If you&#8217;ve ever complained about a watered-down tasting glass of lager, wondered just what is causing that certain flavor in your favorite porter, or lamented the price of your favorite craft beer, then it might be time to try perfecting your own brew at home. Whether you&#8217;re an established beer snob or just want to try your hand at homebrewing, The Homebrewer&#8217;s Handbook will teach you everything you need to know to get started in this increasingly popular hobby. Teaching you all about beer and the few very simple components required to make it&#8212;malted barley, hops, yeast, and water&#8212;this comprehensive guide includes An overview of the brewing process Detailed explanations of extract, partial-mash, and all-grain brewing The best equipment for each process and methods for cleaning and sanitizing Suggestions on how to correct batches with off-flavors and aromas How to make bottling your beer easy A full glossary And much more Matthew Schaefer uses his years of expertise to show you how to control the nuances of flavor, body, and aroma, to craft your perfect bottle of beer. Whether brewing to share it with friends and family, or simply for the beautiful craft of the process, this book will guide you start to finish in making a great-tasting beer. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We&#8217;ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
The comprehensive, must-have guide to Texas barbecue, including pitmasters' recipes, tales of the road&#8212;from country meat markets to roadside stands&#8212;and a panoramic look at the Lone Star State, where smoked meat is sacred Brisket. Spareribs. Beef sausage. Pulled pork. From the science of heat to the alchemy of rubs, from the hill country to the badlands, The Prophets of Smoked Meat takes readers on a pilgrimage to discover the heart and soul of Texas barbecue. Join Daniel 'BBQ Snob' Vaughn&#8212;host of the popular blog Full Custom Gospel BBQ and acknowledged barbecue expert&#8212;and photographer Nicholas McWhirter as they trek across more than 10,000 miles to sample the wood-smoking traditions of the Lone Star State's four distinct barbecue styles: East Texas style, essentially the hickory-smoked, sauce-coated barbecue with which most Americans are familiar. Central Texas 'meat market' style, in which spice-rubbed meat is cooked over indirect heat from pecan or oak wood, a method that originated in the butcher shops of German and Czech immigrants. Hill Country 'cowboy style,' which involves direct heat cooking over mesquite coals and uses goat and mutton as well as beef and pork. South Texas barbacoa, in which whole beef heads are traditionally cooked in pits dug into the earth. Including recipes from longtime pitmasters and new barbecue stars, The Prophets of Smoked Meat encompasses the entire panorama of Texas barbecue. Illustrated throughout with lush, full-color photographs of the food, the people, and the stunning landscapes of the Lone Star State, The Prophets of Smoked Meat is the new gospel of Texas barbecue, essential for neophytes and seasoned experts alike.
Dine Out DC: Guide to Washington DC Restaurants== Find best places to eat, DC's favorite dishes, themed restaurants & more! ==&quote;Loved her suggestions! Megan's the best resource for fun and interesting places to dine. Whether she's writing about a pirate bar, a tucked-away Ethiopian restaurant, or the mecca for culinary genius, you'll enjoy her tips and ideas.&quote; - Maria F., film editor and recent DC tourist&quote;This guide is a fresh, valuable, down-to-earth approach to the best spots to dine around town. Travel writer Megan Tyson blends her own experiences with the opinions of several locals and tourists alike. I've found some fantastic new places to try, thanks to this guide.&quote; - Colin K., businessman and DC native-- Why Get This Guide? --So many places to dine, how do you choose? Dine Out DC will help you:* Easily find restaurants based on location, budget, or type of cuisine* Get the inside scoop on unique dining experiences (everything from drag queen brunches to mystery dinner theater!)* Receive honest, fresh perspectives from someone who goes beyond a list of fluffed up flattery, and looks past the overly-picky food snob reviews. -- Inside This Guide --Get the dish on the best places to eat around Washington DC. Find where locals go to feast, where you can splurge on culinary mastery, and where to live it up with mid-morning dance parties or evening dinner theater. Includes: * Top 5 local foods to try* Fun themed brunch and dinner ideas* Insider tips for over 85 restaurants* Best places for wine lovers* Indulgent dessert destinations* Food tours & famous dining establishments...and much more!-- Stylish and Feature-Packed -- * Detailed information on opening hours, prices, addresses, telephone numbers and email addresses* Honest reviews and independent advice* Inspiring with stunning photos* Stylish and easy to use-- About the Author --Megan Tyson is a writer and blogger for the travel and leisure industry. She's a DC local who has dined all over town and mixes her personal suggestions with the reviews of many other DC restaurant-goers. She lives for fun, unique, delicious dining experiences, and merrily shares her finds with readers. She invites you to join her and sample DC's dynamic dining out scene. -- About GuideGecko --This guide is brought to you by GuideGecko. We publish worldwide travel guides - and we love to hear your feedback. Our guides are independently researched and written by professional travel writers. You read 'til here? Now enjoy your trip. Get this guide!
