Biomed@Add Ebook

Dave Miller’s Homebrewing Guide: Everything You Need to Know to Make Great-Tasting Beer

addebook — Mon, 05 Jan 2009 02:09:14 +0000

Dave Miller’s Homebrewing Guide: Everything You Need to Know to Make Great-Tasting Beer
by David G. Miller

Dave Miller’s Homebrewing Guide: Everything You Need to Know to Make Great-Tasting Beer
By David G. Miller

Publisher: Storey Publishing, LLC
Number Of Pages: 368
Publication Date: 1995-01-10
ISBN-10 / ASIN: 0882669052
ISBN-13 / EAN: 9780882669052
Binding: Paperback

Homebrew guru Dave Miller draws on his 20 years of experience and the latest information to guide beginners and experienced brewers through the entire brewing process. Includes recipes for a variety of beer styles, a glossary of important terms, useful conversion tables, and a suggested reading list of other helpful beer books.

Amazon.com Review:

While authors of entry-level brewing books do well to alleviate the fears of anxious new brewers, advanced writers benefit from a pointedly informative approach. Dave Miller’s dry, technically versed style has earned him widespread respect through his own publications as well as his work with Brewing Techniques, the first-rate magazine for small-scale brewers. Really an update to his classic Complete Handbook of Home Brewing, Dave Miller’s Homebrewing Guide is clear enough to introduce advanced techniques to the average home-brewer, yet thorough enough to provide a permanent reference for the expert.

Miller manages to improve upon his earlier book–itself one of the finest advanced brewing books available–by updating and better organizing the information. While the Homebrewing Guide does provide a cursory introduction to basic brewing techniques and a sampling of supplementary topics (kegging, filtration), its real value is in the thoroughness and clarity with which all-grain brewing is described. Grain mashing, for instance, is discussed in three different chapters: a summary of various mashing techniques, a description of the underlying biochemistry, and a step-by-step description of the mashing process. By compartmentalizing the information into short chapters and carefully organizing their sequence, Miller creates a guide that can be read straight through as an initiation to advanced brewing or easily referenced for specific information on brew day. –Todd Gehman

Summary: Good Read, But lacked Good Organization
Rating: 4

A very informative book. However, the information presented was not organized in an easy-to-skim format. It does present lots of useful information and I would recommend it for anyone interested in homebrewing.

Summary: Recommended, especially for all-grain and other advanced topics
Rating: 5

While this books starts with the basics for beginners, it also covers advanced topics, and in my opinion the best all-around homebrew guide.

Miller’s explinations of the mashing process is one of the best I’ve seen, and even non-chemist readers will understand what’s happening in the mash tun. He also clearly explains what happens during the fermentation process, as well as covering the types of yeasts and how they work. Most homebrewers don’t need to understand brewing science to mix yeast with wort, but Miller makes it easy to understand the big picture, helping turn recipe mixers into homebrewers.

On that note, this book is NOT filled with hundreds of pages of monkey see monkey do recipes. Miller teaches readers how to brew, and then gives recipe guidelines for popular styles (giving parameters, but leaving the brewing up to the homebrewer).

I think this book is best read from beginning to end, but it’s also an excellent reference with charts and tables.

Regarding brew books in general, all homebrewers should have one of Charlie Papazian’s books, since he’s the pioneer that started it all. However, I find Dave Miller’s book the best up-to-date guide on homebrewing.

Summary: A chapter for everyone and everything
Rating: 5

I very much enjoyed this book. It was the one book I read before I started homebrewing. One reviewer said that this book has “too much information at once” for the beginner. I would agree if you try to implement the entire book first time out.

The thing I really liked about this book is that if you were so inclined you could read just the first three chapters and brew your first bacth. The early chapters describe the brewing process in its simplest form and can enable the most novice brewer to make some darn good beer.

It’s the remaining chapters which dive into the details of the topics outlined at the beginning of the book. If your intimidated about homebrewing I suggest you buy this book, read only the first three chapters, brew a batch and then start reading the rest. With one batch under your belt the subsequent chapters will read much easier and be more helpful.

Summary: High nerdiness in a brewpot
Rating: 4

Books on homebrewing aren’t as common as they were in the late 90s, sadly, but there’s still enough good basic literature available in bookstores to get someone to a pretty high level of proficiency. The traditional introduction for most American homebrewers has been Charlie Papazian’s The Complete Joy of Homebrewing Third Edition (Harperresource Book), which is a time-tested and generally pretty good introduction on the subject. But Papazian has issues — his hyperenthusiasm and loopy whimsicality often seem more appropriate to a book on beer lore than an introductory text to what is, after all, quite a technical hobby. Enter this book.

Dave Miller is also a respected author in the brewing instruction field, and is known for producing works that are more technical and less informal than Papazian’s work. This book definitely falls into that category, by and large being a combination of basic instructional technique and enough brewing science to help the novice understand many of the chemical changes in the brewing process, making troubleshooting easier for both novice and expert. If you want a book that will tell you almost everything and can’t afford much more than that one book, this is an excellent choice; in fact, there’s even enough information on professional brewing techniques that as a simple explanation of what goes on in a brewery, it’s actually a pretty good choice for a beer nerd who doesn’t actually want to try making their own.

That’s kind of a problem, though — it really is a nerd’s book. I don’t think that’s a liability per se, as everyone has a different approach to learning. But it’s more of a reference than a tutorial, so if your learning style requires more structure, it may not be the choice. It is also rather dry, using tremendous amounts of brewing, chemistry, and biology jargon, and could really use more pictures (especially of fermenter designs). But it’s good to have around as an adjunct to Papazian, and if you’re a fairly nonstructured learner, it’s a good replacement if you find Papazian to be too informal, corny, or just unapproachably weird.

