The Big Book of Cidermaking
Expert Techniques for Fermenting and Flavoring Your Favorite Hard Cider
Choose Your Cidermaking Adventure Life is too short to make hard cider that doesn't please your palate or intrigue your taste buds. Best-selling fermentation authors Christopher and Kirsten K. Shockey want you to create the cider you like to drink, and their expert guidance and step-by-step photographs provide all the knowledge you need to craft the perfect batch. No matter your preferences - sparkling or still, dry or sweet, clear or cloudy, funky or mellow, a light session style or a boozy sipper - prepare to explore the wild and wonderful world of cidermaking.
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Produktdetails
Weitere Autoren: Shockey, Kirsten K. / Watson, Ben (Vorb.)
- ISBN: 978-1-63586-113-6
- EAN: 9781635861136
- Produktnummer: 31776975
- Verlag: Workman
- Sprache: Englisch
- Erscheinungsjahr: 2020
- Seitenangabe: 336 S.
- Masse: H23.2 cm x B20.5 cm x D2.4 cm 946 g
- Abbildungen: Trade Paperback; Full-color; photographs throughout
- Gewicht: 946
Über den Autor
Christopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermentation to others through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon.Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.Ben Watson is the author of Cider, Hard and Sweet, editor-at-large for Chelsea Green Publishing, and a longtime supporter and writer about the Slow Food Movement. He lives in Francestown, NH.
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