The Wildcrafting Brewer

Author: Pascal Baudar
Publisher: Chelsea Green Publishing
ISBN: 1603587187
Category : Cooking
Languages : en
Pages : 306

Book Description
Primitive beers, country wines, herbal meads, natural sodas, and more "Baudar has elevated the concept of terroir into the realm of extreme beverages, both fermented and unfermented. His book brings to life the innovative quest of the Palaeolithic shaman/healer/brewer."--Patrick E. McGovern, author of Ancient Brews Fermentation fans and home brewers can rediscover "primitive" drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar's first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, including: Wild sodas Country wines Primitive herbal beers Meads Traditional ferments like tiswin and kvass. The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients. The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author's playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them. "With gorgeous photos and clear technical details, this book will be a source of great inspiration."--Sandor Ellix Katz, author of The Art of Fermentation

The New Wildcrafted Cuisine

Author: Pascal Baudar
Publisher: Chelsea Green Publishing
ISBN: 1645022293
Category : Cooking
Languages : en
Pages : 434

Book Description
Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.

The New Feminist Agenda

Author: Madeleine M. Kunin
Publisher: Chelsea Green Publishing
ISBN: 1603582916
Category : Feminism
Languages : en
Pages : 306

Book Description
Feminists opened up thousands of doors in the 1960s and 1970s, but decades later, are U.S. women where they thought they would be? The answer, it turns out, is a resounding no. Surely there have been gains. Women now comprise nearly 60 percent of college undergraduates and half of all medical and law students. They have entered the workforce in record numbers, making the two wage earner family the norm. But combining a career and family turned out to be more complicated than expected. While women changed, social structures surrounding work and family remained static. Affordable and high quality child care, paid family leave, and equal pay for equal work remain elusive for the vast majority of working women. In fact, the nation has fallen far behind other parts of the world on the gender equity front. We lag behind more than seventy countries when it comes to the percentage of women holding elected federal offices. Only 17 percent of corporate boards include women members. And just 5 percent of Fortune 500 companies are led by women. It is time, says the author, to change all that. Looking back over five decades of advocacy, she analyzes where progress stalled, looks at the successes of other countries, and charts the course for the next feminist revolution, one that mobilizes women, and men, to call for the kind of government and workplace policies that can improve the lives of women and strengthen their families.

True Brews

Author: Emma Christensen
Publisher: Ten Speed Press
ISBN: 1607743388
Category : Cooking
Languages : en
Pages : 194

Book Description
This accessible home-brew guide for alcoholic and non-alcoholic fermented drinks, from Apartment Therapy: The Kitchn's Emma Christensen, offers a wide range of simple yet enticing recipes for Root Beer, Honey Green Tea Kombucha, Pear Cider, Gluten-Free Sorghum Ale, Blueberry-Lavender Mead, Gin Sake, Plum Wine, and more. You can make naturally fermented sodas, tend batches of kombucha, and brew your own beer in the smallest apartment kitchen with little more equipment than a soup pot, a plastic bucket, and a long-handled spoon. All you need is the know-how. That’s where Emma Christensen comes in, distilling a wide variety of projects—from mead to kefir to sake—to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it’s easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals. Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey–Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike.

Sacred and Herbal Healing Beers

Author: Stephen Harrod Buhner
Publisher: Brewers Publications
ISBN: 1938469097
Category : Cooking
Languages : en
Pages : 557

Book Description
This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.

Make Mead Like a Viking

Author: Jereme Zimmerman
Publisher: Chelsea Green Publishing
ISBN: 1603585990
Category : Cooking
Languages : en
Pages : 241

Book Description
A complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews—including wildcrafted meads, bragots, t’ej, grog, honey beers, and more! "A great guide . . . full of practical information and fascinating lore."—Sandor Ellix Katz, author of The Art of Fermentation Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. Inside, readers will learn techniques for brewing: Sweet, semi-sweet, and dry meads Melomels (fruit meads) Metheglins (spiced meads) Ethiopian t’ej (honey wine) Flower and herbal meads Bragots Honey beers Country wines Viking grog And there's more for aspiring Vikings to explore, including: The importance of local and unpasteurized honey for both flavor and health benefits What modern homebrewing practices, materials, and chemicals work—but aren’t necessary How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines How to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits The rituals, mysticism, and communion with nature that were integral components of ancient brewing Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages. "Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here."—Library Journal

