Language : English
Published : 2006
World Cuisine Italy II
The Brewer’s Tale is for anyone who, drinking a beer, has wondered how the past tasted. Part travelogue, part history, part culinary adventure, beer critic William Bostwick uncovers the stories behind the brewers who have practised their craft since the dawn of civilisation. Beer by beer Bostwick tells a history of the world through the brewer’s eyes, unearthing recipes from poems and potsherds to re-create these beers and their long-lost flavours. Jumping through time as he weaves ancient lore with today’s craft scene, Bostwick meets adventurous brewers who share his path, trading insight, recipes and ingredients like home-grown hops and wild, Nile Delta yeast. The Brewer’s Tale is history told in the glass, from tongue-numbing mead to sour pediococcus-laced lambic.
About the Author
William Bostwick is the author of Beer Craft and writes about beer for The Wall Street Journal, GQ and other publications. He is an avid home-brewer, former distiller’s apprentice, beekeeper, baker and occasional bartender.
The Ojibwe people call wild rice “mahnomen,” the good berry. Wild Rice elaborates on the many elements of that tradition, and brings it forward in fresh, delectable recipes. This comprehensive guide to Zizania palustris tells the story of North America’s only native grain, from its emergence in the western Great Lakes area to its use in today’s kitchens. The book demystifies the purchasing of wild rice–black or brown, long grain or short grain, lake rice or river rice, US rice or Canadian rice-clarifies cooking options, and proposes wild rice as a fast food (cook a full pound and freeze in small packets). The recipes range from simple soups to gourmet entrees and food for a crowd. Traditionally, wild rice was harvested from canoes and parched in iron kettles over open fires. Although these old ways are still practiced, much of today’s wild rice is cultivated in flooded fields-rice paddies-in the Upper Midwest and in California, and is harvested with combines and processed with machinery. The question arises: Which is better-tasting and more nutritious-naturally occurring wild rice or cultivated wild rice?
About the Author
Susan Carol Hauser’s fifteen books include natural histories, and poetry and essay collections, including Wild Sugar: The Pleasures of Making Maple Syrup. Her awards include a McKnight-Loft Fellowship in Poetry, a Jerome Foundation Travel and Study Grant, an Anderson Center Charter Residency, a Minnesota State Arts Board Cultural Initiative Grant, and two Minnesota Book Awards. She resides in St. Paul, Minnesota.
Deco chiffon cakes, created and popularised by bestselling author and creative baker, Susanne Ng, in 2013, started a buzz among baking communities that continues to enchant and excite home bakers the world over today. Made using Susanne’s recipe that produces light, fluffy, moist and yummy chiffon cakes, deco chiffon cakes are baked into different fun and exciting shapes, with patterns and decorations created using cake as well. Creative Baking: Deco Chiffon Cake Basics, a companion title to Susanne’s first two titles, Creative Baking: Chiffon Cakes and Creative Baking: Deco Chiffon Cakes, is a guide to mastering the basic techniques of making deco chiffon cakes. With clearly illustrated step-by-step instructions on how to create perfect layers, mounds, spots and sectors, pipe batter and make multicoloured sheet cakes among other techniques, this book will enable bakers of any skill level to create their very own chiffon cake designs!
The essential wine reference for food and wine aficionados, students, and professionals Written by the experts who train today’s leading chefs and sommeliers, this invaluable guide thoroughly demystifies wine, from the basics of wine production to the nuances of wine lists, wine marketing, and wine service. Completely revised and updated, this new edition of the critically acclaimed guide features more comprehensive coverage of the wine regions of the world, grape varietals, winemaking, purchasing, tasting, service, and pairing. The expanded food and wine pairing section doesn’t just list good pairings, but explains why particular wines and foods pair well with each other. In addition, the book includes easy-to-use and informative charts, tables, and maps, as well as beautiful full-color photographs. * Packed with the most comprehensive, up-to-date information on wines of the world from the top professionals in the field * Includes more tasting notes for each region, updated information on the health effects of wine, and an expanded food and wine pairing section * Features excellent study resources for food and wine students Expanded, revised, and better than ever, Exploring Wine is a comprehensive resource and ideal companion for wine lovers and students alike.
About the Author
Steven Kolpan, Brian H. Smith (1952–2009), and Michael A. Weiss have been the leading wine educators at The Culinary Institute of America for the last twenty–five years. They have traveled to virtually every wine–producing region in the world and have trained more than 30,000 students to understand and appreciate wine. The authors are active participants and organizers of professional and consumer food and wine events, write for several wine and food publications, and lecture and teach extensively in educational programs, seminars, and conferences throughout the United States and other wine–producing nations. Their book WineWise won the coveted James Beard Foundation Award for Best Beverage Book of 2009 and the Georges Duboeuf Award for Best Wine Book of 2009.Founded in 1946, The Culinary Institute of America is an independent, not–for–profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world’s premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).