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Cookbook Review ~The Complete Guide To Making Mead

Review By: Gloria Cohen

If you ever wanted to try your hand at making your own mead or honey wine, this is the perfect book, Also a great gift for the upcoming holidays.

THE COMPLETE GUIDE TO MAKING MEADThe Ingredients, Equipment, Processes, and Recipes for Crafting Honey Wineby Steve PiatzVoyageur Press



An up-to-date, modern, and authoritative guide to homemade mead-making. Whether you’re the stone-cold beginner to a seasoned veteran, the book has something for everybody. Author Steve Piatz begins with a brief history of the fermented beverage and continues in chapters which include:

Characteristics and Varieties
The Basic Process
Yeast Strains
Recipe Development
Finishing Your Mead
You will be treated to discussions of yeast and special ingredients, as well as what equipment is necessary and recommended and an illustrated and detailed look at the basic process. Readers will also discover advanced techniques, such as oaking, clarifying, aging, spicing, and blending.… Read More

What Fruits and Vegetables to Use in Summer Gazpacho Variations & No Cooking

Gazpacho Libre

The key to great gazpacho? Improvisation.


It's hot out there! Leave the oven off and join the No Cook Month. All August we're keeping it cool with recipes and entertaining tips without all that sweaty baking.

From Elyse Inamine – National Cooking


The gazpacho color wheel, from left: classic tomato, yogurt with golden raisins, grape and hazelnut and roasted red pepper with basil | Photo: Tasting Table

Read more: What Fruits and Vegetables to Use in Summer Gazpacho Variations | Tasting Table.


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7 Great Food Magazines That Dont Exist Online – The Daily Meal

If you want to read these wonderful magazines, you'll have to do it the old fashioned way!

Here are two samples:


This network of local food publications publishes nearly 100 local magazines from NYC all across North America, including Hawaii and several in Canada.



The Journal of Food and Coulture

This “journal of food and culture” has been taking “food as a starting point to probe timely and necessary questions about the role of food in everyday life” since its inception in 2001.












For more great magazines, read more by: Dan Myers

7 Great Food Magazines That Dont Exist Online | The Daily Meal.


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Traditional Pickled Cabbage

Recipe from Who Wants Seconds: Sociable Suppers for Vegans, Omnivores and Everyone in Between, Prospect Park Books. Photo Credit: David Kiang

Traditional Pickled Cabbage

Traditional Pickled Cabbage


  • 1 pound white or red cabbage, thinly sliced

  • 3 stalks celery, thinly sliced

  • 2 bell peppers, seeded and chopped
  • 1/2 red onion, grated

  • 1/2 bunch parsley, minced

  • 1/2 cup cider vinegar

  • 1/2 cup hot water

  • 1/4 cup sugar

  • 1 tablespoon mustard seed

  • 1 tablespoon celery seed


  1. Combine cabbage, celery, peppers, onion, and parsley in a large bowl and set aside.
  2. Combine remaining ingredients in a small saucepan. Place over medium heat and cook just enough to melt the sugar. Pour over vegetables, give it all a good stir, and allow to sit at room temperature for 30 minutes before refrigerating to blend flavors.

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