Summary: Knowledgeably and expertly written
Rating: 5

Knowledgeably and expertly written by the winner of a lifetime achievement award from the American Homebrewers Association, Dave Miller’s Homebrewing Guide is an all-encompassing and up-to-date 358-page instructional and reference guide to brewing great-tasting beer in the privacy of one’s home. Covering malts, water and water treatment, mash methods, hops, necessary equipment — including kettles and wort coolers, methodical directions, practical and safety tips, and more, Dave Miller’s Homebrewing Guide is a “must-have” for anyone seeking to brew their own beer at home whether as an simple pastime or as an approach to acquiring a professional microbrewery expertise.

Please Login or Register to read the rest of this content.

Random Posts

Weekend: A Menu Cookbook for Relaxed Entertaining

addebook — Mon, 05 Jan 2009 02:08:15 +0000

Weekend: A Menu Cookbook for Relaxed Entertaining
by Edith Stovel, Pamela Wakefield

Weekend: A Menu Cookbook for Relaxed Entertaining
By Edith Stovel, Pamela Wakefield

Publisher: Storey Books
Number Of Pages: 224
Publication Date: 1994-12
ISBN-10 / ASIN: 0882668471
ISBN-13 / EAN: 9780882668475
Binding: Paperback

For the host faced with a houseful of weekend guests, the authors offer the perfect cookbook. Organized by season, Weekend! features 150 imaginative recipes specially designed to fit the pace of weekend entertaining. Each recipe is accompanied by a list of “things to do ahead,” and tips on saving time and effort.

Please Login or Register to read the rest of this content.

Random Posts

Everything You Need to Know About Eating Smart (Need to Know Library)

addebook — Mon, 05 Jan 2009 02:07:11 +0000

Everything You Need to Know About Eating Smart (Need to Know Library)
by Aileen Weintraub

Everything You Need to Know About Eating Smart (Need to Know Library)
By Aileen Weintraub

Publisher: Rosen Publishing Group
Number Of Pages: 64
Publication Date: 2000-01
ISBN-10 / ASIN: 0823930823
ISBN-13 / EAN: 9780823930821
Binding: Library Binding

Summary: Great reading for YAs
Rating: 4

I found this book to be an excellent way to introduce young adults to nutrition and encourage them into good eating habits. The author does a nice job of explaining the importance and ease of watching what you eat and why.

Please Login or Register to read the rest of this content.

Random Posts

Betty Crocker - Appetizers Desserts - 2008 (Most Requested Recipes, Vol. 5, No. 2)

addebook — Mon, 05 Jan 2009 02:06:13 +0000

Betty Crocker - Appetizers & Desserts - 2008 (Most Requested Recipes, Vol. 5, No. 2)
by General Mills Inc., Minneapolis, MN

Please Login or Register to read the rest of this content.

Random Posts

Clone Brews: Homebrew Recipes for 150 Commercial Beers

addebook — Mon, 05 Jan 2009 02:05:12 +0000

Clone Brews: Homebrew Recipes for 150 Commercial Beers
by Tess Szamatulski, Mark Szamatulski

Clone Brews: Homebrew Recipes for 150 Commercial Beers
By Tess Szamatulski, Mark Szamatulski

Publisher: Storey Publishing, LLC
Number Of Pages: 176
Publication Date: 1998-01-10
ISBN-10 / ASIN: 1580170773
ISBN-13 / EAN: 9781580170772
Binding: Paperback

Re-creations of brands such as Sam Adams, Sierra Nevada, Guinness, Foster’s, and more.

Summary: Good book, could be better, all grain brewer here.
Rating: 4

Ok, I bought this book first, then moved to North American Clone Brews. The reason I start with this, is in case you don’t read my whole review. I found I made good beers with this but couldn’t compare them to the actual. But more importantly the part that bothered me was I was likely making the beer exactly as intended only to find out I didn’t really appreciate that style of beer (ie: Belgium). I’m sure one day I’ll love Belgium beers, but not now… So I opted for the North American because the beers were easier to find locally and try before I brew. This has made a world of difference in my brewing. Not only can I make beers I like but I can have a test to see how spot on the recipes are. And I will admit, they are pretty darn close. There has been more than once I would dare to give a blind taste test to anyone. Mine might taste slightly different, but I’ve usually been told better. (that might be biased, but my ego didn’t mind).

As for the traditional Clone Brew (and North American CB) I found the recipes easy to follow for Allgrain (flysparging here). However, I did find the recipes to be a tad low on the grainbill. But if I build in 1-2lbs of extra base malt I usually hit my goal. And I found my efficiency to be at 70 percent pretty often. Maybe the program I use to figure that out is set up a little different. I’m willing to accept that I might be not getting as good efficiency as I should… but alas, I stray.

I would pretty highly recommend this book. I lowered it a star because it is a little hard to find the beers listed. I also feel the grain bill is a pound or two low on average. readers must already have a basic understanding of how to brew as this book does not explain the exact how in this. But it does make good recipes and I’ve probably made about 20 different styles out of the two books. Hope that helps.

Summary: Good but old recipes
Rating: 3

I really like the way this book is laid out and the recipes look good. Its especially nice to have extract, PM, and all grain recipes in one book. The only big downside for me is that it does not have my favorite beers. Breweries like Rogue, Dogfish Head, Left Hand, etc.. are almost totally absent. I don’t have the book in front of me but I can’t remember any recipes from most of the wonderful craft breweries in this country. If you more into the larger ‘premium’ breweries, this book is for you.

Summary: doubles are good
Rating: 4

The recipes are easy to follow, and tasty. Overall a great book. Try it yourself. A definite must for the zymurgist’s library.

Summary: a good Idea with some limitations
Rating: 4

After you’re done with your introductory beer book and you’ve made a few batches, you may find that you want to brew something that reminds you of your favorite commercial beer.
This is almost the book for you.

