1001 Beers You Must Try Before You Die PDF Download

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Publisher: Pier 9
ISBN: 9781760524029
Category :
Languages : en
Pages : 960

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Book Description
A comprehensive, fully illustrated, fully updated guide to the best beers in the world.

Author: Pascal Baudar
Publisher: Chelsea Green Publishing
ISBN: 1603587187
Category : Cooking
Languages : en
Pages : 306

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Book Description
Primitive beers, country wines, herbal meads, natural sodas, and more "Baudar has elevated the concept of terroir into the realm of extreme beverages, both fermented and unfermented. His book brings to life the innovative quest of the Palaeolithic shaman/healer/brewer."--Patrick E. McGovern, author of Ancient Brews Fermentation fans and home brewers can rediscover "primitive" drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar's first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, including: Wild sodas Country wines Primitive herbal beers Meads Traditional ferments like tiswin and kvass. The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients. The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author's playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them. "With gorgeous photos and clear technical details, this book will be a source of great inspiration."--Sandor Ellix Katz, author of The Art of Fermentation

Author: Brad Thomas Parsons
Publisher: Ten Speed Press
ISBN: 1607740729
Category : Cooking
Languages : en
Pages : 242

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Book Description
Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. Author and bitters enthusiast Brad Thomas Parsons traces the history of the world’s most storied elixir, from its earliest “snake oil” days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process. Whether you’re a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. Also featured are more than seventy cocktail recipes that showcase bitters’ diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons’s own repertoire like the Shady Lane, plus one-of-a-kind libations from the country’s most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes. Part recipe book, part project guide, part barman’s manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.

Author: Pascal Baudar
Publisher: Chelsea Green Publishing
ISBN: 1645022293
Category : Cooking
Languages : en
Pages : 434

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Book Description
Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.

Author: Jean Valentine
Publisher: Wesleyan University Press
ISBN: 9780819568502
Category : Poetry
Languages : en
Pages : 88

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Book Description
New poems from a National Book Award winner

Author: Cassidy Puckett
Publisher: University of Chicago Press
ISBN: 022673269X
Category : Computers
Languages : en
Pages : 325

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Book Description
"Take a moment to imagine a geek. A computer geek. Do you see thick glasses and pocket protectors? A face illuminated by a glowing screen, surrounded by empty cans of energy drinks? Bill Gates? Whatever trope comes to mind, it's likely a white or Asian man. As Cassidy Puckett shows in Define Geek, these are not just innocent assumptions. They are tied to underlying ideas about who is "naturally" good at tech, and they keep many would be techies, particularly girls and people of color, from achieving or even pursuing opportunities in tech. But Puckett is not just here to show us that anybody can be good at tech; she tells us how we can get there. Puckett spent six years teaching technology classes to first generation, low-income middle school students in Oakland, California, and during that time, she uncovered five technology learning habits that will set up all young people for success. She shows how to measure and build these habits, and she demonstrates that many teens currently unrepresented in STEM already use these habits; they are more ready for advanced technological skill development than assumptions about instinct might suggest. Redefining "instinct" reframes the goals of STEM education and challenges our stereotypes about "natural" technological ability. Our so-called leaky STEM pipeline is readily addressed by Puckett's five techie habits of mind"--

Author: Edwidge Danticat
Publisher: Knopf
ISBN: 1400041155
Category : Biography & Autobiography
Languages : en
Pages : 221

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Book Description
In a personal memoir, the author describes her relationships with the two men closest to her--her father and his brother, Joseph, a charismatic pastor with whom she lived after her parents emigrated from Haiti to the United States.

Author: Riane Eisler
Publisher: Berrett-Koehler Publishers
ISBN: 1576755142
Category : Business & Economics
Languages : en
Pages : 337

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Book Description
Bestselling author Riane Eisler (The Chalice and the Blade, which has sold more than 500,000 copies sold) shows that at the root of all of society's big problems is the fact that we don't value what matters. She then presents a radical reformulation of economics priorities focused on the home.

Author: Sheri S. Tepper
Publisher: Harper Collins
ISBN: 0061170658
Category : Fiction
Languages : en
Pages : 528

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Book Description
The only human child living on the Martian satellite Phobos, invents a series of alter-egos that end up taking on a life of their own.

Author: Steve Hockensmith
Publisher: Macmillan
ISBN: 1429917083
Category : Fiction
Languages : en
Pages : 308

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Book Description
It might be 1893 and the modern world may in full-swing, but cowboy Gustav "Old Red" Amlingmeyer is an old-fashioned kind of guy: he prefers a long trail ride even when a train could get him where he's going in one-tenth the time. His brother Otto ("Big Red"), on the other hand, wouldn't mind climbing down from his horse and onto a train once in a while if it'll give his saddle-sore rear end a rest. So when it's Old Red who insists they sign on to protect the luxurious Pacific Express, despite a generations-old Amlingmeyer family distrust of the farm-stealin', cattle-killin', money-grubbin' railroads, Big Red is flummoxed. But Old Red, tired of the cowpoke life, wants to take a stab at professional ‘detectifying' just like his hero, Sherlock Holmes and guard jobs for the railroad are the only ones on offer. So it is that Big Red and Old Red find themselves trapped on a thousand tons of steam-driven steel, summiting the Sierras en route to San Francisco with a crafty gang of outlaws somewhere around the next bend, a baggage car jam-packed with deadly secrets, and a vicious killer hidden somewhere amongst the colorful passengers. On the Wrong Track, Old Red and Big Red's much anticipated return, is filled with all of the wit, flavor, humor, and suspense that made Hockensmith's debut, Holmes on the Range, so beloved by critics and fans alike.