Textbooks & calendars

Preserving, pickling, drying, etc.Freezing, sterilizing, drying &~ Drying Soaking in vinegar, oil and alcohol, candiing and glazing Compotes, jams, fruit pastes and juices Enjoy making your own instead of buying expensive ones : This way the taste of your own fruit is preserved and even refined! First, the basics of the various types of preservation are explained in detail: freezing, sterilizing, drying and drying, pickling in vinegar, oil and alcohol, candiing and glazing as well as the production of compotes, jams, fruit pastes, jams and juices. After the how, we get down to business in the truest sense of the word in an extensive recipe section. Many suggestions and ideas show what delicacies can be produced with fruit. The range extends from elderberry quince jam, cranberry compote, fruit mustard, rosehip puree and rowanberry confectionery to apple and pear chutney, dried plums and raspberry vinegar. 190 pages.

​Into the glass – homemade suppliesIf the garden, market or vegetable box produces more than you can use fresh, preserving is the ideal solution.This book shows you how to easily preserve fruits, vegetables, herbs and mushrooms and enjoy them all year round.Whether canning, preserving, hot filling, dehydrating, drying, pickling, freezing or fermenting - author Sue Ivan explains the different methods step by step. You will find out which technology is suitable for which foods and what is important in terms of storage, hygiene and preparation.Practical tips help to avoid typical mistakes.With 90 varied recipes, you can then get right down to business.From fruity syrups and spicy pickled vegetables to homemade pasta sauce, the recipes offer numerous ideas for a colorful pantry.Ideal for anyone who wants to enjoy seasonal food for longer, use their own harvest and reduce food waste.The book is produced in a climate-positive way, printed cradle-to-cradle and offered plastic-free. 248 pages.

Incl. Propagation &~ GraftingWhen and how do you prune fruit trees? Year after year, not only professional fruit growers are faced with this decision, for whom the question can become necessary for their survival, but also many home garden owners for whom the correct professional care of their trees is simply a sincere concern. Whether pome, stone or berry fruit Whether it's a spindle bush, a quarter trunk or a half trunk, whether it's free-standing or growing on a scaffold, the practical book The Professional Fruit Tree Pruning by Andreas Spornberger is now a useful guide for professionals and hobby gardeners on how to prune correctly. In addition to the growth phases of different types of fruit, the corresponding training steps are shown in order to achieve the desired shape and at the same time the best yield. The necessary pruning measures for trees as well as for bushes and soft fruit are presented in words and with many pictures. The development of each tree is documented over several years in numerous color photos! Extra section on grafting and grafting of fruit!

Find out everything about feeding, husbandry, health, marketing and economics. New findings on animal welfare, animal-friendly husbandry and animal welfare indicators are discussed, as well as the environmental impact, the CO2 footprint or health aspects of eating quail eggs or meat. Even if you are a newcomer, this book will give you the basics that will enable you to be self-sufficient with delicious quail eggs. 144 pages.

Sustainably produced, high-quality beef is sought. Here the most natural form - cattle farming in grassland areas - can particularly score points! The specialist book describes how quality beef can be produced in the most diverse areas of cattle fattening in grassland areas. There are valuable tips on keeping suckler cows and young cattle, on fattening oxen, calves and young bulls, on raising young animals and also on fattening old cows for quality products.

Really good chicken feed. Healthy and natural superfood for chickens, quails, pigeons &~ Co. Collect, grow, mix yourself. Whether chickens, ducks, geese, turkeys, pigeons, quails or other poultry: they all enjoy natural, home-mixed food. The trend is towards local superfoods, which not only offer your poultry variety on the menu, but also strengthen the immune system and the sensitive gastrointestinal tract. From herbs, fruits and vegetables to grains, seeds and nuts to minerals, oils and leftover food - in this book you will find out which superfood is suitable for what and how you can collect it yourself, preserve it and process it. Your poultry will thank you! 120 color photos, 128 pages.

There are a few things to consider when it comes to proving your expertise and using the chainsaw correctly. This book shows you everything you need to know to prove your chainsaw expertise: technology, structure and function as well as instructions for the correct practical use of the chainsaw. You will also receive detailed information on maintenance and care. With over 200 photos clearly presented and illustrated, no questions remain unanswered. Author: Ralf Grieer, Michael Neub, 128 pages.