The selection of recipes is heavily slanted toward beer that many homebrewers may find unexciting. But the authors have a very good point: by brewing imitations (maybe we should say tributes) of commercial beers, you learn how beer tastes are built. You get to refine your own sensibilities and taste. And you can’t help but end up a better brewer.

Lynn Hoffman, authorNew Short Course in Wine,The

Summary: Good Clone Book
Rating: 4

Although this book is slightly dated now (some of the ingredient manufacturers needing an update), I found it very useful & informative for using tried and tested recipes & formulating recipes simular to the types of brews I like to drink. I would recommend it to any novice seeking to replicate their favourite beers at home.

Please Login or Register to read the rest of this content.

Random Posts

Cordials from Your Kitchen

addebook — Mon, 05 Jan 2009 02:04:14 +0000

Cordials from Your Kitchen
by Pattie Vargas, Rich Gulling

Cordials from Your Kitchen
By Pattie Vargas, Rich Gulling

Publisher: Storey Publishing
Number Of Pages: 176
Publication Date: 1997-09
ISBN-10 / ASIN: 1580170196
ISBN-13 / EAN: 9781580170192
Binding: Hardcover

Using these easy instructions, readers can create fruit, nut, herb, spice, and cream-based liqueurs, as well as flavored brandies, rums, and vodkas.

Summary: Good resource
Rating: 4

Is this the be-all end-all of cordial cookbooks? No, of course not. It’s like any cookbook- the recipes must be taken with a grain of salt. I never make the recipes that use artificial flavors or oils, I only make the ones with real ingredients. I also cut out some of the sugar.

I have found the recipes to be a good guide for adaptation. I use whatever fruit I can find and then choose the closest recipe and adapt it as I see fit. My favorite is the sour cherry that I made with cherries I picked myself. I bring the cordials to parties and no one ever has more than a half a shot-glass; they’re too sweet. But when was the last time you saw anyone do a shot of store-bought schnapps? Same diff I think.

Summary: A very mixed bag, with one potentially life-threatening recipe
Rating: 2

This cookbook is a mixed bag. A few of the recipes in here are quite good, a bunch are OK, and some of them are just awful.

About half of the recipes aren’t even worth pursuing - they’re just mixtures of sugar, alcohol, and artificial flavoring. At that point, you might as well just buy commercial liquers.

As for the other half, most are OK, a few are quite good, and a few are either terrible or in one case, have horrifying errors. Every recipe that I made was much too sweet - I usually cut the sugar in half or even in quarters. Once I’d done that, a couple of the recipes (the hazelnut cordial, the strawberry hypocras) were quite good. Most of the fruit cordials were OK, although the cherry cordial tasted precisely like cough syrup.

And then… there’s the peach cordial. Which calls for steeping the peaches, pits and all, in the alcohol. The authors mention that including the pits yields a delightful almond-like scent and unique flavor. That almond-like scent? That’s the cyanide in the peach pits steeping out into the alcohol. I don’t know how much cyanide is a safe dose, but I for one do not want any cyanide in my beverages.

2 stars for a couple of recipes that I would make again. Mostly, this book was a bust, though.

Summary: Wonderful gift book!
Rating: 5

I found this book at the library by accident, but decided to check it out. After reading through most of it I had to have it. It was the perfect gift basket starter for my Mother. It has easy to follow instructions, that are incredibly detailed, so that even I could make anything in this book. Even beginners could use this book and come up with some wonderful liquers. And the service through Amazon.com was super fast. Thanks!!!

Summary: A year later and I still think this book is fantastic!
Rating: 5

I bought this book a year ago to make some unique holiday gifts, and I’m already excited to start ramping up for this year. Now I have a food processor, so I can give the nut liquors (i.e. homemade amaretto, yum) a shot. We have found these recipes to yield quite delicious results. Our top three so far are the raspberry, vanilla bean, and honey liqueurs. The honey liqueur is the easiest to make, as it is basically a honeyed brandy. The fruit ones are more work, since they need to be strained and then need time to settle. The results are worth it though!

A previous reviewer who did not like the book mentioned the “quickie” recipes using artificial colors and artificial flavorings. Yes, those recipes are in the book, and yes, I’ve tried some of them. The caramel liquor yielded great results, but the “quickie” raspberry was completely sub-par compared to the real deal. For the most part, I’ve been avoiding them, although I want to give the butterscotch one a try. The good news is that the book is so full of recipes, I don’t feel like skipping them leaves me with less of a book.

Supplies-wise, I bought 2 and 3-quart mason jars from The Container Store. Trader Joe’s has a 1 quart bottle of Green Tea in a green glass bottle for $1, and I use those bottles as well as my empty vodka and brandy bottles for recipes that make 1 qt. or less. For gift-giving, I order 5 oz. “woozy” glass bottles with a white lid from www.specialtybottle.com. (Click on “Glass Bottles”, then “Sauce”, and you’ll see a great assortment.) The 5 oz. Woozy starts at $.57 each. I also recommend using their easy to apply Shrink-Wrap Bands.

The book is also chock full of ideas on how to use your liqueurs once made. Just yesterday I added the raspberry liqueur to buttercream icing for cupcakes.

I think this book is awesome. I’ll be using it for years to come!

Summary: Fantastic!!!
Rating: 5

This book more than exceeded my expectations! Great cordial recipes as well as some good really good serviing ideas and recipies. There are some interesting technique suggestions too! Great book for beginners or veterans!

Please Login or Register to read the rest of this content.

