Winner of Best Literary Food Writing (in English) category at the World Cookbook Fair, this is a lively journey discovering Ireland's food, people and music. If Peta hadn't known of her Irish ancestry, her love of potatoes would have betrayed it. Peta always connects with a place through its food, and in visiting the country of her forebears she set herself a difficult task. But it didn't take long for Peta to find the world-class restaurants hidden up windy cobbled streets, to savour the delights of grand country cooking, high-quality primary produce and seafood from sleepy fishing villages. She dances her way between such traditional fare as Guinness, barmbrack and black puddings and refined fusion dishes of roasted tomato and goat cheese charlotte with lentils and basil oil and cured wild salmon topped off with slugs of fine Irish whiskey. In this wonderful account of travelling through Ireland, Peta searches for its gastronomic heartland, introduces her intriguing relatives, discovers her love of music is intricately intertwined with Irish social life and eating habits, and spins tales both traditional and true.

In this thoughtful book, Lillie Stringer describes the poignant agony she felt after the death of her son. During this time, God gave her a personal message that was the key to unlocking a ministry to other grieving parents. "I burnt the barley, but I spared the blessing" was a cloudy message that was clearly revealed in God's time. Yes, the barley was burned...her son was gone, but God promised a blessing in spite of this tragedy. Lillie's is a message of inspiration and compassion for those who mourn. The emotional scars that this kind of experience can impose upon parents who bury their children can subject them to empty, futile attempts to seek solace in the wrong places. Her desire is that God will diminish sorrows and fully equip those who mourn for recovery by giving a new and living hope. This hope has already been signed, sealed, and delivered by the resurrection of Jesus Christ. This book contains a collection of letters and personal insights in which Lillie shares divine comfort with those who mourn.

Table of Contents Introduction Trying Your Hand at Barley Beer Barley As a Staple Diet Tsampa Traditional Barley Water Traditional Barley Winter Soup Barley for Beauty Barley As a Skin Whitener Traditional Asthma Cure Barley for Treating Burns Rashes and Eczema Diabetes Conclusion Author Bio Publisher Introduction I was just listening to an old traditional English song John Barleycorn , describing the traditional cultivation of this most important food grain and began to wonder, how, I did not know anything much about barley, even though I consider myself a botanist with a good knowledge of cereals, greens, plants, herbs, and other precious gifts of nature to mankind. And then I began to wonder whether I had been seeing barley, throughout my life, but it was not registering consciously. And then, I was talking to a horticultural professor friend, asking him the difference between oats and barley, and he told me that both are totally different. Oats are cereals, and their grains are used for fodder and for food. The scientific name of oats is Avena Sativa. Today, we commonly use them for breakfast food, in the form of oatmeal, porridge, flour for biscuits, and cookies, especially when it is mixed up with flour of other grains like wheat. And of course granola cannot do without oats. And like cereals like rice and barley, fermented oats are capable of producing beer, as mankind found millenniums ago. In fact, when I was reading the old English origin and etymology of barley, it was then called bære. And in many parts of Asia, the ancient as well as modern-day equivalent is baajra, but it is used for millet. Was it possible that I knew what barley was, but because I did not know the traditional, local or vernacular name, I was confusing it with some other cereal? This much, I know that the grass family, also known as Gramineae produced the grain, which has been the important medium of survival for animals and humanity. Ever since the world began, mankind has survived on six important cereals present all over the world wheat, rye, rice, maize, oats, and barley. All of the cereals were very rich in vitamins, fats, proteins, as well as carbohydrate content. Today the word grain is synonymous with the product of the member of the family Graminae or the cereal plant itself. And here I was, I recognized wheat, rice, maize (also known as corn), oats, and rye. But in many parts of Eurasia, I came across another cereal, which was called Millet. It took me around 40 years to understand the difference between barley and millets, especially when I was just looking at the spikelets, even though millets also happen to be cereals.

This is not an ordinary homebrewing book. It is not for people who wish to learn how to brew, but designed for people who already know. It has no recipes or long chapters on brewing processes and methods. Instead, it contains charts for the homebrewer to fill out with grain bill, hop schedule, mash, boil, cooling, and fermentation information--all conveniently organized in an easy-to-read form factor. The front of the book contains useful references such as conversions, tables, formulas, and characteristic charts of grains, hops, and yeasts

It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials. Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.