Gift Ideas

This fun and casual drinking jar holds a generous 16oz of your favorite beer, iced tea, hot chocolate, cocktail or more! It has a handle to make sure that cold beverages stay cold and your hands stay warm! They feature a screw top which will accept standard-sized canning jar lids. However, these jars are not to be used for any type of canning.

Preserving the harvest doesn't have to stop with jam and pickles. Many fruits, vegetables, and herbs can be made into delicious beverages to drink fresh or preserve for later - a healthy and inexpensive alternative to store-bought drinks. Drink the Harvest shows you how to create juices, ciders, wines, meads, teas, and syrups to savor any time of year. From strawberry juice to pear cider, dandelion wine to spiced apple mead, citrus peel tea to kombucha, you'll love these delicious recipes. You'll even discover how to create your own backyard beverage garden and how to harvest ingredients for maximum flavor and quantity.

From The Back Cover:
Peach Juice and Pear Cider, Rose Hop Tea & Watermelon-Mint Syrup, Dandelion Wine & Mixed Berry Mead. Skip the sugary commercial drinks and make these and many more fresh, delicious beverages in your own kitchen. Whether you're looking for new ways to enjoy your garden's bounty or want to experiment with pure concoctions made from farmer's market finds, these recipes and techniques - including harvesting, canning, fermenting, and pasteurizing - will introduce you to a whole new world of garden goodness.

Eat your vegetables - and plant them too! You an also have houseplant fun with fruits, nuts, herbs, and spices. From the common carrot to the exotic cherimoya, dozens of foods have pits, seeds, and roots waiting to be rescued from the compost bin and brought back to life on your windowsill. Planted and nurtured, the shiny pomegranate seeds left over from breakfast, and the neglected piece of ginger root in your refrigerator will grow into healthy, vigorous houseplants - kitchen experiments in the wonder of botany.

Plant the pits, roots, shoots and seeds of:

- Almonds
- Anise
- Avocadoes
- Beans
- Celery
- Citrus
- Dates
- Fennel
- Figs
- Gingerroot
- Kiwi
- Mango
- Mustard
- Papaya
- Peanuts
- Persimmon
- Pineapple
- Pomegranate
- Sesame
- Squash
- Turnip
- Tropical Guava
- And More!

Create your own delicious liqueurs. Pattie Vargas and Richard Gulling provide recipes for over 100 home-crafted cordials to suit every occasion, from cinnamon coffee liqueur to spiced blackberry brandy, and pineapple rum to black walnut liqueur. The simple instructions and insightful tips will have even beginners filling bottles with after-dinner joy. Learn to use your flavored liqueurs to spice up main dishes or add an extra pop of flavor to timeless desserts, and be sure to invite some friends over to enjoy a few sips.

From The Back Cover:
Create delicious, elegant liqueurs for entertaining or gift giving. It’s easier than you think! This complete guide serves up more than 100 easy recipes for delicious cordials to suit every occasion, including fruit-, nut-, herb-, and cream-based liqueurs, ‘candy cordials’, coffee liqueurs, and flavored brandies, vodkas, and rums.

Recipes Include:
- Cinnamon Coffee Liqueur, Crème de Cacao and Ouzo Mint Julep
- Rosemary-Tangerine and Ginger Liqueurs Black Walnut
- Hazelnut and Vanilla Butternut Liqueurs Black Currant
- Strawberry, Peach, Apple and Melon Liqueurs Spiced Blackberry Brandy
- Peach Brandy, Lemon Vodka and Pineapple Rum
- Peaches and Cream Dreamsicle Liqueur and Chocolate Covered Cherry Cream

Cordials from Your Kitchen offers home-crafted versions of popular and traditional favorites, along with an astonishing array of original recipes. This thorough guide also presents simple recipes for using cordials to make delicious dishes, desserts, spirited fruits, and suggests creative gift-giving ideas.

What's your favorite beer? Enjoy home brews that taste just like the commercial brands you love to drink. Mark and Tess Szamatulski have spent years perfecting 200 recipes for popular ales, lagers and specialty beers, and you can make them all at home. Tested and retested, tasted and retasted, these recipes deliver the flavors you crave.

Magic Hat #9. Ithaca Brown Ale. Moose Drool. Samuel Adams Boston Ale. Try making clones of these and 196 more popular commercial beers! Revised, updated, and expanded, this second edition of CloneBrews contains 50 brand-new recipes, fully updated mashing guidelines, and a food pairing feature that recommends the best foods for every beer.

Other Included Recipes:
- Brooklyn Summer Ale
- Celebrator Doppelbock
- Checker Cab Blonde Ale
- Dogfish Head 60 Minute IPA
- Razor Edge Lager
- Saison Dupont
- Skull Splitter
- Spitfire Premium Kentish Ale
- Tsingtao
- And More!