Random Posts

The Homebrewer’s Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Malts, Brewing Herbs

addebook — Mon, 05 Jan 2009 02:03:12 +0000

The Homebrewer’s Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Malts, Brewing Herbs
by Joe Fisher, Dennis Fisher

The Homebrewer’s Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Malts, Brewing Herbs
By Joe Fisher, Dennis Fisher

Publisher: Storey Publishing, LLC
Number Of Pages: 192
Publication Date: 1998-01-10
ISBN-10 / ASIN: 1580170102
ISBN-13 / EAN: 9781580170109
Binding: Paperback

Grow Your Own…Brew Your Own! If you have a backyard, or even a sun-facing porch, you can greatly enhance the flavor, aroma, and uniqueness of your homebrew by growing your own hops, brewing herbs, and malt grains. Easy instructions will help you put the “home” into your homebrew from setting up your first hop trellis, to malting grain at home, to brewing recipes specially formulated for homegrown ingredients. When you grow your own organic ingredients, you can be sure they are the freshest and purest available. “The Homebrewer’s Garden is a natural marriage of two great hobbies…” (Craig Bystrynski, Editor of Brew Your Own magazine)

Summary: Lots of great information in this detailed book
Rating: 4

If you have ever considered growing hops, barely, or herbs this is a wealth of information. The book also contains 29 recipes that call for some of these exotic and historical ingredients. Very useful if you want to brew beer without hops or brew in styles from centuries ago.

I feel confident setting up my hop yard based on the information contained here. Contains details on everything about growing hops, from planting, stringing, watering, feeding, eliminating pests, and treating disease, to harvesting and drying. In terms of growing your own grains, you will need a lot of space and time. This book also covers how to malt, which is a detailed and time intensive process.

Topics unique to this book.

* Profile of 40 herbs used in historical brewing processes: (Alecost, Anise Hyssop, Basil, Bee Balm, Betony, Birch, Blackberry, Blessed Thistle, Borage, Chamomile, Clary Sage, Coriander, Dandelion, Elder, Elecampane, Gentian, Ginger, Ginseng, Greek Oregano, Heather, Horehound, Hyssop, Juniper, Lavender, Lemon Balm, Licorice, Milk Thistle, Mint, Nasturtium, Nettles, Raspberry, Rhubarb, Rose Hips, Rosemary, Sage, Savory, Spruce, Sweet Woodruff, Thyme, Valerian, Wintergreen, Yarrow)
* 29 Recipes containing specialty herbs, including: (Dandelion bitter, Quinoa Bitter, Chica De Jora, Chili Beer, Rhubarb Ale, Gingered Ale, Gotlandsdrika, Pumpkin Ale, Oregano Pale, Sorghum Ale)
* Growing and malting your own grain

larry ‘at’ brewersfriend ‘dot’ com
http://www.brewersfriend.com

Summary: Rounded Garden
Rating: 3

This book did not have as much in depth information about hops as I had wished for, but, it did have lots of other information that a brewer would appreciate and use. The discription of different herbs and there uses would be helpful to all, but the most knowledgible brewers.

Summary: Good Stuff
Rating: 5

Great book. Lots of useful info. Seller got it to me in a quick mannor and in great condition.

Summary: a book straight to the point
Rating: 5

I bought this book for the Hop part I am a home brewer and the Hop shortage worried me, I bought a house last summer, and I have a spot that I can use for growing hops, I bought this book and others, this one has the layout well wrote, it is a clear cut information book, I have no gardening experience, and this book helped me in setting up my hops, and maintain then they are about a foot long now and healthy, the other parts of the book grain, and herb is also nice , it makes me want to grow my herb and grain… this book is the only one you need to grow hops….and I sure other product in it.

Summary: Clear and Inspiring How-To
Rating: 5

I bought this book looking for a guide to grow hops… It is certainly that, and more. It covers varieties and where they grow, how to treat the soil, where to plant, what how to build an effective trellis etc… AND it covers how to dry the fresh hops in preparation for use in a brew… how to build an oast (which is the drying structure)… And it does all of this in a very approachable way.

Bonus for me - was that it covers the same for the cultivation, harvest, and treatment (malting and drying) of barley … And has a nice run-down of brewing herbs and their uses (how much of what herb to use in the brew - and when to add it)…

Just noticed - the cover says:

How to easily grow prepare, and use your own Hops, Malts, and Brewing Herbs

yeah … that’s about right.
Inspiring.

Please Login or Register to read the rest of this content.

Random Posts

The Big Book of Preserving the Harvest

addebook — Mon, 05 Jan 2009 02:02:13 +0000

The Big Book of Preserving the Harvest
by Carol W. Costenbader

The Big Book of Preserving the Harvest
By Carol W. Costenbader

Publisher: Storey Publishing, LLC
Number Of Pages: 352
Publication Date: 1997-01-08
ISBN-10 / ASIN: 0882669788
ISBN-13 / EAN: 9780882669786
Binding: Paperback

New techniques for canning, drying, freezing, juicing, pickling, and storing fresh, in-season foods.

Summary: not the best book for the home preserver
Rating: 1

The good points are it has good tables on conversion - any cookbook has them.

The bad points: few recipes even common ones, obscure organization - want to know about pickles? or applesauce? nope. Wants to be a text book but falls flat on its spine. I won’t even donate mine to the school library. Shoot don’t be a sucker on this one.

Summary: Very informative but beware…
Rating: 4

This book contains a wealth of information. Both the size and paper selection on the pages scream “texbook” and perhaps it is for culinary institutes. It’s a good reference books but don’t expect any enticing or artistic color photos.

Summary: Great Book!
Rating: 5

My Mom gave me this book for Christmas one year. I was looking for basic directions and shelf life of all veggies and foods. I’ve been canning for several years, but this is the only book I use now. This book has something in it for everyone. Easy to use, clear and concise directions. Highly recommend it for beginners!

Summary: Great Book!
Rating: 5

Summary: A veritable mountain of information!
Rating: 5

I had bought this book because I accidentally grew a 9 foot tall tomato “tree” and wanted to know what the heck I was going to do with 48 pounds of tomatoes…and boy, does this book have answers for that!

Whether you’re an experienced canner or just someone trying to figure out how to preserve what you just grew, this is the book to have. Not only does it cover the basics, such as jelly bags, what-the-heck-is-pectin, blanching, steam canning vs. pressure canning, and basic safetey tips, it also conatins dozens of recipies and hints for experienced canners as well. Also included are hints on preserving dried and frozen fruits, and how to make “fruit leather”….which I tried, and its VERY yummy!

