Weitere Bücher, die Sie mögen werden

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  The Island Poké Cookbook

  James Gould-Porter

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  The Hawaiian people have a laid-back love of life, and Island Poké's restaurants are committed to sharing this ethos and the authentic flavours from these shores in over 65 recipes.
  Poké (pronounced Po-Keh) means to 'slice' or 'dice' in Hawaiian but it has evolved to become the Hawaiian staple of sliced raw fish served on rice with many condiments and toppings. Fusing the joy of real Hawaiian food, which is a delicious fusion of many cuisines including Polynesian, Japanese, Chinese, South American, Pacific Rim and even Portuguese influences. The book includes recipes for popular poké dishes sold in the Island Poké restaurant such as classic Spicy Ahi and Golden Beetroot with Chilli Lime Shoyu. There are multicultural Pacific Rim inspired dishes such as Sea Bass Crudo, Teriyaki Salmon Chirashi and Baja Poke Tostadas. Famous Luau feasting recipes include Pacific Chowder and Huli Huli Chicken. Finally, a chapter showcasing tropical brunches and bakes includes Açaí Bowls and Courgette and Pecan Loaf. First Published in 2018, this is a new edition.

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  Whiskey Master Class - The...

  Lew Bryson, Bill Lumsden

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  Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey. In Whiskey Master Class, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more (yes, there are tasty Canadian and Irish whiskeys!). In this book, you'll find: 
   
   
   
  ● An overview of the different types of whiskeys, including the rules and identities of each. He also includes information on craft whiskeys, which tend to be more creative and freewheeling than the styles made by traditional producers. 
   
   
   
  ● Exploration of the key whiskey ingredients, with a close look at the flavor contributions of malt, peat, corn, rye, wheat—even water matters. 
   
   
   
  ● Distillation for non-distillers and the beauty of barrels: Whiskey is both an art and a science, and what's in the glass is affected by things like pot stills vs. column stills, barrel char, and of course, time. 
   
    
   
  ● Numerous interviews with master distillers, still makers, and other artisans at the top of their field. 
   
   
   
  ● Tasting notes throughout so you can identify the whiskeys you might want to try next. 
   
   
   
  You'll want to do the homework with whiskey as the subject!

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  HERBAL APOTHECARY - The Ultimate...

  Catherine Bruwer

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  This book is the ideal guide for beginners on herbal apothecary, the healing power of herbs, essential oils, and aromatherapy. Herbal apothecaries, like modern pharmacy stores, offer a variety of herbal items in different forms. 
  Plant-based medicines are known to offer a wide range of healing possibilities for the body, spirit, and mind. This book is a holistic guide to accessing the comprehensive properties of herbal plants for treating diseases and promoting general health. 
  Beyond anything you’ve ever read, this book incorporates traditional medicinal herbs knowledge. This book contains all the information needed to forage, grow, or formulate herbal medicine. 
  As a beginner, you will learn everything about apothecaries. Numerous medical conditions have effective remedies made from herbs found in the wild or in your garden. This book describes the healing properties of these herbs to help you decide whether you need modern medicine when you can harvest herbs from nature. 
  Essential oils are available in stores, but how about making your favorite essential oil as you want? Making your own essential oil eliminates the risk of additives. If you enjoy SPA treatments with herbal formulas, this is the DIY manual for you. 

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  By Bread Alone - A Baker's...

  Kendall Vanderslice, Peter Reinhart

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  Bread is central to God's story, and to your story too. 
   
   
   
  Our spiritual lives are deeply connected to bread—the bread we break with family and friends and the Bread that is Christ's Body, given and broken for us. It's easy to choose the cheapest, most convenient option, but the life of Jesus and the story of Scripture, as well as the substance of bread itself, shows us that there is more. In By Bread Alone, Kendall Vanderslice, a professional baker and practical theologian who spends her days elbow-deep in dough, reveals that there is no food more spiritually significant than bread—whether eating, baking, sharing, or breaking. 
   
   
   
  Kendall has struggled with hunger ever since she can remember—hunger for bread, yes, but also for community and for the ability to "taste and see" the goodness of God. She knows the tension of bread as blessing and bread as burden but has learned that bread also offers a unique opportunity to heal our relationship to the body of Christ and to our own bodies. In By Bread Alone, she weaves her own faith-filled journey together with original recipes and stories about the role of bread in church history, revealing a God who draws near to us and creatively provides for our daily needs.

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  Heirloomed Kitchen -...

  Ashley Schoenith

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  Ashley Schoenith’s The Heirloomed Kitchen is a carefully curated cookbook with nostalgic-style photography that beautifully presents the food while also showcasing heirloom cookware, serving vessels and utensils, and the gracious gentility of Southern hospitality. The recipes are slow-paced and packed with family memories taken from those splattered, handwritten recipe cards passed down from mother to child to grandchild.

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  Kombucha

  Louise Avery

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  Kombucha is a fermented drink (made using tea, sugar, a simple bacteria and yeast) that is known for its health-giving properties. It is experiencing a resurgence in popularity, along with the trends for home-fermenting, preserving and enjoying 'living' foods.
  Louise Avery began brewing kombucha in 2010 as part of a self-sufficient and healthy lifestyle, living on a Scottish Island in the Hebrides, simply because she loved its unique and more-ish taste. Now she is one of London's best-connected kombucha producers. Here she reveals her tried-and-tested recipes that use the freshest produce to create truly delicious cold teas. Starting with an introduction to kombucha, Louise offers information on the types of tea you can use to flavour your kombucha, the health benefits of drinking it, the essential equipment you will need to brew your own and the dos and don'ts when it comes to selecting other ingredients. Following this, she presents a step-by-step basic process for brewing kombucha, bottling and storing and controlling the yeast. Recipes are then organised by type of base: 'Fruit', with recipes for Blood Orangeade, Pear and Ginger, Pomegranate and Lime, a Cranberry Cleanse and Blueberry Lemonade; 'Vegetable', including Sour Rhubarb Fizz, Striped Candy Beetroot and Lime, and a Virgin Mary. Next up, 'Flower' has ideas for Hibiscus Kombucha, Rose Petal Tea, Lavender Love and a Hoppy Pale Ale, while 'Herb, Spice and Tea' is where things heat up with Lemongrass Tea and two Turmeric Immune Boosters as well as Jasmine Kombucha and a Lychee Basil 'Mojito'. You'll be spoilt for choice for ways to flavour this health-giving drink.

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