway guide, author Jeff Alworth traveled to France, England, Spain, Canada, and the United States, asking questions and drinking every variety of cider he could find, resulting in a compact yet comprehensive overview. An ideal introduction to this complex and always refreshing beverage, Cider Made Simple will give imbibers the tools they need to choose the cider that's right for them.
Cider Planet: Exploring the Producers, Practices, and Unique Traditions of Craft Cider and Perry from Around the World
by Claude JolicoeurWinner of the Guild of Food Writers Award 2023: Drinks CategoryLonglisted for the André Simon Award for Drink Books for 2022&“[Jolicoeur] has brought his sharp intellect and endless curiosity to a new project. . . [Cider Planet is] well-referenced and utterly fascinating.&”—CIDERCRAFT MagazineFrom internationally-acclaimed author and fermented beverage expert Claude Jolicoeur comes a globe-trotting, full-color cultural history and guide celebrating the methods, terroir, and traditions of world-class cider.In Cider Planet, Claude Jolicoeur—a longtime, passionate cider maker and author of the international bestseller New Cider Maker&’s Handbook—takes readers with him to the world&’s greatest cider regions, providing an expertly guided tour laced with his deep understanding and appreciation for how this &“Prince of Beverages&” is made.Inside Cider Planet you&’ll find:• Descriptions of global orchard practices• Specific apple varieties used in different countries and regions• Detailed histories of the world&’s oldest ciderlands• Profiles of different cider styles and rituals• Tips and tricks from some of the most knowledgeable cider producersCider, long perceived as a European country drink, is now truly a worldwide culinary delight. Jolicoeur talks about new and emergent regions that have contributed to this growing appreciation, and how they are building upon the old traditions while creating their own new ones. He explores, for example, the most revered areas for making perry, a delightful but little-known drink that, like cider, is starting to gain fans young and old. And he even transports readers to Kazakhstan in central Asia, famous as the &“birthplace of the domestic apple.&”Real cider, craft cider, farm cider, artisan cider: Whatever you wish to call it, at its best, cider should be enjoyed like a fine wine, with all of the sophistication but less of the pretentiousness. Just as there are many volumes devoted to the great wine regions of the world, we now need a &“cider appreciation&” manual to fully understand and delve into the rich culture of cider and perry. Cider Planet is that book, and Claude Jolicoeur is our experienced and enthusiastic guide. For the traveler or foodie, this book transports the reader around the world with wonderful stories and insight that will leave you thirsty for a fresh glass of fermented fruit.
Cider Vinegar
by Christine HornerFully updated in a new, contemporary edition - the bestselling guide to cider vinegar, and its role in reducing pain and improving mobility. Hundreds of thousands of people with arthritis have been helped by the Margaret Hills Clinic and by Margaret's bestselling book, Treating Arthritis: The Drug-free Way. Cider vinegar is a cornerstone of the treatment protocol, and this companion title has been completely updated with all-new recipes featuring this amazing natural product, in addition to suggesting a wide variety of other uses, all of which can help to reduce arthritic pain and joint stiffness. Embracing the simple principles that make this drug-free protocol so effective, this book will help you to make cider vinegar a regular part of your daily diet, and offer insight into just why it is so effective. In addition to reducing inflammation and improving mobility, cider vinegar can aid with weight loss - it can also replace many of the chemically-derived products in your home, or in your personal care routine, making your environment a healthier and potentially much less toxic one. The very many recipes in this book all feature the wonder ingredient that is cider vinegar, and they all cater for vegetarians and vegans. There are recommendations for those managing auto-immune conditions such as coeliac disease, or food allergies, and the emphasis throughout is on fresh, raw, local ingredients.Cider Vinegar complements Margaret Hills' renowned Treating Arthritis programme to offer gentle, natural and manageable steps to reduce pain and improve mobility.
Cider Vinegar
by Margaret HillsFully updated in a new, contemporary edition - the bestselling guide to cider vinegar, and its role in reducing pain and improving mobility. Hundreds of thousands of people with arthritis have been helped by the Margaret Hills Clinic and by Margaret's bestselling book, Treating Arthritis: The Drug-free Way. Cider vinegar is a cornerstone of the treatment protocol, and this companion title has been completely updated with all-new recipes featuring this amazing natural product, in addition to suggesting a wide variety of other uses, all of which can help to reduce arthritic pain and joint stiffness. Embracing the simple principles that make this drug-free protocol so effective, this book will help you to make cider vinegar a regular part of your daily diet, and offer insight into just why it is so effective. In addition to reducing inflammation and improving mobility, cider vinegar can aid with weight loss - it can also replace many of the chemically-derived products in your home, or in your personal care routine, making your environment a healthier and potentially much less toxic one. The very many recipes in this book all feature the wonder ingredient that is cider vinegar, and they all cater for vegetarians and vegans. There are recommendations for those managing auto-immune conditions such as coeliac disease, or food allergies, and the emphasis throughout is on fresh, raw, local ingredients.Cider Vinegar complements Margaret Hills' renowned Treating Arthritis programme to offer gentle, natural and manageable steps to reduce pain and improve mobility.
Cider, Hard and Sweet: History, Traditions, and Making Your Own (Second Edition)
by Ben WatsonA fully updated and expanded primer for anyone who wants to make cider and for those who just like to drink it. With the rise in consumer demand for local foods and local food products, and the emergence of more small craft food and beverage producers since this book was originally published in 2000, this revised edition of Cider, Hard and Sweet comes at the right time. Watson's expanded the section on the history of cider to chronicle lesser-known cider producers such as those in Spain and Asia; broadened the selection of North American cider varieties and European cider apple varieties; provided new cidermaking basics tailored to beginner and intermediate cidermakers with special attention to the new cidermaking equipment available; added new recipes for cooking with cider from notable chefs and bartenders; and added a new chapter about the recent popularity of perry (pear cider) available for purchase today.
