Food & Drink Books

Book SynopsisEver since its invention in the late 18th century, the cocktail has been a global traveller. Born in England and raised in America, a cocktail can take influences from all over the world and mix them up into exciting new combinations. This book celebrates this globe-trotting history through 80 cocktails – each with its own story to tell. Bartender and writer Chad Parkhill takes you on a whirlwind global tour, with recipes designed to be made at home. You’ll learn about the surprising military history behind the bubbly Venetian Spritz; how the G&T moved from India to England (and why the best in the world are now made in Spain); and how France’s Burgundy region turned tragedy into triumph with the Kir. Accompanied by gorgeous vintage-style illustrations, these stories and recipes are an ode to the joys of travel, history, and drinking.Trade Review"Melbourne bartender Chad Parkhill has nailed cocktail-hour." - Australian Gourmet Traveller

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Book SynopsisClassic French preserving techniques updated for a modern audience.Trade Review"Ginette Mathiot holds the honoured place in the heart of French home cooks that Mrs. Beeton occupies in Britain, or Julia Child in the US."—The Daily Mail on Ginette Mathiot "The supreme authority on French home cooking. "—The Examiner on Ginette Mathiot "Ms. Mathiot studied and taught at the Sorbonne when 'home economics' still had the status of an academic discipline and her book has sold more than 6 million copies." —The New York Times on Ginette Mathiot "This cookbook is not so much a lesson in classic French cuisine as it is in smart, sensible cooking. It's no surprise to learn that Ginette Mathiot was the Home Ec teacher of Home Ec teachers and oversaw the curriculum at La Sorbonne. "—The Atlantic on Ginette Mathiot "Ginette Mathiot (1907–1998) taught three generations of French families how to cook. The author of over 30 cookbooks, running the gamut of French cuisine, this legendary food writer has brought together a definitive collection of classic French recipes."—Australian Woman on Ginette Mathiot "Comparing Mathoit's recipe for ratatouille with that of Child seems to support the point; though the recipes feature nearly identical ingredient lists, Mathoit presents hers in 50 words, while Child uses 320 words for hers."—NPR on Ginette Mathiot "Mathiot is France's Claudia Roden - a wise voice to heed in the kitchen."—The Guardian "An exquisite book." —SuperChef.com "Even the quickest glance through the book reminds me how much of the book's knowledge is still relevant today."—Food in Jars "Classic French techniques for a contemporary audience."—Town and Country "[A] comprehensive classic."—Library Journal

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Book SynopsisFermented foods may have an ancient history but they are experiencing something of a renaissance right now. Kefir, kombucha, sauerkraut, yoghurts, pickles, kimchi - they are surging in popularity because of their health benefits as well as because they are fun projects for cooks who want to make things from scratch or preserve the bounty. Most commercially produced fermented foods in supermarkets have been pasteurised, killing off healthy bacteria in the process. But it's easy to incorporate some homemade fermented foods in your lifestyle, if you know how.Trade Review'This brilliant book will take you safely on many culinary adventures.' FERGUS HENDERSON'With Holly's guidance and inspiration, you can become part of the fermentation revival.' SANDOR ELLIX KATZ'The most useful and practical guide to the magical art of fermenting.' JAiMEE EDWARDS, CORNERSMITH

