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Market venison quickly and successfully. Hunting training ends with the legal regulations on game hygiene and game care. Hunter and outdoor specialistCarsten Bothe ~ starts where the training ends. From practice for practice, this practical handbook in our successful series ~Land &~ Works ~valuable tips on how to successfully market venison, for example, you can get up to 200 euros for a piece of roe deer and also save a lot of time when processing it. All weaving processes are described in great detail and illustrated with many step-by-step pictures. In addition to useful information and calculation examples, all steps on the way from game to delicacy in the kitchen are documented. The question of how to deal with bad shots is also examined.Using roe deer and wild boar, all sequences of actions, from knocking out the cover and rinding to processing the cuts, are specifically described and witnessed. Equipment and tools for weaving are also explained. 160 pages, numerous color photos.

All the raw materials that the sheep offers.No other farm animal is as versatile as the sheep. In addition to its qualities as a grazing animal and landscape steward, it provides the raw material for essential products for almost all areas of life.This book offers a complete overview of all the raw materials that sheep offer us as a farm animal. With its renewable products milk and wool, it supplies the raw materials for milk and cheese products as well as for warming and insulating textiles in clothing and home furnishings. Its meat is low-allergenic and healthy. The most delicious dishes can be prepared from it. Fur and skin and everything that can be made from them - clothing, shoes, bags and bed linens - have natural properties and advantages that no plastic or synthetic fiber can replace.Numerous photos, instructions and recipes make you want to, to process the raw products from the sheep themselves.

With step-by-step photos, detailed instructions and chapters on the necessary tools and equipment, the main food safety measures, the preparation for slaughter and the rapid and humane processing of the animals, the cutting of the carcasses into cuts and packaging and Freezing to ensure freshness, this comprehensive guide provides poultry farmers with the information they need to respectfully make the most of their meat. 176 pages.

Making fine wines at home easy and legal? Create your own essential oils and plant water (hydrosols) yourself? Like that? Kai Mller, experienced distiller and specialist author, takes the reader on a journey through the world of the trendy spirit gin with its diverse production methods and aromatic plants (botanicals). Taking into account and explaining the applicable legal principles, he leads through the various production methods and steps, from maceration (soaking in raw alcohol) to percolation (extraction of the aromatic substances as they filter through) to distillation. ~His path leads to results that are impressive! Particular emphasis is placed on the skilful selection and processing of ingredients in order to create unique taste experiences, as well as on creating a harmonious ambience. The book for newcomers and advanced gin lovers!The AuthorKai Mller ~(born 1964) has many years of experience in distilling and refining fine wines, as well as in the production of essential oils and perfumes. As managing director of a distillery supply company, he has daily insight into the latest trends in the industry and has already demonstrated his writing talent in a number of non-fiction books on the art of distilling.

Home slaughter as well as the processing and marketing of the meat on your own farm and in your own household are becoming increasingly important again.The authors describe the necessary work here, from slaughtering to cutting up the carcass (correct) use of the individual parts of meat until the meat is preserved in the form of sausage and bacon. The reader will find everything they need to know about pork, beef, sheep and poultry meat. Numerous detailed photos make the individual work steps clear, especially when cutting the meat. Around 50 recipes from smoked blood sausage to various types of salami complement this practical book.

simple, delicious, homemade Jams, jams and jellies like in grandmother's time: with these over 100 recipes you can stop the cycle of the seasons and transform your favorite fruits into heavenly fruit spreads in no time. From traditional, classic to original, this book has something for every taste. Homemade mango-apricot jam, rhubarb jam or pomegranate jelly not only delight your taste buds, but are also wonderful to give as a gift! Thanks to the valuable tips and tricks from this book, you can be sure that your homemade jam will turn out perfectly! 160 pages, numerous color photos.

Make your own liqueur?Whether eggnog, herbal liqueur or fruit liqueur: over 30 recipes and many ideas for your own house brand make you want more. Each liqueur recipe comes with precise step-by-step instructions and lots of tips to ensure that your liqueur turns out safely. You are guaranteed to impress and delight your friends and guests with your homemade liqueur! Liqueurs. Aromatic - sweet - seductive. ~64 pages

Homemade food is always in season!Liqueurs and schnapps have always been part of the equipment of every good home bar. They are not only a delight for the palate, but are also often used as a tried and tested home remedy for all kinds of ailments.

