Publisher: Publishdrive
The e-book talks about major ailments that bedeviled the men and women world. Which has a natural solution. All details are in this book.
In this book, readers will learn the fundamental principles of cheese making and discover how easy it is to make delicious cheeses right in their own kitchen. From simple, fresh cheeses like ricotta and paneer to more complex varieties like cheddar and gouda, this book covers all the basics of homemade cheesemaking. Here are some of the topics covered in this book: • The science of cheese making: Learn about the chemical reactions and biological processes that turn milk into cheese. • Equipment and ingredients: Discover what equipment and ingredients you'll need to make cheese at home, and where to find them. • Step-by-step instructions: Follow easy-to-understand instructions and photos for making a variety of cheeses, including mozzarella, feta, and camembert. • Troubleshooting tips: Find solutions to common problems that can arise during the cheesemaking process. • Recipes: Get inspired with a selection of recipes that feature homemade cheese, including pizza, pasta, and grilled cheese sandwiches. And Much More!... With clear, concise instructions and helpful tips, The Basics of Homemade Cheesemaking is the perfect guide for anyone who wants to try their hand at this delicious and rewarding craft. So, click the “Buy Now” button right now to get this book!!!Show book
In From Terrain to Brain, Professor Erika Szymanski makes wine science accessible to non-experts. Rather than approach wine science as body of facts about wine, Szymanski explores how wine science can open up multiple ways of seeing, understanding, and appreciating wine. Too often, wine science is presented as a comprehensive body of knowledge that enthusiasts aiming to become experts should memorize. This book instead uses scientific research to explore wine as an endlessly rich cultural phenomenon. By foregrounding recent research and developments in wine science, From Terrain to Brain presents wine science as a work-in-progress rather than a codified body of knowledge. Each chapter takes listeners on a journey or "foray" through a topic in wine science, such as minerality, climate, microbiome, and yeast. Chapters are organized from "terrain" (geography, terroir, soil) and cell "membrane" (microbiology) through "brain" (the experience of tasting) and "drain" (sustainability). Throughout, From Terrain to Brain emphasizes that wine science, wine culture, and tradition are interconnected and places scientific research in social and historical context.Show book
Read by the author. From bestselling author, paranormal investigator, and Kindred Spirits co-host Amy Bruni, Cuisine to Kill For intertwines the macabre with the culinary to uncover some of history’s most gruesome true crime stories and the ghosts they left behind. Whether set in a haunted castle, a mysterious hotel, an abandoned prison, or a popular pub, these paranormal tales span the entire globe—and their accompanying culinary treats are equally wide-ranging. Featuring nearly 60 locations, this book includes:Gruesome true crime tales paired with spine-tingling paranormal encounters.59 recipes inspired by history, local flavors, or even eerie menu items served at these haunted spots.Authentic vintage photographs from each haunted site, bringing these violent histories to life.Mysteriously mouthwatering food photography, styled to inspire a killer kitchen experience. Sink your teeth into tempting dishes and devilish drinks, including:Sunday Roast with Gravy from Ten Bells Pub in England (Jack the Ripper, anyone?).Meat Stew with Polenta and Egg from Romania’s foreboding Bran Castle.The Elderflower Rose Gin Trifle from Canada’s stunning Empress Hotel.Louis XV’s Drinking Chocolate from the Palace of Versailles.The Reindeer Fart from Alaska’s spirited Red Onion Saloon.Shrimp Wiggle from the Pennhurst Asylum in Pennsylvania (only if you dare). Whether you're drawn to the paranormal, obsessed with true crime, or simply hungry for a historic culinary escape, this cookbook is for:true crime aficionados who love a good (and gory) backstory.history buffs and travel enthusiasts fascinated by the darker side of iconic locations.hosts and entertainers craving unique ways to captivate guests.foodies with guts to try centuries-old—and disturbingly “authentic”—recipes. Amy Bruni effortlessly merges her love of the mysterious with jaw-droppingly delicious recipes, offering a cookbook that’s as deathly as it is delectable. Cuisine To Kill For isn’t just a collection of recipes; it’s a passport to haunted history with every chilling page. If you’ve got an appetite for eerie tales, blood-curdling history, and global flavors, this haunted cookbook is your ultimate culinary companion. Recipes can be found in the audiobook companion PDF download.Show book
Simplicity, mindfulness, tranquility, attention to detail — all these elements of Japanese philosophy are nor only reflected in the famous tea ceremony but also in kaiseki cuisine. Why do the pretty Japanese wagashi sweets taste like dusty sugar, why do the tea bowls have dents, why does the soup taste like nothing? Malte Härtig, chef and philosopher, is puzzled when he tries Japan's famous haute cuisine kaiseki for the first time. Neither his Western philosophical approach nor his European culinary training can help him decipher kaiseki. But then he finds a way in through Zen Buddhism and the famous tea ceremony. And with them, he encounters fundamental wisdom and a refreshing attitude, not only towards food, but also towards life. Malte Härtig takes us on his journey and guides us through a complete kaiseki menu and the experiences he had with it. It begins with the tea itself, continues with the host's preparations, the guest's knowledge, and the making of the tea bowl, and ends with the various dishes. You learn interesting facts and stories about all the elements that have accumulated over thousands of years of tradition: why a fish called hamo plays such an important role, what is special about growing bamboo shoots, and what rice has to do with Japanese identity. And you understand why Japan, the mentality of its inhabitants, and kaiseki cuisine have become so popular in recent years.Show book
Backstage Pass has descriptive copy which is not yet available from the Publisher.Show book
Master the art of cooking with joy and confidence Tired of food blogs and cookbooks that look impressive but lack practicality? Find yourself Googling to figure things out while cooking? Wish you could pull a meal together with only the ingredients you have on hand? Introducing The Cook's Book, your ultimate kitchen companion. Filled with engaging lessons, techniques, and strategies, this resource teaches you not only how to cook, but also how to: ● add flavor to any dish ● use fresh and dried herbs and spices ● stock your pantry ● care for your knives ● make sauces and soups from scratch ● cook flavorful, juicy meats ● pair food and wine ● stock a basic bar cart Perfect for graduates, newlyweds, new homeowners, and new parents, this cookbook has everything you wish your mother had taught you (if she hadn't also been brought up in a time of pricey packaged convenience foods and too-busy schedules). Strap on an apron and get ready to learn what you need to know to create and share great food with the people you love every day. "An excellent resource that budding home cooks will turn to time and again."--Publishers Weekly starred reviewShow book
