​Requirements, animal husbandry, cultivation portraits & preservationSelf-sufficiency with food is not a new idea. Today, the desire for higher quality products and the desire to save money are the main motivating factors. Even with just a few kitchen herbs, savings can often be made that surprise many people.The first question is what resources are available in terms of time, space, soil quality, storage options and possibly the conditions for species-appropriate animal husbandry. In his book, Axel Gutjahr shows step by step how to create and maintain your own self-sufficient garden. 120 pages, numerous color photos, 183 x 225 mm, softcover

​Grilling, Cooking, and Baking Over an Open Fire – with Carsten BotheFire, embers, and good food: Outdoor expert Carsten Bothe knows how it's done.For years, his campfire cooking courses have been completely sold out.Now he's bringing his expertise directly to your home – with a book full of practical tips and genuine favorite recipes.Whether it's a farmer's breakfast, campfire bread, grilled quail, or venison:Carsten shows you step by step how to cook, grill, or bake properly over an open fire.He explains which accessories are useful, how to assess and control the heat – and what you should avoid.Because: Too many embers will quickly burn your steak, too few will leave your fish raw.In addition to over 60 recipes – from simple to sophisticated – there's also fascinating information about the history of cooking with fire,tips on selecting wood, and various cooking methods: on, under, or next to the embers, in an earth oven, or with hot stones.Carsten shows you step by step how to cook, grill, or bake properly over an open fire. A practical guide for everyone who wants to do more than just grill outdoors—they want to truly enjoy it.160 pages, numerous illustrations,Hardcover, 210 x 260 mm

​The Outdoor Kitchen for Adventurers – with Ray MearsBushcraft expert Ray Mears shows you how to cook real food in the wilderness.With over 100 tried-and-tested recipes – from simple campfire meals to sophisticated dishes cooked in an earth oven.Whether steaming, smoking, or cooking in the ashes: Here you'll learn cooking techniques that don't require a modern kitchen.Plus, exciting stories from around the world – told straight from the campfire.Suitable for beginners and experienced cooks alike.224 pages, numerous color photos,190 x 230 mm, softcover

Market venison quickly and successfully. Hunting training ends with the legal regulations on game hygiene and game care. Hunter and outdoor specialistCarsten Bothe ~ starts where the training ends. From practice for practice, this practical handbook in our successful series ~Land &~ Works ~valuable tips on how to successfully market venison, for example, you can get up to 200 euros for a piece of roe deer and also save a lot of time when processing it. All weaving processes are described in great detail and illustrated with many step-by-step pictures. In addition to useful information and calculation examples, all steps on the way from game to delicacy in the kitchen are documented. The question of how to deal with bad shots is also examined.Using roe deer and wild boar, all sequences of actions, from knocking out the cover and rinding to processing the cuts, are specifically described and witnessed. Equipment and tools for weaving are also explained. 160 pages, numerous color photos.

With step-by-step photos, detailed instructions and chapters on the necessary tools and equipment, the main food safety measures, the preparation for slaughter and the rapid and humane processing of the animals, the cutting of the carcasses into cuts and packaging and Freezing to ensure freshness, this comprehensive guide provides poultry farmers with the information they need to respectfully make the most of their meat. 176 pages.

simple, delicious, homemade Jams, jams and jellies like in grandmother's time: with these over 100 recipes you can stop the cycle of the seasons and transform your favorite fruits into heavenly fruit spreads in no time. From traditional, classic to original, this book has something for every taste. Homemade mango-apricot jam, rhubarb jam or pomegranate jelly not only delight your taste buds, but are also wonderful to give as a gift! Thanks to the valuable tips and tricks from this book, you can be sure that your homemade jam will turn out perfectly! 160 pages, numerous color photos.

260 pages, 201 color photos, author: Claudia Lucero.Did you know that your kitchen is a cheese dairy? Claudia Lucero teaches you the basics of making cheese: milk plus rennet plus acid plus heat, shaping, drying, pressing. Illustrated step-by-step instructions show you how You can make fresh cheese in just 60 minutes using just a few ingredients and simple kitchen utensils. Whether with a melt or a bite, for feasting or as a gift, as a cube, ball or roll: In this book you will find over 15 different types of cheese (including classics such as ricotta, mozzarella and cottage cheese or exotic ones such as paneer and Oaxaca), but also DIY recipes for Butter, ghee and yogurt as well as serving suggestions (e.g. filling or topping) and useful tips for storing your homemade treats.Ready, set, cheese.

