With Cooking Soups For Dummies, all you need know is how to boil water. Add to this, some basic advice on equipment plus tips on how to stock your kitchen pantry—and you’re well on your way to tackling the delicious assortment of recipes. But, first, you’ll get the lowdown on how to make quick work of such basics as:Various cutting methods—including chopping, cubing, dicing, mincing, shredding, and slicing Liquid foundations—including recipes for chicken, beef, vegetable, mushroom, fish, shrimp, and clam broth Soup safety—advice on proper chilling, storage containers, freezing basics (with a shelf-life table), thawing, and reheating Tips on improvising—incl uding halving and doubling recipes, remaking leftovers, ingredient substitutions, and lightening up with less fat
And now to creating your own kitchen itinerary for the delicious, nutritious, eclectic, and international world of soups . . . starting with:Fresh soup from the garden—including Sweet Potato Bisque, Thrifty French Housewife’s Soup, and Fresh Tomato Basil Soup Soup from the dairy case—including recipes for Cream of Mushroom Soup, Tomato Orange Bisque, and Broccoli Cheddar Soup Hearty meat and poultry soups—including recipes for Herbed Oxtail and Vegetable Soup, Scotch Broth, and Country Chicken Noodle Soup Seafood chowders and bisques—including recipes for Fresh Salmon Chowder, Manhattan Clam Chowder, and Easy Lobster Bisque Cold soups—including Avocado Soup, Vichyssoise, and Spanish Gazpacho
Full of great tips on garnishes, ideal meal pairings, and last-minute fixes, plus 100 recipes, eight pages of full-color photos, and several black-and-white illustrations, Cooking Soups For Dummies helps you discover one great thing about making soups: you don’t have to be a grandmother to cook like one!
Bread Machines For Dummies is for anyone who has ever been frustrated by a bread machine and wants to know if it’s really possible to turn out great bread with a minimum of time and effort (it is!). This fun and easy guide shares simple techniques and more than 85 tested, foolproof recipes for making aromatic and flavorful breads—either for your bread machine or from dough that you shape yourself and bake in the oven. You’ll see how to make:Soft white bread Cracked wheat bread Basic danish dough Babka and C hallah Bread bowls Bread sticks, pizza, and focaccia And so much more!
This handy resource guide provides everything you “knead” to know about making bread, including the best ingredients to use, how to work with dough, and how to get the best results out of your machine. Along with plenty of cooking, measuring, and shopping tips, you get expert advice on how to:Shape simple doughs into beautiful breads Mix flours and liquids for perfect bread texture Adapt machine recipes for two loaf sizes Understand the different wheat flours Fit bread into a gluten-free diet Avoid moisture mistakes Make breads with alternative ingredients such as rice flour, potato starch, and tapioca flour Featuring a cheat sheet with standard measuring equivalents and temperature conversions, tips for troubleshooting your machine, and delicious recipes for such tasty delights as Cheddar Cheese Corn Bread, Pecan Sticky Rolls, Cranberry Nut Bread, and Banana Lemon Loaf, Bread Machines For Dummies reveals the best ways to bake, store, and enjoy your bread!
Are you looking to dig yourself out of microwave dinners and learn the ropes of home cooking? Cooking Basics For Dummies, 5th Edition takes the intimidation out of cooking and helps you start cultivating your culinary prowess in no time. From learning fundamental cooking techniques like dicing, chopping, and saut?ing to creating delicious, easy-to-follow recipes, you'll discover how to cook up crowd-pleasing meals the whole family will enjoy—all without breaking a sweat!
Even if you've never cracked an egg, this friendly, practical guide gives you all the ingredients to become a superior home cook. In plain English, it explains step-by-step how to master popular cooking techniques, such as dicing vegetables, hard boiling an egg, making quick and delicious sauces, planning menus, stocking your pantry, and so much more.Packed with more than 150 easy-to-follow recipes for every meal of the day, from mouth-watering mains to sumptuous sides to delectable desserts Helps you master grilling, slow cooking, baking, roasting, pressure cooking, and more Includes tips on adapting meals to meet the latest dietary trends, such as low-sugar, low-sodium, low-fat, plant-based, and vegetarian diets Covers shopping at farmer's markets and buying organic foods
Cooking Basics For Dummies, 5th edition is for every beginner cook or polished chef looking for a refresher on breathing new life into home-cooked meals.
Stuffed with tips and tricks - you'll roll, press, and mold sushi like a pro!
From rolling sushi properly to presenting it with pizzazz, this book has everything you need to know to impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). You'll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making - and make it fun!
Discover how to:
* Find the right equipment and ingredients
* Understand the special language of sushi
* Make fragrant sushi rice
* Prepare vegetarian and fish-free recipes
* Dish up sushi-friendly drinks and side dishes
The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, you’ll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. You’ll also be able to:Think like a Chinese chef—usin g the Three Tenets of Chinese Cooking Choose and season a wok, select a chef’s knife, plus other basic tools of the trade Find the essential ingredients—and ask for them in Chinese with a Chinese language (phonetic) version of black bean sauce, hoisin sauce, plum sauce, bamboo shoots, and more Cook using a variety of methods—including stir frying, steaming, blanching, braising, and deep frying
And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your own kitchen...which is when the fun really begins. Imagine putting together your ideal meal from the book’s rich offering of recipes:Delectable morsels—including Baked Pork Buns, Spring Rolls, Potstickers, Steamed Dumplings, and Shrimp Toast Seafood dishes—including Sweet and Sour Shrimp, and Oysters in Black Bean Sauce Poultry dishes—including Moo Goo Gai Pan, Kung Pao Chicken, and Honey Garlic Chicken Pork, beef, and lamb dishes—including Sichuan Spareribs, Tangerine Beef, and Mongolian Lamb
Chinese Cooking For Dummies gives you all of the basics you’ll need, letting you experience the rich culinary landscape of China, one delicious dish at a time—and all, without leaving a tip!
