CLASSIC HAM SALAD
August 31, 2009 by Classic Recipes · Leave a Comment
Revisiting the Classics
August 31, 2009 by Classic Recipes · Leave a Comment
Little Cakes Classic Recipes for Any Occasion
August 30, 2009 by Classic Recipes · Leave a Comment
Little Cakes Classic Recipes for Any Occasion
White cakes, yellow cakes, genoise, petits fours, tea cakes, chocolate cakes, icebox cakes, cheesecakes, loaves, angel cups and trifles all get their due in this charming little book by cake lover Waggoner (Vintage Cocktails; Nightclub Nights). Despite the title, not all the cakes in this book are tiny. Instead, what Waggoner means by “little” is home-sized and homemade, “the opposite of the towering confections that show off their icings like models strutting down a runway.” Most are made in eight- or nine-inch pans, the perfect size for a family dinner or small party. Waggoner
A cookbook with a past.
August 29, 2009 by Classic Recipes · Leave a Comment
Mild Ale History Brewing Techniques Recipes Classic Beer Style Series 15
August 28, 2009 by Classic Recipes · Leave a Comment
Mild Ale History Brewing Techniques Recipes Classic Beer Style Series 15
Mild ale is a simple beer to make, but an extremely difficult style to pin down. Although light in body and alcohol, it is complex and full of flavor.
User Ratings and Reviews
5 Stars Great Mild Ale History and Style Description
While traveling in the UK years ago I entered a pub and asked the publican to pour me one of his best. He poured me a mild ale. I was really surprised. It had a wonderful flavor and wasn’t at all mild. Ever since then I’ve been hunting for another purveyor of mild ales. It’s not a type of ale pursued by the American brewing establishment.
At last, this book presents the history of mild ales and is the first source I’ve found that explains why some really aren’t that mild. It’s a lovely history and hopefully will rekindle an interest in this dying style.
I hope some microbrewery will make a mild ale where I live (Colorado), but until then this book has given me a number of recipes to try. I’ve been home brewing for years and have tried making a few mild ales with moderate results. The book addresses the types of ingredients that are needed to recreate this style. Armed with the knowledge in this book, I look forward to brewing some mild ales of my own.
Mild ales are a style of ale missing in today’s microbrew marketplace, one I feel merits a rediscovery by the brewing community. This book should be in the library of anyone seriously interested in brewing ales, especially British ales. Excellent.
4 Stars good little history book, not really a how to guide
Interesting history, educational but not enough brewing information for the first timer.
5 Stars A great historical account
I didn’t know that mild ale was such an important beer style throughout the whole of history. Kudos to Sutula for such a fine historical and practical account of mild ale brewing. This is a must read for english beer enthusiasts and brewers.
SFist Drinks: The Promissory Note from The Alembic
August 28, 2009 by Classic Recipes · Leave a Comment
Creme Brulee More Than 50 Decadent Recipes Definitive Kitchen Classics Series
August 27, 2009 by Classic Recipes · Leave a Comment
Creme Brulee More Than 50 Decadent Recipes Definitive Kitchen Classics Series
How to become a cr
Panini Simple Recipes for Classic Italian Sandwiches
August 25, 2009 by Classic Recipes · Leave a Comment
Panini Simple Recipes for Classic Italian Sandwiches
Panini are Italian-style, crispy grilled sandwiches with a delicious hot filling of melting cheese, along with a variety of meat and vegetable fillings. They are simple to assemble, use no more than 4-5 ingredients, and can be cooked in an electric panini grill or a conventional stovetop grill pan. Jennifer Joyce’s inventive recipes in this “Panini” cookery book include ideas for Breakfast Panini, such as Crispy Bacon, Spinach, and Sharp Cheddar; or Panini with Meat–try Spicy Italian Sausage, Caramelized Onions, Roasted Bell Peppers, and Mozzarella; or Vegetable Panini, such as Eggplant, Red Onion , Ricotta, and Sun-blush Tomato; or try an indulgent Sweet Panini filled with Kirsch-soaked Cherries, Nectarines, and Cream Cheese. Finally, use the recipes in the Condimenti chapter to make your own delicious pickles and mayos to serve alongside your panino. - Superb photographs for each recipe by William Reavell. - Perfect for weekend brunches, light lunches, and quick dinners
Barley Wine History Brewing Techniques Recipes Classic Beer Style Series 11
August 24, 2009 by Classic Recipes · Leave a Comment
Barley Wine History Brewing Techniques Recipes Classic Beer Style Series 11
Finally, the definitive book on one of the world’s “mysterious” beers that clearly explains the romantic term “barley wine.”
User Ratings and Reviews
4 Stars Probably the best of the “Classic Beer Style” series
This book is one of the gems of the classic beer style series.
Here, the topic is barleywine … a style that frequently gives both professional and amateur homebrewers fits. The author give good information on various brewing techniques that can help people to master this style - split lautering (for making both barley wine and mild ale from the same mash), wort concentratration/caramelization by long boils, using multiple yeast strains (a base strain for flavor, and other strains for higher attenuation/flocculation), etc.
This book is a must read for any amateur homebrewer who wants to attempt this style with improved chances of success and satisfaction.
p.s. One of my own personal specialities, back when I was still homebrewing regularly, was making clones of Anchor “Old Foghorn”. The trick to duplicating that beer (aside from hop & yeast selection) is a touch of maple sugar. That tip is courtesy of yours truly, not Fal Allen.
5 Stars wow, these guys know how to write!
What a well written book. Very well researched too. They even included my local award winning favorite beer, Commonwealth Special Old Ale. Highly recommend this book to fellow beer geeks.
4 Stars Improved my most recent batch
I found Fal and Dick’s book to be one of the most useful of the Classic Beer Style series. It had the right balance of technical and historical information. I found the discussion of fermentation of BW to be helpful addressing the longer duration and the issues concerning attenuation of such a high gravity beer.
5 Stars Interesting, thorough, and practical.
The quality of the most recent addition to the Classic Beer Style series should not be a surprise. Allen and Cantwell discuss the history of Barley Wine, from Bass No. 1, to the modern brews of the American Micros. Barley Wine discusses the unique problems, and solutions, in brewing high gravity beers, and includes 11 (mostly) all grain recipes. The approach is thorough, but practical, and does not dwell on scientific technical minutiae. Also included is a section with details of the ingredients and brewing processes used in 20 commercially produced Barley Wines. This book will allow you to approach your next batch of Barley Wine with confidence.
Williams Sonoma New Flavors for Soups Classic Recipes Redefined New Flavors For Series
August 22, 2009 by Classic Recipes · Leave a Comment
Williams Sonoma New Flavors for Soups Classic Recipes Redefined New Flavors For Series
