Perry Pears

Perry Pears PDF Author: C. Thornton
Publisher: Leaves of Gold Press
ISBN: 9781925110470
Category : Gardening
Languages : en
Pages : 78

Book Description
PERRY PEARS (Rare and Heritage Fruit Cultivars #6) Perry is a traditional alcoholic beverage made by the fermentation of juice from specific pears. It can be brewed at home. Some call this drink 'pear cider'. When perry is made from real perry pears it is a refreshing, light and delicate drink, rivalling high quality champagne. Perry pears are cultivars selected for characteristics that make high quality perry. Early settlers sailed to new lands bringing these special fruits, thus distributing them across the globe. Some of these unique, historic cultivars have survived through the years and been rediscovered by enthusiastic brewers. We list some of them here, along with what is known of their history, description, flavour characteristics and a few sources for trees. This book is one of a series written for 'backyard farmers' of the 21st century. The series focuses on rare and heritage fruit in Australia, although it includes much information of interest to fruit enthusiasts around the world. 'Heritage' or 'heirloom' fruits such as old-fashioned varieties of apple, quince, fig, plum, peach and pear are increasingly popular due to their diverse flavours, excellent nutritional qualities and other desirable characteristics. They are part of our horticultural, vintage and culinary inheritance. To pick a tree-ripened heritage fruit from your own back yard and bite into it is to experience the taste of fresh food as our forefathers knew it. During the 18th, 19th and early 20th centuries fruit diversity was huge, but in modern supermarkets only a limited range of commercial fruit varieties is now available to consumers. Heritage, heirloom and rare fruit enthusiasts across the world are currently reviving our horticultural legacy by renovating old orchards and identifying 'lost', unusual and historic fruit varieties. The goal is to make a much wider range of fruit trees available again to the home gardener. This series of handbooks aims to help.

The Book of Pears

The Book of Pears PDF Author: Joan Morgan
Publisher: Chelsea Green Publishing
ISBN: 1603586660
Category : Cooking
Languages : en
Pages : 306

Book Description
"First published in the United Kingdom by Ebury Press in 2015."--Title page verso.

Perry Pears

Perry Pears PDF Author: National Fruit and Cider Institute
Publisher:
ISBN:
Category : Cider
Languages : en
Pages : 248

Book Description

The Book of Pears

The Book of Pears PDF Author: Joan Morgan
Publisher: Random House
ISBN: 147352833X
Category : Gardening
Languages : en
Pages : 702

Book Description
Winner of the Garden Media Guild Awards Reference Book of the Year 2016, the Guild of Food Writers Food Book of the year 2016, and the BBC Food & Farming Awards 2016 for Outstanding Achievement. Accompanied by a beautiful and comprehensive website of the same name, this wonderfully unique book is an indispensable and one-of-a-kind guide. It tells the story of the pear from its delightful taste and wonderful appearance to breeding and cultivation, following the fruit’s journey through history and around the world. Beautifully illustrated with 40 botanical watercolour paintings by Elisabeth Dowle, The Book of Pears is the most up-to-date and comprehensive guide to the pear. Moving through continents and cultures, Joan Morgan celebrates the pear’s long history as both a fresh and cooking fruit. Revealing the secrets of the pear as a status symbol, some of the most celebrated fruit growers in history, and how the pear came to be so important as an international commodity. The pear directory, which makes up the second half of the book, covers the world’s ancient and modern varieties, each with full tasting notes and historical, geographical and horticultural detail. A fully illustrated version of this directory is shown on the author's website www.thebookofpears.fruitforum.net

Gardening for the Homebrewer

Gardening for the Homebrewer PDF Author: Wendy Tweten
Publisher: Voyageur Press (MN)
ISBN: 0760345635
Category : Cooking
Languages : en
Pages : 211

Book Description
Homebrewers rejoice, this is your guide to gardens and plants best suited for drinks and is perfect for gardeners of all types - even ones with limited space.

The Pears of New York

The Pears of New York PDF Author: U. P. Hedrick
Publisher: DigiCat
ISBN:
Category : Fiction
Languages : en
Pages : 806

Book Description
DigiCat Publishing presents to you this special edition of "The Pears of New York" by U. P. Hedrick. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

The Oxford Handbook of Food Fermentations

The Oxford Handbook of Food Fermentations PDF Author: Charles W. Bamforth
Publisher: Oxford Handbooks
ISBN: 0199742707
Category : Science
Languages : en
Pages : 833

Book Description
Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.
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