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Cook Book

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

Who Wants Seconds by: Jennie Cook


My Darling Cabbage by Jennie Cook

There’s a French term of endearment, “mon petite chou,” which translates to “my little cabbage” and implies “my little darling.” It’s a funny expression. I don’t think of the darlings in my life as cruciferous vegetables, but then again, we’re not talking about just any vegetable. We’re talking about cabbage, the star of the cabbage patch, the amazing heavyweight head.

 It cannot be denied—cabbage is a compact powerhouse, the sturdiest of the brassica family. An average head of cabbage weighs between two and three pounds (that’s easily fifteen servings) and keeps a ridiculously long time in the crisper. It can get bitter as it ages, and it takes on a radish-like spiciness, but even then, it remains delicious.

 Cabbage is typically available year-round at the farmers’ markets in one variety or another. I’m a big fan of Napa cabbage for salads, spring rolls, and noodle dishes.… Read More