Now every homebrewer can make better beer simply by knowing the basic science behind the components of beer and fermentation. Do you need to have an advanced science degree to understand brewing chemistry? Certainly not! Any brewer, explains author Lee W. Janson, can understand the basic details of the life of a yeast or the careless steps that produce those annoying off-flavors - and learn how to avoid them.

Brew Chem 101 Features:
- Nontechnical language and a highly readable style
- Explanations of the chemical reactions at each stage of the brewing process and how to avoid potential problems
- A primer on beer tasting and judging

Imagine making your own ciabatta, sourdough, English muffins, challah, naan, rye bread, brioche, and more! Even complete beginners can successfully bake their own bread with this in-depth course in core bread-making techniques. From buying flour to slicing a warm baguette, you’ll find everything you need to know to make artisanal loaves of every bread style, including straight doughs, sourdoughs, yeasted flatbreads, and more.

From The Back Cover:
If you've never known the satisfaction of taking a warm fragrant bread from your oven, now is the time to start kneading. Lauren Chattman anticipates all the questions and provides answers for every situation likely to arise in the home bread baker's kitchen. Her start-to-finish primer on everything bread will make confident bakers of the most hesitant beginners.

Master the craft of bread making with Lauren Chattman's Home Course:
- Purchase, store, and work with the best ingredients for the bread you want
- What is a pre-ferment? Learn how yeast behaves and how to control fermentation to produce various breads
- Knead confidently by hand or in a stand mixer or food processor
- Know your dough! Ferment, turn, shape, proof, and score your dough like a pro

A beautiful cowboy boot design decorates this 1/2 Liter glass mug. It’s a fun and creative serving glass for beer and a great mug for root beer floats, party favors or just to display on your bar!

This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You’ll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles — including ales, lagers, weissbiers, and Belgian beers — and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.

From The Back Cover:
Can you tell a Weissbier from a Belgian? Deepen your appreciation of your favorite brews by learning to identify the scents, colors, and flavors of all the major beer styles. This completely updated second edition of the best-selling classic explores the culture, chemistry, and creativity that make craft beers so wonderfully complex. Randy Mosher delivers expert insights into the science of brewing and tasting, along with expanded sections on serving and pairing, including recipes for beer cocktails.

The ultimate guide to enjoying every pint to the fullest features:
- 10,000 Years of history
- Dozens of distinct styles
- Hundreds of breweries
- 900 Identified flavors

Add your favorite flavors and sweeteners to vodka, brandy, whiskey, and rum to make delicious homemade liqueurs. Andrew Schloss shows you simple techniques for making liqueurs using standard kitchen equipment, providing hundreds of recipes for blending your own flavored spirits with cinnamon, chocolate, honey, peaches, or anything else that might suit your fancy. Learn how easy it is to make your own versions of Baileys, Triple Sec, and Kahlúa, or try your hand at creating new and unique flavor combinations. Cheers!

From the Back Cover:
Liqueurs put the orange zing in your margarita and the coffee jolt in your mudslide. If your cocktail is fruity, nutty, flowery, or creamy; if it tastes of coffee or caramel, chances are there's a liqueur involved. Liqueurs are delicious to sip straight up, fun to give as gifts, and easy to make with 159 creative flavors, including clone versions of many of our favorite commercial brands. You'll also find recipes for unsweetened infused spirits and a selection of 80 creative brands.

Make your best beer ever! Legendary brewer Dave Miller brings a lifetime of professional experience into your home. With complete plans for a system that requires just 18 square feet and full of small-batch recipes, Brew Like a Pro reveals the secrets of truly great draft- and pub-style brewing. Learn to make classic all-grain beers that stay fresh in kegs for months, eliminating the need for bottling. This clear, concise guide is sure to take your homebrewing to the next level.

From the Back Cover:
Elevate your homebrewed beer to new levels of quality and consistency. Dave Miller has been a homebrewer and a professional brewmaster; he has firsthand knowledge of the inner workings of a pub brewer and a unique understanding of how to adapt pro techniques for home use. Follow Miller's advice on setting up an efficient all-grain home brewer and a draft system for serving fresh, cold beer, and you'll be brewing like a pro in no time - no bottling required!

Freshly blended herbal teas offer more healing power than do pre-packaged tea bags. In Healing Herbal Teas, master herbalist and author Sarah Farr serves up 101 original recipes that not only offer health advantages but also taste great. Formulations to benefit each body system and promote well-being include Daily Adrenal Support, Inflammation Reduction, and Digestive Tonic. Additional recipes that address seasonal needs such as allergy relief or immune support will attune you to the cycles of nature, while instruction on the art of tea blending will teach you how to develop your own signature mixtures to give your body exactly what it needs. This book is an enchanting and delectable guide to blending and brewing power-packed herbal teas at home.

From the Back Cover:
Discover the healing power of herbs through the simple, satisfying process of blending your own delicious herbal teas.

Promote healing and balance with remedies like Sore Throat Soother, Blood Pressure Support, and Postpartum Nourish Tea, or delight in more lighthearted and seasonal blends like Cardamom Rose Chai, Chocolatl, and Lemon Ginger Iced Tea. No matter what you're looking for, every one of these teas is designed to enchant the senses and nourish the body.