This book is dedicated to the pure aroma of homemade fruit, herbal and spice liqueurs! Herb expert Susanne Oettle shows how you can easily make your own liqueur - with purely regional and seasonal ingredients. Over 40 sophisticated recipe creations range from elderflower, cherry and rosehip liqueurs to baked apple and hazelnut liqueurs. The compact guide section provides the necessary background knowledge on the right equipment, fruit and herb selection and the correct preparation with spirits. This book accompanies you step by step to homemade, all-natural liqueur - without any artificial flavors or additives. 120 pages.

Self-service shop from nature - sustainable sweeteners from gardens, forests and meadowsFrom elderflower to apricot and cherry to baked apple and hazelnut liqueur: herbal expert Susanne Oettle shows you how to use purely regional and seasonal ingredients You can easily conjure up the most delicious liqueurs. This wonderful recipe book not only contains over 40 sophisticated and sustainable recipe ideas all year round, but also the necessary background knowledge on fruit and herb selection, the correct preparation with spirits and the ideal ripening time. ~Step by step to homemade natural liqueur - without any artificial flavors or additives! ~65 color photos, 120 pages. ~

260 pages, 201 color photos, author: Claudia Lucero.Did you know that your kitchen is a cheese dairy? Claudia Lucero teaches you the basics of making cheese: milk plus rennet plus acid plus heat, shaping, drying, pressing. Illustrated step-by-step instructions show you how You can make fresh cheese in just 60 minutes using just a few ingredients and simple kitchen utensils. Whether with a melt or a bite, for feasting or as a gift, as a cube, ball or roll: In this book you will find over 15 different types of cheese (including classics such as ricotta, mozzarella and cottage cheese or exotic ones such as paneer and Oaxaca), but also DIY recipes for Butter, ghee and yogurt as well as serving suggestions (e.g. filling or topping) and useful tips for storing your homemade treats.Ready, set, cheese.

Sausages, ham and dried meat were produced hundreds of thousands of years ago.When selecting the recipes and methods, emphasis was placed on ensuring that they were easy to understand for beginners, required little investment and success was guaranteed.It The important types of sausage, such as Bratwurst, Pfefferbeier, Mettwurst and salami are covered. Hunters get more for the venison when it is processed into sausage, ham and dried meat, but even if the meat is bought in, this does not take away from the fun and taste experience of making your own sausage. Numerous color photos, softcover, 120 pages. ~

​Fancy a piece of meat every now and then? Then there is plenty of choice among the numerous recipes with pork, beef, veal, game or poultry to satisfy every kind of appetite. Delight your guests with hearty meat loaf casserole, the family with crispy roast chicken or yourself with spicy spare ribs. 216 pages.As always, all recipes have been tried and tested and are described in such a way that you are guaranteed to succeed. 

