Textbooks

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.

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.

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.

Gardening during the cold season has numerous benefits: reduced pest infestation, less weeding and watering, better taste. The vegetables left in the garden over the winter change their chemical composition, which protects them from freezing. This also refines their taste. If you supply yourself with winter vegetables, you will always have fresh, vitamin-rich vegetables enriched with many secondary plant substances (bioactive) even in the cold season. A variety of practical tips and construction instructions ensure that even people with no manual skills can recreate overwintering beds, vegetable greenhouses and rows of root vegetables easily and cheaply. For newbies and experienced gardeners alike, this richly illustrated practical book offers comprehensive information on winter-hardy vegetables, step-by-step instructions for individual crops and, if necessary, the necessary winter protection, vegetable bleaching of chicory and correct storage, rounded off by tasty recipes. 160 pages

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.

Calculating feed rations? Developing feeding concepts? With this book you will know everything about modern sheep and goat feeding. Regardless of whether you manage your business conventionally or organically and whether you manage the landscape, produce goat's milk or lamb meat - this book enables you to feed the small ruminants, sheep and goats, systematically. Energy assessment and protein assessment of coarse feed and concentrated feed, feeding of offspring and milk production for direct marketing - the authors deal with the topic of modern sheep and goat feeding for various business sectors and forms of use. 232 pages.

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.

Letter opener and planting board, knotted fork, egg spoon and walking stick, pretty amulets in the shape of leaves and a special drinking bowl from Lapland, poinsettias, a pair of ducks, gnomes and a cheese board with mice, a pretty breakfast plate for eggs and bread, an individual knob for a stick and umbrella or a cute piglet: Reach your goal quickly and easily with 250 step-by-step illustrations! The introductory chapter deals with suitable types of wood, the right carving knives and safety instructions.

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.