Paul Peacock Livres

Less than 200 years ago, beers, ciders and a myriad collection of country wines were generally brewed at home. Beer, whether it was 'best' or 'small' was drunk by everyone in preference to water. Beer and cider nourished, as well as slaked thirst. With just a few utensils you can make your own tax-free beer, cider and country wine. Inside this book you will find recipes ancient and modern, some as simple as dissolving malt extract in sugary water and adding yeast. You can also read the best ways to get really professional results from kits. More than anything you will find really tasty, excellent beers and ciders and home-made wines to quench your thirst for a decade to come. There are recipes for stouts, ales, beers (and the difference between them explained); and for lagers, fruit beers, and ciders of many kinds including rough, orange, scrumpy, perry, natural and yeasted. Also included are the fundamentals of tasty home-made wine-making showing you how to make amazing wine from the contents of your fruit and vegetable garden. 1. Drinking responsibly; 2. Basics of brewing; 3. That magic touch; 4. Beer - the basics; 5. Beers from the UK; 6. Beers from Belgium; 7. Beers from Europe; 8. Ales; 9. Ales ancient and modern; 10. Ciders peeled to the bone; 11. Apple types and their traditional drinks; 12. Scrumpy; 13. Fine ciders; 14. Apple wine.

Growing your own vegetables often leads gardeners to go one step furher and keep some livestock.

Whether you simply want to rustle up a few pounds of sausages on your kitchen table for the freezer or plan to develop your own commercial range, ‘The Sausage Book’ provides complete step-by-step instructions, enabling you to go forth and make sausages with confidence as well as, hopefully, a few laughs along the way. Now in its 2nd edition and considerably extended from 152 to 192 pages.

This book will show you how you can grow delicious fruit and vegetables in the smallest spaces.

This book shows you the very basic equipment needed to make your own cheese: the ingredients, including different milks, herbs and flavours; how to make a simple cheese; and how to produce some of the worlds speciality cheeses such as Roquefort, Brie and Edam.

How to cultivate a lot of home-grown vegetables from the smallest possible space. When space is at a premium, growing decent food to eat might seem an impossible task. Patio Produce is about just that; growing delicious, wholesome fruit and vegetables in the smallest spaces. It shows you how to make the most of pots and planters; how to create decorative but edible displays; how to plan for a reasonable yield; and how never to run out of at least something special to eat. If you have a balcony on a high rise, a roof garden or a patio, you can immeasurably enhance your quality of life, maintain your health and enjoy some amazing meals from the freshest and richest ingredients. Patio Produce goes from plant pot to plate. Think quality, freshness, flavour and put these thoughts into your ever greening fingers. Inside there are detailed step-by-step instructions how to grow on the patio - not just for novelty's sake, but for flavour and an enhanced eating experience. You might not have all the space in the world, but you can enjoy all the flavour in the world. To know you have grown, nurtured, harvested and cooked to perfection your own vegetables and fruit, will make this book into an old friend.

How to store food the traditional way, and how to grow it so that it's ready for storage

A detailed biography of Jack Hargreaves, well-known for his television programmes 'Out of Town' and 'Old Country'. Jack had an unlikely start (sent away to live on a farm because of unruly behaviour) but he succeeded in all his work ventures. His private life did not go so smoothly - not surprising for such a complex man.

This book is a tour de force of British Sausage making.

NEW IN PAPERBACK. This manual is essential for the budding or experienced allotment owner.