Direct marketing
#FA130739
Delicious cheese simply homemade
Käsegenuss selbst gemacht – einfach und vielfältigOb Feta, Camembert, Philadelphia oder Ricotta – mit diesem Buch gelingt dir die Käseherstellung auch zuhause.Es enthält alle Grundlagen, um Frisch- und Weichkäse ohne großen Aufwand selbst zu machen.Frankreich, das „Käseland“ schlechthin, liefert die Vorlagen: 85 Rezepte zeigen dir, wie du bekannte Sorten wie Brie, Mozzarella oder Ziegenkäse sowie Spezialitäten wie Schafskäse, Skyr oder Blauschimmelkäse selber herstellst.Dank Schritt-für-Schritt-Fotos, praktischen Tipps und Erklärungen zur Fehlervermeidung wirst du sicher durch den Prozess geführt.Auch Joghurts, Kefir und Quark lassen sich mit wenig Aufwand herstellen.Ein Muss für alle, die Käse lieben und wissen möchten, was wirklich drinsteckt.272 Seiten, durchgehend farbig bebildert, 16,5 x 24,5 cm, Softcover.
#FA130871
Fantastically fermented
Kimchi and Co. – Rediscovering fermentationKimchi has long been a star in kitchens around the world – from traditional to modern. There is more to it than just exceptional taste: ancient techniques, countless variations, and lots of valuable microorganisms. Author Alma Blum shows that almost anything can be fermented – from cabbage, garlic, asparagus, and tomatoes to pumpkin, roots, wild herbs, mushrooms, apples, and even watermelon rinds.From the jar to the pot to the plateOnce the swing-top jars are filled, colorful, aromatic ferments are waiting to be enjoyed. Whether as a spicy side dish for a snack, as a salad ingredient, for seasoning, or to enhance your favorite dish – ferments are true all-rounders and bring pure umami to your kitchen.232 pages
#FA126436
Servus
Jams and jellies from classic to creative
Summer memories: Fragrant childhood memories and homemade jamFor many, childhood summers are associated with tempting aromas from grandma's kitchen - especially the smell of freshly picked fruit slowly simmering in a large pot. Conscious eating is the trend, and for those who want to ensure that there is only fruit and sugar in the jar, homemade jam is ideal. It's perfect for your own breakfast and makes a lovely gift for invitations.From classic strawberry jam to pear and black beer jam to lime blossom jelly - Let yourself be inspired, experiment with a variety of flavors and find your new favorite jam! 64 pages.
#FA126422
Servus
Make your own must
"Man, your happiness lies in the apple!"Sebastian Unterberger has also internalized this old cider poem: The sparkling cider made from his own apples and pears tastes great and promotes sociability. This book explains in an understandable way how you can easily make your own cider. 64 pages.
#FA77002
Boil meat
Sour meat, brawn, rillettes, corned beef &~ CoFor the first time, a book is dedicated exclusively to the question of how best to cook and preserve meat. Many of the traditional methods of preservation, which were once mainly used to build up stocks for the long months without slaughter, now enjoy cult status, and the products produced with them are considered absolute delicacies. Just think of the French rillettes, the Irish corned beef, the German pottsuse or the Austrian Kbelfleisch.In several sections in the book Fleisch einkochen, author Gerd Wolfgang Sievers presents the great classics from the past and interprets them for today accordingly: Rillons of pork and wild boar~ Rillettes, Pottsuse, lard and snack meat from pork, wild boar, goose, duck and chicken~ confits made from goose, duck, rabbit, chicken and pork as well as veal liver~ corned, salt and pressed beef~ Beef jam and cooked meat spreads made from, among other things, smoked meat and lamb~ sausage in a jar~ Delicacies in the lard pot from pork and goose lard to gram and pumpkin seed lard to bucket meat. After precise instructions for making these delicacies, recipe ideas follow for what you can prepare with them. By the way, you don't have to be a trained professional chef to produce the various "cult canned foods" for home use, because the book's recipes are easy to cook.A book for all gourmets who are not given up on the prevailing standard supermarket food who want to forego traditional specialties, but also for chefs who want to surprise their guests with something special, as well as for direct marketers who want to offer their customers a real extra.
#FA8331
Brewing beer for everyone
You can easily brew good beer at home without much technical effort. Brewing beer is neither particularly expensive nor time-consuming. Around 100,000 readers have already learned how to brew beer with this book.The recipe section also includes specialties such as spelled, hemp or oat beer and recipes for European beer specialties: e.g. B. for English stout, Scandinavian oat beer and Russian kvass.Also special beers that cannot be bought in stores: smoked beer, rye beer, spelled beer, hemp beer or honey beer...
