Aaron Adams – författare

Marine researcher Aaron Adams shares his knowledge about sea grass, mangroves, salt marshes, oyster bars, shorelines, beaches, sand flats, and coral reefs from the Caribbean to the Carolinas, the Gulf of Mexico to the Florida coast, to give reader swhat they need to know to fish for tropical, subtropical, and warm-water species. Behavior, life cycles, and fishing tips for 25 marine gamefish and their prey are included. Species include red drum, spotted seatrout, permit, bonefish, snook, tarpon, barracuda, snapper, ladyfish, weakfish, bluefish, striped bass, cobia, cero mackerel, Spanish mackerel, and jacks.The updated and revised new edition contains new chapters as well as an all-new art program.

Want to cash in on real estate investing? A millionaire tells you how.Tips, Tricks, Foreclosures, & Flips of a Millionaire Real Estate Investor features ideas and techniques from millionaire real estate investor, Aaron Adams. Inside, he details the strategies he’s repeatedly used to make money—and shows you how to do the same.Incorporating advice from Adams's mentors and experienced investors who taught him the pros and cons of investing, he details how he learned to pick an individualized strategy based on where he was living. . . so that you can do the same.• Harness the techniques that have made Aaron Adams millions• Discover insiders’ tips on real estate investment• Implement proven strategies with cash rewards• Get started right away with confidenceFor those with real estate investing experience, this book offers new ways to use old ideas in the contemporary market—backed by Adams's experience purchasing hundreds of properties over the years.

Like The Noma Guide to Fermentation but with a punk, DIY aesthetic and a it's-OK-to-fail ethos, Fermenter provides the sought-after secrets and words of wisdom from top fermentation educators, Aaron Adams and Liz Crain.Based in Portland, Oregon (vegan capital of America), the Fermenter restaurant specialises in culinary fermentation to achieve their unique funky flavours. Learn how to handcraft local bean-and-grain tempehs, fresh and aged vegan cheeses, fizzy probiotic drinks, and koji ferments and revolutionise the flavour profiles in your home kitchen! They empower you to follow them down this highly addictive (and inexpensive) path, resulting in totally DIY food, free from mass-produced or corporate anything.Whether you're a pickle wizard already or a just want to level up your home-cook vegan cred, there are more than 60 tantalising recipes, including:North Coast Kraut (made with seaweed!) is a great beginner's lacto-ferment, full of probiotic goodnessChickpea Miso: a more complex, longer-lead ferment & pantry stapleKoji Beet Reuben: put those koji skills to work with this umami bombCheesy Jojo Supreme with Tempeh Bacon: like if stuffed potato skins were a nacho dishBeware: Vegetables will be slaughtered.