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Book SynopsisAn encyclopaedic, eye-catching tribute to one of the world's most popular foods - the humble hamburgerTrade Review"The All-American burger went global decades ago but the versions that arrived on foreign shores for the most part were lame facsimiles of the corporate variety. David Michaels' beautiful book proves that a new dawn is upon us and high-quality hamburgers can now be found in every corner of the planet."—George Motz, filmmaker and author of Hamburger America: A State-by-State Guide to 150 Great Burger Joints "David Michaels has created the definitive history of the great American burger and those who helped popularize it. As beautiful to look at as it is informative, it's sure to be a fun read for any burger lover just as it was for me."—Brad Haley, CMO, Carl's Jr. and Hardee's "The essential burger book that takes you on the ultimate journey around the burger globe."—Liam O'Keefe, Bleecker Burger "The World Is Your Burger by David Michaels' will quickly become the Tell All, Holy Grail and historical reference for one of the most widely desired foods... The hamburger."—Pat LaFrieda "An absolute bible of burgers, a must for any burger lover."—Tom Barton, Food & Brand Director, Honest Burgers Ltd "Our business has revolved around the hamburger for over 60 years and this book certainly tells that story."—Becky Rickard, Manager of Community Affairs and Archives, SONIC, America's Drive-In "Takes us on a mouthwatering journey from the burger's humble origins to its seemingly limitless future... Irresistible."—Danny Meyer, Founder, Shake Shack "This book is an historical journey of a seemingly simple and iconic fast meal and showcases the boundlessness of possibilities of eating beef in a bun. I myself have created the famous db burger in homage to this most popular dish in the world."—Daniel Boulud, Chef/Owner, The Dinex Group "[An] indispensable meat-centric cookbook... Burgerphiles prepare to get hungry. This is the all-encompassing one-stop guide for home cooks to pop culture addicts, paying tribute to the iconic favourite. Covering everything from the burger's origins and impact, topped off with twelve delicious recipes, this is destined to be your new kitchen distraction."—FineDiningLovers.com "A mouth-watering gift for foodies and pop-culture fans."—The Sunday Times (Ireland) "At Jack in the Box, we know how much research, innovation and fun happens to develop a delicious burger! The World is Your Burger is a wonderfully comprehensive look at America's favorite sandwich and the visionaries that bring those craveable burgers to hungry mouths. David Michaels makes reading about the history of the hamburger just as much fun as eating one!"—Iwona Alter, CMO, Jack in the Box "No other foodstuff has transcended the physical boundaries of the dinner plate and attained the pop-cultural importance of the burger. And no other book does the mighty patty and bun justice like The World is Your Burger... Occupies the meaty Venn-diagrammed mid-point between beautifully illustrated food porn, high-brow history tome, global restaurant guide and gourmet cookbook... Micheals lovingly presents 10 years worth of original interviews and research that'll tickle any red-blooded burgerphile's taste buds and neurons in equal measure... The recipe for truffled relish mayonnaise alone is worth the cover price."—ShortList "A deep dive into the hamburger... A definitive history."—amNY "Culture, whether high, low or middling, is a curious beast. So where do burgers fit in? "Low!" You're shouting... Well, not always. Not according to The World Is Your Burger: A Cultural History, a new book from historian David Michaels. The origins of the fast food industry, the aesthetics of branding, the history of man's relationship with lumps of cow meat... it's all here. Exhaustively. And very prettily packaged indeed."—Mr Hyde "From its no-frills beginnings, the humble burger has conquered the world and captured even the most cordon bleu of culinary hearts. David Michaels charts its rise."—The Sunday Times, The Dish "Ticking off the globe's juiciest hamburgers, with the help of exhaustive coffee-table guide The World is Your Burger."—Sunday Times Travel Magazine "Having given the last decade of his life to creating this bible and ode to his favourite food, David Michaels has created a book that is a sheer joy to read and to look at. The World is Your Burger gets as close as is possible to a final word on a subject: it's a comprehensive, definitive and visually delightful guide to the patty and its bun."—InGoodTasteUK.com "Reveals how the hamburger shot to fame and offers ultimate guide to fast-food fave from toasted bun to streaky bacon."—The Sun "In this 430-page encyclopedia Michaels traces the history of household-name chains and also looks at cult burgers and regional upstarts. Along the way, he spoke to giants such as chef Daniel Boulud, but he's no snob. He remembers with fondness his first-ever visit to a McDonald's, aged 12."—Bloomberg.com "Everything you could ever want to know about one of the world's most popular foods."—Burton Mail "A Beef History of Burgers... Everything you could ever want to know about one of the world's most popular foods."—Trinity Mirror Group "This is the literary equivalent of a double double [In n Out aficionados know exactly whereof I speak]... Covering film, music and indeed all aspect of culture, the book leaves no burger unexamined."—Entertainment Today Online "A deep dive into the development of the burger both as a food and as an idea... Beautifully designed... Meticulously researched."—Food & Wine Online "Addictively entertaining... [A]glorious burger encyclopedia."—Tasting Table "This master piece should be a MUST for every burger lover around." —Manuel and Ana Claudia, Burger Table "With mind-boggling burger facts, retro pictures and restaurant profiles, The World is Your Burger is a bible of the all-American patty, and a brilliant coffee table read."—Jamie "[David Michaels is] the IBM Watson of hamburgers... With a remarkable collection of essays and interviews, vintage photos, pop art, burger memorabilia and a small but well-curated collection of recipes, this book deserves a place on your coffee table."—San Diego Union "A quirky tribute to the world's most popular dish... Tracing its evolution from an early Roman recipe of ground meat [...] to today's cultural icon... The historical photographs [...] are brilliant."—The Sunday Times, Culture"If, like me, your eyes keep getting drawn to the burger section of the menu when you go out for a meal; then The World Is Your Burger is maybe the only food book you'll ever need in your life... Michaels brilliantly highlights the important milestones of the burger over time... My favourite part of The World Is Your Burger is it's a perfect 'coffee table' read. You can pick it up for five minutes, flick the pages and land on something you become totally engrossed i