Ancient Brews: Rediscovered and Re-created

Author: Patrick E. McGovern
Publisher: W. W. Norton & Company
ISBN: 0393253813
Category : Cooking
Languages : en
Pages : 280

Book Description
One of Smithsonian Magazine’s Ten Best Books of the Year about Food A Forbes Best Booze Book of the Year Interweaving archaeology and science, Patrick E. McGovern tells the enthralling story of the world’s oldest alcoholic beverages and the cultures that created them. Humans invented heady concoctions, experimenting with fruits, honey, cereals, tree resins, botanicals, and more. These “liquid time capsules” carried social, medicinal, and religious significance with far-reaching consequences for our species. McGovern describes nine extreme fermented beverages of our ancestors, including the Midas Touch from Turkey and the 9000-year-old Chateau Jiahu from Neolithic China, the earliest chemically identified alcoholic drink yet discovered. For the adventuresome, homebrew interpretations of the ancient drinks are provided, with matching meal recipes.

Kitchen Brewing

Author: Jakob Nielsen
Publisher: Hardie Grant
ISBN: 9781784881832
Category : Cooking
Languages : en
Pages : 0

Book Description
Making really good beer at home can actually be fun, easy and cheap – and take less than a day! In Kitchen Brewing, beer enthusiasts Jakob Nielsen and Mikael Zetterberg show you how to create delicious-tasting beers on a budget in just a matter of hours, without losing any quality along the way. Using regular, everyday kitchen equipment, plus a basic home-brew starter kit, you'll soon discover that brewing beer can be as simple as cooking: you don't need to be an expert but with a bit of patience and the right know-how you'll soon see just how simple and fun it is to make beer at home. Learn how to brew small volumes of a range of different styles of beer: from beautiful fruity IPAs and fresh and herbal lagers to a cracking porter and Swedish folköl with a real punch of hops, these are fun, manageable recipes that anyone can master. Featuring comprehensive instructions on tools, bottling, equipment hygiene, as well as helpful hints and tips on the best season to brew each beer, it won't be long until you are making your own unique beer creations in your very own kitchen brewery.

Wildcrafted Fermentation

Author: Pascal Baudar
Publisher: Chelsea Green Publishing
ISBN: 1603588515
Category : Cooking
Languages : en
Pages : 306

Book Description
Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more One of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere. In Wildcrafted Fermentation, Pascal Baudar describes in detail how to create rich, flavorful lacto-ferments at home from the wild and cultivated plants in your local landscape or garden. From sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. Step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro. So much more than a cookbook, Wildcrafted Fermentation offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir. Adventurous and creative, this cookbook will help you rewild your probiotic palate and "create a cuisine unique to you and your environment."

Wildcrafted Vinegars

Author: Pascal Baudar
Publisher: Chelsea Green Publishing
ISBN: 1645021149
Category : Cooking
Languages : en
Pages : 306

Book Description
Award-winning author and forager Pascal Baudar uncovers incredible flavors and inspiring recipes to create unique, place-based vinegars using any landscape. Includes more than 100 delicious, easy recipes for quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and more! After covering yeast fermentation (The Wildcrafting Brewer) and lactic acid fermentation (Wildcrafted Fermentation), pioneering food expert Pascal Baudar completes his wild fermentation trilogy by tackling acetic acid ferments and the wide array of dishes you can create with them. Baudar delves deeply into the natural world for wild-gathered flavors: herbs, fruits, berries, roots, mushrooms—even wood, bark, and leaves—that play a vital part in infusing distinctive gourmet-quality vinegars. More than 100 recipes show how to use homemade vinegars to make a wide range of delicious foods: quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and other preserves. Recipes include: • Pine, fir, and spruce–infused vinegar • Smoked mushroom and seaweed vinegar • Blueberry-mugwort vinegar • Wilder curry vinaigrette • Wasabi ginger vinegar sauce • Pickled walnuts • Mountain oxymel • And many more! Once you’ve mastered the basic methods for making and aging vinegars at home, you might be inspired to experiment on your own and find local plants that express the unique landscape and terroir wherever you happen to live. Or you might decide to forage for ingredients in your own garden or at a local farmers market instead. Either way, Pascal Baudar is an experienced and encouraging guide to safe and responsible wild-gathering and food preservation. “Pascal Baudar is a culinary visionary.”—Sandor Ellix Katz, author of The Art of Fermentation