The magic is in the doing and baking expert Emily Nolan shows you how. In almost no time, you'll get down to basics with easy-to-follow tips on:Outfitting your kitchen with a baker's essentials iincluding baking pans (loaf pans, springform pans, glass vs. aluminum pie plates), food processors and blenders, bowls, measuring cups, graters, and sifters Measuring ingredients, preparing pans, working with eggs, zesting fruit, and melting chocolate Getting ready to bake,preparing your kitchen, working with recipes, and using the right equipment
And once you're all set, you'll marvel at how simple creating the smallest baking masterpiece really is:From chocolate cupcakes topped with mocha frosting to a lemon-curd cheesecake, to fluffy blueberry muffins and buttermilk biscuits From scrumptious pumpkin and chocolate cream pies and a classic cheesecake to outrageously delicious chocolate chip and oatmeal raisin cookies From a heart-warming chicken potpie to a yummy cheese soufflé
With over 100 recipes to choose from (including ones for soft pretzels and pizza!), eight pages of color photos, a summary cheat sheet of baking essentials, black-and-white how-to illustrations, and humorous cartoons along the way, the book will reward, even a baking novice, with delicious results and allow you to enjoy the unending magic of baking from scratch.
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.
Throughout human history. certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period.
A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay wages. In ancient Greece wine became the main export of her vast seaborne trade, helping spread Greek culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying seamen on long voyages and oiling the pernicious slave trade. Although coffee originated in the Arab world, it stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. And hundreds of years after the Chinese began drinking tea, it became especially popular in Britain, with far-reaching effects on British foreign policy. Finally, though carbonated drinks were invented in 18th-century Europe they became a 20th-century phenomenon, and Coca-Cola in particular is the leading symbol of globalization.
For Tom Standage, each drink is a kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite drink the same way again.
Want to learn about wine, but don't know where to start? Wine All-In-One For Dummies provides comprehensive information about the basics of wine in one easy-to-understand volume. Combining the bestselling Wine For Dummies with our regional and specific wine titles, this book gives you the guidance you need to understand, purchase, drink and enjoy wine.
You'll start at the beginning as you discover how wine is made. From there you'll explore grape varieties and vineyards, read labels and wine lists, and discover all the nuances of tasting wine. You'll see how to successfully store wine and serve it to your guests-and even build up an impressive collection of wine. Plus, you'll find suggestions for perfect food pairings and complete coverage on wines from around the world.Features wine tasting, serving, storing, collecting, and buying tips, all in a single authoritative volume Includes information on California wines, as well as other domestic and foreign locations including the US, Canada, France, Italy, Spain, Portugal, Germany, Austria, Hungary, Greece, Australia, New Zealand, South Africa, Chile, and Argentina. Helps you choose the best vintage for your needs Also covers champagne, sherry, and port wine Ed McCarthy and Mary Ewing-Mulligan are the authors of seven Dummies books on wine including the bestselling Wine For Dummies, 4th Edition, other contributing authors are recognized wine experts and journalists in Australia, New Zealand, and Canada
Whether you're a wine novice or a budding sommelier, Wine All-In-One For Dummies is the one guide you need on your shelf to make your wine experience complete.
The Complete Joy of Homebrewing is the essential guide to understanding and making a full range of beer styles, including ales, lagers, stouts, pilseners, dubbels, tripels, and homerun specialty beers and meads. Everything to get started is here: the basics of building a home brewery, world-class proven recipes, easy-to-follow brewing instructions, and the latest insights in the art and science of brewing. Master brewer Charlie Papazian also explains the history and lore of beer, reveals the technology behind brewing, and shares countless tips on how to create your own original ales and lagers.
This completely revised and updated edition includes:An expanded and updated Beer Styles and Homebrew Recipe Formulation chart with easy-to-understand descriptions of key flavor and aroma characters Ingredient information for fifty-three beer styles A list of more than seventy-five beer types describing strength, hop aroma, bitterness, flavor, color, sweetness, and alcohol percentage Expanded chart on sixty-eight hop varieties, descriptions, and uses Eighty brand-new and revised favorite beer and mead recipes Beer kit tips Key information about using and understanding hops Revealing reasons why homebrew is the best . . . and much more!
Paired with the newly revised Homebrewer's Companion, Second Edition, this book will transform you from beginning brewer to homebrewing expert.
Helpful index includes listings of drinks by name, by primary alcoholic ingredient, and by color/flavoring.
The perfect little book for any bartender! Cheers!