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Book SynopsisLooking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, this book presents a detailed history of the business, art, and governance of brewing.Trade Review"An important book, going beyond what is usually found in a synthesis. [Unger's] analysis has important implications for the nature and comparative development of technology diffusion and social and industrial organization, as well as more obviously local and interregional trade." * The Medieval Review *"Entertainingly written and amply illustrated and referenced, Unger's book on the beginnings of commercial brewing will be of interest to beer lovers; experts in economic, social, cultural, legal, medical, and food history; anthropologists; philologists; and feminists." * Journal of Interdisciplinary History *

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Book SynopsisCas Clarke originally combined her two most successful books to create THE ESSENTIAL STUDENT COOKBOOK. This fully updated version of the bestselling compendium puts everything into one modern and redesigned volume for the aspiring student cook. Based on Cas''s own experience, it gives basic guidance on essential equipment, what to take for the store cupboard and how to cope with the vagaries of cooking in hall. The recipes are completely straightforward and assume no prior knowledge. They take into account the student''s limited means and time but also cater for the odd occasion when they might want to splash out or entertain friends.

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Book SynopsisProvides a comprehensive understanding of Sicilian wine, from its ancient roots to its modern evolution. Offering a guide and map to exploring Sicily, the authors deliver a substantive appreciation of a vibrant wine region that is one of Europe's most historic areas and a place where many cultures intersect.Trade Review"Impressively well-researched... For anyone who loves Italian wines and wants to know more about Sicily, the book is invaluable." San Jose Mercury News "Everyone can appreciate that Italian wines are delicious. But their depth and fascinating history are often overlooked. Italy enthusiasts, Bill Nesto and his wife, Frances di Savino deliver a sincere homage to the vibrant wine region in their book, The World of Sicilian Wine." The Blue Lifestyle "A major contribution to knowledge about Italian viticultural history." -- Dean Tudor Gothic Epicures "invaluable to those seeking clarity on a region whose successes have gone largely uncharted." -- Jon Bonne San Francisco Chronicle "With this book, the authors have given Sicily and its wines an exceptional tribute...they have succeeded in making the story of Sicilian wine both understandable and entertaining, without compromising the academic integrity of the work." Cronache di Gusto "An adventure with so much information about the history, culture and winemaking that it is difficult to put it down till the end... Novices as well as wine experts and serious students of Sicilian wine culture and history will cherish the book for a long time." -- Subhash Arora delWine/Indian Wine Academy "A full exploration of Sicilian wine, complete with... the region's enological and viticultural evolution, best wineries and most significant wines... A mix of culture, anthropology and more enrich the book. There is no book like this one available on the market." Gambero Rosso's International Tre Bicchieri "We also owe a great deal of gratitude to Bill Nesto MW and Frances di Savino for their superb book, The World of Sicilian Wine... [T]he book is a tour de force on Sicilian wine." International Wine Review "Wine drinkers who like their wine and vine facts with generous helpings of history, culture and geography will enjoy "The World of Sicilian Wine." Nesto and di Savino have written a handy and informative guide for the wine tourist and armchair traveler alike." -- Gerald Boyd Wine Review Online "The World of Sicilian Wine ... does more than toss around the word terroir, it burrows deep within it and gives it real meaning." Esquire "The authors really do take the title seriously, revealing a stunning 360-degree examination of Sicily's world of wine." -- Mike Veseth The Wine Economist "This is a fantastic read ... not just for wine people, but people who are studying Greek and Roman literature and mythology and Italian and Renaissance history. There are so many applications for this book beyond just learning about wine." -- Lynn Krielow Chamberlain iWineRadio "Authoritative and humorous." -- Joe Roberts 1WineDude.com "Top 10 Wine Books of 2013: Nesto and Di Savino have given us a model for how to write about an Old World wine region... If you are interested in Sicilian wines or simply the history of Sicily, this is your book." Tom Wark's Fermentation "I really enjoyed this book... [It] succeeds in taking us on a voyage through this complicated but magical wine region." -- Ian D'Agata Decanter "An essential starting point for anyone interested in the island's wines or Italian wine in general." Wine Spectator "A fascinating, well-written study of an area by an accomplished duo who bring Sicily and its wines to life." -- Jancis Robinson JancisRobinson.com "With scholarly accuracy and depth ... this oenophile's resource spans all aspects of Sicilian wine, from flavor to geography, varieties, viticulture, terroir, and more." Sante "Wine lovers will appreciate this well-researched book on Sicily's wine industry." Italian America: The Sons of Italy Book Club "An excellent survey of an important wine region of Italy that is all too often overlooked by wine writers... Accessible to anyone with an interest in Sicilian wine and a passing familiarity with wine terminology." Italian Wine Central "I can recall no work that captures so completely in English the story of Sicilian wine. Keep The World of Sicilian Wine handy on your reference shelf, devour it like an Inspector Montalbano page-turner, or use it as a guidebook to the vineyards." The Art of Eating "A nifty guide to an up-and-coming wine area." Miami Herald "The sheer weight of historical, geographical, and viticultural information is enough to make this the definitive English-language book on the island's wines." The World of Fine WineTable of ContentsList of Maps Acknowledgments Preface 1. The Origins of Sicilian Wine and Culture 2. The Lost Opportunity: 1775 to 1950 3. The Modern Sicilian Wine Industry 4. Perpetual Wine 5. The Geography of Sicily 6. Vine Varieties 7. Viticulture in Sicily 8. Enology in Sicily 9. At the Heart of Sicily 10. Understanding Sicilian Wine by Place: The Three Valleys 11. Val di Mazara 12. Val di Noto 13. Val Demone 14. The Garden-Vineyard Afterword Notes Selected Bibliography Index

