1001 Beers You Must Try Before You Die PDF Download

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

View

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

Author: Henry Dominguez
Publisher:
ISBN: 9780977770120
Category :
Languages : en
Pages :

View

Book Description
A pictorial history of the Ford dealership from 1903 to 1954.

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

View

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

View

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

View

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: Ch Durgaprasada Rao
Publisher:
ISBN: 9780333927069
Category :
Languages : en
Pages :

View

Book Description
This book presents an introduction to chemical engineering calculations along with the techniques of writing mass and energy balances for chemical, nuclear, biochemical, electrochemical and other less conventional processes. Both undergraduate students of

Author: M. R. Srinivasan
Publisher: New Age International
ISBN: 8122426034
Category : Physics
Languages : en
Pages : 50

View

Book Description

Author: D. Balasubramanian
Publisher: Universities Press
ISBN: 9788173710377
Category : Bioengineering
Languages : en
Pages : 442

View

Book Description

Author: O. Jardetsky
Publisher: Springer Science & Business Media
ISBN: 1468457454
Category : Science
Languages : en
Pages : 383

View

Book Description
Proceedings of the Tenth Course of the International School of Pure and Applied Biostructure (Erice, Italy, June 1989). Knowledge of protein structure and of design and manufacture methods has made it possible to produce proteins of any desired sequence, but progress is limited by inability to predi

Author: Logbook Professionals
Publisher: Createspace Independent Publishing Platform
ISBN: 9781543172744
Category :
Languages : en
Pages : 124

View

Book Description
PERFECT BOUND, GORGEOUS SOFTBACK WITH SPACIOUS RULED PAGES. LOG INTERIOR: Click on the LOOK INSIDE link to view the Log, ensure that you scroll past the Title Page. Record Page numbers, Subject and Dates. Customize the Log with columns and headings that would best suit your need. Thick white acid-free paper reduces the bleed-through of ink. LOG EXTERIOR COVER: Strong, beautiful paperback. BINDING: Professional trade paperback binding. The binding is durable; pages will remain secure and will not break loose. PAGE DIMENSIONS: 6 x 9 inches) 15.2 x 22.9 cm (Makes for easy filing on a bookshelf, travel or storage in a cabinet or desk drawer). Other Logs are available, to find and view them, search for Logbook Professionals on Amazon or simply click on the name Logbook Professionals beside the word Author. Thank you for viewing our products. LOGBOOK PROFESSIONALS TEAM