• Food & Drink
      June 2017

      Brewing Your Own Craft Beer… EASILY

      by Ferdinand Laudage

      “Brew it yourself” Craft beer – everyone’s either talking about it or drinking it. Meanwhile, you can brew it yourself! This brewing guide will show you just how easy it is to brew your first, very own, very quaffable pale ale. The book will guide you step by step through all the preparations and your first brewing day, to the finished beer. You can also be creative – once you’ve mastered the basics of the ingredients and brewing process, you can develop your very own favourite beer, as well as trying out and experimenting with variations on ten further recipes for different beer styles. With checklists, tips and step-by-step instructions – compact, practical and creative.

    • General cookery & recipes
      January 2014

      My New Wild Plant Recipes

      by Celia Nentwig | Hella Henckel

      Delicious recipes, edible decorations and gift ideas Celia Nentwig Beautiful and delicious! - The second book on wild plants from the successful author - Delicious titbits from nature, with herbs, fruits and flowers - Beautiful pictures, sophisticated recipes and brand-new ideas for decorations with wild plants In her second book, the herb specialist Celia Nentwig discusses cooking, enjoying and decorating with wild plants, as well as the special topic, “edible flowers”. Delightful ideas for food and table decorations, together with a wealth of background information on identifying and collecting plants in the wild, round off this book.

    • Food & Drink
      September 2014

      Preferably homemade

      by Cosima Bellersen Quirini

      ... because homemade tastes best – from ketchup to marshmallows Cosima Bellersen Quirini THE book for do-it-yourselfers Have you ever made your own marshmallows or ketchup? It’s a lot easier than you think! For example, from A for apple puree, C for camembert, D for date butter, G for grissini, H for hummus, I for instant broth, K for ketchup, L for liver sausage, M for mayonnaise, N for nut nougat cream, O for orangeade, P for pudding powder, Q for quark, S for sour dough, T for tomato paste, U for ugli fruit jam, V for vegetable spread and Y for ymer.

    • General cookery & recipes
      August 2014

      Raw Soul Food

      by Julia Lechner | Anton Teichmann

      Vegan nutrition is good for you: 80 recipes – from elementary to gourmet standard Anton Teichmann / Julia Lechner Raw foods have bite! - Everyday raw food recipes for tasty highlights - Fat-free fruit love dishes - Basic raw food know-how for beginners and new converts - 74 recipes for every day: simple, quick and delicious, from low-carb to high-carb Nothing but fruit and vegetables? Wrong – raw food is incredibly diverse and varied, and is great fun too! Whether morning, afternoon or evening, for travelling or at home, savoury or sweet, easy or complicated – in this book, there’s something for every taste, from salad, fruit love, soups, main courses, raw food to go, desserts, cakes, flans and sweets to smoothies, shakes and cocktails.

    • Cakes, baking, icing & sugarcraft
      November 2014

      The Book of Bread Baking

      by Lutz Geißler

      The basis and recipes for baking your own bread Authentic country loaves, moist potato bread, a delicate fluffy baguette or crispy buttermilk crust - is your mouth watering already? Then why not simply bake your own fragrant breads and bread rolls yourself. In this book, you’ll find not only more than 40 well-balanced recipes for every day, but also extensive tips and background information - from the dough to the finished bread. - The basic knowledge presented will introduce you to the secrets of traditional bread baking with a long bread rising time and very little yeast - The recipe descriptions are detailed, practical and easy to follow in the kitchen. - Start off slowly and try the recipes out for yourself - from simple to complicated, there’s something for everyone

    • General cookery & recipes
      August 2014

      Vinegar

      by Klaus Hagmann | Helmut Graf

      The two authors describe the most important steps from the starting product to the finished vinegar, give advice on refining initial vinegar, and answer the most important questions in relation to vinegar production. The vinegar register provides details on the most important vinegar types, and more than 30 recipes both for and with vinegar invite you to examine vinegar from a completely different perspective.

    • General cookery & recipes
      February 2015

      Fermentation - the Recipe Book

      by Cosima Bellersen Quirini

      In line with the current DIY trend, this book will whet your appetite for creative processes in the kitchen: make your own sauerkraut, kimchi, miso, ketchup, cheese and ham, brew your own beers and bake your own bread - with the aid of tiny helpers such as yeast and bacteria, it’s very simple. Fermenting foodstuffs is an ancient method for making and preserving a wide range of food products. Fermented food products are healthy, for the most part easily digestible and they also boost the body’s immune system. Be inspired by more than 250 recipes and their variations!