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Book SynopsisFinalist for the 2018 James Beard Foundation Book Awards for Vegetable-Focused Cooking categoryFrom the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now.Deborah Madison''s newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah''s recipes have a modular quality that makes them particularly easy to use.Pe

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Book SynopsisThe debut book from Dan Hunter, the celebrated award-winning pioneer of modern Australian foodTrade Review"A superbly produced book... Over the past decade, the London-based publisher Phaidon has produced a series of monographs on the most influential and revolutionary international chefs of the new century, people such as Spaniard Ferran Adrià of elBulli in Spain, Rene Redzepi of Noma in Denmark and Virgilio Martinez of Central in Peru and the environments in which they work. Now Hunter and Brae have joined their ranks."—Afr.com (Australian Financial Review)"Chef Dan Hunter has redefined modern Australian cuisine with his stand-out restaurant Brae."—PrivatAir"Get inspired with pull-from-the-garden recipes."—Domino"The time has finally come for Hunter to reflect on his journey on paper: from the theme of his place and its impact on him to his unique style of cooking. Set against a dramatic landscape, it makes for absorbing reading accentuated by photos of his food and the wider environment."—FineDiningLovers.com"Dan Hunter is one of Australia's top chefs and in his sophisticated cookbook Brae, he shares the story of developing his first intensive organic kitchen garden... His vision is that local produce, if treated with respect, can inspire stunningly creative gastronomy."—EcoPhiles.com"But before you start clambering for airfares to Victoria's Birregurra to try the restaurant for yourself, you may be able to sample its flavours from the comfort of your home state thanks to the release of chef Dan Hunter's first book Brae: Recipes and Stories from the Restaurant."—Delicious.com.au"The 256-page book, which was announced before his placing in the World's 50 Best and will no doubt be all the more in demand now, will illuminate some of the Birregurra restaurant's most famed recipes - think the burnt pretzel with treacle and pork."—Concrete Playground"The recipes in the cookbook are less difficult than you'd expect from a chef of this calibre. Some of the ingredients might be hard to find but the techniques are fairly straightforward."—SCMP.com"Packed with in-depth recipes, diary notes and an exploration of restaurant-craft and the region', introduces a 3-page extract with book shot; Dan Hunter's kitchen 'Dos and Don'ts." —Australian Gourmet Traveller"Read this: Brae... As patron-chef of one of Australia's best restaurants, it seems astonishing that Brae's Dan Hunter has only now released a cookbook."—Vogue Living"A month after his restaurant Brae surged to number 44 in the World's 50 Best list; chef Dan Hunter will launch his book about the globally-lauded regional Victorian restaurant with a special evening at Magill Estate."—The Adelaide Review"Dan Hunter of the three-hatted Brae in Victoria's Otways region will publish his debut tome in May."—Australian Financial Review Magazine"Brae, the new book about the famed Victorian restaurant from celebrated European publisher Phaidon, is packed with in-depth recipes, diary notes and an exploration of restaurant-craft and the region."—Australian Gourmet Traveller "Named both The Age Good Food Guide and Gourmet Traveller's Chef of the Year for 2016, Dan Hunter has transformed a little slice of rural Victoria into one of Australia's hottest gourmet destinations with Brae."