'Hugely enjoyable' AN Wilson, Sunday Times 'Thoughtful, entertaining and enjoyable' Michael Gove, Book of the Week, The Times Inspired by William Makepeace Thackeray, the first great analyst of snobbery, and his trail-blazing The Book of Snobs (1848), D. J. Taylor brings us a field guide to the modern snob. Short of calling someone a racist or a paedophile, one of the worst charges you can lay at anybody's door in the early twenty-first century is to suggest that they happen to be a snob. But what constitutes snobbishness? Who are the snobs and where are they to be found? Are you a snob? Am I? What are the distinguishing marks? Snobbery is, in fact, one of the keys to contemporary British life, as vital to the backstreet family on benefits as the proprietor of the grandest stately home, and an essential element of their view of who of they are and what the world might be thought to owe them. The New Book of Snobs will take a marked interest in language, the vocabulary of snobbery - as exemplified in the 'U' and 'Non U' controversy of the 1950s - being a particular field in which the phenomenon consistently makes its presence felt, and alternate social analysis with sketches of groups and individuals on the Thackerayan principle. Prepare to meet the Political Snob, the City Snob, the Technology Snob, the Property Snob, the Rural Snob, the Literary Snob, the Working-class Snob, the Sporting Snob, the Popular Cultural Snob and the Food Snob.
ABOUT THE BOOK As the worlds most used (and abused) substance, coffee is a drink most people have indulged in. In fact, for many people, drinking coffee is a daily ritual; quite often, we do not stop to think about what we are drinking. While you might not wish to rise to the level of coffee snob, you might be curious to know more about the gourmet coffee you drink: how to find the best gourmet coffee, brew and taste the perfect cup, or even how to roast your own beans. While almost anyone recognizes roasted beans, very few people know where they come from, or what processes go into creating them. Coffee comes from a coffee tree; cherries grow on the trees branches, and each cherry holds two beans. You might have noticed the word arabica or robusta on a bag of coffee; these words refer to the type of tree from which the beans come. From the tree, the berries are harvested and dried. Any defective beans are removed. Certain types of beans, like peaberry beans, are viewed as defects, but are also harvested for particular styles of coffee. MEET THE AUTHOR Cara Batema holds a Bachelor's degree in music and creative writing. Cara composes scores and performs for films in addition to writing and editing children's novels and other publications. Cara loves food, wine, fashion, bike riding, and other general artsy diversions. Subscribe to Cara's Los Angeles Coffee Examiner page or follow on Twitter @indiesmitty. EXCERPT FROM THE BOOK The history of coffee begins with a legend from the Ethiopian highlands. Kaldi, a goat-herder, discovered that he would feed certain berries to his goats, and they became restless and would not sleep. Kaldi brought the berries to a local monastery, and the monks made a drink from the berries that allowed them to stay awake for long hours of prayer. The power of the berries spread towards the East and finally around the globe. Even todays coffee is traced back to the original coffee trees from the Ethiopian highland region. As early as the fifteenth century, coffee was grown in Arabia, and by the sixteenth century, they were trading with nearby areas such as Egypt, Turkey, Syria, and Persia. Coffee was consumed in homes and coffee houses alike. These cafes were much like they are today; they served as the locale for public events, social gatherings, and live music performances. Since Muslims did not drink alcohol, coffee was known as wine of the Araby. Word of coffee spread to Europe by the seventeenth century. Critics called it the bitter invention of Satan, but Pope Clement VIII gave it the papal seal of approval after trying it. Coffee houses in England, Germany, Austria, Holland, and France held a similar significance as those in Arabia, and by the mid-1600s, the love of coffee was brought to America. CHAPTER OUTLINE Guide to Gourmet Coffee and Coffee Making + Background + History of Gourmet Coffee + The Roasting Process + The Right Grind + ...and much more