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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Preserving > General
An informative and inspirational guide aimed at anyone who fancies
giving chilli growing a go. From 'Hungarian Hot Wax' to 'Red
Savina', and 'Scotch Bonnet' to 'Elephant's Trunk', chillies come
in dozens of shapes, colours and degrees of spiciness - from sweet
and succulent to blow-your-head-off hot. RHS Red Hot Chilli Grower
provides everything you need to grow your own chillies from
scratch, with step-by-step instructions for sowing seeds, caring
for the plants, harvesting the fruit and troubleshooting common
problems. Chilli-lovers will also find plenty of background
information, such as a short history of the chilli and a guide to
Scoville heat units (the official measurement of spicy heat), as
well as tasty tips for enjoying the fruits of your work. Packed
with charts, checklists, photographs and illustrations, this is the
perfect guide to the world of grow-your-own chillies.
Fermented Foods serves up the history and science behind some of
the world's most enduring food and drink. It begins with wine, beer
and other heady brews before going on to explore the often
whimsical histories of fermented breads, dairy, vegetables and
meat, and to speculate on fermented fare's possible future. Along
the way, readers will learn, among other things, about Roquefort
cheese's fabled origins, the scientific drive to brew better beer,
and the then-controversial biological theory that saved French
wine. Fermented Foods also makes several detours into lesser-known
territory - African beers, the formidable cured meats of subarctic
latitudes, and the piquant, sometimes deadly products of Southeast
Asia. It is a fun, yet comprehensive and timely survey of the
world's fermented foods.
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