—CEO Magazine"In Brae: Recipes and Stories from the Restaurant, chef Dan Hunter writes about how he became a cook and describes the process of building his first restaurant, Brae."—Country Style"Brae takes you behind the scenes of Dan Hunter's restaurant in Birregurra, Victoria, from setting up tis garden and sourcing produce to the recipes, including his iced oyster, and luminous parsnip and apple dessert."—Delicious Magazine"Snapshot of a chef on a mission to take his food from the vegetable garden of his country restaurant to the world."—Goodfood.com.au"Restaurateur Dan Hunter, a pioneer of modern cooking, explores the innovative locavore style he has implemented at his restaurant in Victoria's Birregurra."—MiNDFOOD"Wonder man Dan Hunter is the award-winning pioneer of modern Australian cuisine."—Readings.com.au"Fresh from a major coup of being ranked in the World's 50 Best Restaurants list for the first time, Dan Hunter, from Brae, has just released his much anticipated first book."—Selector Magazine"A month after his restaurant Brae surged to number 44 in the World's 50 Best list; chef Dan Hunter will launch his book about the globally-lauded regional Victorian restaurant with a special evening at Magill Estate."—The Adelaide Review"As patron-chef of one of Australia's best restaurants, it seems astonishing that Brae's Dan Hunter has only now released a cookbook."—Vogue Living"Brae has been attracting diners from all over the world since 2013, thanks to its fine dining approach to local cuisine. Now readers can enjoy a taste of this through the hardback book as Hunter explores the impact of place on his cooking. Brought to life through exquisite photography, it's a feast for the eyes."—Flight Centre"[A]n aspirational book."—Publishers Weekly"Brae, the visionary Birregurra dining experience [...] has stories to tell. That's what chef Dan Hunter has done in his debut book."—Domain Geelong"Brae is halfway between a restaurant and a luxurious commune... The rolling acres boast vegetables, stone fruits, olives and nuts, and also feed the free-range chickens that roam the estate (and fill the menu)... Little wonder that Brae came in at number 65 on last year's World's Best Restaurant list, and that there is new book published by Phaidon - Brae: Recipes And Stories From The Restaurant. Hidden away in a raised garden, there are six suites with floor-to-ceiling windows, underfloor heating and a design scheme that looks like it has emerged blinking into the light from an Architectural Digest shoot."—MrPorter.com"Dan Hunter is something of a pioneer of modern Australian cooking and his debut book, Brae, charts his personal journey from kitchen porter to chef patron of his own restaurant... An insight into how his passion has made Brae so special."—Good Things"Enthralling... [A] handsome book of memoir and recipes... Juxtaposes Hunter's unpretentious prose with Colin Page's photographs of rugged nature. A feast of food photography... We get to peer at painterly dishes as absorbing as his story." —Newsweek"A great book... With one of the funniest sections I’ve seen in a cook book for I don’t know how long, the Kitchen Do’s & Don’ts... The recipes are incredibly concise and very clear... Granted, Dan Hunter is not a well-known name on this side of the planet but you cannot deny his standing within the culinary world. When a chef of this level decides to open his kitchen, his mind and his heart for the sake of thirty-odd pounds you really ought to grasp the opportunity and absorb what you can. The use of ingredients and the methods used to achieve the dishes is guaranteed to inspire you on some level."—Stockpot (The Official Magazine of the Craft Guild of Chefs)"Dan Hunter is a pioneering Australian chef and the founder of Brae, one of Aust