#FA122200
Löwenzahn Verl.
Cheese happiness - make cheese yourself
Make cheese and dairy products yourself - with this book you can do it very easily With simple step-by-step instructions you will learn everything about cheese curds, stirring, renneting, drying and maturing. You can try, experiment and of course taste to your heart's content.You don't need any special tools, but you will get tips on how to upcycle a yoghurt pot into a cheese mold andwhich milk you can use . With different spices you can complete your cheese according to your taste.Over 40 recipes from mascarpone, mozzarella, feta to halloumi, blue, white and red mold cheese to Gouda and Tilsiter and ricotta.Not forgetting cream cheese, hard cheese, paneer, burrata over blue cheese and yogurt. 150 pages. ~
#FA60987
Cheese made from sheep's, goat's and cow's milk
From milk to specialty Everything important from feeding to marketing Procedure and special tips for each type of milk With practical overviews and many basic recipesIn this book you will find Everything you need to know so that your valuable raw materials become ready-to-sell specialties: biological and biochemical basics, requirements and necessities in cheese cooking, milk processing and cheese production step by step as well as legal know-how.The Austrian dairy master Wolfgang Scholz explains to you the background, shows work steps in words and pictures, tells you tried and tested recipes and lets you benefit from his practical experience. 4th expanded edition 2021. 168 pages, 85 color photos, 12 colored drawings, 20 tables.
#FA122930
Cheese making basics
Make your own cheese in your own kitchen: With the good instructions in this cheese book, it's possible.From quick to make to matured for months, here you'll find 40 well-tested cheese creations for small quantities made from cow's, sheep's and goat's milk. ~Detailed step-by-step instructions and step photos for skyr, cream cheese, camembert, ash cheese, blue cheese, mozzarella, pecorino and many more, excellently explained and illustrated with over 500 photos and 50 drawings. At the end of each recipe there is a quick guide for repeat cheesemakers. Immerse yourself in the world of curds and maturation, stirring and turning and learn how to make cheese from scratch with this book. 520 color photos, 49 colored drawings , 352 pages. ~
#FA8390
Cheesemaking made easy
The classic of cheese making is now coming to the market completely revised and with a new layout!What remains is the large number of recipe ideas for all types of cheese made from cow's, goat's and sheep's milk. Whether with raw or pasteurized milk, whether on a small scale at home or as a direct marketer for the farm shop: the book introduces the secrets of cheese making step by step. Starting with simple recipes for liquid dairy products such as buttermilk, whey or kefir and cream cheese such as quark or cream cheese in the style of Gervais, through soft cheese with and without mold, it extends to the sophisticated production of semi-hard and hard cheese, such as Tilsiter or Gouda, Cheddar or Parmesan.
#FA122562
Cider, must and cider
Homemade - Whether as sweet sweet cider, alcoholic cider, apple wine or sparkling cider: tasty drinks can be made from apples and pears. Fermented cider has long since shed its image as a rural household drink. Must awards raise the quality standards of producers and connoisseurs. In this book, Karl Stckler conveys the basic knowledge of the production of fermented cider, sweet cider and cider for beginners and professionals. The individual chapters begin with the correct sorting of the fruit, explain the options for processing pressed juice and end with bottling and storage. The author shows which stumbling blocks need to be overcome on the way to a harmonious tasting drink. He also addresses must defects and diseases. Process graphics, tables, sketches and illustrations clearly illustrate the work steps. Practical tips and valuable information help to make homemade cider, must and apple wine a taste experience. 152 pages, illustrated throughout in color.
#FA110537
Curing and smoking meat 3rd edition
Everything homemade! Whether pork, beef, lamb, game or poultry - with the right recipe, good meat is not only preserved, but also refined. In this book, the experienced home butcher Bernhard Gahm shows you how you can properly salt, cure, dry, smoke and cook meat with little effort. This creates high-quality delicacies in all variations: ham, bacon, spare ribs, dried meat, smoked pork, pork knuckle, Schufele and much more. You will also learn everything you need to know about the most important tools, equipment and ingredients. Over 100 clear photos and many tips for avoiding errors will help you implement the tried and tested recipes. 128 pages.
