Making wine at home just got more fun, and easier, with Richard Bender’s experiments. Whether you’re new to winemaking or a seasoned pro, you’ll find this innovative manual accessible, thanks to its focus on small batches that require minimal equipment and use an unexpected range of readily available fruits, vegetables, flowers, and herbs. The ingredient list is irresistibly curious. How about banana wine or dark chocolate peach? Plum champagne or sweet potato saké? Chamomile, sweet basil, blood orange Thai dragon, kumquat cayenne, and even cannabis rhubarb wines have earned a place in Bender’s flavor collection. Go ahead, give it a try.
Make extraordinary homemade wines from everything but grapes! In this refreshingly unique take on winemaking, Patti Vargas and Rich Gulling offer 125 recipes for unusual wines made from herbs, fruits, flowers, and honey. Learn to use ingredients from your farmers’ market, grocery store, or even your own backyard to make deliciously fermented drinks. Lemon-Thyme Metheglin, Rose Hip Melomel, and Pineapple-Orange Delight are just the beginning of an unexplored world of delightfully natural wild wines. Cheers!
"Wild Wines" was written to revive age-old winemaking techniques so that readers can create delicious organic wines at home. Every aspect of winemaking is explained in detail, and is followed by more than 75 wild wine recipes that use fruits, flowers, roots, or leaves.
Simple Instructions and Superb Recipes from a Winemaking Legend With local breweries and wineries popping up everywhere, learning how to make wine is on everyone’s “to do” list. Utilize the guidance of home-winemaking legend Jack Keller. In the 1990s, Jack started one of the first (if not the first) wine blogs on the internet. His expertise is shared with you in Home Winemaking. It takes a fun, practical, step-by-step approach to making your own wine. The book begins with an introduction to winemaking, including basic principles, equipment needed, and exactly what to do. After the fundamentals are covered, you’re introduced to a variety of tested, proven, delicious recipes. More than just grape wines, you’ll learn how to make wine out of everything from juices and concentrates to foraged ingredients such as berries and roots. There are even recipes that utilize dandelions and other unexpected ingredients. With 65 recipe options, you can expand your winemaking season indefinitely! Jack’s simple approach to the subject is perfect for beginners, but winemakers of every skill level will appreciate the recipes and information. So get this essential winemaking book, and get started. You’ll be sipping to your success in no time.
For aspiring winemakers and wine enthusiasts, "Beyond Grapes: How to Make Wine Out of Anything But Grapes" unveils the art of creating exceptional wines from a myriad of fruits and ingredients beyond the traditional vine If you think that all fine wines start on a grapevine, you are in for a delightful, eye-opening, tantalizing surprise. What you will discover in this book are delicious, mouth-watering recipes, developed over the author's extensive career, for making wines and liqueurs from fruits, vegetables, and medicinal herbs. Beyond Grapes: How to Make Wine Out of Anything but Grapes is not your ordinary "how to make wine" book. It was written by Yacov Morad, founder and chief winemaker at the world-famous Morad Winery in Israel. In this book, Mr. Morad puts his wealth of winemaking experience to use, to teach you how to make simple, easy-to-learn wines and liqueurs from everything BUT grapes in the comfort of your own home. Each recipe follows a similar formula, which, once mastered, will give you the blueprint you need to design your own wine or liqueur, regardless of what fruit, vegetable, or plant you want to use as its base. Learn how to make wine from raspberries, pears, coconut, dates, onions, papaya, apricots, pomegranates, carrots, potatoes, mint, onion, dill, and even parsley (among other things), as well as how to make liqueurs from pineapple, honey, lychee, mango, chocolate, and chamomile. Beyond Grapes: How to Make Wine Out of Anything but Grapes is the must-have book for any enthusiastic oenophile who dares to explore a new world of wine, to expose themselves to new and exciting flavors, and who wants to master the skills needed to produce experimental beverages out of an array of fruits, vegetables, and medicinal herbs. It is the perfect gift for any wine lover.
Winemaking is so complicated! ..Or is it?Home wine making used to be simple. And now it is again! Our grandparents, and generations of grandparents before them, made excellent wines with minimal fuss, minimal equipment, and no added sulfites or additives. They made them not just from grapes but from all manner of available fruits, berries, honey, and other produce. They didn't spend a lot of money. They didn't overwhelm themselves with minuscule measurements and chemistry. They didn't dwindle down the savings to buy pricey containers for fermenting or for storing. They made wine in tune with the rhythms of nature, with basic equipment.They made Good. Simple. Cheap. Easy. Homemade Wine!If you've always wanted to make wine but thought the process or investment was beyond you, this is the book for you. This is the book that takes winemaking back to its roots. The no-fuss, no-frills method of wine making that uses everyday equipment you can buy right downtown. This simplified and basic process uses no added preservatives, sulfites, or unrecognizable ingredients. Just good, clean, wine-making for good, clean, fun-making wine!
From planting vines to savoring the finished product, Jeff Cox covers every aspect of growing flawless grapes and making extraordinary wine. Fully illustrated instructions show you how to choose and prepare a vineyard site; build trellising systems; select, plant, prune, and harvest the right grapes for your climate; press, ferment, and bottle wine; and judge wine for clarity, color, aroma, and taste. With information on making sparkling wines, ice wines, port-style wines, and more, this comprehensive guide is an essential resource for every winemaker.
Crafting your own wine has never been so simple! With this guide, you have exactly what you need to start creating unique flavors that are perfect for any occasion. It contains expert advice from co-founder of Winemakers' Circle, C.J.J. He carefully guides you through 130 new recipe ideas that make use of both simple and complex ingredients found in your veggie garden.
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
2017 JAMES BEARD AWARD WINNER FOR GENERAL COOKING Meike Peters, the author of the acclaimed cooking blog Eat in My Kitchen, presents a cookbook as inviting, entertaining, and irresistible as her website, featuring dozens of never-before-published recipes. Meike Peters’s site, Eat in My Kitchen, captures the way people like to eat now: fresh, seasonal food with a variety of influences. It combines a northern European practical attitude, from the author’s German roots, with a rustic Mediterranean-inspired palate, from her summers in Malta. This highly anticipated cookbook is comprised of 100 recipes that celebrate the seasons and are awash with color. Indulge in the Radicchio, Peach, and Roasted Shallot Salad with Blue Cheese; Parsnip and Sweet Potato Soup with Caramelized Plums; Pumpkin Gnocchi; mouthwatering sandwiches like the Pea Pesto and Bacon with Marjoram; and seafood and meat dishes that introduce tasty and unexpected elements. Meike Peters’s famous baked treats include everything from pizza to bread pudding, and perfect cookies to sumptuous tarts. Also included are many of her fans’ favorite recipes, including Fennel Potatoes, Braised Lamb Shanks with Kumquats, and a Lime Buttermilk Cake. Six "Meet In Your Kitchen" features include recipes by and interviews with culinary stars Molly Yeh, Yossy Arefi, Malin Elmlid, the Hemsley sisters, and more. Followers of Meike Peters will be thrilled to have her exquisitely photographed recipes in print in one place, while those who aren’t yet devotees will be won over by her unpretentious tone and contagious enthusiasm for simple, beautiful, and tasty food.