Running a Bar For Dummies, 2nd Edition shows established and future bar owners how to establish and maintain a successful business. Using clear, concise language, this For Dummies guide contains all the information you need to start your bar off on the right foot. From grand opening to last call, you'll discover the insider tricks that keep the business end running smoothly and the customers happily engaged. With updated information on marketing and social media, the book walks you step by step through the entire process, revealing the nitty-gritty details most new bar owners only discover after starting.
The bar business continues to grow; however, securing running capital and having knowledge about the business are cited as the two biggest reasons new bars fail. Running a Bar For Dummies, 2nd Edition shines a light on these issues to help bar owners prepare properly. The book helps you find your way through the maze of licensing and permits, developing a business plan, and preparing for your grand opening, plus offers clear, no-nonsense guidance on dealing with tough customers. Every step of the way, Running a Bar For Dummies, 2nd Edition is a reference you can count on.Understand the bar business and important legal issues Stock the necessities, including equipment and inventory Promote your business using marketing and social media Manage expenses and control cash flow
When run correctly, a bar can be an extremely profitable business, but the key to success is knowing exactly what you're getting into. By recognizing common problems and teach you how to adapt quickly to changing conditions, Running a Bar For Dummies, 2nd Edition provides the information you need to develop those skills, and get your bar started.
Forever short on time, Associated Press food editor J. M. Hirsch is a master of kitchen shortcuts; his favorite, letting high-flavor ingredients do the heavy lifting, was the inspiration for this collection of nearly 150 boldly delicious recipes. Because nobody has time to make a bland meal.
His approach to cooking is simple: Foods that taste great going into the pot need less work from you to taste great when they come out. He shows busy cooks how to use ingredients with intense flavor to make the meals they want in the time they have.
The recipes are easy and the flavors are robust. Try Four-Cheese Baked Gnocchi, Pork Chops with Red Wine Cranberry Sauce, Red Curry Beef, Sweet-and-Savory BBQ Chicken, Chili Balsamic Marinated Sirloin with Fettuccine and Sun-Dried Tomatoes, and Bacon, Beans, and Beer Chili. There’s even dessert, with Balsamic Chocolate Cookie Ice Cream and Grilled Cinnamon-Sugar Breadsticks.
From the Trade Paperback edition.
In The Brewmaster's Table, Garrett Oliver, America's foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, reveals why real beer is the perfect partner to any dining experience. He explains how beer is made, relays its fascinating history, and, accompanied by Denny Tillman's exquisite photographs, conducts an insider's tour through the amazing range of flavors displayed by distinct styles of beer from around the world. Most important, he shows how real beer, which is far more versatile than wine, intensifies flavors when it's appropriately paired with foods, creating brilliant matches most people have never imagined: a brightly citric Belgian wheat beer with a goat cheese salad, a sharply aromatic pale ale to complement spicy tacos, an earthy German bock beer to match a porcini risotto, even a fruity framboise to accompany a slice of chocolate truffle cake. Whether you're a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation.
A companion to the world's bestselling beermaking book, The Complete Joy of Homebrewing, this guide is for homebrewers who have mastered the basics and want to advance their beermaking skills. Charlie Papazian, the godfather of homebrewing, covers all aspects of the process and answers commonly asked questions. The Homebrewer's Companion is now completely revised, reorganized, and updated with detailed charts and tables, information about the latest techniques and equipment, more than seventy new and improved lager, ale, and mead recipes, and more, including:Details and insights on the art and science of brewing beerCurrent malt, special ingredient, and fermentation charts Websites and resources for up-to-date information Fascinating details about the diversity of hops and how to use themExpanded information on yeast and microbiological critters that can enhance your beerA list of beer styles with referencesA resource list of more than 120 of Charlie's original homebrew recipesInstructions for making gluten-free beerAn expanded glossary of beer characters and a beer evaluation sectionExpert insight and recommendations on beer and food pairings and cooking with beer
Wine For Dummies, 6th Edition reveals what's in, what's out, and what's new in wine. With new and revised content, this edition of the popular Wine For Dummies text takes you on a tour of emerging and old world wine regions, showcasing the varieties and styles you need to know to stay up to date on today's wine scene. In addition to highlighting wines themselves, this approachable resource offers insight into wine shops, supermarket wine selections, wine and food pairings, vintage charts, and price guidelines. For the aspiring wine aficionado, the text offers expert advice on buying, collecting, and rating wines—and can direct you in updating your personal collection through its thorough guidance.
Wine has, for generations, been an important part of culture and society around the world. Over time, trends in wine change—as do the ways in which it is created, celebrated, and enjoyed. Exploring today's wine trends is a great way to learn more about and appreciate different cultures—and let's be honest: educational value aside, wine tastes amazing. Understand different grape varieties and varying wine styles Read wine lists and labels, and understand how to use them to make the right purchases Pair your wine with food in a way that will bring out the best flavors in all aspects of your meal Explore how to best select, store, open, pour, and enjoy your wine
Wine For Dummies, 6th Edition provides you with the information you need to confidently navigate today's wine scene!
Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. It's a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution.
Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don't take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make "slow food" fast, and full of flavor.
The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.