Cider, Hard and Sweet: History, Traditions, and Making Your Own (Third Edition)
by Ben WatsonIn this richly informative and entertaining book, Ben Watson explores the cultural and historical roots of cider. He introduces us to its different styles--draft, farmhouse, French, New England, and sparkling--and also covers other apple products, like apple wine, apple juice, cider vinegar, and Calvados. Cider is the new thing in today's drinking world, even though it's been around for centuries. In spite of its long and colorful history, cider has remained relatively underappreciated by the American public. The purchase in 2012 of a Vermont-based cidermaker for over $300 million signaled that this is all likely to change very soon. Richly informative and entertaining, Cider, Hard and Sweet is your go-to source for everything related to apples, cider, and ciderm aking. It includes great information on apple varieties, cidermaking basics, barrel fermentation, and recipes for cooking with cider--with instructions for making boiled cider and cider jelly, and recipes for dishes with cider braises and marinades. It also teaches readers how to recognize a good cider and takes you from buying store-bought to making the genuine article at home.
Cider: Making, Using & Enjoying Sweet & Hard Cider, 3rd Edition (Storey Country Wisdom Bulletin Ser.)
by Annie Proulx Lew NicholsDiscover the pleasures of making and drinking cider. From choosing the right apples through reaping the liquid rewards of a successful pressing, this classic guide has you covered. With detailed drawings of cider-making equipment, methods, and set-up, even a novice juicer will enjoy sweet and spicy gallons in no time. Annie Proulx and Lew Nichols provide insightful, time-tested advice enlivened by a smattering of historical anecdotes. Whether you like your cider sweet or hard, you’re sure to find a recipe that satisfies.
Ciderhouse Cookbook: 127 Recipes That Celebrate the Sweet, Tart, Tangy Flavors of Apple Cider
by Nicole Blum Jonathan Carr Andrea BlumInspired by the full flavors produced from their idyllic ciderhouse in the heart of a rustic New England apple orchard, Jonathan Carr and Nicole Blum’s recipes, developed in collaboration with chef Andrea Blum, celebrate the versatility of fresh cider in all its forms.Ciderhouse Cookbook teaches home cooks how to make a full array of traditional cider products, including cider syrups, molasses, vinegars, shrubs, and switchels, as well as apple preserves. The 127 cider-enriched recipes that follow are simple yet elegant, ranging from Oven-Roasted Asparagus with Garlicky Apple Vinaigrette to Braised Lamb Stew with Apples, Switchel, and Yogurt Mint Sauce; Cider Mimosas; Apple Pommeau Cake; and Crêpes with Fried Apples and Cider Caramel Sauce. With beautiful photography that captures the ambiance of the ciderhouse, this book is a deliciously loving tribute to America’s favorite fruit. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Ciderology: From History and Heritage to the Craft Cider Revolution
by Gabe CookIn Ciderology, Gabe Cook, aka 'The Ciderologist,' leading global cider expert, shares his passion for all things cider (and perry!), with an essential history of the drink and production processes, and a round-the-world tour of the most important and exciting cider makers in operation. You'll find delicious recipes incorporating cider, tasting notes for cider styles that you can try yourself, and a wealth of anecdotes and tales that intermingle fact and myth.A real treat for the drinks enthusiast, inveterate cider lover and cider novice alike, Ciderology contains anything and everything you have ever needed to know about cider.What is Ciderology?- Ciderology is about understanding the way cider making has evolved over the centuries, from the heart of cider country to the new wave of cider makers. - It's about learning how terroir and climate affect the quality of cider, just like a wine; and how to match your favourite dishes with the perfect cider. - It's about wassailing, community and tradition, but is also about the innovative and creative craft cider makers emerging all over the world.
Ciderology: From History and Heritage to the Craft Cider Revolution
by Gabe CookIn Ciderology, Gabe Cook, aka 'The Ciderologist,' leading global cider expert, shares his passion for all things cider (and perry!), with an essential history of the drink and production processes, and a round-the-world tour of the most important and exciting cider makers in operation. You'll find delicious recipes incorporating cider, tasting notes for cider styles that you can try yourself, and a wealth of anecdotes and tales that intermingle fact and myth.A real treat for the drinks enthusiast, inveterate cider lover and cider novice alike, Ciderology contains anything and everything you have ever needed to know about cider.What is Ciderology?- Ciderology is about understanding the way cider making has evolved over the centuries, from the heart of cider country to the new wave of cider makers. - It's about learning how terroir and climate affect the quality of cider, just like a wine; and how to match your favourite dishes with the perfect cider. - It's about wassailing, community and tradition, but is also about the innovative and creative craft cider makers emerging all over the world.
Cincinnati Beer (American Palate)
by Michael D. MorganDespite a brewing pedigree richer than Milwaukee or St. Louis, Cincinnati's role in American beer history is often underappreciated. Drawing on years of research, Michael D. Morgan, author of the award-winning Over-the-Rhine: When Beer Was King, tackles this subject with a fresh perspective. Complete with new findings, the true story of the city's first brewer comes to light, as do the oft-heralded deeds--and overlooked misdeeds--of the beer barons who built empires their progeny drove to ruins. From the story of the Scottish brewery that made Cincy famous for English ales, through forgotten Prohibition political scandals, to the birth and rise of the modern craft beer movement, Cincinnati Beer explores previously untold stories of our beer-soaked past.