Yeast : The Practical Guide to Beer Fermentation
Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.
A cookie sheet helps you bake cookies just the way you like them—warm and ready to enjoy. Our shopping guide is here to help you find the best cookie sheet to satisfy your sweet tooth.
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The Big Book of Babycakes: Cake Pop Maker Recipes Paperback. Taking cake pops to an all new level of awesomeness, this cookbook co...vers everything a cake pop chef will need to know. From breakfast bites and doughnuts to biscuits and even meatballs,... read more
Eat Your Way Healthy at Trader Joes Cookbook. Every great meal beings in a store and this delightful cookbook is packed with a var...iety of delectable dishes featuring ingredients that can be found at Trader Joes. Written by Bonnie MatthewsPublisher:... read more
Fix-It and Forget-It Baking with Your Slow Cooker Cookbook. Make your families favorite meals with this cookbook that teaches you ...how to create soft and chewy cookies, fluffy cakes and gooey bars in your slow cooker. Written by Phyllis GoodPublisher:... read more
Dim Sum by Rhoda Yee is filled with over 60 authentic kitchen-tested Chinese recipes. Includes recipe names written in Chinese alo...ng with phonetic pronunciations. An introduction to dim sum with a review of cooking implements and ingredients. This... read more
This mini guide helps the home baker to get an overview of the sourdough fermentation process, as well as to begin to use Warwick ...Quinton's own unique sourdough technique. It is based upon the use of a few simple methods, and differs from more general sourdough recipe books because it explains exactly why and how each of these methods can be combined to create professional quality sourdough bread at home, flexibly and simply. Warwick Quinton has been making artisan sourdough breads professionally for almost thirty years, and was one of the original sourdough bakers in Australia. His method is ideally suited to 'sole' baking - that is, bread baked on the sole of the oven. This method removes the need for bread tins, bannetons and other bits and pieces bakers find themselves accumulating. It also relies on the use of a thickened type of sourdough starter, known as a 'desem'. Of course, the method can be applied to the general use of bread tins and bannetons as well, and will yield better results - that is, a better shape of loaf, more rise, and stronger oven 'kick' than you might have already been getting. The guide covers important parts of the sourdough bread making process, including pre-fermentation, proofing and how to keep your starter in good condition. There is information on what different types of flours do in the fermentation process, as well as how to adapt your baking process to suit different seasons of the year - a common issue among home bakers. There is a simple sourdough recipe to get you started, and useful tips on starter storage. This is the first in a series of mini guides which aim to illuminate and expand the detail of the sourdough process, from dough making, through to proofing and retardation, and sole baking. It is suitable for beginners and advanced bakers alike, with an emphasis on the 'why' as well as the 'how to'. Too many books these days are purely concerned with teaching the reader the details of how to do something, rather than providing decent information which will help a keen student to really get their teeth into the subject matter. Warwick's extensive baking experience, both as a professional master baker and dedicated teacher of home bakers, sets this mini guide apart. The information is both practical and insightful. In a nutshell, his writing about sourdough baking helps beginners and advanced bakers to sort the wheat from the chaff. read more
Brett Markham, author of Mini Farming: Self-Sufficiency on ¼ Acre, explains how to ferment just about anything you can grow, and r...eminds us that gourmet cheeses, fancy vinegars, and store-bought wines can be expensive—making your own can not only be fun but will save money. Learn to make sourdough or experiment with making wine using a countertop juice machine. Inside you’ll find recipes and instructions with checklists, extensive tables, measurements, and 150 of the author’s own photographs. read more
发酵食物富合营养，能促进消化吸收，调节身体机能，增强免疫力，然而提起发酵食物，你只想到馒头和酸奶？ 不！开菲尔小松饼、西班牙凉菜汤、甜菜藜麦沙拉、埃及杂豆饭、青酱佛卡夏面包、腰果酱、果汁汽水、椰子开菲尔奶昔、开菲尔乳酪蛋糕、德国酸菜布朗尼、奶油意面、鹰嘴豆烤饼...、司康饼…… 打开杜尼娅·古林的这本《酵之美味(欧洲家庭手作发酵食品入门)》，你会发现，款式多样的欧式发酵食物可以满足你对健康饮食和多样化美食的追求。 read more
Book annotation not available for this title.Title: The Yeast Connection CookbookAuthor: Crook, William G./ Jones, Marjorie HurtPu...blisher: Square One PubPublication Date: 1989/08/01Number of Pages: 379Binding Type: PAPERBACKLibrary of Congress: read more
A comprehensive volume of home baking classics: cakes, pies, tarts, muffins, teabreads, brownies and more.