Presented in three parts, Rodale's 21st-Century Herbal first explores the historical relationship between people and herbal plants and how it has evolved over time. In the second part, readers will delve into an to-Z encyclopedia of 180 of the most useful herbs from around the globe, not only familiar herbs like bilberry and nasturtium, but also cutting-edge herbs from other cultures, like red bush tea and maca, that are now available in the West. The final section highlights how herbs create a "fuller" life and features herbal cooking techniques, ways to use herbs for beauty and the bath, ideas for daily herbal use (such as green cleaning, fragrances, decor, smudging, and dyeing), gardening and growing how-tos (with illustrated garden designs), and advice for holistic herbal pet care.
With over 50 Unique recipes, & easy step by step instructions how to make them.
Recipes Like: Stoned Crab Cakes, Jalapeno Black Bean & Ganja Quesadillas, Ganja Espresso Lava Cake.
Everything from Treats & Appetizers to Main Dishes, Soups & Salad dressings.
Great for entertaining or just a little kick with your meal.
A Must have for medicinal users, Connoisseurs or just the average everyday Chronic.
Dr. Anthony Cichoke explains the philosophy behind American Indian healing practices as well as other therapies, such as sweat lodges, used in conjunction with herbs. He examines each herb in an accessible A-to-Z format, explaining its healing properties and varying uses in individual tribes. Finally, he details Native American healing formulas and recipes for treating particular ailments, from hemorrhoids to stress.
The recipes in The Hot Sauce Cookbook will have you wiping your brow, chugging water, and helping yourself to seconds. Using a variety of chiles and easy-to-find ingredients like vinegar and red pepper flakes, The Hot Sauce Cookbook shows you how to prepare your favorite sauces and pair them with authentic regional recipes. The Hot Sauce Cookbook gives you clear instructions for every step of the way, from choosing chile peppers, to stocking your kitchen, to storing the finished product.
The Hot Sauce Cookbook lets you cook some of the world’s spiciest dishes, with:
· 49 hot sauce recipes from around the world
· 27 complementary food recipes, such as Cajun Barbecue Sauce, Puerto Rican Pique, Korean Barbecued Beef, and Grilled Chicken Satay
· 10 tips for making great hot sauce
· Profiles of 29 types of chiles and their heat levels
With The Hot Sauce Cookbook, you won’t need to go to a restaurant or a grocery store to enjoy great spicy flavors—they’ll be waiting for you in your fridge.
In just seven days, readers will detoxify their bodies and lose up to seven pounds of fat! Each day of the program focuses on a different color of the rainbow, ensuring the best possible nutrition profile and guaranteeing positive results. By “drinking the rainbow,” readers will shed pounds and experience anti-aging, renewed energy, and a better balanced body. Also included are 50 food and juicing recipes and 20 full-color photos.
A bit if history about, wonderful recipes for, and a lot of amazing uses for—VINEGAR are in this 7" x 6" trade paperback. One hundred and twenty pages fill this fun and practical compendium. In ten different chapters, ranging from cooking to cleaning to hygiene and home remedies, you'll find that vinegar also works as a diet aid, stain remover, condiment, odor eater, grooming aid, preservative and cleaner.
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 seventy recipes that allow you to progress from simple fermented condiments like 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 twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
In Making Homemade Wine, author Robert Cluett takes the mystery out of winemaking. Using his simple nine-step process, you'll learn how to make superb-tasting wines right in your own home. Whether you want to make a common or unusual wine--from everything from grapes to elderberries to parsnips--you'll find the recipes and know-how here. There's even a universal wine formula that allows you to create your own unique recipes! And if your wine doesn't turn out as you expected, never fear--you can read up on Cluett's tips for preventing and fixing the most common problems home winemakers encounter.
This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 5th Edition also provides over 40 new cocktails ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests.Detailed information on how to properly stock a bar with the latest and greatest glassware and tools Expanded coverage on making exotic frozen/blended specialties and specialty coffees Experimenting with the new flavor/buzz in Bourbons and Scotches: honey The latest flavored rums, gins, ryes, and of course vodkas (buttered, waffle, sherbet, and marshmallow flavored are just a few new editions) New coverage devoted to craft distillers Fun, new ways to garnish drinks (even flaming options), rim, and serve drinks like a master mixologist Tips on creating unique punches and even non-alcoholic drinks The latest tips and advice on curing hangovers and hiccups
If you're interested in crafting traditional or modern cocktails, Bartending For Dummies has you covered.
Dead Rabbit Grocery & Grog in Lower Manhattan has dominated the bar industry, receiving award after award including World's Best Bar, World’s Best Cocktail Menu, World’s Best Drink Selection, and Best American Cocktail Bar. Now, the critically acclaimed bar has its first cocktail book, The Dead Rabbit Drinks Manual, which, along with its inventive recipes, also details founder Sean Muldoon and bar manager Jack McGarry’s inspiring rags-to-riches story that began in Ireland and has brought them to the top of the cocktail world. Like the bar’s décor, Dead Rabbit’s award-winning drinks are a nod to the “Gangs of New York” era. They range from fizzes to cobblers to toddies, each with its own historical inspiration. There are also recipes for communal punches as well as an entire chapter on absinthe. Along with the recipes and their photos, this stylish and handsome book includes photographs from the bar itself so readers are able to take a peek into the classic world of Dead Rabbit.