    • Beverages
      February 2015

      Super Smoothies – super-delicious – for a super day

      by Susanne Schanz

      Mixer recipes for the whole family Just “green and healthy” is already old-fashioned! Smoothies can be quite different – whether creamy banana smoothies, a berry-rich strawberry-biscuit combo, a wild jungle mix with coconut milk or the deluxe variation with chocolate, ice, cream or espresso, this book has smoothie recipes for everyone. Making smoothies is lots of fun for all the family. An apple pie to drink – why not? Smoothies with alcohol? The hit for every party. Smoothies in pink? Lots of fun in a glass for children’s birthday parties. Smoothies around the clock: -Wake-up smoothies for late sleepers and breakfast-haters -Energy-bomb smoothies to greet those coming home from the office, school or kindergarten -Wake-up smoothies to keep you fit and help you get through the afternoon -Goodnight smoothies for couch potatoes and as a nightcap, and enticing alcohol-spiked smoothies for parties Additionally: smoothies to go, hot smoothies, dessert and thirst-quenching smoothies

    • Cakes, baking, icing & sugarcraft
      March 2015

      The Bread Baking Book, No. 2

      by Lutz Geißler | Björn Hollensteiner

      Everyday recipes and practical tips for baking your own bread Here’s something for everyone: wheat, spelt and rye bread and bread rolls with yeast, or just with sourdough, with practical overnight fermentation, or also “no-knead” breads. Through simple modifications, everyday basic dough can be easily adapted to different rising and time requirements. From the contents: - The basic section shows you how you can make the most delicious breads and bread rolls with just a few ingredients and simple accessories - Everyday recipes, each presented in four time and taste variations, together with many tips for additions variations - 100 recipes and 550 photos – step-by-step instructions for ensuring that your own bread will be a success Bake when it suits you – you can adapt your favourite recipes to suit the available time

    • General cookery & recipes
      August 2015

      399 x pickles and preserves

      by Cosima Bellersen Quirini

      Homemade jam? Preserving vegetables or meat? Brewing beer yourself? Or making liqueur yourself? Preserving food yourself and making it lasting is definitely back in. And this book makes it possible, easy and fast. Around 400 simple and refined recipes and variants show you the whole range: from classics such as jams and gherkins to modern variations such as currywurst (German curried sausage) in glass and tinned bread. Cosima Bellersen Quirini introduces a variety of unusual combinations and provides many many suggestions and ideas that inspire you to have a go yourself.

    • General cookery & recipes
      August 2015

      Vegan homemade

      by Lisa Pfleger

      My basic recipes for noodles, tofu, plant milk, cheese, etc. Why buy expensive ready-made products? Just make your vegan basics yourself: tofu, seitan, almond milk, coconut milk, cheese, butter, cake, ketchup, sauces, spreads, vinegar, oil, muesli, biscuits, chocolate – to be enjoyed straight away or to be stored in the cupboard. In more than 220 extremely easy and uncomplicated recipes, Lisa Pfleger shows you that vegan nutrition can be easy and always delicious – guaranteed! The ingredients for the recipes are everywhere and mostly available regionally and seasonally. Lisa Pfleger runs the very successful blog http://www.experimentselbstversorgung.net

    • Beverages
      June 2015

      Wild and Raw - The Best Smoothies with Wild Plants

      by Christine Volm

      Green smoothies can now be colourful too … Whether with strawberries, cherries or pumpkins - combined with wild plants, these smoothies might not always be green, but definitely healthy and delicious. Christine Volm introduces around 50 varied, raw and vegan smooth recipes that can be served as dips, soups, sauces, puddings, spreads as well as all colours of ice cream, creating new taste sensations. Indigenous wild plants and extraordinary superfoods give these smoothies an extra kick of vitamins, minerals and several other phytonutrients that keep us energetic and healthy.

    • Health & wholefood cookery
      January 2016

      High-carb Vegan

      by Julia Lechner | Anton Teichmann

      Eat a healthy and balanced diet on the basis of the new high-carb vegan nutritional concept: hearty carbohydrates, healthy proteins and fine sources of fats for wellbeing, satisfaction and energy right through the day. Nutritional value tables for every recipe provide an overview of calorific values, carbohydrates, proteins and fat. Why not try a high-carb lifestyle instead of dieting to cut back on unwanted fat and stay slim.