Healthy sauerkraut? Definitely, because the power herb can do a lot: it helps cleanse the intestines, is an effective protection against stomach and intestinal ulcers, strengthens the immune system, can reduce the risk of cancer, supports your body in detoxification and helps you achieve your dream figure. Still questions? Find out here how to get the most out of sauerkraut and sauerkraut juice for your health and how you can easily make sauerkraut yourself. Susanne Irmler-Martin also explains the traditional history of sauerkraut and has collected and written down numerous fine recipes for salads, soups, classics, vegetarian dishes, oven dishes, exotic dishes and drinks for you.

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.

​Homemade Sausages, Jellies a Pâtés – Simple, Honest, DeliciousSausage making is fun – and tastes best when homemade!Homemade butcher Bernhard Gahm demonstrates in over 80 recipes how to easily make classic sausages, jellies, and pâtés – from hearty liverwurst to delicate game pâté in shortcrust pastry.He also provides numerous tips for meat processing and shows how to do it even without professional equipment.This way, you retain full control over ingredients and flavor – for authentic enjoyment from your own kitchen.142 color photos, 160 pages.

Whether bitter-tart, fruity or sweet, almost 150 liqueurs and schnapps made from local berries, flowers, herbs and fruits guarantee a delicious taste experience without much effort! Herbal bitters and nut spirit made from green nuts, pine and juniper spirit, apple grain, strawberry-sloe and dead-nettle liqueur...pull Williams pears yourself in the bottle! Elderberry wine, yarrow sparkling wine, Waldbeister punch...A separate chapter is dedicated to citrus fruits and exotic fruits. 160 pages

There are many gardening books. However, most people assume that a garden already exists. Anyone who thinks about making their diet healthy with vegetables, herbs and berries from their own garden for the first time won't do much with it because they normally can't distinguish herbs from weeds.

This book clearly explains the correct procedure and how to avoid sources of error when sharpening countless different cutting tools. ~After a while of use, every good, sharp tool becomes dull, whether in agriculture , workshop, kitchen or garden. If you don't want to use professional sharpening services, then you need good instructions on how to use a sharpening steel or whetstone correctly. 144 pages.From kitchen knives to hunting knives Garden tools of all kinds Sharpen scissors, tools etc.

You can learn to shear sheep. The author, herself a professional sheep shearer who works worldwide, describes all the relevant sheep shearing techniques for floor and bench shearing step by step. Successful sheep shearers are presented in portraits. A chapter on the end product wool from sheep and health tips for sheep shearers round off the topic.

In this book you will learn everything about preventing illness and keeping sheep and goats healthy. You will learn about the most important diseases of the entire organism as well as the individual organs of small ruminants with images and text. You will also find out which disease is behind which symptoms and how it can be treated. New in this edition: The descriptions of the Blue Tongue and Schmallenberg virus infections.

Das Einlegen in Essig, Öl, Alkohol, Salz oder Zucker hat sich von der bloßen Vorratshaltung zur kulinarischen Kunstform entwickelt. Im Gegensatz zum Einkochen wird hierbei nicht sterilisiert, sondern die Zutaten werden durch das jeweilige Medium konserviert und aromatisiert. 144 Seiten. Die 5 KonservierungsmethodenEssig: Senkt den pH-Wert und schützt vor Keimen (z. B. für Karfiol oder Bärlauch).Öl: Schließt Sauerstoff luftdicht ab (z. B. für Schafskäse oder getrockneten Kürbis).Zucker & Alkohol: Entziehen Feuchtigkeit und desinfizieren (z. B. für Rumtopf oder Kirschen).Salz: Entzieht Wasser und konserviert (z. B. für Heringe).Quick-Tipps für den Erfolg: Sauberkeit: Gläser und Deckel vorab penibel sterilisieren.Zutaten: Nur makellose, frische Produkte verwenden; festes Gemüse kurz blanchieren.Bedecken: Das Einmachgut muss immer vollständig mit Flüssigkeit oder Öl bedeckt sein.Reifezeit: Mindestens 1–2 Wochen kühl und dunkel durchziehen lassen.