“Let one of the beer industry’s most irrepressible brewers lead you to extremes in your kitchen. Do try this at home—you’ll be glad you did.” —Michael Jackson, The Beer Hunter, author of World Guide to Beer
“Should inspire nonbrewing beer fans to start brewing and homebrewers or commercial brewers to push the envelope a bit.” —Northwest Brewing News
“Extreme Brewing is not just about radical brewing, it is about appreciating and living great beers.” —Ale Street News
“Finish Extreme Brewing and you will be a better-informed homebrewer than most amateurs are.” —Mid-Atlantic Brewing News
Sam Calagione’s authoritative primer Extreme Brewing, long required reading for any serious homebrewer, is now revised and expanded. Inside Extreme Brewing, Deluxe Edition, you'll find:
—Recipes for homemade beers that are among the most exciting and exotic today: Double IPA, Punkin’ Porter, Belgian Brown Ale, and more than 30 other unique concoctions
—14 additional recipes that are new to this edition, including the Coffee & Cream Stout and the Smokin’ Cherry Bomb
—Step-by-step instructions and insider tips for making recipes that expand the definition of great beer
—Tips on presentation and food pairings, recipes for beer-infused dishes, and fun ideas for beer-themed dinners that let you share your creations with family and friends
Our new edition of this extremely helpful guide to using juice contains all the right updates for today’s juice market. Superjuices such as Wheatgrass are now included along with delicious, fresh fruit smoothies.
Juicing For Health will also look more attractive than ever before – with a larger format and a 2 colour design throughout.
Juicing For Health is comprehensive without ever rambling. It includes:
Over 200 juice recipes and blends.
• The vitamin & mineral content of over 60 different fruit & vegetable juices.
• The basic healing qualities of each fruit and vegetable juice.
• Nutritional therapy juice blends for a whole range of specific – and more general – ailments.
• Beginner-friendly guide to starting up and managing a healthy detox programme.
• A–Z Vitamin & Mineral hotlist – with the “Best Fruits” and “Best Vegetables” for each nutrient.
Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from açaí to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today-- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.
Amid an increasing focus on locally sourced whole foods, preserving, rather than preservatives, is enjoying a comeback. With 300 delicious recipes, Canning and Preserving All-In-One For Dummies gives you a single, comprehensive resource on all aspects of putting up your own food; the equipment and ingredients you'll need; and the different techniques such as smoking, drying, curing, pickling, juicing, and root cellaring that you'll explore.
Canning and Preserving All-in-One For Dummies is a perfect guide for home cooks looking to learn how to can and preserve their own food, covering preparation times, cooking times, processing times, and the yield you should expect from your efforts, as well as the newest equipment needed to create and store your own healthy foods.Features 300 recipes Covers canning fruits, vegetables, meats, and seafood Includes jams, jellies, butters, condiments, relishes, salsas, and chutneys Provides information on all types of food storage, including pickling, curing, juicing, and root cellars
Whether you're new to canning and preserving or are just looking to expand your repertoire with the great new recipes contained in this book, Canning and Preserving All-in-One For Dummies gives you everything you need to save money and live healthier.
True, cast iron is old; it's been around since the Middle Ages. And it is heavy. No one can dispute that even a small, cast-iron pot has a heft to it that no other cookware has. Nevertheless, cast-iron cookware has a place in today's kitchens, and that doesn’t mean simply hanging on the wall for decoration. Cast iron has much to offer modern-day cooks; it's easy to use, easy to care for, economical, versatile, and durable, and let's face it, it has a nostalgic appeal that no other cookware has. But more compelling than all those reasons is that it's a great cookware that makes great food. In fact, most cast-iron cooks will tell you that food cooked in cast iron tastes better than food cooked in anything else!
Cast-Iron Cooking For Dummies is for those cooks who may want to inject a little adventure and variety into their cooking. If you've never even thought of using cast-iron cookware, or you have a few cast-iron pots lying around, you'll discover all you need to know about making great food using cast iron. Here just a sampling of what you'll find in Cast-Iron Cooking For Dummies:Selecting the right cast-iron cookware for you Seasoning a new cast-iron pan Caring for your cast-iron cookware Discovering techniques to enhance your cast-iron cooking Enjoying cast-iron cooking in the Great Outdoors Tons of delicious recipes, from main and side dishes to desserts and international dishes Top Ten lists on ways to make your cast-iron cookware last longer, the best dishes suited for cast iron, and tips for achieving success in cast-iron cooking
So, whether you're a cooking novice or an experienced chef, you can find plenty of enjoyment from cooking with cast iron – and Cast-Iron Cooking For Dummies can show you the way.
The writer has carefully written the description to each of the recipes so that following them should be as easy as 1, 2, 3. What's more is that, the unique secrets which will authenticate your Chinese cooking are also included in the book. Now, more than ever, you will be encouraged to try out Chinese stir fry recipes because you are guaranteed that your home is going to come alive with true Chinese fragrances.
And it is not just the dishes that are going to surprise you; the book itself is quite presentable and easy to read. It has been neatly divided into five sections, giving you stir fry recipes with vegetables, chicken, beef, noodles and rice. You will have no difficulty finding or following a recipe through this book.