All in all, I’d wager that this is one cooking reference that you’ll keep in the kitchen, collecting food stains, not on a shelf in the living room collecting dust.

Please Login or Register to read the rest of this content.

Random Posts

10% Low-Fat Cookbook: 200 Tantalizing Recipes with No More Than 10% Calories from Fat

addebook — Mon, 05 Jan 2009 02:01:12 +0000

10% Low-Fat Cookbook: 200 Tantalizing Recipes with No More Than 10% Calories from Fat
by Miriam Jacobs

10% Low-Fat Cookbook: 200 Tantalizing Recipes with No More Than 10% Calories from Fat
By Miriam Jacobs

Publisher: Storey Publishing, LLC
Number Of Pages: 176
Publication Date: 1997-01-01
ISBN-10 / ASIN: 0882669443
ISBN-13 / EAN: 9780882669441
Binding: Paperback

This book guarantees that each of its 200 recipes derives no more than10% of its calories from fat.

Summary: not a good collection for lowfat
Rating: 1

Not very good.Never lost much weight eating this way-healthy low carb works so much better and tastier too!

Please Login or Register to read the rest of this content.

Random Posts

Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves, Conserves, Salsas, Cosmetic Uses, Household Tips

addebook — Mon, 05 Jan 2009 02:00:12 +0000

Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves, Conserves, Salsas, Cosmetic Uses, Household Tips
by Maggie Oster

Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves, Conserves, Salsas, Cosmetic Uses, Household Tips
By Maggie Oster

Publisher: Storey Publishing, LLC
Number Of Pages: 176
Publication Date: 1994-01-04
ISBN-10 / ASIN: 0882668439
ISBN-13 / EAN: 9780882668437
Binding: Paperback

This book features dozens of recipes for herb, spice, vegetable, and flower vinegars and more than 100 recipes for using flavored vinegars in everything from appetizers to entrees.

Summary: Need new, easy ideas in the kitchen? Try this book!
Rating: 5

Maggie Oster’s book has helped me in making the most tasty and beautiful herbal vinegars ever. I was stuck in the boring “chive blossom vinegar” or “Tarragon Vinegar” with no variations. After I followed a couple of Maggie’s recipes, I livened up my meals immensely! Next, I’m going to try her “Dill-Burnet Cream Dressing” for my salad. It has only 5 ingredients, and they are very easy to find! This book discusses many different types of vinegars (malt, rice, cider, distilled, cane, etc), so I can decide which is best for the type of herbs I want to add. Have you ever tasted raspberry vinegar on a salad in a gourmet restaurant? It’s in here! There are many recipes in this great book! Last year, I made Garlic, jalapeno, and black peppercorn vinegar, and my friends wanted the only bottle I made! This year, I’m making more to share.

Summary: Need info and ideas for vinegar, this is good!
Rating: 4

Good value! This book has given me many ideas for new and revived products.

Maggie gives a good background history of vinegar and its manufacture, then includes heaps of recipes for dressings, sauces, vegetables and main courses etc. Additionally she gives suggestions for its use around the home and in tonics and home remedies.

I was impressed, and believe you will appreciate the book too!

Please Login or Register to read the rest of this content.

Random Posts

Quick and Easy Low-Fat Recipes from Around the World

addebook — Mon, 05 Jan 2009 01:59:11 +0000

Quick and Easy Low-Fat Recipes from Around the World
by Annouk Mamalia-Van De Voorde, Annouk Van De Voorde

Quick and Easy Low-Fat Recipes from Around the World
By Annouk Mamalia-Van De Voorde, Annouk Van De Voorde

Publisher: People’s Medical Society
Number Of Pages: 170
Publication Date: 1997-01
ISBN-10 / ASIN: 1882606655
ISBN-13 / EAN: 9781882606658
Binding: Paperback

Please Login or Register to read the rest of this content.

Random Posts

Good Health Low-Fat Low-Sodium Clay Pot Cookbook

addebook — Mon, 05 Jan 2009 01:58:12 +0000

Good Health Low-Fat Low-Sodium Clay Pot Cookbook
by Hedi Levine

Good Health Low-Fat Low-Sodium Clay Pot Cookbook
By Hedi Levine

Publisher: People’s Medical Society
Number Of Pages: 112
Publication Date: 1996-07
ISBN-10 / ASIN: 1882606582
ISBN-13 / EAN: 9781882606580
Binding: Hardcover

More than one hundred delectable recipes, accompanied by full-color, step-by-step photographs introduce a wide range of dishes that can be made using clay pot cookery, including breads, main dishes, desserts, vegetables, and soups and stews. BH&G. IP.

Please Login or Register to read the rest of this content.

Random Posts

The Philosophy of Vegetarianism

addebook — Mon, 05 Jan 2009 01:57:12 +0000

The Philosophy of Vegetarianism
by Daniel A. Dombrowski

The Philosophy of Vegetarianism
By Daniel A. Dombrowski

Publisher: University of Massachusetts Press
Number Of Pages: 192
Publication Date: 1984-05
ISBN-10 / ASIN: 0870234315
ISBN-13 / EAN: 9780870234316
Binding: Paperback

Summary: A must for the philosophical vegetarian
Rating: 5

Every vegetarian society should have one of these in theirlibrary. If you thought vegetarianism started with PeterSinger or even Henry Salt, think again. The ancient Greeks have already said it all: the health argument, the ethics argument, the religious argument, they’re all there. If you’re a vegetarian and you really want to know why, this is where you start, not Animal Liberation or Animal Rights. Instead, take Dombrowski’s advice and look up Porphyry’s On Abstinence, which you can also order from Amazon Books!

Please Login or Register to read the rest of this content.

