Textbooks

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.

Anglers and amateur chefs know exactly that smoking is one of the most attractive ways to prepare fish delicately. Whether caught yourself or bought, whether in a home-made oven or with a professional smoking cabinet - this guide provides brief and compact information about all aspects of the art of smoking, gives tips for healthy smoking and also contains important legal regulations.

Food has been smoked since ancient times to preserve it. In addition to meat, sausage and fish, you can also smoke salt, eggs, bread, fruit and vegetables, mushrooms, cheese, seeds and nuts and even sweets. And you don't necessarily need a smoker or smoker cabinet for this, you can also smoke in the grill, in the wok, in the table smoker, in the smoker bell or simply in the biscuit tin - Cosima Bellersen Quirini presents all the possibilities. Whether cold smoking, warm smoking or hot smoking - just give it a try.

In this 10th edition book you will learn all the basics about smoking: the difference between hot, warm and cold smoking, how to build your own smoking cabinet or smoker and how to avoid mistakes when smoking. Whether in the house, in the garden or while camping - there is always space and opportunity to smoke. In addition to tips and tricks, you will find traditional recipes for smoked products with an incomparable aroma. 128 pages.

​The nights around the turn of the year are actually called smoke nights, not smoke nights. In rural areas, it is still customary to burn incense with fragrant herbs and resins in houses and apartments to ask for good luck and blessings for the coming year. In this book, incense experts and organic farmers Barbara and Hans Haider provide insights into this ancient custom, which is still practiced today. 64 pages. n

The production of sausage specialties, bacon and ham, cured or surf meat from a wide variety of meat types, including game and poultry, is becoming more and more popular.However, the correct preparation, seasoning, aging and before Everything smoking has its secrets! It's all about knowing how.Smoking technology cold, warm and hotCuring - dry and wetSausages - from liver sausage to salami and smoked specialtiesPt productionNumerous recipes and regional specialties for all types of meat (pork, beef, lamb, game and poultry )

Aronia, barberry, cornelian cherry, fig, serviceberry and mayberry, cherry plum, Andean berry, mini kiwi, Korean cherry and mahonia, mulberry, sea buckthorn, blackthorn, grape berry, hawthorn and many more are hardy, easy-care wild fruits and special types of fruit that are also grown in smaller gardens Its fruits offer special taste experiences full of valuable vitamins and trace elements. You can also use them to make juice, syrups and liqueurs, jams, chutneys and compotes, even cakes and cookies - delicacies that are hardly available in supermarkets! Over 40 types of fruit, their cultivation and care, harvesting, storage and processing of their fruits are described described in detail here in pictures and text.

Onion baguette, olive breadsticks, bacon rolls, pulled bread &~ Co.Savory breads and pastry specialties for every occasion can be baked yourself, as can snacks for the party and even burger buns:Rosemary baguette, paprika and oregano bread, truffle ciabatta, poppy seed bagel, pretzel buttons, Tuscan bread and Focaccia.Salt pretzels, crispbread and various snacks, pulled bread and bruscettaFilled bread pockets with bacon or tuna, sheet pizza, fish burgers with sweet burger buns or veggie burgers...The author: Christian Ofner is The Baking Professional and imparts basic knowledge on the subject of baking not only through books, videos and television appearances, but also on an ongoing basis at baking courses and bread baking parties.

Steyr Traktoren – starke Maschinen mit Geschichte Steyr Traktoren gehören seit Jahrzehnten zu den bekannten Namen in der Landtechnik. Dieses Buch erzählt die spannende Geschichte der legendären Marke und stellt die **Sechszylinder-Traktoren von Steyr von 1968 bis 2025** ausführlich vor. Anton Reinbacher präsentiert die verschiedenen Modelle mit zahlreichen beeindruckenden Abbildungen, technischen Daten und interessanten Informationen. Dabei entsteht ein umfassender Überblick über die Entwicklung der Steyr Sechszylinder-Traktoren und ihre Bedeutung für die Landwirtschaft. Ein informatives Nachschlagewerk und zugleich ein echter Augenschmaus für alle, die sich für Traktoren, Landtechnik und die Marke Steyr begeistern. Ideal zum Schmökern, Entdecken und Nachschlagen.144 Seiten

Sticker lexicon. Tractor &~ Co.Super strong sticker book for tractor fans: The ultimate tractor adventure for stickering: over 70 powerful vehicles, more than 600 sensational colored tractor stickers and large stick-on pages ensure maximum sticker fun . ~When sticking the removable stickers, the little sticker fans learn a lot of exciting things about their favorite vehicles - so children aged 4 and over can independently occupy themselves with the sticker book for hours.DK Sticker- Lexicon: Sticker fun &~ Expertise in one! Whether ~for activity ~at home, in the waiting room or on the go: This extraordinary ~sticker album ~is a great companion! The ~cool stickers and vehicle scenes ~encourage you to creatively stick ~and explore the fascinating vehicles. ~The most comprehensive sticker lexicon for the ultimate sticker fun: ~ Over 600 removable stickers . ~ Three panoramic pages to design yourself. ~ The concentrated load of knowledge. ~Creatively embroider, discover &~ learn in a playful way - these cool tractor stickers catapult tractor fans straight into the fascinating world of large vehicles!ISBN ~978-3-8310-3935-7 January 2020 72 pages, 216 x 280 mm, cover - flex.(Paperback) (with 16 sticker sheets and over 600 removable stickers) With colored photosfrom 4 years