THERE IS a beer for every mood, food and occasion. And, with the growing number of beer festivals popping up worldwide, beer is finally getting the attention and appreciation it deserves. For the average beer lover, the overwhelming choices, brewing styles and traditions can be confusing to say the least. Enter beer specialist Mirella Amato - one of only seven Certified Master Cicerones (beer sommeliers) in the world. With an advanced brewing certificate behind her, readers will be in expert hands as they navigate the multifaceted world of beer, guided by Amato's refreshingly accessible style.
Broken down into fun, easy-to-read chapters, Beerology starts with an introduction to beer and tips on storage and cellaring, then leads into a guide on tasting. Amato presents beer styles in four groups—Refreshing, Mellow, Striking, and Captivating—covering everything from the history and origins of specific brews, to brands that exemplify each type. She then gives tips on hosting beer-tasting parties at home, complete with beer games, and includes a chapter dedicated to beer cocktails (who’s in for a delicious cucumber Pils?). Her original take on pairing beer with food—including chocolate and cheese—is perfect for anyone with an inquisitive mind and an epicurean streak.
Celebrity chef Curtis Stone knows life can get busy. But as a dad, he also believes that sitting down to a home-cooked meal with family and friends is one of life’s greatest gifts. In his fifth cookbook, he offers both novice cooks and seasoned chefs mouthwatering recipes that don’t rely on fancy, hard-to-find ingredients and special equipment. And he breaks them down into seven simple categories:
• Motivating Mondays: Healthy meals that start the week off right—Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad; Grilled Shrimp and Rice Noodle Salad
• Time-Saving Tuesdays: Quick and easy recipes for simple meals—Steak and Green Bean Stir-Fry with Ginger and Garlic; Grilled Pork Chops and Vegetable Gratin with Caper-Parsley Vinaigrette
• One-Pot Wednesdays: Flavorful dishes with minimal cleanup—Chicken and Chorizo Paella; Rosemary Salt-Crusted Pork Loin with Roasted Shallots, Potatoes, Carrots, and Parsnips
• Thrifty Thursdays: Yummy meals on a budget—Sliders with Red Onion Marmalade and Blue Cheese; Roasted Cauliflower, Broccoli, and Pasta Bake with Cheddar
• Five-Ingredient Fridays: Fun, fast recipes to kick off the weekend—Grilled Harissa Lamb Rack with Summer Succotash; Seared Scallops and Peas with Bacon and Mint
• Dinner Party Saturdays: Extraordinary dishes to share with friends and family—Asian Crab Cakes with Mango Chutney; Mushroom Ragout on Creamy Grits
• Family Supper Sundays: Comforting, slow-simmering food for relaxing around the table—Southern Fried Chicken; Barbecued Spareribs with Apple-Bourbon Barbecue Sauce
And don’t forget sweet treats such as Peach and Almond Cobbler and Olive Oil Cake with Strawberry-Rhubarb Compote. Loaded with enticing photos, What’s for Dinner? will inspire you and bring confidence to your kitchen and happiness to your table.
Praise for What’s for Dinner?
“Designed to help make meal time easy, fun and tasty despite everyone’s hectic schedules.”—People
“Full of simple recipes for every busy night of the week.”—The Kansas City Star
“Stone delivers simple recipes, many of which can be made (start to finish) in less than 40 minutes.”—The Atlanta Journal-Constitution
“What could be better than having a new arsenal of Stone's recipes at your fingertips? . . . Charming for both his accent and kitchen knowledge, this man is as down to earth as they come.”—Milwaukee Journal Sentinel
“Curtis Stone gets it. . . . Family favorites, fresh ingredients, and simple prep—all of which is on display on every page of his beautiful book.”—Jenny Rosenstrach, author of Dinner: A Love Story
“A visionary and entrepreneur, he hopes to inspire individuals to ditch the drive-thru and start firing up their ovens at home. . . . A day-to-day guide packed with easy, mouthwatering recipes for every night of the week.”—Spry Living
“The book features a ton of delicious recipes organized by a different theme for every day of the week.”—D Magazine
Herbs in Your Kitchen that Heal
Table of Contents
Herbs in Your Kitchen and to Heal
How to Make Herb Biscuits
Making Herb Butters
Making Natural Green Dye for Your Butters
Herb Waters for Perfumed Uses
List of Herbal Teas
Dill and Caraway seeds
Lime flowers- Linden- – also known as Tilleul- teey- uhl.
Lime flowers Sirop
Tomato Cream Sauce
Traditional White Sauce – Béchamel
How to make Rose Water
Rosewater through Steam Condensation
A keen young budding botanist once asked me, “Ma’am, how do we know the difference between herbs, shrubs and trees?” Well, the answer is that a majority of herbal plants are definitely soft stemmed and smaller in size when compared to shrubs which are woody and often branched. Herbs are annuals and sometimes perennials. Shrubs are perennials like trees. And trees are definitely different, because they have long woody trunks, which are branched, grow to huge heights, and live really long.
Herbs have been used since ancient times, for medicinal value, and also for cookery purposes. Shrubs are mainly ornamental plants, with their leaves and flowers being used as culinary accompaniments, and also for medicinal purposes. Herbs can be shrubs. Shrubs can be herbs.
Woody stemmed bushes like rosemary, thyme, lavender, winter savory, and Sage come in the herbal category. The serious use of plants in medicine is in the province of homeopathic practitioners and natural herbalists who employ most species of herbs from mosses to trees in making their herbal remedies.