The Yeast Connection Cookbook: A Guide to Good Nutrition and Better Health...
New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Fr...ancisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more “An indispensable manual for home cooks and pro chefs.” —Wired At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level. read more
A Guide to the Traverse City Area Craft Beer Scene is a 104 page full color guide to our local breweries with the intent of highli...ghting the people responsible for making our beer scene so awesome. It includes interviews with key players from 17 local breweries/taprooms, 3 hops and malt suppliers and fun activities (TC Brew Bus, Paddle for Pints, TC Cycle Pub, Pour for More) as well as general info and photos. Maps and check list also included. Fun book. read more
4 Steps to Lower Cholesterol is a practical, comprehensive, and easy-to-use guide for anyone worried about their cholesterol. Writ...ten by two experts from HEART UK (the UK’s leading cholesterol charity) and including the latest scientific research, this book gives you the information you need to understand cholesterol and make simple lifestyle changes to improve your health, including:1) Motivation: learn how to change your mindset to meet your goals and establish healthy habits 2) Diet: enjoy tasty, cholesterol-busting foods and make heart-friendly food swaps 3) Exercise and de-stress: have fun being active and reduce tension and stress 4) Medication: understand your options to make informed decisions about your medicinesYou will also find 40 delicious recipes, case studies, and answers to common questions. Packed with information, tips, and advice, this is the essential, empowering handbook for anyone looking to make lasting changes to their life and health. read more
Kate McDermott believes that pie-making should be simple and fun. She has shared her kitchen wisdom with thousands of people acros...s the country-and now, her recipes and guidance can be right at your fingertips. Boasting 75 stunning color photographs, this hardcover book will inspire you to don an apron, grab a rolling pin and get cooking. McDermott's confidence comes through in every recipe, and her rules extend beyond baking to everyday life. Master mixing, rolling and baking crusts-including gluten-free varieties-with her clear, detailed instructions, and then choose from a wide variety of delicious filling recipes to complete your masterpiece. Some delicious highlights include Blackberry Pie for Julia Child, The Best Peach Pie in the World and Old-Fashioned Rhubarb Pie. read more
Named a Best Cookbook for Spring 2019 by The New York Times and Bon AppetitRuffage: A Practical Guide to Vegetables is not your ty...pical cookbook—it is a how-to-cook book of a variety of vegetables. Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference.Treasure trove of 300 recipes. Spanning 29 types of vegetables—from asparagus to zucchini—each chapter opens with an homage to the ingredients and variations on how to prepare them. 140 photographs show off not only the finished dishes, but also the vegetables and farms behind them.Vegetables as a side or a main. Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy. Some bound-to-be favorite recipes include:• Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon• Blistered Cucumbers with Cumin Yogurt and Parsley • Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs• Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice• Poached Radishes with White Wine, Chicken Stock and ButterRuffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways. You'll learn about the life and life-giving properties of plants the way a farmer sees it, build experience and confidence to try your own original variations, and never look at vegetables the same way again. read more
So, what exactly is fermentation? Fermentation is the process of food preservation. It supercharges the nutrient content of the fo...od. This happens when the natural bacteria found in foods break down the contents of the food and makes the food easier to... read more
In Fruit Pies: Practical Guide to Homemade Baking, Melissa Teigen is your guide to sweet treats. Featuring 60 recipes, some classi...c and some totally novel, Fruit Pies is the only book about baking pies that you will ever need.Everything from apple pie to strawberry pie is covered herein, charting for you a clear path from pie novice to pie expert. Every ingredient you need, every step you need to take, the time each pie will take to bake, it is all covered here, clearly and succinctly, so that you can be sure you are doing all the right things. Never again will you bite into a pie and wonder “How do they do this?” Now, you can be the expert. Pie professionalism starts with this book.Pie is an American institution, representative of so much more than the dessert segment of dinner. Whether you fill your pie with apples or blueberries, you are sure to come out with something that your dinner guests will love. The key, however, is to doing things in the right order, at the right times, and in the right proportions. You need to be careful with pie; you need to work with a delicate touch. Let Melissa Teigen show you the ropes and teach you just how to bake a pie right. With these recipes, you can become the baker of your own dreams! read more