    • Cakes, baking, icing & sugarcraft
      January 2016

      Baking without Flour

      by Anja Donnermeyer

      Gluten-free baking made easy – would you like to (or do you need to) bake without gluten, but need some ideas? In this book, you’ll find what you’ve been looking for – fruity and creamy cakes, theme cakes for children’s birthdays, cakes for oven trays, vegetable cakes, biscuits, muffins, cake pops, chocolates and many more. With the ten basic recipes for different cake bases without flour, you can try out different variations to your heart’s content. Many of the more than 80 recipes are “naturally” gluten-free in any case; all the ingredients are easily obtainable in the supermarket, and you can look forward to a wealth of information and tips on gluten-free shopping and baking.

    • General cookery & recipes
      March 2016

      Smoked Foods

      by Egon Binder

      Smoked fish and meats are a delight for the palate, and today, smoking techniques represent a very rich tradition for preserving fish, meats and sausages. In this book, our expert Egon Binder shows you what’s behind it. He introduces you to the basic principles, and explains the different delicacies that different smoke types produce. You’ll also discover how you can build your very own smoking facility, and how to avoid mistakes. Many tried-and-true recipes will help you to produce your own smoked foods with their incomparable aromas and flavours. - The basic principles: useful knowledge on the topic of smoking foods - Smoking techniques: cool, warm and hot smoking techniques - The appliances: smoking cupboards and chambers, for the garden and for camping - Recipes for fish, meats and sausages

    • General cookery & recipes
      October 2016

      Smoked Foods for Connoisseurs

      by Cosima Bellersen Quirini

      Smoked vegetables, fish, meat, eggs, bread, nuts and sweet treats Foods have been smoked for preserving since prehistoric times. Apart from meat, sausages and fish, you can also smoke salt, eggs, bread, fruit and vegetables, and even sweet foods. And you don’t necessarily need a smoking oven or cabinet, but can also prepare the food under the grill, in a wok, in a table smoking oven, a smoking bell or even in a biscuit tin – Cosima Bellersen Quirini will show you all the possibilities. Whether cold, warm or hot smoking methods, why not simply try them out!

    • General cookery & recipes
      February 2014

      Yoghurt, Quark and Cheese

      by Cosima Bellersen Quirini

      Are you keen to make your own dairy products at home? No problem! Cosima Bellersen Quirini, too, has just a “completely normal” kitchen, but with the simplest of means she prepares yoghurt, buttermilk, fresh cheese, blue vein cheese, tasty hard cheese and much more besides. In this book, she explains the most important principles to follow when processing dairy products, and presents many proven recipes for delicious natural products – completely without artificial flavouring, preservatives or artificial aromas

    • Cakes, baking, icing & sugarcraft
      January 2017

      Baking With Herbs and Flowers

      by Petra Katrin Scott

      Baking with Herbs and Flowers Coffee-table delights with a touch of freshness Do you like kitchen herbs and edible flowers? Then why not try out something new, and bake delicious cakes, tarts and biscuits with basil, juniper flowers, lavender, mint, parsley, marigold, rosemary and many other herbs. Kitchen herbs bring freshness and lightness to sweet cuisine, and can also produce attractive colour effects. More than 40 recipes show you how easy it is to use kitchen herbs and flowers in sweet cooking – whether brownies with lemon grass, gooseberry cake with juniper flower syrup, chocolate cake with lavender or strawberry tart with rosemary, there are no limits to the imagination. Why not try it out and see for yourself!

    • General cookery & recipes
      January 2017

      Country Baking

      by Doris Bopp

      Recipes and Stories from Baden-Württemberg If you like baking your own bread and cakes, our author has 180 recipes for bread, cakes, flans and biscuits, and many tips for making them a success – along with baking stories from former times. Here, home economics specialist Doris Bopp, who comes from a rural background herself, reveals her best family recipes – from rustic bread and salted biscuits to accompany wine and must, to perfect cakes and flans, and also fine Christmas biscuits. Amusing anecdotes about baking houses, giant cakes and baking days from throughout Baden-Württemberg will encourage you to browse further. Country baking – recipes and stories from Baden-Württemberg.

    • Cakes, baking, icing & sugarcraft
      March 2017

      The Bread Baking Book, No. 1

      by Lutz Geißler

      The Book of Bread Baking The basis and recipes for baking your own bread Authentic country loaves, moist potato bread, a delicate fluffy baguette or crispy buttermilk crust – is your mouth watering already? Then why not simply bake your own fragrant breads and bread rolls yourself. In this book, you’ll find not only more than 40 well-balanced recipes for every day, but also extensive tips and background information – from the dough to the finished bread. - The basic knowledge presented will introduce you to the secrets of traditional bread baking with a long bread rising time and very little yeast - The recipe descriptions are detailed, practical and easy to follow in the kitchen. - Start off slowly and try the recipes out for yourself – from simple to complicated, there’s something for everyone

    Subscribe to our newsletter