Strange Foods: Bush Meat, Bats, and Butterflies; An Epicurean Adventure Around the World [EPUB]
06 June 2016, 08:16
2014 | EPUB | 21.28MB
This gastrological romp shares tales of gustatory tidbits from six continents.
Weaving history and autobiography, author Jerry Hopkins regales with an array of startling facts about the world's eating habits.
Strange Foods begins with rat tales from the Roman Empire and imperial China and continues on to stories form locales where rat remains a mouth-watering hors d'oeuvre or hearty entrée today. There are at least 40 serving suggestions for crocodile alone!
And there are more than 250 photographs from acclaimed photographer Michael Freeman, whose aim is true and who eats what he shoots. This is gonzo food writing that's sure to change your mind, if not your palate.
Making & Using Vinegar: Recipes That Celebrate Vinegar's Versatility [EPUB]
06 June 2016, 07:57
2014 | EPUB | 4.47MB
Brighten your meals with the tasty tang of homemade vinegar. Chef Bill Collins shows you how to make your own vinegars, including wine, apple cider, malt, white, and rice vinegars, and then flavor them with herbs for exactly the taste you want. You’ll also learn how to use your custom-made vinegars in everything from a basic Italian salad dressing to Asian coleslaw, sweet potato salad, caponata, sauerbraten, caprese sliders, pickles, chutneys, and even chocolate chip cookies.
How to Make Frozen Yogurt: 56 Delicious Flavors You Can Make at Home [EPUB]
06 June 2016, 07:32
2014 | EPUB | 4.19MB
Don’t forget the sprinkles as you get ready to spin out your own homemade creamy, soft-serve style frozen yogurt. In this Storey BASICS guide, Nicole Weston shares her unique technique for making smooth and delicious frozen yogurt using a simple meringue and an ice cream maker. With recipes for 56 irresistible flavors, Weston will inspire you to go beyond vanilla and chocolate and try your hand at making tropical coconut, dulce de leche, spiced pumpkin, candy cane, and many more frozen yogurt delights.