Random Posts

Designing Foods: Animal Product Options in the Marketplace

addebook — Mon, 05 Jan 2009 01:56:15 +0000

Designing Foods: Animal Product Options in the Marketplace
by Committee on Technological Options to Improve the Nutritional Attributes of Animal Products, Nationa

Designing Foods: Animal Product Options in the Marketplace
By Committee on Technological Options to Improve the Nutritional Attributes of Animal Products, National Research Council

Publisher: National Academies Press
Number Of Pages: 384
Publication Date: 1988-01-01
ISBN-10 / ASIN: 0309037980
ISBN-13 / EAN: 9780309037983
Binding: Hardcover

This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.

Please Login or Register to read the rest of this content.

Random Posts

Deep Vegetarianism Pb (America In Transition)

addebook — Mon, 05 Jan 2009 01:55:12 +0000

Deep Vegetarianism Pb (America In Transition)
by Michael Allen Fox

Deep Vegetarianism Pb (America In Transition)
By Michael Allen Fox

Publisher: Temple University Press
Number Of Pages: 256
Publication Date: 1999-06-30
ISBN-10 / ASIN: 1566397057
ISBN-13 / EAN: 9781566397056
Binding: Paperback

Challenging the basic assumptions of a meat-eating society, “Deep Vegetarianism” is a spirited and compelling defense of a vegetarian lifestyle. Considering all of the major arguments both for and against vegetarianism and the habits of meat-eaters, vegetarians, and vegans alike, Michael Allen Fox addresses vegetarianism’s cultural, historical, and philosophical background, details vegetarianism’s impact on one’s living and thinking, and relates vegetarianism to classical and recent defenses of the moral status of animals. Demonstrating how a vegetarian diet is related to our awareness of the world and our ethical outlook on life, Fox looks at the different kinds of vegetarian commitments people make and their reasons for making them. In chapters that address such issues as the experiences, emotions, and grounds that are part of choosing vegetarianism, Fox discusses not only good health, animal suffering, and the environmental impacts of meat production, but such issues as the meaning of food, world hunger, religion and spirituality, and, significantly, the links shared between vegetarianism and other human rights movements and ideologies, particularly feminism. In an extensive chapter that addresses arguments made by advocates of meat-eating, Fox speaks to claims of humans as natural carnivores, animals as replaceable, and vegetarians as anti-feminist. He also addresses arguments surrounding the eating habits of indigenous peoples, eating free-range animals, and carnivorous behavior among animals. The most complete examination of the vegetarian outlook to date, “Deep Vegetarianism” reveals the broad range of philosophical views that contribute to such a choice. It recognizes, and calls for, a conscious awareness of and an individual responsibility to the issues that exist in the moral, political, and social spheres of our existence. With its lively and controversial discussion, “Deep Vegetarianism” promises to appeal to anyone looking to explore the relationship between dietary choice, lifestyle, the treatment of animals and the environment, and personal ethical responsibility. It will also be particularly useful for students and teachers of moral philosophy, ethics, religion, comparative cultures, ecology, and feminism. Author note: Michael Allen Fox has authored and edited numerous books and is Professor of Philosophy at Queen’s University in Kingston, Ontario. Once an outspoken advocate for animal experimentation, he has since repudiated that view and has published numerous articles in support of vegetarianism and animal rights.

Summary: disappointing
Rating: 3

First off, I will echo the sentiment of another reviewer by stating that some of the author’s arguments are rather weak, particularly his argument against organic/free range meat. To give you an idea, he says that because there aren’t enough resources to produce enough organic/free range meat for everyone to maintain their current levels of meat consumption, we shouldn’t do it at all. He doesn’t even bother, for example, to mention the possibility that we might simply reduce our levels of meat consumption, or that those who do restrict their meat diet to organic/free range meat consume lower levels of meat than the average Westerner.

On the whole, I was disappointed by the lack of concrete reasoning and the lack of exploration of arguments for and against vegetarianism, but I suppose I should have expected as much from a book with the word “deep” in the title. Since the author does make some valid points, even though most of his points can be found by running a Google search or reading a PETA brochure, I’ll give the book a 3-star rating.

Summary: Thoughtful, intelligent book
Rating: 5

This is a terrific book, which examines the philosopohical arguments for and against vegetarianism.

Most vegans and vegetarians find themselves in conversations with omnivores about the merits of vegetarianism, whether they go looking for this discourse or not.

I recommend that vegetarians check this book out, especially if you have friends or family members who think that vegetarianism is a seriously crazy way to live. This book provides a thoughtful analysis of the whole range of arguments made — from the ancient human diet concept through feminism, replaceable animals, and on and on. Never again will you find yourself standing there speechless as an acquaintance at a party or a cousin at Sunday dinner comes up with an argument you haven’t heard before.

This book is well-written, informative, and thought-provoking.

Summary: Review of Michael Allen Fox’s Deep Vegetarianism
Rating: 4

How would society change if instead of a meat-centered dependency, the world switched to universal vegetarianism? In Deep Vegetarianism, Michael Allen Fox explores the positive benefits if humankind were to become an herbivorous species. Moving to a vegetarian society would help diminish world hunger with better management and use of agricultural land, and would also bring awareness to the unjustifiable way in which the majority of food animals are treated, mainly in factory farm practices. He addresses many arguments for vegetarianism, brings to light opinions against [vegetarianism], as well as relates the vegetarian movement with other political movements and struggles throughout history.
From a vegetarian standpoint this book helps to solidify some aspects that may have previously been murky in making the decision to give up meat. It also introduces many issues that one might not have previously considered before becoming a vegetarian. Deep Vegetarianism may encourage a vegetarian to take their diet a step further to becoming a stricter vegetarian, perhaps by moving to the vegan-type diet (no meat, dairy products, or eggs). Solid arguments for justifying vegetarianism that he explores in depth include: health, animal suffering and death, impartiality or disinterested moral concern, environmental concerns, manipulation of nature, world hunger, interspecies kinship and compassion and universal nonviolence.
When identifying arguments commonly used against vegetarianism Fox includes a list from R.G. Frey’s book, Rights, Killing, and Suffering: Moral Vegetarianism and Applied Ethics, that lists significant effects such a shift would have on the world. This list includes: “…collapse of the animal food, leather, and pet food industries; social disruption; and the loss of haute cuisine.” He [Fox] takes all of these issues into consideration and comes to the conclusion that, “People would still have to eat, and the opportunities for food production, distribution, processing, packaging, shipping, and sales, as well as commodity trading and new secondary industries, would certainly not evaporate.” (p.144)
If one reading this book is a meat-eater he [Fox] strongly encourages the change in dietary habits through becoming a vegetarian or into at least putting more thought into where the food being consumed comes from. He does not directly say that if you eat meat you are a bad person, but rather through informative facts and positive reinforcement about the vegetarian lifestyle, he tries to discourage meat eating as the center of the American as well as world diet. His ultimate idea is for the entire world to adopt a vegetarian lifestyle, but is aware that this could not happen overnight. One issue opposing vegetarianism is, “What would happen to the many millions of animals that had been waiting to be killed and eaten” after universal vegetarianism was accepted by society? He addresses this issue by reiterating the fact that adoption of this idea [universal vegetarianism] would be a gradual process. “…meat-eating would gradually decline as vegetarianism gained adherents, with the net effect that as demand for meat declined, so too would the supply.” (p. 146) Fox also explores that there are some cultures in the world that cannot survive without the use of animals. He explains that the Inuit of northern Canada, and Russia’s Arctic nomads, the Nenets, are two examples of these cultures. He [Fox] quotes a leader of the Nenets on his beliefs and passion towards the main staple of life in their culture, the reindeer. ” `for us in the tundra, the reindeer are life itself. There is nothing we can do without reindeer. It’s our food, our clothing, our transportation and every other necessity. You can’t survive without reindeer. A person without reindeer is a nobody’ ” (p. 160) His response to the unavoidable dependence of animal use in indigenous cultures as these is, “Cases such as this, where the very survival of a culture is at stake, require that an exception be made. This may be justified by the principle that while humans may have no greater right to live than members of any other species, they also have no lesser right to live.”(p.160)
Throughout Deep Vegetarianism, Fox strongly reiterates the positive effects that a universal change to vegetarianism would have on the entire world. His voice is that of a strong, passionate, and convincing man who will continue to urge people to change their dependence on animals and encourage them towards a vegetarianism lifestyle. He not only concludes that it [universal vegetarianism] would bring humankind closer to the environment, but that it also would significantly cut down on the rapid destruction of the natural world, which increases as the dependence of meat in human society increases. The end of a meat-centered society would not be the end of flourishing human existence as many anti-vegetarians conclude. “…vegetarianism, rather than being confining, is liberating as it frees us from the exploitation of animals, the domination of nature, and the oppression of one another, and frees us to discover ourselves in more positive, life-affirming ways.” (p.183) Sometimes his writing style has a `preachy’ feel because of his adamant opinion that the only right diet for a flourishing world future is one based on vegetarianism ideals, and this may cause some readers to feel very defensive.
For anyone looking to help solidify unclear positions of their vegetarianism, or to explore new ideas to strengthen their stance of a non-meat based diet, I adamantly recommend this book. For people who have not looked into the positive effects of a vegetarian lifestyle, both individually and universal, I recommend this book to be read with an open mind and eager knowledge, keeping in mind that after its completion you may very well be on your way to vegetarianism. “In order to make the transition to sustainable societies and sensible lifestyles, we need not embrace extreme altruism and self-denial, just good sense and a sense of proportion.” (p.177)

Summary: brilliant
Rating: 5

Fox’s book is a brilliant synthesis of the compelling philosophical, environmental, health, moral, political, cultural, and spiritual reasons for vegetarianism. The real strength of this broad-based “reader” is its ability to bring these diverse arguments together as a coherent whole, while presenting counter-arguments with a fair and balanced hand. “Deep Vegetarianism” is written in an accessible, non-dogmatic style that is sure to be enjoyed by anyone with a passing interest in the subject. Highly recommended!

Summary: Food for thought
Rating: 5

Michael Allen Fox has written a calm, reasoned assessment of the arguments for and against vegetarianism. A great merit of the book is that it explores philosophical arguments in a way that makes them accessible to the general public. Fox doesn’t preach to his readers, nor does he expect us all to become saints overnight. Rather, he asks us to consider the far-reaching effects of our dietary choices, and to choose wisely. This is a first-rate book!

Please Login or Register to read the rest of this content.

Random Posts

Surimi and Surimi Seafood (Food Science and Technology)

addebook — Mon, 05 Jan 2009 01:54:12 +0000

Surimi and Surimi Seafood (Food Science and Technology)
by Jae W. Park

Surimi and Surimi Seafood (Food Science and Technology)
By Jae W. Park

Publisher: Marcel Dekker
Number Of Pages: 500
Publication Date: 2000-04
ISBN-10 / ASIN: 0824703723
ISBN-13 / EAN: 9780824703721
Binding: Hardcover

Presents a practical reference providing a wealth of current information on all aspects of the production or surimi and surimi seafood. Covers fish stocks, on-shore and at-sea processing, quality control methods, and the chemistry of surimi functional ingredients.

Please Login or Register to read the rest of this content.

Random Posts

Fats in Food Technology (Sheffield Food Technology)

addebook — Mon, 05 Jan 2009 01:53:12 +0000

Fats in Food Technology (Sheffield Food Technology)
by K. K. Rajah

Fats in Food Technology (Sheffield Food Technology)
By K. K. Rajah

Publisher: WileyBlackwell
Number Of Pages: 391
Publication Date: 2002-01-01
ISBN-10 / ASIN: 1841272256
ISBN-13 / EAN: 9781841272252
Binding: Hardcover

Please Login or Register to read the rest of this content.

Random Posts

The Cook’s Decameron: A Study in Taste

addebook — Mon, 05 Jan 2009 01:52:12 +0000

The Cook’s Decameron: A Study in Taste
by W. G. Water

The Cook’s Decameron: A Study in Taste
By W. G. Water

Publisher: Kessinger Publishing
Number Of Pages: 124
Publication Date: 2004-06-30
ISBN-10 / ASIN: 1419157612
ISBN-13 / EAN: 9781419157615
Binding: Paperback

“No one has any claim to be called a cook who cannot make soup without artificial clearing,” said the Marchesa. “Like the poet, the consomme is born, not made. It must be clear from the beginning, an achievement which needs care and trouble like every other artistic effort, but one nevertheless well within the reach of any student who means to succeed. To clear a soup by the ordinary medium of white of egg or minced beef is to destroy all flavour and individuality. If the stock be kept from boiling until it has been strained, it will develop into a perfectly clear soup under the hands of a careful and intelligent cook. The fleeting delicate aroma which, as every gourmet will admit, gives such grateful aid to the palate, is the breath of garden herbs and of herbs alone, and here I have a charge to bring against contemporary cookery

Please Login or Register to read the rest of this content.

Random Posts

The Healthy College Cookbook: Quick. Cheap. Easy.

addebook — Mon, 05 Jan 2009 01:51:12 +0000

The Healthy College Cookbook: Quick. Cheap. Easy.
by Alexandra Nimetz, Jason Stanley, Emeline Starr

The Healthy College Cookbook: Quick. Cheap. Easy.
By Alexandra Nimetz, Jason Stanley, Emeline Starr

Publisher: Storey Publishing, LLC
Number Of Pages: 160
Publication Date: 1999-01-05
ISBN-10 / ASIN: 1580171265
ISBN-13 / EAN: 9781580171267
Binding: Paperback

Written by students and for students, this creative collection of nutritious, easy-to-make, and inexpensive recipes will fuel even the most inexperienced cooks through those demanding college years. Illustrations throughout.

Summary: Great for beginner cooks
Rating: 4

I am a beginner cook who, as of about 3 months ago, only had cooking experience making scrambled eggs. I used to eat mostly cereal, sandwiches, canned soup, and frozen dinners, until I decided it was time to learn how to cook. I bought this book based on the reviews, and I have to agree with most of them. The recipes are VERY simple, which is great for beginners. If you have no cooking experience, this is the book for you.

Despite my lack of cooking experience, I am a huge food lover, and I tend to like really complex flavors and dishes. My only complaint is that the recipes in this book can be somewhat bland, but I kind of like this, because it allows me to improvise with different spices and really helps me learn more about cooking. I also love the beginning chapter, which describes many cooking spices and cooking techniques, and what spices go well with what types of meats and vegetables. I am finding that I use many of these recipes as starting points to create my own recipes. The fact that I can even say I am creating my own recipes is crazy to me, and this book has definitely helped me get to this point.

Summary: I love it!
Rating: 5

This cookbook is fantastic! As many other reviewers have said, the recipes truly are quick, cheap, and easy! It also contains very helpful advice for cooking newbies (like me) along with these great recipes. I have probably made about 15 of the meals in this book so far (with some repeats), and there really hasn’t been one disappointment: my roommates and girlfriend like me more than ever.

Well worth $10.

Summary: Good Basic Cookbook
Rating: 4

This is a good cookbook for beginners that has a pretty wide variety of recipies in it. It’s got recipies for soups, meat, salads, pastas, desserts and more. Of course, if you’re a very picky eater that only eats a few different things that means that many of the recipies will be useless to you, and you’ll probably need a more specific cookbook (or more open pallette.) The recipies are generally easy to follow with a good glossary of cooking terms.

The only big thing missing is an estimated time for all dishes. There is a symbol that appears if a recipie is “quick” but otherwise without going through and reading every recipie I won’t know if it’ll take a half hour or an hour and a half. A couple of the recipies didn’t turn out very good but some turned out amazing, like the Presto Chicken Pasta, but you can generally look at the ingredients going into a dish and tell whether it’s going to be bland or not. I had nearly no cooking experience when I got this book and it’s helped me a lot, so I recommend it to anyone in my position, but if you’re already a good cook you’ll probably find the majority of the recipies exceptionally easy.

Summary: Nice Basics
Rating: 3

This cookbook is perfect for a beginning cook, with either an unsophisticated palate, or a sense of adventure and a decent spice collection. I bought this for my step-daughter, and she was thrilled with the glossary of terms. Most of the dishes do not require a lot of imagination to envision, so the lack of photos is only a minor hardship. The biggest problem I found was, simply, the blandness of the flavors. I have two kids, ages ten and fourteen, and they could tell just by reading some of the recipes that they would have to be doctored, and had several creative suggestions on how to do that. All in all though, a nice jumping off point.

Summary: Not just for college students!
Rating: 5

I usually don’t bother writing reviews, because most likely anything I have to say, someone else has already said it. That may be true, but I have to add one more glowing review! I have had this cookbook for a few years now, and it has been my most coveted possession. I have since graduated, but this book comes with me fr every move, and survives every purge session.

The recipes ALWAYS turn out, and I love that they have the nutrition information right there, easy to see. The greatest thing, is that no matter how bare my cupboards, I can always find a recipe in here that I can use or easily adapt! Just last night, I had pasta (but no sauce), garlic, canned green beans, tofu and peanut butter. Any yet, I made a complete meal! And it was delicious!

I’ve never been great in the kitchen, but these recipes are easy, quick, cheap and require few ingredients. And, to top it off, they taste great. Yum!

Please Login or Register to read the rest of this content.