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The Fermentation Kitchen
Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical. Part how-to guide, part cookbook, and part reference manual, The Fermented Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to underst...
The Spirit of Rye
The Spirit of Rye is a celebration of rye’s dynamic qualities and the spirit’s exciting revival. Celebrate the many flavor profiles of rye whiskey, its distinguished history, and its contemporary revival with The Spirit of Rye. The resurgence in rye whiskey is unmistakable, as is evidenced in the number of distillers producing remarkably varied expressions, from the Whiskey Trail to Pennsylvania, Texas, and California. With tasting notes for over 300 expressions and interviews with master distillers, readers both familiar and new to the rich world of rye will find The Spirit of Rye to be a revelation.
The Fermentation Kitchen
Part how-to guide, part cookbook, and part reference manual, The Fermented Kitchen is a wide-ranging introduction to experimentation with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. Easy-to-follow information that is both technical and practical. This book seeks to help readers improvise and adapt new knowledge to safely create novel flavors and unique fermented foods, using beer when possible.
Arlene Chan 4-Book Bundle
Third-generation Chinese-Canadian Arlene Chan shares the rich histories of Toronto’s Chinese-Canadian communities in this special four-book bundle. Includes: The Chinese Community in Toronto The history of the Chinese community in Toronto is rich with stories drawn from over 150 years of life in Canada. Stories, photographs, newspaper reports, maps, and charts will bring to life the little-known and dark history of the Chinese community, showing how the Chinese make a significant contribution to the vibrant and diverse mosaic that makes Toronto one of the most multicultural cities in the world. The Chinese in Toronto from 1878 In 1894 Toronto’s Chinese population numbered 50. Today, no l...
Paddles Up!
Paddles Up! provides an in-depth look at dragon boating from its beginnings in ancient China to the modern-day prominence of Canadian teams on the international scene, as told in the words of top coaches of men's and women's teams, experts and enthusiasts, and sports health professionals across Canada. Contributing writers include Mike Haslam, executive president International Dragon Boat Federation; Matthew Smith, president Dragon Boat Canada; Kamini Jain, Vancouver; Albert MacDonald, Halifax; Jamie Hollins, Pickering; Matt Robert, Montreal; and Jim Farintosh, Toronto. Through legends, history, and traditions, to paddling tips and mental readiness, and from choosing gear to exceptional achievements, a battery of Canadian dragon-boat notables share their considerable knowledge in one authoritative volume.
Craft Floor Malting: A Practical Guide
Floor malting offers the small brewer/distiller an opportunity to source grain locally and turn it into malt. Craft Floor Malting: A Practical Guide offers an examination of the key stages of the floor-malting process, and a look at how craft floor maltsters approach the day-to-day necessities of malting at a small scale.
Industrial Bulletin
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