A gift for a real man. A set of 3 books.
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Everything you need to know about whiskey.
This is a book for everyone who loves whiskey. Its reader does not need to be a great expert - not at all! - but even the most enthusiastic and informed fans will discover many new things (or rethink existing knowledge). We will figure out where the taste of whiskey comes from: is it in the production or in the aging process? What is the significance of the wood used for aging whiskey, and how important is it? How is the world of whiskey outside of Scotland organized? Does the concept of terroir exist in the context of whiskey? We will explore the role whiskey has played in different countries and among different peoples, and learn about the influence it has had on people's social and cultural lives. We will examine the importance of blends and how they brought whiskey to the masses, making it the global powerhouse it is today. We will look at the collapse and revival of Irish whiskey, Prohibition in the USA, changes in consumption habits, the rise in popularity of single malts, and samples from around the world. And another important aspect: besides everything else, whiskey is stories about people, about those who created a drink over 500 years ago, which in Latin was called aqua vitae, or 'water of life', transformed into the Gaelic word uisqe-beatha, and then successfully became what delights millions of fans worldwide - whiskey.
Lemon: From peel to peel. Bright recipes with citrus notes.
Jadis Schroeder, a culinary writer, food stylist, and photographer, a true ambassador of organic lemons, has compiled an original collection of recipes, each of which features this citrus fruit as a key ingredient. Enjoy the delightful freshness of lemons all year round: in spring, bake lemon tarts, in summer, prepare lemon meatballs with baked potatoes or crumbly lemon cookies, in autumn, cook a warming pumpkin soup with lemon croutons, in winter, treat yourself to tiramisu with the most aromatic homemade limoncello... 'Consider this book a guide to action, challenging yourself to serve something delicious and amazing every day.' (Jadis Schroeder)
German sausages. Homemade recipes for tasty and hearty food.
Sizzling on the grill chevapchichi, tender Nuremberg sausages, fragrant game salami, spicy Spanish chorizo... This book is for those who want to master the high art of making homemade sausages, as well as patties and other meat dishes. The book describes in detail the necessary equipment, raw materials, and recipes for making many types of sausage products - for frying, smoking, or boiling, liver, blood sausages, and others. Try to cook classic bratwursts, such pearls of German sausage making as Thuringian, Nuremberg sausages, and Bregenwurst, mettwursts, boiled sausages like liver, blood, and knappwursts, as well as sausages from other countries: salami, merguez, chorizo, berevorsu. 'Enjoy every batch of tender sausages and other products. It's easy to start. The recipes are given from simple to complex. So start right from the first one and follow the instructions in the book step by step - by the end, you will become a sausage lover who doesn't need to rely on the industry. I wish you interesting reading and, of course, excellent sausages!' (Karsten Bote)
This is a book for everyone who loves whiskey. Its reader does not need to be a great expert - not at all! - but even the most enthusiastic and informed fans will discover many new things (or rethink existing knowledge). We will figure out where the taste of whiskey comes from: is it in the production or in the aging process? What is the significance of the wood used for aging whiskey, and how important is it? How is the world of whiskey outside of Scotland organized? Does the concept of terroir exist in the context of whiskey? We will explore the role whiskey has played in different countries and among different peoples, and learn about the influence it has had on people's social and cultural lives. We will examine the importance of blends and how they brought whiskey to the masses, making it the global powerhouse it is today. We will look at the collapse and revival of Irish whiskey, Prohibition in the USA, changes in consumption habits, the rise in popularity of single malts, and samples from around the world. And another important aspect: besides everything else, whiskey is stories about people, about those who created a drink over 500 years ago, which in Latin was called aqua vitae, or 'water of life', transformed into the Gaelic word uisqe-beatha, and then successfully became what delights millions of fans worldwide - whiskey.
Lemon: From peel to peel. Bright recipes with citrus notes.
Jadis Schroeder, a culinary writer, food stylist, and photographer, a true ambassador of organic lemons, has compiled an original collection of recipes, each of which features this citrus fruit as a key ingredient. Enjoy the delightful freshness of lemons all year round: in spring, bake lemon tarts, in summer, prepare lemon meatballs with baked potatoes or crumbly lemon cookies, in autumn, cook a warming pumpkin soup with lemon croutons, in winter, treat yourself to tiramisu with the most aromatic homemade limoncello... 'Consider this book a guide to action, challenging yourself to serve something delicious and amazing every day.' (Jadis Schroeder)
German sausages. Homemade recipes for tasty and hearty food.
Sizzling on the grill chevapchichi, tender Nuremberg sausages, fragrant game salami, spicy Spanish chorizo... This book is for those who want to master the high art of making homemade sausages, as well as patties and other meat dishes. The book describes in detail the necessary equipment, raw materials, and recipes for making many types of sausage products - for frying, smoking, or boiling, liver, blood sausages, and others. Try to cook classic bratwursts, such pearls of German sausage making as Thuringian, Nuremberg sausages, and Bregenwurst, mettwursts, boiled sausages like liver, blood, and knappwursts, as well as sausages from other countries: salami, merguez, chorizo, berevorsu. 'Enjoy every batch of tender sausages and other products. It's easy to start. The recipes are given from simple to complex. So start right from the first one and follow the instructions in the book step by step - by the end, you will become a sausage lover who doesn't need to rely on the industry. I wish you interesting reading and, of course, excellent sausages!' (Karsten Bote)
Author:
Author:Shreder Jadis
Cover:
Cover:hardcover
Category:
- Category:Medical Books
- Category:Culture
Dimensions:
Dimensions:25.5x20x6.5 cm
Series:
Series:Gift sets
ISBN:
ISBN:978-5-389-24167-1
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