Brew Ware or Arthur Schwartzs New York City Food

Brew Ware: How to Find, Adapt and Build Homebrewing Equipment

Author: Karl F Lutzen

Using this handbook, homebrewers, tinkerers, and putterers can create their own microbrewery that is safe and makes brewing easier.

Table of Contents:

Foreword

Introduction

1 The Home Brewery

2 Building a Home Brewery

3 Tools

4 Grain Mills

5 Mashing, Lautering, and Sparging

6 Brewpots and the Boil

7 Chilling the Wort

8 Fermenters

9 Bottling

10 Kegging

11 Growing and Drying Hops

12 Yeast Culturing

Afterword

Appendix A: Building a Motorized Mill

Appendix B: Metric Conversion

Appendix C: Suppliers

Glossary

Further Reading

IndeX

Book about: Conflict and Cooperation or A Concise History of the World Since 1945

Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes

Author: Arthur Schwartz

Arthur Schwartz is the Big Apple's official foodie-about-town, a fellow who has fork-and-knived his way through the five boroughs. He knows his knish from his kasha, his bok choy from his bruschetta, his falafel from his frittata. And in Arthur Schwartz's New York City Food, which won the IACP Award for Cookbook of the Year in 2005, he shared his gastronomic expertise, chronicling the city's culinary history from its Dutch colonial start to its current status as the multicultural food capital of the world. The affordable new paperback edition is chock-full of the same fascinating lore, along with 160 recipes for American classics that either originated or were perfected in New York: Manhattan Clam Chowder, Eggs Benedict, Lindy's cheesecake.

Throughout the book, Schwartz's text is transporting, taking readers back to Delmonico's, the Colony, and the Horn & Hardart Automats. Whether revealing how an obscure dish known as Omelet Surprise was transformed into the decidedly chichi dessert Baked Alaska; investigating why some Jewish restaurants came to be known as Roumanian steakhouses; or instructing readers on the way to bake a molten chocolate minicake worthy of Jean-Georges Vongerichten, Arthur Schwartz's New York City Food is the ideal dining companion.