#FA29548
Delicious grilled and bratwursts
Homemade! More and more barbecue enthusiasts are putting home-made sausages on the grill instead of the monotonous selection in supermarkets. And it's easier than you think! Even with a simple meat grinder, you can easily make delicious sausages yourself. Classic bratwursts in various variations, Thuringian and Nuremberg grilled sausages, Wolfsberger Bockwurst, Rhenish bratwurst, Ksekrainer, Knacker, Regensburger and numerous other regional delicacies. International specialties, such as Hungarian Debrecziner, Italian salsiccia or French crepinettes, which are fried in the pig's net instead of in the sausage skin. Recipes for currywurst, liver or black pudding for the grill as well as for cevapcici and other sausages "without skin". Special features such as fish sausage, lamb bratwurst, duck sausages and much more The author: Gerd Wolfgang Sievers is a professional chef and author of numerous internationally award-winning cookbooks. On the subject of meat processing, the practical books Preserving Meat were published by Leopold Stocker Verlag. Sour meat, brawn, rillettes, corned beef &~ Co and Drying your own meat made easy. 166 pages.
#FA130733
distilling liquor
The "Pischl" – The Standard Reference for DistillersWith over 200,000 copies sold, the "Pischl" is one of the most successful books on distilling.A lot has changed since the first edition in 1980: Today, connoisseurs place more value on delicate aromas and a mild finish.The Tyrolean distiller Ing. Zeni has now comprehensively revised the book.It contains up-to-date knowledge on fermentation, distillation, and the most important factors influencing flavor, yield, and alcohol content.Whether you're starting out as a hobby distiller or running a small distillery, this book provides practical information and understandable explanations.In addition to classic fruit brandies, specialties such as gentian and rowanberry are also presented.New chapters on grain spirits, gin, and rum have been added.A legal overview – for example, on EU labeling requirements for spirits – completes the work.A true guide for anyone with a passion for woodworking—from beginners to professionals.184 pages, full-color illustrations, 16.5 x 22 cm, hardcover
#FA107456
Distilling schnapps
Distilling schnapps - this is how it works: This book - ~4 updated edition ~ provides compact basic knowledge for beginners and valuable information for experienced fruit distillers. ~From the preparation of the fruit to the equipment required and the entire distillation process to the further processing of the distillate, you will find out everything so that you can distill your own schnapps yourself . ~The error compass shows possible sources of error. A highlight is the chapter on the sensory control and assessment of fruit brandies. ~Recipes for batch schnapps round off the work. 112 pages.
#FA23809
Distilling schnapps
With the chapter on Kornbrand and all relevant legal provisions and EU regulations, der Pischl is the comprehensive, most successful book about the schnapps distillery. Now in hardcover for the same price over 150,000 copies sold so far! From the contents:Raw materialsFermentation tanks and their careMashing< br>Alcoholic fermentationApplication of pure yeastBurning off the mashAlcohol determinationSetting the drinking strengthClarification and filteringSpecial spiritsStorage SalesLatest legal regulationsKornbrand
#FA25654
Dry meat yourself
"~Homemade"~ is very trendy. With the new, hitherto unrivaled work Dry your own meat. The renowned chef and cookbook author Gerd Wolfgang Sievers is now presenting a book with which connoisseurs of home-made delicacies can try to preserve them by drying meat.Prosciutto, Graubnden meat, but also unusual foods such as jerk or biltong dried meat specialties from America and Africa have long since moved away from their original function of preservation to becoming a culinary specialty. True connoisseurs can now start making these delicacies at home. Starting with the theoretical basis of meat drying, Sievers shows how to properly dry ham, sausages, pork, beef, lamb, horse and game meat and use it to produce the various sought-after dried meat specialties. The tools required are presented and the different techniques are explained. In addition to air drying, the book is also dedicated to the drying technique of cold smoking, which is more complex than hot smoking, but with a result that makes your tongue water while reading the book.The extensive selection of recipes provides sure to satisfy every taste. The author: Gerd Wolfgang Sievers, born in Mnster in 1968, learned the craft of cooking from various renowned top chefs, followed by studying journalism at the University of Vienna. Several of his books have already received awards, including Genussland sterreich~ from the World Cookbook Award as the world's best cookbook and the "~Snail Cookbook"~ from the Gastronomic Academy of Germany.