Simply eat well and healthily while stocks last! Stock your pantry when fresh herbs are in abundance, the tomatoes in the garden are all ripening at the same time, and the zucchini patch is overflowing. So you always have provisions and provide yourself with healthy vitamins and homemade delicacies all year round.ALL METHODS OF STOCK-KEEPING AND AROUND 200 PROVEN RECIPESWhether from your own garden, the organic box or from shopping at the farmers market - whatever that is not used up and eaten right away can be transformed into PRACTICAL SUPPLIES FOR THE WHOLE FAMILY in no time. The nutritionist Rosemarie Zehetgruber describes in detail the VARIOUS METHODS OF NATURAL PRESERVATION, provides practical tips on CORRECT STORAGE and gives lots of suggestions for sustainable and seasonal cooking in her PROVEN RECIPES.FOR YOUR HEALTH: PRESERVE GENTLY AND PRESERVE THE NUTRIENTS OPTIMALLYBoiling and sterilizing, pickling in oil and vinegar, freezing, drying, juicing, lactic acid fermentation or making vinegar - the various methods are presented comprehensively and practically. With the right methods and recipes for vegetables, fruits, nuts, mushrooms, herbs and flowers, it is easy to preserve nature's rich harvest quickly and healthily. And thanks to the GENTLE PREPARATION, FLAVOR AND NUTRIENTS are preserved.CREATE DELICIOUS STOCKS AND ENJOY ALL YEAR ROUNDHomemade jams, syrups, juices or pestos are not only cheaper and tastier, they also make everyday life easier. This means you always have good ingredients at home that can be used to conjure up a healthy meal in a short time. Whether gooseberry chutney, aubergine in honey marinade, tomato sugo, kimchi or sweet and sour zucchini - the varied kitchen treasures are the ideal basis for many simple and tasty dishes that are guaranteed to be a success.- all methods to naturally preserve the valuable harvest< br>- easy to implement practical knowledge about keeping fresh, storing and preserving food- around 200 recipes for canning and pickling vegetables, fruit, nuts, seeds, mushrooms, herbs and flowers- a practical supply that makes healthy cooking easier makes home easier and faster- comprehensive information about storage, nutrition and health- numerous tips and tricks for processing and preserving garden surpluses and seasonal offers- ideal gift ideas: the right souvenir in stock for every occasion Take advantage of the seasonal offerings of local foods to fill your pantry with valuable treasures from your kitchen. Treat yourself to the luxury of a full pantry and save money.Readers' opinions: Clear and not too complicated! Here you will find numerous options and recipes for preserving food. What's particularly great is that you can do this naturally. I can only recommend the book. I always thought boiling and pickling was a lot of work and not worth the effort. Until I tried the applesauce recipe. It couldn't be easier, and above all, how much better it tastes when you make it yourself. There will be a lot more homemade things for me in the future!

Homemade!Whether fresh pies, air-dried homemade sausages or spicy brawn: pamper family, friends and guests with simply home-made specialties!An experienced practitioner will teach you step by step Learn the basics of making sausage in your own kitchen. Over 100 recipes Classic sausage specialties such as Debreziner, Gttingen and Augsburger, Nuremberg bratwurst, Thuringian red sausage and Carinthian house sausage, Cervelat and Hungarian salami ...< br> Regional specialties and new recipes such as Italian black pudding with red wine, pumpkin or potato sausage ... Aspic: pepper stilt, Kassel rind stomach, eel in vegetable aspic, carp aspic, turkey and pepper aspic... Pat Paris, ham and cheese pt, wild duck terrine, poultry and mushroom pt, spinach and salmon pt, smoked fish terrine...

Preserving, pickling, drying, etc.Freezing, sterilizing, drying &~ Drying Soaking in vinegar, oil and alcohol, candiing and glazing Compotes, jams, fruit pastes and juices Enjoy making your own instead of buying expensive ones : This way the taste of your own fruit is preserved and even refined! First, the basics of the various types of preservation are explained in detail: freezing, sterilizing, drying and drying, pickling in vinegar, oil and alcohol, candiing and glazing as well as the production of compotes, jams, fruit pastes, jams and juices. After the how, we get down to business in the truest sense of the word in an extensive recipe section. Many suggestions and ideas show what delicacies can be produced with fruit. The range extends from elderberry quince jam, cranberry compote, fruit mustard, rosehip puree and rowanberry confectionery to apple and pear chutney, dried plums and raspberry vinegar. 190 pages.

This volume of our successful seriesLand und Werken ~ is about sausage in the truest sense of the word: crunchy from the hand, fresh from the grill or spread on bread - sausage is and remains a German cultural asset, especially if you prepare them yourself. Whether classic sausage recipes, regional delicacies such as Bregenwurst, Thuringian and Nuremberg Rostbratwurst or international sausage recipes such as Merguez, Chorizo and Boerewors - self-catering professional Carsten Bothe explains in a practical, practical way and with clear step-by-step pictures how and with what best to make the sausage skins and can fill glasses. Instructions and recipes for cooked sausages, mettwurst, salami and black pudding are also presented. A comprehensive how-to section with all the necessary equipment makes it easy to get started and you will soon be able to enjoy your first homemade sausage. 160 pages, flexible cover.