This book is going to give you an introduction to some of the herbs, which are easy to grow and you can obtain easily fresh or dried.
How did people get to know about herbs in ancient times? The awareness of the edible as well as the remedial qualities of herbs must have been gained by happy and sad experiences in prehistoric days. When food was scarce and often very nasty, pungent herbs made it more palatable. The larger succulent leaves, and plants provided salads and vegetables as an accompaniment to hunted mastodons and other prehistoric beasties.
Soon, man found out that some of these herbs could cure and heal wounds and ease suffering, as even the tastiest culinary herb has a real medicinal value and virtue. This is how prehistoric man found out that Moss – sphagnum – was an excellent healer of wounds. Just imagine he went hunting and got into an argument with a sabertooth. And there he was with wounds all over his body, lying nose down on the mossy ground.
So he found himself clutching a handful of moss, squeezing it, and trying to stop the blood flow from the wounds. Hey, the Moss was so absorbent, that it stopped the wound from bleeding any more. So back he came back to his tribal camp with Moss sticking all over his body. After a week or so, he noticed that his wounds were healing really well.
Now, most of this was just by trial and error, and luck. His genetic makeup was strong, and his diet conducive to good natural healing. But that meant that the next time he went on the warpath with other tribes in the vicinity, he made sure that the healer had packed lots of sphagnum, along with food in a pouch for every warrior.
Early civilizations inherited this knowledge and developed it even further, and both doctors and cooks used herbs appreciatively and with increasing beneficial effects.
Doctors experimented with every kind of plant and cooks with the more deliciously flavored types.
Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.
There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.
Slow Cookers For Dummies is for working families, couples, single people, students, and anyone who is tired of takeout. Perhaps you love cooking but have little time to do it or want to decrease your reliance on prepared mixes or boxed convenience foods. Slow cooking may be right for you if you want toSave money on food and utility bills Control your sodium and fat intake Free up your oven and cooktop for more holiday cooking Take a hot dish to a potluck supper
If you already know how to use a slow cooker, the delicious recipes in this book can help you expand your repertoire beyond soups and stews. If you're thinking of getting a slow cooker, Slow Cookers For Dummies takes you from the basics of how these cookers work to preparing special occasion meals, to troubleshooting slow cooker problems.
Here's a closer look at what Slow Cookers For Dummies includes:Guidelines on how to choose the right slow cooker for you Techniques to help you slow-cook the right way Easy recipes for snacks, beverages, chili, stews, and casseroles Scrumptious recipes for roasting beef, pork, lamb, and poultry How-to's on cooking and freezing in batches Ways to adapt favorite traditionally cooked dishes for the slow cooker
In Slow Cookers for Dummies, food and appliance cooking experts Tom Lacalamita and Glenna Vance show that this classic cooking appliance is really a wonderful tool for making creative, delicious meals. With 75 recipes for making the most out of your slow cooker, you'll never put that slow cooker in your cabinet again.
America has a new favorite condiment: salsa. And with good reason—a great salsa makes a big impression with just a little bite. In Salsas and Moles, award-winning chef Deborah Schneider explores a wide variety of favorites, from classic table salsas to mole and enchilada sauces, plus chunky salsas and snacks. While some people think salsa is all about heat, Schneider teases out fresh flavors from chiles, fruits, and herbs, creating authentic recipes that showcase the unique flavors of Mexico.
With serving suggestions for each salsa, and recipes for popular sauces such as Salsa Verde, Enchilada Sauce, and Mango-Habanero Salsa, any salsa lover will be able to find their perfect match.
With over 95 recipes to start cooking up your very own brisket, ribs, pulled pork, and other incredibly delicious barbecue, this trusty guide also boasts:
Handy smoker illustrations and dozens of invaluable tips for smoking beef, pork, poultry, seafood, and other meatsBeginner, intermediate, and advanced recipe labels so that you can start simple and work your way to a challengeInspired ideas for amazing barbecue sides to round out your meals, including Summer Bean Salad, Dijon Potato Salad, and Southern-Style Collard GreensAll the sauces, rubs, brines, and marinades you need to move beyond a recipeA closer look at the regional barbecue styles of Texas, the Carolinas, Memphis, and Kansas CityWhether you are just breaking in your new smoker or looking to go beyond the basics, Real BBQ will give you the tools and tips you need to start smoking some brag-worthy 'cue.
Recipes include: Beer Can Chicken, Hickory-Smoked Pork Belly, "All Day Long" Smoked Beef Brisket, Beach Barbecue Lobster Tails, Coffee-Rubbed Buffalo Steak
Designed to supply herbs for a wide range of flavors as well as a pleasing balance of colors, there are gardens to suit every taste and cooking trend, including a French chef’s repertoire, an Italian trattoria’s menu, the aromatic seasonings of Asia, the closer-to-home flavors of American barbecue, and the piquant profiles for a Tex-Mex feast. There are herbs for flavoring fish and game, soups and salads, bread and other baked goods, and, for the mixologists among us, even herbs for the home cocktail bar.
Herb Gardening from the Ground Up offers historical insight, provides starting-from-scratch, season-to-season basics for planting in the present, and looks forward to the bright future of urban and suburban growing trends.
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.