#FA122203
Drying and drying Regional & seasonal
Dried delicacies - the dehydrated and dried products are not only preserved but also refined in taste. The detailed introductory part explains everything about preserving by removing water and also provides information about various drying techniques Advantages and disadvantages of the different drying devices, the influence of drying ~on important ingredients and measures to preserve them. ~With 80 different regional medicinal and spice plants, core, stone, berry or Wild fruit, ~Fruit, onion, root or tuber vegetables, mushrooms as well as herbs and flowers, everything that can be dried or dried.Clear classification of the product groups, information about quality assurance, storage and sales make this possible Book also a helpful reference for direct marketers. 160 pages. ~
#FA122954
Everything from sheep - Successful production and self-marketing
This book is intended as a guide and source of ideas for all agricultural businesses in the area of sheep farming. ~The two authors want to motivate new ones in the area of public relations, the Internet and external appearance ~ ways to go. Together with experts, the successful sheep farmers describe what is important in lamb fattening, sheep milk production and marketing. ~Includes little-known lamb recipes from the star chef and an excursus on the zero-waste idea. ~Illustrated in color throughout, hardcover, 152 pages. ~
#FA112667
Fermenting vegetables can be preserved easily and naturally
Fermentation is one of the oldest and easiest ways to naturally preserve fresh vegetables. Valuable vitamins, minerals and enzymes are retained and the taste is incomparably full and aromatic! Make fermented delicacies at home without much effort: all you need are preserving jars, fresh vegetables or herbs, salt and a little time to create tasty and healthy supplies from broccoli, pumpkin, rocket and the like that you will benefit from all year round. Learn about the best methods and recipes from 15 years of experience from fermentation professionals Kirsten and Christopher Shockey. In their book, they explain the basic techniques of fermentation step by step and not only provide you with 140 varied recipes - sauerkraut, kimchi, pickles, seasoning pastes, relishes, chutneys, salsas - but also with many ideas on how to use the treasures from the jar from breakfast to dessert!- the comprehensive manual for every household- make probiotic, healthy foods yourself- basic knowledge and lots of tips and tricks for sure success- traditional and unusual recipes 64 types of vegetables, herbs and fruit- from basil to zucchini arranged alphabetically- step-by-step instructions with photos and detailed descriptions- including fermentation breakdown assistance and tips for proper storage- delicious vegan, vegetarian and gluten-free recipes, also suitable for the Paleo diet?An impressive addition to the growing literature on fermentation with a thorough overview of all the basics and a great recipe section.?
#FA122205
Fermenting Very Simple
Super food for the intestines - an ancient and simple method for eating healthilyDuring fermentation, foods are "fermented with lactic acid" and are therefore made to last longer and are more digestible.Fermented vegetables strengthen our immune system and protect us from many diseases. ~After a compact general introduction and information on the positive, healthy effects of fermentedfoods, you will find 30 recipes for fermenting local vegetable classics with exotic or Asian spice additions. ~ Hardcover, 96 pages. ~
#FA105786
Flower and herbal liqueurs
Master distiller Rita Vitt has been combining the multifaceted aromas of flowers and herbs in her liqueur recipes for over 20 years. The noble and sometimes unusual compositions offer every liqueur lover new taste delights and encourage creative use of everyday, often overlooked treasures from nature. In each of the 50 recipes, the liqueur expert gives you precise instructions for collecting, preparing and maturing. From the sweet, flowery mullein-marigold liqueur to the spicy-green ribwort plantain-lady's mantle liqueur - let yourself be surprised by new flavor nuances! 128 pages.
#FA121061
Fruit wines and herbal wines
Enjoy or give away homemade fruit or herb winesProcess your fruit from the garden, pick the herbs on the meadow, use grain or even from tree juices you can press wine - try it, you will be thrilled. In the introductory part, the authors briefly and succinctly provide basic information about the theory of winemaking. The subsequent practical part goes into detail: from the raw materials to the necessary equipment and tools to the individual steps (juice or mash fermentation, vinification, acidity and sugar determination, clarification, bottling, storage ...), all the tricks of fruit wine production are explained. With these concrete instructions and the many recipes, every hobby winemaker - even every beginner - can produce all-around successful fruit wine. Hardcover, illustrated, 160 pages.
#FA130627
Game from breaking up to preparation
Alles zur Gewinnung und Zubereitung von erstklassigem Wildbret. Dieses Handbuch deckt den gesamten Prozess von der Jagd bis zur Küche ab.Inhalt:Versorgung des Wildes, Hygiene und LebensmittelrechtDetaillierte Zerwirkkunde mit Schritt-für-Schritt-FotosÜber 50 einfache und schmackhafte Wildrezepte160 Seiten geballtes Praxiswissen
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