​Homemade Sausages, Jellies a Pâtés – Simple, Honest, DeliciousSausage making is fun – and tastes best when homemade!Homemade butcher Bernhard Gahm demonstrates in over 80 recipes how to easily make classic sausages, jellies, and pâtés – from hearty liverwurst to delicate game pâté in shortcrust pastry.He also provides numerous tips for meat processing and shows how to do it even without professional equipment.This way, you retain full control over ingredients and flavor – for authentic enjoyment from your own kitchen.142 color photos, 160 pages.

Whether bitter-tart, fruity or sweet, almost 150 liqueurs and schnapps made from local berries, flowers, herbs and fruits guarantee a delicious taste experience without much effort! Herbal bitters and nut spirit made from green nuts, pine and juniper spirit, apple grain, strawberry-sloe and dead-nettle liqueur...pull Williams pears yourself in the bottle! Elderberry wine, yarrow sparkling wine, Waldbeister punch...A separate chapter is dedicated to citrus fruits and exotic fruits. 160 pages

​Homemade Sausage – Simple, Creative, and Truly DeliciousThis book makes it easy to get started with sausage making.Step by step, Cosima Bellersen Quirini shows you how to make your first sausage in your own kitchen – no prior knowledge required.You decide what goes into it and how it should taste.Thanks to original ingredients and clever tips, you can create extraordinary creations – from fennel salami to cream liver sausage with dried fruit to lamb salami with port wine.There are also great extras: recipes for sauces, dips, and practical tricks for even more flavor. Sausage making has never been so easy – or so delicious!72 color photos, 144 pages.

Want to make your own meatloaf or spreadable sausage? Prepare the bratwurst fresh for the barbecue party or would you rather enjoy Cabanossi-style sausages from your own production? This practical book shows step by step how to make homemade sausages, salami, Polish or paprika sausage. Rostbrat and Breinwurst as well as Krainer and foie gras can also be made using the instructions and tips in this book. All ingredients used are briefly described and the equipment required is explained. Common sources of error are mentioned and suggested solutions are offered so that even beginners can enjoy high-quality homemade sausage products. ~The author: ~Franz Fink ~is a trained master farmer and was awarded the second Training path to become a master butcher. He has been teaching at a technical school since 1998 and is responsible for meat processing and direct marketing. Christian Strobl ~provided all the step-by-step illustrations and recipe photos for the book. 96 pages.

Do you keep chickens, guinea fowl, pheasants, pigeons, quails, turkeys, geese, ducks or rabbits and would like to slaughter them yourself? ~In this book you will find precise instructions for home slaughter and the correct cutting of the animals. ~ Poultry expert Wilhelm Bauer explains where you can slaughter and what slaughtering utensils you need.The best meat is always that of an animal that has been reared appropriately and slowly, that has been slaughtered professionally and that you know exactly where it comes from it originates. Regionality and quality couldn't be better linked. 96 color photos. 128 pages. ~

The production of sausage specialties, bacon and ham, cured or surf meat from a wide variety of meat types, including game and poultry, is becoming more and more popular.However, the correct preparation, seasoning, aging and before Everything smoking has its secrets! It's all about knowing how.Smoking technology cold, warm and hotCuring - dry and wetSausages - from liver sausage to salami and smoked specialtiesPt productionNumerous recipes and regional specialties for all types of meat (pork, beef, lamb, game and poultry )

​Sausage Making – Modern, Creative, and Easy at HomeThis book offers a fresh introduction to the world of sausage making – stylish, sustainable, and absolutely suitable for everyday use.The authors, food photographer Vivi D'Angelo (award-winning 2024) and chef Josh Flatow, demonstrate in a practical way how easy it is to make sausages in your own kitchen.Whether it's classic bratwurst, new recipe ideas, or tried-and-true variations – with the right equipment, you can get started right away.The three major sausage categories are explained in an easy-to-understand manner and complemented by creative recipes.Bonus pages provide exciting additional information about ingredients, techniques, and origins.A book for anyone who enjoys authentic craftsmanship, enjoyment, and a little extra sausage.130 color photos, 208 pages