What methods are there for preserving? And what is the best way to store food? Here you will learn everything from freezing to preserving and drying to candiing, from smoking fish and meat to curing meat. The simple recipes make you want to try out stockpiling. Make your own jam? Sure, of course. Make your own ketchup? It's very easy. Want to make your own chutney and relish? Naturally. And why not pickle or pickle meat in addition to vegetables? This book has everything you need to keep your pantry stocked!

Bestandesbegründung, Baumartenwahl, Kulturenschutz„Wer ernten will, muss säen!“, dieser Spruch gilt auch für den Wald. Waldverjüngung ist eine laufende Maßnahme, will man seinen Wald ökonomisch nutzen.Dieses Praxisbuch gibt über die verschiedenen Verjüngungsstrategien sowie deren Vor- und Nachteile ausführlich Auskunft. Dabei wird sowohl auf die geeigneten Baumarten und die richtige Auswahl als auch auf die praktische Umsetzung der Verjüngung eingegangen. Welche Maßnahmen vor der Waldverjüngung sinnvollerweise erforderlich sind, damit die Arbeit zum Erfolg führt, erklärt der Autor in einem eigenen Kapitel.Nachdem es aber mit dem Auspflanzen der jungen Bäume alleine nicht getan ist, werden auch die Düngung sowie die Gefahren für die Waldverjüngung genau unter die Lupe genommen. Möglichkeiten und Maßnahmen zur Sicherung der Verjüngung sind umfassend erörtert. Woran man erkennt, ob eine Verjüngung erfolgreich war und welche Möglichkeiten es gegebenenfalls für eine Nachbesserung gibt, wird ebenfalls beschrieben.Mit diesen Anregungen und Tipps ist es für jeden Waldbesitzer ein Leichtes, seinen Wald nicht verkommen zu lassen, sondern einen echten Wirtschaftswald an seine Nachkommen weiterzugeben.

​Sausage Making – Modern, Creative, and Easy at HomeThis book offers a fresh introduction to the world of sausage making – stylish, sustainable, and absolutely suitable for everyday use.The authors, food photographer Vivi D'Angelo (award-winning 2024) and chef Josh Flatow, demonstrate in a practical way how easy it is to make sausages in your own kitchen.Whether it's classic bratwurst, new recipe ideas, or tried-and-true variations – with the right equipment, you can get started right away.The three major sausage categories are explained in an easy-to-understand manner and complemented by creative recipes.Bonus pages provide exciting additional information about ingredients, techniques, and origins.A book for anyone who enjoys authentic craftsmanship, enjoyment, and a little extra sausage.130 color photos, 208 pages

Sample sheets with over 100 templates for trees of life, stars, braided ribbon patterns, crosses, numerous animal and plant symbols such as pomegranate and ear of corn, hare, dove and deer. All meanings are explained.

Fruit juices from our own production at home are guaranteed to be free of chemicals and pollutants. Flowers, herbs and fruits are the ingredients for tasty and healthy fruit syrups and nectars.If you process the gifts from nature yourself, you not only enjoy the rich harvest, but also the Certainty of unadulterated and pure taste. In the revised new edition of Syrup and Nectar you will find clear instructions to ensure success. In addition to standard recipes, many new juices made with raw materials that may seem unusual at first glance are also presented - guaranteed to tickle your taste buds! All types of juice extraction, the preservation methods required for longer storage, but also syrups that can be used as home remedies for one or another ailment are described. The range of fruits, flowers and herbs ranges from acacias to roses, all common fruits to hyssop, dandelions and ribwort plantain.

Essences, Fires &~ Generate essential oils yourselfThe first book on the subject! Everything you should know about distilling with small systems in the living room or kitchen is explained in this book in a relaxed and easy-to-read style.The most delicious brandies and spirits, but also perfumes and remedies can be made with 0, You can easily and legally make your own 5-liter stills, which are available from around 50 euros. Before we start burning, the current and future legal principles are explained. Comprehensive instructions on how to properly use the mini still ensure that the results are impressive. Numerous tips on what is really worth burning, whether you need a thermometer and how you can increase the yield can also be found in the book. Separate chapters are dedicated to practical work with the still: producing alcohol from the mash to the distillate, flavoring the alcohol as well as storage and refining.Whether vodka, grain or raspberry spirit, essential clove oil or floral aromas and Essences for perfumes - with step-by-step recipes and clear series of pictures you can achieve remarkable results quickly and safely.A book for beginners and advanced users full of suggestions, recipes and new ideas, like every owner of a private Distille should have read.