Authors Eric Prum and Josh Williams’ passion for infusing oils, spirits and waters began one summer nearly a decade ago when the two first made peach-infused bourbon. They were awestruck. The seemingly simple process of adding fresh, local peaches to a Mason jar of Kentucky Bourbon, and infusing the mixture for a handful of weeks had somehow resulted in something so much greater than the sum of its parts.
In Infuse the authors share not only their favorite infusion recipes, but also how to use them in food and cocktails, like a spicy chili oil added to a grilled pizza bianca or a hot toddy spiked with the peach bourbon that started it all years ago. With more than 50 recipes for infusing oils, spirits and waters, Infuse provides instructions, quick tips and plenty of inspiration for how you can make delicious infusions part of your everyday.
From the Trade Paperback edition.
Let "Traditions of South Korean Cooking: Learning the Basic Techniques and Recipes of the South Korean Cuisine" guide you through your journey into the authentic Korea cuisine. Packed with simple recipes, tips, and a little history, this book is your ultimate guide in the fascinating – and delicious! - world of South Korean cooking.
Table of Contents
Sage – Leaves
Mint – Herb – Mentha spicata.
Ginger – Roots
Ginger for Skin Infections
Coriander [Cilantro] - Coriandrum Sativum – leaves, seeds
Chives – Allium choenoprasum – leaves
Plant Cuttings with Heels
Bergamot - Momarda Didyma – leaves, bark and flowers
Bergamot Tea Infusion.
Dill – Poucedomum Graveolus – Seeds and Leaves
Fennel - Foeniculum vulgare – F.officinale – Leaves, Stem And Seed
Chamomile Anthemis nobilis – flowers
How to Make a Chamomile Lawn
Parsley Petroselinum Crispum – Leaves.
Maître D’hôtel Butter
Rosemary – rosemarinus officinalis – whole sprig
Rosemary Scalp Tonic
Thyme – Thymus vulgaris - Leaves
Growing Aloe Vera
Aloe Vera for Beauty
Face Wash Mixture
PH Balanced Skin Toner –
Basil - Oscimum basilicum – leaves
Carraway (Caraway) - Carum carvi - seeds, leaves, root.
Chervil - Anthriscus cerefolium – leaves and roots
Hyssop – Hyssopus officinalis – young shoots
Garlic – Allium sativum – bulb
Comfrey - Symphytum caucisicum – leaves
Violet – Viola odorata – Leaves And Flowers
Violet Cure for Insomnia
Marjoram - origamum omits - leaves
Tarragon - artemisia dracunculus – leaves.
Angelica - Angelica archangelica – stem
Just imagine a world without herbs. You would be flavoring your food with spices or even with natural minerals, because you did not know all about the value of the plant world to make a difference between a bland dish, and a delicious one.
Also, just imagine trying to get rid of a cold more than 5000 years ago, by rubbing your face with cold water. Until somebody decided that he was feeling really cold and he needed something hot to drink. So he just put some water on to boil, but because he did not like the taste of bland water, he just added some nice green leaves. Hey, this chance combination turned out to be really tasty. It also happened to cure his cold and made him feel really warm.
Believe it or not, most of the herbal lore, which has passed down to us down the ages has been found due to experimentation or by Lucky chances. Also, anything which my goats, sheep, horses and cattle liked may not have suited my innards and vice versa. That is why you do not give your cats and dogs , well spiced food, especially your pizza remains, unless you want them really sick.
At that time people did not know much about writing, because we are talking about prehistoric times. However, down the generations, they passed on this knowledge to the people of their tribe. And when they met up with other people of other tribes, they shared this knowledge.
This continued some sensible person decided that this knowledge had to be stored up for the use of future generations. And so this compile addition of herbal lore and information was born and the teachers, the wise men helped mankind for ages to come.
This included the knowledge of the essential oils in the plants.
Basil and mint essential oils are excellent for cooking and in beauty products.
Many of the herbs and remedies known to our ancestors have been lost with the passage of time. However, a lot of these remedies are still being rediscovered by chance, or through documents, found in excavations. Many of the plants which were so common during the time of the Pharaohs are now extinct.
Nevertheless, their knowledge can be considered to be the basis of modern medical knowledge. They knew all about how to use onions to cure colds, as well as heart diseases. Thanks to the Eber papyri , modern researchers are researching on the benefit of onions to cure heart ailments.
Free radical–fighting blueberries, nutrient-rich kale, or protein-packed spinach—every fruit and vegetable you can think of pairs up in this juice bible for devoted followers of the juice craze that’s sweeping the nation.
A passionate green juicer for over five years, author Farnoosh Brock shares her knowledge, discoveries, best tips, and lessons learned from her years of green juicing! She gives you the good, the bad, and the ugly so you can make smart and informed decisions as you learn how to heal your body and return it to harmony using healthy plants from your farmer’s market, garden, or produce aisle.
Uncertain how your body will react to green juicing with a sensitive stomach?
Wondering how to stay motivated after the initial excitement wears off?
Farnoosh talks you through all of those situations, and gives you tips on how to manage each as you move forward in this journey. She also includes nutritional information and details on the benefits of juicing for life! Whatever your fitness regimen, health goals, or daily routine—this is a comprehensive resource discussing every aspect of the wonderful world of juicing!