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Book SynopsisEver wonder what it''s like to attend a feast at Winterfell? Wish you could split a lemon cake with Sansa Stark, scarf down a pork pie with the Night''s Watch, or indulge in honeyfingers with Daenerys Targaryen? George R. R. Martin''s bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros''s sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world. Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast. A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer''and endorsed by George R. R. Martin himself''A Feast of Ice and Fire lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. From the sumptuous delicacies enjoyed in the halls of power at King''s Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, there''s a flavor for every palate, and a treat for every chef. These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. The authors have also suggested substitutions for some of the more fantastical ingredients, so you won''t have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a khaleesi). In all, A Feast of Ice and Fire contains more than 100 recipes, divided by region: '' The Wall: Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge '' The North: Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples '' The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister''s Stew; Blueberry Tarts '' King''s Landing: Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey '' Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste '' Across the Narrow Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts There''s even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and full-color photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. And remember, winter is coming''so don''t be afraid to put on a few pounds. Includes a Foreword by George R. R. Martin

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Book SynopsisThe popularity of Italian food all over the world is ever increasing. Unhampered by any sense of superiority, and unburdened by the weight of a great classical tradition, Italians cook and eat in the ways they have known and trusted for generations, absorbing new influences while cultivating and maintaining a distinct and esteemed gastronomic tradition.Lovers of Italy, the Italian people, and their cuisine, from the general ravioli revering public to those with specialist skills and interests, will welcome this new A-Z reference. The Companion consists of a short introduction followed by entries covering a range of topics such as the universal appeal of Italian gastronomy, influences from outside Italy, dishes, ingredients, delicacies, obscure terms, cooking methods and implements, regional specialties, personalities, books and writers, and history.This is an inspirational work providing an even blend of history, practical information, quotation, and anecdote.Trade ReviewBoth useful and beautiful. * Russell Norman, Waitrose Food *

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisWe all want great-tasting meals, but we also want meals that help us maintain a healthy weight and live longer, healthier lives. Marrying the art and science of food, this book is designed to accomplish all three goals. It includes: 200 recipes, from appetizers, soups, and salads to one-pot dishes and entrees to vegetables, egg dishes, and breads.Trade Review"This amazing book weaves together state-of-the-art nutrition information with recipes you can't wait to prepare. It erases any lingering doubt that food good for the body can also be exquisite." - Kelly D. Brownell, Ph.D., Director, Yale Center for Eating and Weight Disorders, Yale UniversityTable of ContentsAcknowledgments Introduction: Proportion and Portion Size PART I: THE NEW AMERICAN PLATE Vegetables Salads Grains Fish, Poultry, and Meat Sauces, Dressings, and Marinades PART II: ONE-POT MEALS ON THE PLATE Casseroles Stews Stir-Fries Pilafs Entree Salads Frittatas Chilis PART III: AROUND THE PLATE Appetizers Soups Breads and Muffins Desserts Cooking Basics Food Storage and Handling Cooking with Vegetables and Fruits The Science behind the New American Plate Index

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Book SynopsisCask ale, real ale, bitter...whatever you want to call it, it''s thriving and this book is the perfect drinking companion. Written by acclaimed beer expert Adrian Tierney-Jones, this is an accessible and interactive guide to Britain''s finest beers with reviews of over 150 ales and 40 perfect pubs in which to try them. The unique journal format will help you record and rate every tasting as you work your way through beers of every hue and flavour from the nine regions of the British Isles; from the malty milds of the Midlands to the sweet, fruity golds of the South-West. With guides to beer tasting and styles, plus top ten lists of essential beers for every region, this is a must-have interactive guide to the greatest pints in Britain.