The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.

From the Back Cover:
From the best-selling authors of Fermented Vegetables comes a tongue-tingling array of condiments sure to heat up your table. These recipes combine probiotic goodness with spices and flavors inspired by cuisine from around the world.

Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world’s most classic beers. Learn how the Irish make stout, the secrets of traditional Czech pilsner, and what makes English cask ale unique by delving deep into the specific techniques, equipment, and geographical factors that shape these distinctive styles. Contemporary brewers carrying on their traditions share insider knowledge and 26 original recipes to guide experienced homebrewers in developing your own special versions of each style.

From the Back Cover:
Learn to make the world's iconic beers with techniques and recipes from the pros. Behind-the-scenes tours of 26 outstanding European and American breweries reveal the processes, equipment, and ingredients that distinguish each style.

Your knowledgeable guide is beer guru Jeff Alworth, who explores such fascinating topics as the old-time Czech brewing traditions behind Pilsner Urquell's winning flavors and how Belgium's rich agricultural history shaped Dupont's celebrated saison. Along the way, you'll learn what makes an Irish stout similar to an English ale, garner insights into the uniquely American love of hoppy beers, and more. And, most valuably, contemporary brewmasters share their secrets to help you create your own versions of these 26 classic beers.

Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.

From the Back Cover:
Discover the world of flavor possibilities when you make sausage at home - from spicy andouille, linguica, and chorizo to down-home bangers, kosher salami, and satisfyingly sweet maple breakfast sausage.

Step-by-step directions teach you how to create fresh, smoked, and dry-cured sausage. Equipped with your new skills, you can then make links and patties that appeal to every palate, with 100 recipes for beer, poultry, pork, wild game, seafood, and even vegetarian sausages.

Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!).

From The Back Cover:
Kombucha! It’s the fermented tea that’s fun to say and good to drink, plus it promotes a healthy gut. Expert brewers Hannah Crum and Alex LaGory reveal how easy, inexpensive, and safe it is to make your own delicious kombucha, with instructions for batch and continuous brewing. They share hundreds of flavoring ideas and recipes for using kombucha and SCOBYs. With history, health benefits, and the science behind this ancient beverage, this book is a must-have whether you’re a beginner or long-time kombucha lover! Includes: in-depth brewing techniques, 268 flavor combinations, recipes for cooking with kombucha, plus smoothies, cocktails, and more.

Make a variety of goat milk cheeses with this complete kit including Chevre, Fresh French Style Goat Cheese and Lactic Cheese. Included with the kit are kitchen-tested recipes to make easy, delicious cheese and all you need is the milk! The recipe booklet also contains recipes in which to use your freshly made cheese as well as instructions for making a mother culture.

Join the generations of cooks who have learned to can, freeze, cure and smoke meat, fish, and game with this book’s simple, safety-conscious instructions. Learn to make dozens of delicious recipes, including:

- Homemade Beef Jerky
- Pemmican
- Corned Beef
- Bacon
- Smoked Sausage
- Liverwurst
- Bologna
- Canadian Bacon
- Clam Chowder
- Cured Turkey
- A Variety of Hams
- And Much More!

You’ll also find complete descriptions of pickling methods for meat and fish; a discussion of the pros and cons of home preserving; and many tips and shortcuts. Whether you want to preserve meat at home to save money or to avoid the hormones and other additives in commercial products, this book is for you.

With home-grown herbs come the promise of flavor, scent, healing, and beauty. Open your garden to the beauty of herbs and the rewards will be manifold. Herb-growers and those who have always wanted to try it will find a wealth of encouragement and sound advice in this well-illustrated book.

Betty Jacobs will tell you in helpful, easy-to-understand language how to get the best results with 64 herbs - how to grow, harvest, and use them, plus a lot more:

- Starting herbs indoors and outdoors
- Harvesting and storing herbs
- Getting the most from your greenhouse and lath house
- How to sell herbs, both wholesale and retail

Europe is filled with a variety of rustic breads that are wonderfully diverse and flavorful. This book begins with the basics of bread making techniques including proofing, kneading, shaping and baking bread dough. It also features an introduction to bread ingredients and recipe conversions. After mastering the basics, you will be able to explore a variety of European bread recipes such as Focaccia, Sweet Bread and Pumpernickel. There is even a section with additional recipes using your fresh bread including Garlic Bread, New Orleans Bread Pudding and Bruschetta!

Learn To Make:

- German Wheat Bread
- Sicilian Bread
- French Bread
- Ciabatta
- Irish Soda Bread
- Brioche Bread
- Pumpernickel
- Swedish Rye Bread
- And More!

You can brew the best 150 beers in North America! Clone these brews and more without leaving your kitchen. Each recipe comes complete with partial mash, all-extract and all-grain instructions, making this book a must-have for brewers of all abilities.