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 - far from it! — but even the most passionate and knowledgeable fans will discover a lot of new things (or rethink what they already know). We will figure out where the taste of whiskey comes from: is it in production or in aging? What is the wood used to age whiskey and what is its significance? How does the whiskey world work outside of Scotland? Is there a concept of terroir in the context of whiskey? Let's look at the role whiskey played in different countries and among different peoples, and find out what impact it had on the social and cultural life of people. We explore the importance of blends and how they brought whiskey to the masses, making it the global power it is today. We'll look at the collapse and revival of Irish whiskey, Prohibition in the US, changes in drinking habits, the rise of single malts and examples from around the world. And one more important aspect: among other things, whiskey is a story about people, about those who, more than 500 years ago, created a drink that in Latin was called aqua vitae, or “water of life”, became the Gaelic word uisqe-beatha, and then has successfully become something that pleases millions of admirers around the world - whiskey. Lemon: From cover to cover. Bright recipes with citrus notes. Jadis Schroeder, a food writer, food stylist and photographer who is a true ambassador for the organic lemon, has put together an original collection of recipes in which this citrus fruit plays a key role. Enjoy the delicious freshness of lemons all year round: bake lemon tartlets in the spring, make lemon meatballs with baked potatoes or crumbly lemon cookies in the summer, make warming pumpkin soup with lemon croutons in the fall, treat yourself to tiramisu with the most aromatic homemade limoncello in the winter... “Consider this book a guide to action, allowing you to challenge yourself and bring something delicious and surprising to the table every day.” (Jadice Schroeder) German sausages. Homemade recipes for delicious and satisfying food. Sizzling grilled cevapcici, tender Nuremberg sausages, aromatic game salami, spicy Spanish chorizo... This book is for those who want to master the fine art of making homemade sausages, as well as cutlets and other minced meat dishes. The book describes in detail the necessary equipment, raw materials and recipes for the production of many types of sausages - for frying, smoking or boiling, liver sausage, blood sausage and others. Try preparing classic bratwursts, pearls of German sausage making such as Thuringian, Nuremberg and Bregenwurst sausages, mettwurst, boiled sausages such as liverwurst, blood sausage and knappwurst, as well as sausages from other countries: salami, merguesa, chorizo, bereworst. “Enjoy every batch of tender sausages and other products. It's not difficult to get started. Recipes are given from simple to complex. So start right at the beginning and follow the instructions in the book step by step - by the end you will become an amateur sausage maker who does not need to rely on industry. I wish you interesting reading and, of course, excellent sausage!” (Carsten Bothe)
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