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  How to Taste Coffee - Develop...

  Jessica Easto

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  Have you ever purchased coffee based on delectable flavor notes—strawberry jam, milk chocolate, hazelnut—only to find none of it in your cup? It's a common experience among coffee lovers. 
   
   
   
  These days, high-quality coffee can taste all kinds of ways, thanks to roasting techniques that help draw out the qualities of the bean. In addition to that characteristic coffee taste, you really can find hints of fruit, chocolate, and nuts in your cup—all it takes is a little knowledge, a little practice, and the ability to slow down and savor. 
   
   
   
  In How to Taste Coffee, bestselling author Jessica Easto explains why flavor notes are not always as straightforward with coffee as they are with other beverages, such as wine, beer, and spirits. You'll learn how our senses perceive coffee, what creates and affects coffee flavor, and how to practice your sensory skills, using the same tools and resources as coffee professionals. 
   
   
   
  With nineteen exercises designed to help you identify and talk about what you're tasting, you'll come away with a more developed palate, an improved ability to choose coffee you're going to love, and a better understanding of the astounding complexity contained within these tiny beans.

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  Vines In a Cold Climate - The...

  Henry Jeffreys

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  The definitive story of the extraordinary and surprising success of English wine - and the people who transformed our reputation on the global stage from that of a joke to world-class in 30 years. 
   
  From an amateur affair made by retirees to a multi-million-pound industry with quality to rival Champagne, the rise of English wine has been one of the more unexpected wine stories of the past 30 years. In this illuminating and accessible account, award-winning drinks writer Henry Jeffreys takes you behind the scenes of the English wine revolution. It's a story about changing climate and technology but most of all it's about men and women with vision, determination and more than a little bloody-mindedness. From secretive billionaires to the single mother farming a couple of hectares in Kent, these are the people making wine in a cold climate.

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  Finding Meaning in Wine - A US...

  Michael Sinowitz

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  This book examines controversies in American wine culture and how those controversies intersect with and illuminate current academic and cultural debates about the environment and about interpretation. 
   
   
   
  With a specific focus on the United States of America, the methods that we use to discuss literature and other art are applied to wine-making and wine culture. The book explores the debates about how to evaluate wine and the problems inherent in numerical scoring as well as evaluative tasting notes, whether winemakers can be artists, the discourse in wine culture involving natural wine and biodynamic farming, as well as how people judge what makes a wine great. These interpretative commitments illuminate an underlying metaphysics and allegiance to a culture of reason or feeling. The discussions engage with a broad range of writers and thinkers, such as Roland Barthes, Susan Sontag, Louis Menand, Michael Pollan, Greg Garrard, John Guillory, Amitov Ghosh, Pierre Bourdieu, and Barbara Herrnstein-Smith. The book draws upon not only a number of texts produced by wine critics, wine writers, literary critics, and theorists but also extensive interviews with wine writers and multiple California winemakers. These interviews contribute to a unique reflection on wine and meaning.

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  Endangered Eating - America's...

  Sarah Lohman

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  Apples, a common New England crop, have been called the United States' most endangered food. The iconic Texas Longhorn cattle is categorized at critical risk for extinction. Unique date palms, found nowhere else on the planet, grow in California’s Coachella Valley, but the family farms that caretake them are shutting down. Apples, cattle, dates?these are foods that carry significant cultural weight. But they’re disappearing. In Endangered Eating, culinary historian Sarah Lohman draws inspiration from the Ark of Taste, a list compiled by Slow Food International that catalogues important regional foods. She travels the country learning about the distinct ingredients at risk of being lost: in Hawaii, she learns the stories behind heirloom sugarcane; in the Navajo Nation, she assists in the traditional butchering of a Navajo Churro ram; in the Upper Midwest, she harvests wild rice; in the Pacific Northwest, she spends a day reefnet fishing; on the Gulf Coast, she devours gumbo made with filé powder; in the Lowcountry of South Carolina, she tastes America’s oldest peanut. She learns from those who love these rare ingredients: shepherds, fishers, farmers, scientists, historians, and activists. And she tries her hand at raising these crops and preparing these dishes. Animated by stories yet grounded in research, Endangered Eating gives listeners the tools to support community organizations and producers that work to preserve local culinary traditions and rare, cherished foods.

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  Freeze Drying Mastery For...

  HarvestGuard Publications

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  Tired of wasting food and watching your hard-earned money go down the drain? Discover how freeze-drying can help you save both! 
  If you love buying in bulk, feeding a large family, or stocking up on seasonal produce, you’ve probably faced the challenge of keeping food fresh before it spoils. While deals and sales can be tempting, the frustration of throwing out food—along with your money—is all too real. But what if there were a better way to preserve your food for years, not just days or weeks? 
  Freeze-drying is a modern, powerful solution to food waste. When done correctly, freeze-dried foods can stay fresh, delicious, and nutrient-rich for up to 20 years or more. It’s not only a smart way to stretch your grocery budget—it’s also an incredibly practical skill that brings flexibility, convenience, and peace of mind to your kitchen. 
  Whether you’re new to food preservation or just curious about the benefits of freeze-drying, this all-in-one guide is the perfect starting point. You’ll gain a clear understanding of how freeze-drying works and why it’s become the go-to preservation method for families, preppers, and budget-savvy shoppers alike. You’ll also learn how to choose the best freeze dryer for your household, where to place it for maximum efficiency, and how to operate and maintain it properly. 
  This book doesn’t just tell you how to freeze-dry—it walks you through every step of the process, from preparing food safely and efficiently to packaging and storing it for maximum shelf life and taste. It includes expert tips on essential tools and accessories to simplify your workflow, and it even provides conversion charts and batch logs to help you track your progress and get consistent results.

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  Olivewood & Embers - Soulful...

  Celeste Arden

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  Olivewood & Embers: Soulful Cooking with a Touch of Smoke, Spice, and Story 
   Author: Celeste Arden 
   Narrator: Isabelle Holman 
  Step into the warmly crackling heart of Olivewood & Embers, where every recipe carries the scent of smoke, the rhythm of spice, and the weight of a well-lived story. Written by Celeste Arden and brought to life through the evocative narration of Isabelle Holman, this audiobook invites you into a soulful kitchen shaped by generations of fire-kissed flavor and heartfelt tradition. 
  From slow-smoked lamb rubbed with za’atar to ember-roasted vegetables steeped in garlic oil, each dish is more than a meal—it’s a memory, passed from hand to hand, flame to flame. Celeste weaves together culinary heritage, old-world techniques, and tender reflections with every chapter, guiding listeners through rustic feasts, smoky suppers, and spice-drenched comfort foods that awaken the senses and stir the soul. 
  Perfect for slow mornings, golden hours, and fireside evenings, Olivewood & Embers is a celebration of food that tells a story—seasoned with warmth, patience, and deep-rooted love. Let your kitchen become a place of connection, where flavor lingers and stories rise with the steam.

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