Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
12.12.2025
Seitenzahl
516
Maße (L/B/H)
23.4/15.6/2.6 cm
Gewicht
717 g
Sprache
Englisch
ISBN
978-1-02-524066-4
"Old-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs" offers a fascinating glimpse into the historical art of traditional beverage making. This meticulously prepared collection compiles a wealth of authentic formulas, guiding the reader through the craft of producing homemade wines, refreshing cordials, and delightful liqueurs.
Delve into classic methods of fermentation and preparation, utilizing a diverse array of natural ingredients. From the abundant sweetness of fruits and the delicate essence of vibrant flowers to the robust flavors of vegetables and the unique notes of fragrant shrubs, the recipes within provide ingenious ways to transform nature's bounty into delicious, handcrafted libations. Whether you are interested in the historical practices of wine making or keen to explore the time-honored techniques for crafting unique alcoholic beverages, this book serves as an invaluable resource. It is a practical guide to the age-old traditions of home beverage production, reflecting a period when self-sufficiency and the skilled use of available resources were paramount. Discover the satisfaction of creating your own bespoke drinks with these authentic, time-tested recipes.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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