​The taste of summer: boiled down and in a jarSummer tastes of currants, Uhudler, Kriecherln, Dirndln, blueberries and plums. We capture this taste and put it in a jar. With recipes from all regions of Austria - from East Tyrol to Lungau, from the Vienna Woods to Southern Styria. 64 pages.

Wrinkled, bland dried fruit is a thing of the past. Anyone who uses a dehydrator today can conjure up super healthy and varied delicacies. The author explains everything you need to know before dehydrating and drying fruit, vegetables, nuts, meat, fish and herbs and reveals 100 gourmet recipes - from muesli bars, fruit leather and dried meat to pasta sauce and healthy snacks in between. What else can your dehydrator do? Treats for your pet, yogurt, potpourris, flower scrubs... But be careful: products like balsamic strawberries, maple syrup rhubarb, spicy pumpkin chips or Asian-spiced jerky can be addictive.

​Homemade Sausage – Simple, Creative, and Truly DeliciousThis book makes it easy to get started with sausage making.Step by step, Cosima Bellersen Quirini shows you how to make your first sausage in your own kitchen – no prior knowledge required.You decide what goes into it and how it should taste.Thanks to original ingredients and clever tips, you can create extraordinary creations – from fennel salami to cream liver sausage with dried fruit to lamb salami with port wine.There are also great extras: recipes for sauces, dips, and practical tricks for even more flavor. Sausage making has never been so easy – or so delicious!72 color photos, 144 pages.

Want to make your own meatloaf or spreadable sausage? Prepare the bratwurst fresh for the barbecue party or would you rather enjoy Cabanossi-style sausages from your own production? This practical book shows step by step how to make homemade sausages, salami, Polish or paprika sausage. Rostbrat and Breinwurst as well as Krainer and foie gras can also be made using the instructions and tips in this book. All ingredients used are briefly described and the equipment required is explained. Common sources of error are mentioned and suggested solutions are offered so that even beginners can enjoy high-quality homemade sausage products. ~The author: ~Franz Fink ~is a trained master farmer and was awarded the second Training path to become a master butcher. He has been teaching at a technical school since 1998 and is responsible for meat processing and direct marketing. Christian Strobl ~provided all the step-by-step illustrations and recipe photos for the book. 96 pages.

Do you keep chickens, guinea fowl, pheasants, pigeons, quails, turkeys, geese, ducks or rabbits and would like to slaughter them yourself? ~In this book you will find precise instructions for home slaughter and the correct cutting of the animals. ~ Poultry expert Wilhelm Bauer explains where you can slaughter and what slaughtering utensils you need.The best meat is always that of an animal that has been reared appropriately and slowly, that has been slaughtered professionally and that you know exactly where it comes from it originates. Regionality and quality couldn't be better linked. 96 color photos. 128 pages. ~

Home-smoked delicacies Explanations of all suitable types of fishSimple instructionsWith many delicious recipes How does cod become stockfish? What are Kiel sprats or Schillerlocken? How healthy are smoked fish? Which fish can you smoke? This tried and tested book by Egon Binder answers these and many other questions. A truly practical guide that provides competent instructions from catching the fish to preparing and preparing it, right through to building a smoking device.

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.

Table smoking, oven construction and much moreCold and hot smokingFreshwater and sea fish, mussels and crustaceansWith instructions for building your own smoking ovenSmoked fish is a very special treat. This book provides step-by-step instructions on how to prepare, fillet and smoke your own caught or purchased fish at home. Freshwater fish such as trout, carp or char are just as suitable as salmon, mackerel or sprats and seafood. If you don't have a smoker yet, you can build one yourself using the instructions in the book. Quick "table smoking" in a friendly atmosphere is popular, with the freshly smoked fillets warm on the plate after 15 minutes come. And if you like things even simpler: More than just salmon is suitable for pickling! The book is rounded off with a chapter on proper grilling and roasting fish as well as many recipes for smoked fish for soups, salads, spreads, etc. ~ 165 pages.