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If food excites you as much as it does me, you just might be a foodie. And in today's food-centered world, there is serious money to be made with your passion. Food consumption has really changed in the past decade, and now more than ever, people want to know what's in their food, where it came from and who made it. That's bad news for businesses that mass produce food, but great news for those in the cottage food industry.

In this practical guide, you will discover how mushrooms develop, cultivation techniques, ideal soil and climatic conditions, the best species to grow at home, and the exceptional health benefits of some varieties. Not many know how easy it is to grow tasty mushrooms independently in their own homes. Most people prefer to buy mushrooms of dubious origin in shopping malls rather than organically self-producing the healthiest and tastiest species.

Mokhtar Alkhanshali is 24 and working as a doorman when he becomes fascinated with the rich history of coffee and Yemen's central place in it. He leaves San Francisco and travels deep into his ancestral home to tour terraced farms high in the country's rugged mountains. He collects samples and organizes farmers and is on the verge of success when civil war engulfs the country. Saudi bombs rain down, the US embassy closes, and Mokhtar has to find a way out of Yemen with only his hopes on his back.

Night after night chefs and their crews are able to multitask and produce in a way that puts deskbound workers to shame. In Work Clean, Dan Charnas uncovers their secret: mise-en-place - the organizational system that transforms the lives of its practitioners through focus and self-discipline.

Discover the underdog story of the improbable rise of small-batch distilling in America. This bracingly written, fast-paced work traces the relationship of Americans to spirits such as bourbon, scotch, vodka, gin, and rum. And it presents the full story of a plucky band of entrepreneurs who disrupted the nation's conception of how those libations could appear and taste - and how much they could cost.

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.

Let’s say you’ve got a dream. A big dream. A huge dream. You want to open a coffee shop. Let me guess - your friends and family have told you it’s a risky idea. At least a hundred people have told you “you don’t know what you’re doing”. And that’s probably true!

The untold story of the renegade burger chain that evokes a passionate following unlike any other In fast-food corporate America, In-N-Out Burger stands apart. Begun in a tiny shack in the shadow of World War II, this family-owned chain has stead­fastly refused to franchise or be sold. It is a testament to old-fashioned values and rem­iniscent of a simpler time when people, loyalty, and a freshly made, juicy hamburger meant something.

This audiobook is designed to guide you in opening a thriving bakery, and contains the essential steps and important tips necessary to find yourself on the path to success. With your talent and my business acumen, together we’ll ensure that you will have the best chance at making a mark in the culinary world. In the chapters to come, I’ll help you channel the fiery passion displayed in your baking into other entrepreneurial necessities.

When you become a Chef for the first time, you may be put in a position where you know how to cook, but not how to lead and manage. This audiobook will teach you everything you need to know to become a Chef Leader in the kitchen.

Burn the Place is a galvanizing culinary memoir that chronicles Iliana Regan's journey from foraging on the family farm to opening her Michelin-starred restaurant. Her story is alive with startling imagery, raw like that first bite of wild onion, and told with uncommon emotional power. Regan grew up the youngest of four headstrong girls on a small farm in Indiana. Regan often felt that she "wasn't made for this world." She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned 20, a woman in an industry dominated by men.

Our tastes in coffee vary from person to person. Everyone is looking for the best cup of coffee, from lattes and cappuccinos to French press and drip-brew. Author Stella Perry prepares the listener for a career in coffee with a walk through different types and preparations of coffee, including tips you should always keep in mind to make the perfect cup.

Based on extensive archival research as well as interviews with the movement's key players going back to the 1960s, this acclaimed book is the most comprehensive chronicle yet of one of the most interesting and lucrative culinary trends in the US since World War II. Acitelli weaves the story of the rise of American craft beer into the tales of trends like Slow Food and the rebirth of America's urban areas, and paints an unforgettable portrait of plucky entrepreneurial triumph.

Bottled water is on the verge of becoming the most popular beverage in the country. But what's the cost of all this water for us and for the environment? In this eye-opening book, Elizabeth Royte does for water what Michael Pollan did for food: She examines the people, machines, economies, and cultural trends that surround it on its journey from distant aquifers to our supermarkets and homes.

Some of the most successful people in the microgreen industry are people who just started with a little container of microgreens that they intended to use for themselves.

Goose Island opened as a family-owned Chicago brewpub in the late 1980s, and it soon became one of the most inventive breweries in the world. In the golden age of light and cheap beers, John Hall and his son Greg brought European flavors to America. With distribution in two dozen states, two brewpubs and status as one of the twenty biggest breweries in the United States, Goose Island became an American success story and was a champion of craft beer. Then, on March 28, 2011, the Halls sold the brewery to Anheuser-Busch InBev, maker of Budweiser, the least craft-like beer imaginable.

Understand the fundamentals of microgreen farming from the comfort of your own home. Discover insider knowledge on how the microgreen business works. Learn about the core principles of starting a microgreens business and scaling it up into a profitable enterprise. Find out more about everything you need to know to grow microgreens and all required accessories. Understand the different techniques used for growing microgreens. Learn how to accurately identify your target audience, reach them, and create a proper business from these farming operations.

When he first envisioned becoming a farmer, author Emmet Van Driesche never imagined his main crop would be Christmas trees, nor that such a tree farm could be more of a managed forest than the conventional grid of perfectly sheared trees. Carving Out a Living on the Land tells the story of how Van Driesche navigated changing life circumstances, took advantage of unexpected opportunities, and leveraged new and old skills to piece together an economically viable living, while at the same time respecting the land’s complex ecological relationships.

Gallo Be Thy Name is the portrait of an American dynasty that rose from hardscrabble poverty in the early 1900s to become the most successful wine company in the world through toil, cunning, and crime. From selling Dago Red to Al Capone during Prohibition to conquering America's wine market with such plonk as Thunderbird and Ripple, and from the Great Depression to the roiling farm labor movements of the 60s and 70s, the Gallos rode the turbulent currents of history to triumph, with iconic brothers Ernest and Julio steering the ship.

What is the secret process for turning your food product idea into a shelf-stable manufactured item? Having a business plan is one thing, but the magic happens in the food science laboratory! The technical part of the food industry has always been a mystery because most food scientists work directly for food companies and are not allowed to share proprietary methods or know-how.