What can you eat if you have a yeast-related problem? The Yeast Connection Cookbook provides general information on the effects th...at some common foods can have on yeast sufferers, and crucial instructions on detecting the specific foods to which you... read more
This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, n...otations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work. read more
Buttercream icing is the most delicious cake decorating medium, is very accessible and needs very little specialist equipment.This... essential guide demonstrates more than 50 innovative techniques via easy to follow step-by-step photographic tutorials and includes over 40 stunning cake designs to create at home, from simple cupcakes to three-tiered wonders.Valeri & Christina start by showing you how to perfect a basic buttercream recipe and then how to pipe simple textures and patterns, and an array of flowers. They then demonstrate how to create a myriad of creative effects using diverse techniques such as stamping, stencilling, palette knife painting and much more.Chef Duff Goldman from Ace of Cakes has reviewed the book: "The Contemporary Buttercream Bible is an absolute game changer in the industry of cake art. I've never seen techniques and talent presented in such a way as to be concurrently hugely aspirational yet completely approachable. I look forward to learning all the skills that I, as an artist in rolled fondant, have only the most rudimentary grasp of. Not since Cakewalk by Margaret Braun have I been this excited about a cake book. Bravo!"Sonya Hong - Americancakedecorating.com has also reviewed the book and her main take-away was that buttercream designs are limited only by one's imagination. "The authors' examples are inspirational and a demonstration of what is possible if you 'put your whole heart into it.' Overall, Valeriano and Ong have created a book full of inspiration and encouragement that re-energizes the use of buttercream in modern cake design." read more
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we kno...w it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. read more
This fermenting book offers recipes from the whole garden. With recipes for over 65 different vegetables, fruits, Herbs and berrie...s it also offers a section on sauerkraut, kimchi, and pickles. With more then 140 recipes in all. It has recipes for reuben sandwich and rye bread. Because it has over 900 photo's in it, the file size is large. read more
One of 2016’s BEST COOKBOOKS*, THE Pie-Baking Bible**, an INSTANT CLASSIC***, with raves from NPR, Oprah.com, USA Today, Bon Appet...it, Cosmopolitan, Outlander Kitchen, and more“A new baking bible.” (*Wall Street Journal) “If there’s such a thing as a pie guru, it’s Kate McDermott.” (*Sunset Magazine) “The next best thing to taking one of her classes.”(*The Washington Post) “Gorgeous…a dream of a cookbook.” (*Eat Your Books) “Heartwarming and funny…an instructive debut.” (*Library Journal) “Utterly exquisite, will steal your heart. RUN, don’t walk, to order your copy. (**The Blender Girl) “Not just on crusts and fillings but life itself. A keeper.” (***Atlanta Journal-Constitution) "Whether you’re a seasoned pie hand or a beginner with more enthusiasm than skill, Kate’s got you covered.” (Dorie Greenspan) “One of the best books written on the topic.” (Publishers Weekly)Kate McDermott, who learned to make pie from her Iowa grandmother, has taught the time-honored craft of pie-making to thousands of people. Here she shares her secrets to great crusts (including gluten-free options), fabulous fillings, and to living a good life. This is the only PIE cookbook you need. 75 color photographs read more
Cooking in bulk saves time in the kitchen, and here's how to provide meals in minutes with more than 30 perfect freezer recipes, f...rom appetizers to main courses and desserts. At-a-glance guides to defrosting and reheating are included throughout. read more
Excerpt from Studies on Fermentation: The Diseases of Beer, Their Causes, and the Means of Preventing ThemI am convinced that I ha...ve found a precise, practical solution of the arduous problem which I proposed to myself - that of a process of manufacture, independent of season and locality, which should obviate the necessity of having recourse to the costly methods of cooling employed in existing processes, and at the same time secure the preservation of its products for any length of time.These new studies are based on the same principles which guided me in my researches on wine, vinegar, and the silkworm disease - principles, the applications of which are practically unlimited. The etiology of contagious diseases may, perhaps, receive from them an unexpected light.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. read more
Discover how to feel your best and balance your hormones, naturally. Healthy Hormones is about making small and realistic changes ...to help your body function at its optimum level. Naturopath Belinda Kirkpatrick helps you understand your hormones and provides easy ways to manage symptoms, hormonal conditions and fertility through diet and lifestyle. Expert nutritional advice and lifestyle tips are combined with answers to the many questions that women have asked Belinda during a decade of clinical practice. Healthy Hormones features 50 deliciously healthy family recipes, specially created, styled and photographed by recipe developer Ainsley Johnstone. The dishes are tailored around hormone-balancing ingredients and nutrient-dense fertility foods. read more