Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers (Jereme Zimmerman) Arab Organized by primary ingredient

Organized by primary ingredient

and what questions to ask when crafting a Bartender’s Choice

Paula Wolfert's copy

Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up small dishes-think tapas-from the back streets of Venice

Letter to a Young Farmer is a remarkable testament to the life and wisdom of one of the greatest rural philosophers and writers of our time

Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers (Jereme Zimmerman) Arab Organized by primary ingredientAncient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generationsno fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self described Appalachian Yeti Viking Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing meadarguably the worlds