In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow and foolproof, Claudia Lucero shows step by step (with every step photographed) how to make 16 fresh cheeses at home, using easily available ingredients and tools, in an hour or less.
One of the oldest, most ubiquitous and beloved cheeses in the world, cheddar has a fascinating history. Over the years it has been transformed from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don’t call it “American Cheese” for nothing.
Cheddar is one man’s picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar—with its diversity of manufacturing processes and tastes—is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society.
More than that, though, cheddar holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Cheddar, and its offshoots, has something to tell us about this country: the way people rally to certain cheddars but not others; the way they extol or denounce the way others eat it; the role of the commodification of a once-artisan cheese and the effect that has on rural communities. The fact that cheddar is so common that it is often taken for granted means that examining it can lead us to the discovery of usually unspoken truths.
Author Gordon Edgar (Cheesemonger: A Life on the Wedge) is well-equipped to take readers on a tour through the world of cheddar. For more than 15 years he has worked as an iconoclastic cheesemonger in San Francisco, but his sharp talent for observation and social critique were honed long before then, in the world of ’zines, punk rock and progressive politics. His fresh perspectives on such a seemingly common topic are as thought-provoking as they are entertaining.
Just a century ago, cheese was still a relatively regional and European phenomenon, and techniques for making cheese were limited by climate, geography, and equipment. But modern technology, along with the recent artisanal renaissance, has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals (milk, starters, coagulants, and salt) and transform them into complex edibles.
Artisan Cheese Making at Home is the most ambitious and comprehensive guide to making cheese at home, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers, time spent cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than 80 recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products such as Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre.
Amber Shehan makes home brewing a breeze for beginners and experts alike with smaller 1-gallon (3.8-liter) recipes that reduce the time, money and energy needed to create delicious brews all year long. Enjoy the nuanced flavors of homebrews like tart Orange-Hibiscus Cider, palate-cleansing Peppermint Wine, or soothing Vanilla Bean and Chamomile Mead.
As an herbalist, Shehan showcases her knowledge of culinary and medicinal herbs, wildflowers and plants in this incredible collection of deliciously infused brews that are both intoxicating and tonic. Rosemary and Clementine Mead is the perfect refresher for a warm summer evening and Spiced Pomegranate Wine will warm you right up on the coldest of winter days. With inventive, potent recipes and all the brewing know-how you need to get started or build your skills, Artisanal Small-Batch Brewing is your go-to guide for creating memorable brews beloved by all.
This DIY guide introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than 75 of the most sought-after pickle recipes from the East (Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more), Asian Pickles is your passport to explore this region’s preserving possibilities.
This book includes a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers.
With Zimmerman’s guidance, readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.
Learn how to buy, build, and use all of the equipment involved in homebrewing with a minimum of hassle and expense with The Brewer's Handbook.
When brewing was discovered more than 8,000 years ago, it was hailed as a gift from the gods. Today, beer is enjoyed all over the world, available in infinite styles … yet brewing is still seen as a mysterious process. In reality, everyone can create unique beers in their own home, and this comprehensive, step-by-step guide will show you how.
For every brewing project (beer, cider, mead, sake, or any other fermented drink), there’s an easy way and a hard way, a method useful to the curious novice or the hardcore veteran. Brewing Everything walks you through the process for each delicious beverage from start to finish, beginning with easier shortcuts until you get the hang of it, and then upgrading to the harder stuff after you’ve brewed a thing or two.
Inside you’ll find more than 50 recipes, including:
With step-by-step instructions, color photographs, and methods for every level of experience, Brewing Everything is the ultimate guide to all things homebrew.
Welcome to the world of produce preservation. In Can It & Ferment It, blogger and preservation enthusiast Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. For a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds.
Thurow explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than 75 fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath-canned or as a healthy, probiotic-rich ferment.
Recipes in this helpful guide include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more!
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.
2016 Bronze Winner of the Independent Publisher Book Awards!
Many people have experienced great success making their own beer or wine at home. In recent years a number of hobbyists have become interested in making distilled spirits. However, distilled spirits are more complicated to produce, and the process presents unique safety issues. In addition, alcohol distillation without a license is illegal in most countries, including the United States and Canada.
From mashing and fermenting to building a small column still, Craft Distilling is a complete guide to creating high-quality whiskey, rum and more at home. Experienced brewer, distiller and self-reliance expert Victoria Redhed Miller shares a wealth of invaluable information including:
This unique resource will show you everything you need to know to get started crafting top-quality spirits on a small scale — and do it legally. Sure to appeal to hobbyists, homesteaders, self-sufficiency enthusiasts, and anyone who cares about fine food and drink, Craft Distilling is the ideal offering for independent spirits.
Maintaining good bacteria in the body is critical to achieving a healthy gut and a healthy immune system. Fermented beverages are brimming with hardworking, beneficial bacteria that work to improve your digestion, fortify your immune system, assist in detoxification, and contribute to a radiant complexion and a balanced mind.
Healthy bacteria is sensitive to everyday habits such as sugar, caffeine, processed foods, and toxins, and fermented beverages provide some insurance against this. It’s time to get back into balance with Cultured and Fermented Beverages. Harness the powerful benefits of these amazing traditional superfoods:
Enjoy 75 recipes for cultured drinks like kombucha, kefir, herbal and medicinal ferments, and cultured smoothies you can brew at home including: Cayenne Lemon Kombucha, Blueberry Basil Kefir, Beet Kvass, Kiwi Soda, Ginger & Turmeric Fermented Tea, Morning Liver Tonic, Berry Rooibos Kombucha, and Sweet Potato Soda.