Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before [EPUB]

Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before [EPUB]
Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before by Autumn Giles
2016 | EPUB | ISBN: 9780760348659 | 19.87MB

If you're looking for Hot & Sour Cherry preserves, Old Bay Pickled Cauliflower, or Gochugaru Preserved Lemons, you've come to the right place! In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more.

The 70 recipes feature flavors and textures that are equally inventive: Rangpur Lime Marmalade, Lavender Apple Butter, Raspberry-Rhubarb Sauce, Quick Peach-Bourbon Jam, Hibiscus Lime Jelly, Kombu Dashi Pickled Shitake Mushrooms, Curried Orange Pickle, Maple-Plum Mostarda, Pickled Figs with Port & Black Pepper, Raspberry & Burnt Honey Gastrique, Fermented Jalepeno Slices, Lemony Sprouts Kraut-Chi, and Radicchio & Sunchoke Kraut with Thyme are all inside.

How the Gringos Stole Tequila: The Modern Age of Mexico's Most Traditional Spirit [EPUB]

How the Gringos Stole Tequila: The Modern Age of Mexico's Most Traditional Spirit [EPUB]
How the Gringos Stole Tequila: The Modern Age of Mexico's Most Traditional Spirit by Chantal Martineau
2015 | EPUB + PDF | ISBN: 9781613749050 | 11.28/11.43MB

Once little more than party fuel, tequila has graduated to the status of fine sipping spirit. How the Gringos Stole Tequila traces the spirit's evolution in America from frat-house firewater to luxury good. But there's more to the story than tequila as upmarket drinking trend. Author Chantal Martineau spent several years immersing herself in the world of tequila -- traveling to visit distillers and agave farmers in Mexico, meeting and tasting with leading experts and mixologists around the United States, and interviewing academics on either side of the border who have studied the spirit.

The result is a book that offers readers a glimpse into the social history and ongoing impact of this one-of-a-kind drink. It addresses issues surrounding the sustainability of the limited resource that is agave, the preservation of traditional production methods, and the agave advocacy movement that has grown up alongside the spirit's swelling popularity. In addition to discussing the culture and politics of Mexico's most popular export, this book also takes readers on a colorful tour of the country's Tequila Trail, as well as introducing them to the mother of tequila: mezcal.

A Taste of Paris: A History of the Parisian Love Affair with Food [EPUB]

A Taste of Paris: A History of the Parisian Love Affair with Food [EPUB]
A Taste of Paris: A History of the Parisian Love Affair with Food by David Downie
2017 | EPUB | ISBN: 9781250082930 | 27.97MB

A Taste of Paris is a delectable culinary history of the gastronomic capital of the world, written by David Downie, the critically acclaimed author of Paris, Paris and A Passion for Paris.

A joyous romp through time . . . The streets and tables of Paris will never be the same and I could not be more grateful. ―Alice Waters

In his trademark witty and informative style, David Downie embarks on a quest to discover What is it about the history of Paris that has made it a food lovers paradise? Long before Marie Antoinette said, Let them eat cake! (actually, it was brioche), the Romans of Paris devoured foie gras, and live oysters rushed in from the Atlantic; one Medieval cookbook describes a thirty-two part meal featuring hare stew, eel soup, and honeyed wine; during the last great banquet at Versailles a year before the Revolution the gourmand Louis XVI savored thirty-two main dishes and sixteen desserts; yet, in 1812, Grimod de la Reynière, the father of French gastronomy, regaled guests with fifty-two courses, fifteen wines, three types of coffee, and seventeen liqueurs.

Following the contours of history and the geography of the city, Downie sweeps readers on an insiders gourmet walking tour of Paris and its environs in A Taste of Paris, revealing the locations of Roman butcher shops, classic Belle Epoque bistros serving diners today and Marie Antoinettes exquisite vegetable garden that still supplies produce, no longer to the unfortunate queen, but to the legendary Alain Ducasse and his stylish restaurant inside the palace of Versailles. Along the way, readers learn why the rich culinary heritage of France still makes Paris the ultimate arbiter in the world of food.

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