Sausages, ham and dried meat were produced hundreds of thousands of years ago.When selecting the recipes and methods, emphasis was placed on ensuring that they were easy to understand for beginners, required little investment and success was guaranteed.It The important types of sausage, such as Bratwurst, Pfefferbeier, Mettwurst and salami are covered. Hunters get more for the venison when it is processed into sausage, ham and dried meat, but even if the meat is bought in, this does not take away from the fun and taste experience of making your own sausage. Numerous color photos, softcover, 120 pages. ~

Drying, juicing, preserving, storingLand &~ WorksIt tastes best when you make it yourself!Carsten Bothe explains the basics of canning methods as well as the utensils required and introduces old, almost lost knowledge about the correct storage and preservation homemade delicacies. Fresh and seasonal from the garden or the weekly market, great creations and numerous national and international specialties are created in our own kitchen - from chutney to beef jerky and dried fruit to sauerkraut, jam, juice and vinegar. All recipes can be easily adapted to your own taste to give them a personal touch. In this way you not only create a delicious supply, but also a personal souvenir for the next invitation. Numerous tips and tricks help you achieve great results without frustration.

This volume of our successful seriesLand und Werken ~ is about sausage in the truest sense of the word: crunchy from the hand, fresh from the grill or spread on bread - sausage is and remains a German cultural asset, especially if you prepare them yourself. Whether classic sausage recipes, regional delicacies such as Bregenwurst, Thuringian and Nuremberg Rostbratwurst or international sausage recipes such as Merguez, Chorizo and Boerewors - self-catering professional Carsten Bothe explains in a practical, practical way and with clear step-by-step pictures how and with what best to make the sausage skins and can fill glasses. Instructions and recipes for cooked sausages, mettwurst, salami and black pudding are also presented. A comprehensive how-to section with all the necessary equipment makes it easy to get started and you will soon be able to enjoy your first homemade sausage. 160 pages, flexible cover.

Do-it-yourself is trendy - even when it comes to food. The book shows how easy it is to preserve meat, fish and poultry over smoke and to give the food a very special taste. With lots of practical tips.

208 pages, numerous color illustrations, author: Carsten Bothe.Sausage, ham, roast, brawnHam or brawn, Mettwurst or bacon, liver sausage or fresh bratwurst - it simply tastes better when homemade!Carsten Bothe teaches everything you need to know about home slaughtering, from assessing the quality of meat to correct cutting to handling the equipment, and provides numerous expert tips and background information on sausages, pickling or preserving.< br>Whether you just want to make a few pounds of bratwurst, smoke a ham or venture into sausageing a five-hundred-pound pig, here you'll find out everything you need to know - and more.

Smoke, but how? Anyone who is thinking of investing in a smoker is well advised to read this book for beginners and will certainly be able to decide after reading whether they are more of a smoker or a grill type.The beefy steel giants are already inspiring a bit of respect. Not just visually. The operation is also not intuitive for the average BBQer.So if you are thinking about authentically following the low &~ slow"~ If you want to indulge yourself and don't yet know exactly what a side firebox or cooking chamber is all about, you can find out in this beginner's book whether smoking can become a new passion.The book is for smoker greenhorns among other things:Tips for choosing the right smokerInstructions for different types of lighting Assistance in choosing the accessories.. .and of course lots of recipes!

Make your own sausages - grill - recipes with sausageGrilled or scalded, coarse or fine - there are countless variations, but homemade sausages taste best. Grill specialist and chef Ted Aschenbrandt shows how easy it is, how much fun it is to make sausage yourself and what goes into the sausage. 120 pages, numerous color photos.Learn how to make sausages in no time with step-by-step photosNumerous recipes of the most famous regional and international sausage specialtiesCreative recipes with your own hands manufactured sausages

Basket weaving is back in fashion. It is not only a creative hobby but also very useful. Bushcrafter and instructor Jonathan Ridgeon leads through a series of simple step-by-step projects, teaching basic skills and techniques as well as different types of weaving. You don't need any previous knowledge and will be guided through each project with more than 280 photos and illustrations from the first step to the finished basket. Next to the "~first basket"~ A shopping basket, a firewood basket, a tool basket and a harvest basket are shown in detail. Jonathan works with classic ideas, but also likes to reinterpret them and bring a breath of fresh air into the willow weaving hobby.