Sylvia Kopp, S. Ehmann, Robert Klanten
Going back to basics, small breweries are using meticulous craftsmanship to create beers with rich taste. These beers represent a new authenticity and way of life. For some, beer has always been a treat for body and soul. Now, beer is establishing itself as the drink of choice among a hipper, cultured audience. "Brew it yourself" is more than a trend; its the credo of a new creative scene that has developed around beer and is questing for its lost taste. What began over 30 years ago with hobby brewers in the United States has today become an international movement with beer-loving adherents from Europe to South Africa. Small enterprises worldwide are combining fresh ideas with traditional methods to create outstanding craft beers. Their inspired experimentation has resulted in a growing range of products that are rekindling passion for the golden goodness. No matter how they are brewed or whether they feature special flavors or new production methods, these beers are all made for maximum drinking enjoyment for those with discerning tastes. Their packaging design is as characteristic as the beers themselves and includes striking labels or bottles with unusual shapes or colors. Barley & Hops gives beer connoisseurs a behind-the-kettles look at their favorite beverage from its historical origins and regional distinctions to current developments. The book includes portraits of those who are united in their passion for craft beer, the brewing process, and creating something unique. Here, they share their personal stories of how they came to brew beer and, in the process, give insight into how beer is advancing our drinking culture today. The beers featured in Barley & Hops are not just meant to be drunk in a bar. Rather, the book introduces a range of brews with individual facets that lend themselves to different occasions for example, a beer that makes a good aperitif, another that is recommended to be served with fish, and yet another for dessert It also includes a glossary with key beer-related terminology and recipes. Cheers!
Capturing life at sea through engaging photographs, compelling stories, and authentic fisherman's recipes, this characterful volume is a one-of-a-kind companion for all sea lovers with a sense of adventure and appetite.
Whether in the shimmering sunshine of the Adriatic Coast or up against a two-and-a-half-meter swell in Brittany, Captain's Dinner is a maritime journey of discovery through the world of fishing. What does it mean to be dependent on the vagaries of nature on a daily basis? What is it like to haul in fishing nets in rain and galeforce 8 wind? How do freshly caught breams, herring, etc. actually end up on deck by lunch break and on the plate by night? In search of answers, photographer Paul Pflüger braved the wind and weather to accompany 27 fishermen at work on European seas, observing their daily routine over several months. The result is a lively, intimate, and unadulterated logbook of fishing and life at sea, combining captivating portraits of the protagonists alongside their own commentaries on the delicate craft and hard labor that make up a fisherman's existence today, not least when faced with critically-diminished fish stocks and attendant fishing quotas. The featured fishermen also share their own favorite, previously-unpublished seafood dishes, from fried onion herb herring to Irish surf & turf or cold smoked mullet. With more than 50 of these delicious, simple seafood recipes, Captain's Dinner is a must for all those who love and care about the sea and its unique flavors.
New Holland Publishers
Ever heard of surrealist fine dining? This must-have reprint of Les diners de Gala reveals the exotic flavors and elaborate imaginings behind the legendary dinner parties of Salvador and Gala Dali. With recipes from such leading Paris restaurants as La Tour d'Argent and Maxim's, a special section on aphrodisia, and bespoke illustrations from...
In this beautifully illustrated gift book featuring insightful profiles of 36 familiar plants and herbs, herbalist Maia Toll shows how to tap into each plant's character and symbolic meaning for spiritual guidance and self-reflection. In addition to medicinal remedies, plants can provide a kind of spiritual healing. By learning the language and wisdom of plants, we can interact with the natural world in a way that is intuitive and meaningful and offers a chance to re-envision life from a fresh perspective. For the 36 plants in The Illustrated Herbiary, Maia Toll describes their character, shares their wisdom, offers prompts for reflection, and suggests ways to interact with and appreciate the plant. Toll's text is accompanied by the bold, intricate illustrations of Kate O'Hara - making this the perfect gift book for any lover of the natural world. To help guide readers' reflections, a set of 36 cards reproducing the illustrations are included in an envelope in the back of the book. AUTHOR: Maia Toll offers herbalism classes on her website, Sage School, and is the founder and owner of Herbiary, a natural products store with locations in Asheville, North Carolina and Philadelphia, Pennsylvania. Toll has taught Botanical Medicine at West Chester University and at the Amazon Center for Environmental Education and Research in the Peruvian jungle. She lectures at hospitals, universities, and herbal conferences, and runs her own Witch Camp Retreat. She blogs to an international following at maiatoll.com.
Washoku, or Japanese cuisine, was registered for the UNESCO Intangible Cultural Heritages Program in 2013.
Its transient beauty, with natural ingredients, refined techniques, and spatial sense, has been the object of Shinichiro Ogata's work throughout his career.
In this beautifully produced book, he demonstrates the modern, innovative, but truly traditional aesthetic of washoku, as curated for the University Museum of the University of Tokyo.
This collection of photography of Japanese cuisine, with ingredients and selected tablewares by Shinichiro Ogata, a prominent designer who works on Japan's total art of washoku, conveys the aesthetic principles of the pinnacles of Japanese culinary achievements.
Kinfolk magazine launched to great acclaim and instant buzz in 2011 is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends. Now there's The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks artisans, bloggers, chefs, writers, bakers, crafters has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic"