I D Rather Be Doing Beer Tasting Stuff 2020 Planner

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I D Rather Be Doing Beer Tasting Stuff 2020 Planner

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Author : 2020 Planners for Beer Tasting Lovers
language : en
Publisher:
Release Date : 2019-12-21

I D Rather Be Doing Beer Tasting Stuff 2020 Planner written by 2020 Planners for Beer Tasting Lovers and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-21 with categories.

Beer Tasting Series 2020 Planner - Black Cover & Nice Design Beautiful cover color, nice design saying 'A Day Without Beer Tasting Is A Day Wasted' and simple weekly planner interior - that's what your perfect calendar for person loving beer tasting looks like. 120 white pages in size of 8.5x11 inches with space for all crucial notes every beer tasting fan needs to write down in their journal at univeristy, work and not only. This notebook from our beer tasting series is perfect for: Writing down ideas and thoughts at work - you may use it as your beautiful diary, journal remembering about beloved hobby, Planning some of your big plans and dreams, Using it as daily journal - using it at work and not only, This 2020 planner is a good present idea: give it on Christmas 2019 to your daughter or son who just love beer tasting to tell them they are the best and you appreciate them, give it on Christmas 2019 to your friend if they love beer tasting, it's perfect for every person who really love beer tasting and when it's an important part of their lives. Notebook specification cute design saying 'A Day Without beer tasting Is A Day Wasted!', 120 pages, soft cover, black and white interior, planner pages, 8.5x11 inches

I D Rather Be Doing Craft Beer Stuff 2020 Planner

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Author : 2020 Planners for Craft Beer Lovers
language : en
Publisher:
Release Date : 2019-12-20

I D Rather Be Doing Craft Beer Stuff 2020 Planner written by 2020 Planners for Craft Beer Lovers and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-20 with categories.

Craft Beer Series 2020 Planner - Black Cover & Nice Design Beautiful cover color, nice design saying 'A Day Without Craft Beer Is A Day Wasted' and simple weekly planner interior - that's what your perfect calendar for person loving craft beer looks like. 120 white pages in size of 8.5x11 inches with space for all crucial notes every craft beer fan needs to write down in their journal at univeristy, work and not only. This notebook from our craft beer series is perfect for: Writing down ideas and thoughts at work - you may use it as your beautiful diary, journal remembering about beloved hobby, Planning some of your big plans and dreams, Using it as daily journal - using it at work and not only, This 2020 planner is a good present idea: give it on Christmas 2019 to your daughter or son who just love craft beer to tell them they are the best and you appreciate them, give it on Christmas 2019 to your friend if they love craft beer, it's perfect for every person who really love craft beer and when it's an important part of their lives. Notebook specification cute design saying 'A Day Without craft beer Is A Day Wasted!', 120 pages, soft cover, black and white interior, planner pages, 8.5x11 inches

Ask A Manager

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Author : Alison Green
language : en
Publisher: Hachette UK
Release Date : 2018-05-01

Ask A Manager written by Alison Green and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-01 with Business & Economics categories.

'I'm a HUGE fan of Alison Green's "Ask a Manager" column. This book is even better' Robert Sutton, author of The No Asshole Rule and The Asshole Survival Guide 'Ask A Manager is the book I wish I'd had in my desk drawer when I was starting out (or even, let's be honest, fifteen years in)' - Sarah Knight, New York Times bestselling author of The Life-Changing Magic of Not Giving a F*ck A witty, practical guide to navigating 200 difficult professional conversations Ten years as a workplace advice columnist has taught Alison Green that people avoid awkward conversations in the office because they don't know what to say. Thankfully, Alison does. In this incredibly helpful book, she takes on the tough discussions you may need to have during your career. You'll learn what to say when: · colleagues push their work on you - then take credit for it · you accidentally trash-talk someone in an email and hit 'reply all' · you're being micromanaged - or not being managed at all · your boss seems unhappy with your work · you got too drunk at the Christmas party With sharp, sage advice and candid letters from real-life readers, Ask a Manager will help you successfully navigate the stormy seas of office life.

Viking Age Brew

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Author : Mika Laitinen
language : en
Publisher: Chicago Review Press
Release Date : 2019-05-07

Viking Age Brew written by Mika Laitinen and has been published by Chicago Review Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-05-07 with Cooking categories.

Viking Age Brew brings beer history alive and takes readers on a lavishly illustrated tour of rustic brewhouses fueled by wood and passion. Sahti is a Nordic farmhouse ale that is still crafted in accordance with ancient traditions dating back to early medieval times and the Viking Age. Sahti is often thought of as a freak among beer styles, but this book demonstrates that a thousand years ago such ales were the norm in northern Europe, before the modern-style hopped beer we drink today reached the masses. Viking Age Brew is the first English-language book to describe the tradition, history and hands-on brewing of this ale. Whether you are a brewing virgin or an experienced brewer, the book unlocks the doors to brewing sahti and other ancient ales from medieval times and the Viking Age.

Historical Brewing Techniques

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Author : Lars Marius Garshol
language : en
Publisher: Brewers Publications
Release Date : 2020-04-30

Historical Brewing Techniques written by Lars Marius Garshol and has been published by Brewers Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-30 with Cooking categories.

Ancient brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.

Brew Beer Like A Yeti

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Author : Jereme Zimmerman
language : en
Publisher: Chelsea Green Publishing
Release Date : 2018-09-13

Brew Beer Like A Yeti written by Jereme Zimmerman and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-13 with Cooking categories.

Experimentation, mystery, resourcefulness, and above all, fun—these are the hallmarks of brewing beer like a Yeti. Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to accentuate a single ingredient—hops—and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people’s discovery that grain could be malted and fermented into beer. Like his first book, Make Mead Like a Viking, Jereme Zimmerman’s Brew Beer Like a Yeti returns to ancient practices and ingredients and brings storytelling, mysticism, and folklore back to the brewing process, including a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers. More importantly, under the guidance of “the world’s only peace-loving, green-living Appalachian Yeti Viking,” readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.

The Zero Waste Chef

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Author : Anne-Marie Bonneau
language : en
Publisher: Penguin
Release Date : 2021-04-13

The Zero Waste Chef written by Anne-Marie Bonneau and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-13 with House & Home categories.

*SHORTLISTED for the 2021 Gourmand World Cookbook Award* *SHORTLISTED for the 2022 Taste Canada Award for Single-Subject Cookbooks* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.

Make Mead Like A Viking

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Author : Jereme Zimmerman
language : en
Publisher: Chelsea Green Publishing
Release Date : 2015-10-15

Make Mead Like A Viking written by Jereme Zimmerman and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-15 with Cooking categories.

A complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews—including wildcrafted meads, bragots, t’ej, grog, honey beers, and more! "A great guide . . . full of practical information and fascinating lore."—Sandor Ellix Katz, author of The Art of Fermentation Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. Inside, readers will learn techniques for brewing: Sweet, semi-sweet, and dry meads Melomels (fruit meads) Metheglins (spiced meads) Ethiopian t’ej (honey wine) Flower and herbal meads Bragots Honey beers Country wines Viking grog And there's more for aspiring Vikings to explore, including: The importance of local and unpasteurized honey for both flavor and health benefits What modern homebrewing practices, materials, and chemicals work—but aren’t necessary How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines How to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits The rituals, mysticism, and communion with nature that were integral components of ancient brewing Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages. "Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here."—Library Journal

American Sour Beers

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Author : Michael Tonsmeire
language : en
Publisher:
Release Date : 2014

American Sour Beers written by Michael Tonsmeire and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Cooking categories.

One of the most exciting and dynamic segments of todays brewing scene is American-brewed sour beers, with craft brewers and home-brewers alike adapting traditional European techniques to create some of the worlds most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice each step of the way. Inspiration and practical applications for brewers of all levels are provided by some of the countrys best known sour beer brewers, including Russian River, Jolly Pumpkin and The Lost Abbey.

Prune

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Author : Gabrielle Hamilton
language : en
Publisher: Random House
Release Date : 2014-11-04

Prune written by Gabrielle Hamilton and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-04 with Cooking categories.

NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)