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Book SynopsisThe easy way to transition to the raw food lifestyle Celebrities like Demi Moore, Sting, Madonna, and Woody Harrelson as well as experts in diet and nutrition have drawn attention to the newest trend in eating: raw foods.Table of ContentsIntroduction 1 Part I: Exploring the Basics of Raw Food 7 Chapter 1: Raw Food 101 9 Chapter 2: Checking Out Raw-some Foods 23 Chapter 3: Getting Essential Nutrients 33 Part II: Embarking on Your Raw Journey 49 Chapter 4: Going Raw 51 Chapter 5: Gear and Gadgets: Setting Up Your Raw Food Kitchen 67 Chapter 6: Buying Organic Essentials 83 Chapter 7: Discovering Raw Food Preparation Techniques 97 Part III: Enjoying Raw and Revitalizing Meals: The Recipes 121 Chapter 8: Getting Started — No Experience Required 123 Chapter 9: The Supporting Cast: Tasty Condiments, Sauces, and More 141 Chapter 10: Mixing It Up: Smoothies and Elixirs 161 Chapter 11: Nourishing Breakfasts 181 Chapter 12: Appealing Appetizers 195 Chapter 13: Sensational Soups and Salads 213 Chapter 14: Sumptuous Side Dishes 231 Chapter 15: Gourmet Raw Entrees 245 Chapter 16: Snacks and Nutritious Nibbles 263 Chapter 17: Sweet Endings 273 Part IV: Taking Your Raw Lifestyle to the Next Level 289 Chapter 18: Planning Menus in the Raw 291 Chapter 19: Eating Raw on the Go 307 Chapter 20: Gathering with a Raw Community 319 Part V: The Part of Tens 327 Chapter 21: Ten Reasons to Go Raw 329 Chapter 22: Ten Foods Best Eaten Raw 335 Appendix: Metric Conversion Guide 341 Index 345

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Book SynopsisLearn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships Considered the Olympics of the pastry arts, the World and National Pastry Championships were founded by Michael Schneider in 1999.Table of ContentsIntroduction 1 Recommended Equipment 4 Ingredients 8 Plating For Points 20 Plated Dessert Flavor Pairing Guide 26 The Recipes 35 Basic Garnish Recipes 308 Sources 310 Acknowledgments 313 Index 314

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Book Synopsis On a quiet corner in Dublin tucked under a train bridge, there’s a spotted pig taking a wash in a claw-foot bath. ‘Welcome to The Old Spot’, the hand-painted sign reads. Celebrating ten years on Bath Avenue, The Old Spot Cookbook gathers together the all-time favourite recipes at this award-winning gastropub, from mussels pil pil and short-rib lasagne to the daily pies and famous Sunday roasts with all the trimmings that have fans across the city. They’ve also shared some of their professional expertise that keep regulars coming back again and again, from chef’s tips and drink pairings to the mixology secrets that make The Old Spot cocktails some of the best in town. With their big-hearted hospitality and flavour-packed food, it’s no wonder The Old Spot has a clientele that ranges from famous faces to loyal locals – there are even regular dogs who the staff know by name – who all treat The Old Spot like an extension of their own home as much as their favourite local restaurant. Now you can bring some of that warmth into your own kitchen too.

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Book SynopsisTrade ReviewFascinating. . . . Political economist and blogger Veseth examines the wine world and analyzes its historical and present-day factors from the small to the large along with their potential impact on wine's future. He structures his overall argument into three major 'flights,' or selection of wines for tasting, the first being the effects of globalization. Looking at expansionist politics and economics, he examines retailing policies in domestic markets such as England, Germany, and the U.S. Veseth turns to the wine drinking market and its evolution, and the ever-expanding influence of wine criticism on both in the face of the rapid changes in bulk production. The last part of his analysis looks at terroir and the potential effect of climate change. . . . Veseth's analysis is provocative. * Publishers Weekly *Seeking to view the global wine trade through an economist's lens, Veseth (international political economy, Univ. of Puget Sound; Globaloney: Unraveling the Myths of Globalization) takes readers through an engaging examination of international wine markets and the impact of consumers. Veseth carefully explains the construction of stores' wine walls, including the psychological, physiological, and economic impact of the placement of wines on them (think of reaching up for the 'top shelf'). Also included is an analysis and breakdown of the wine consumer market into distinctive groups, such as 'Satisfied Sippers,' 'Image Seekers,' and 'Wine Enthusiasts.' Veseth's basic premise is that the modern, globalized market now pits mass-made bargain wines against stuffy, epicurean standbys, creating limitless choices for certain types of consumers and turning the traditional model for what drives industry sales on its head. VERDICT This book will interest not only oenophiles but also general readers following the global economy or market analysis. * Library Journal *This is a serious book about the future of the wine industry that does not take itself too seriously. The writing of wine experts has long been lampooned for its pretension and incomprehensibility to the layperson. Veseth (economics, Univ. of Puget Sound) avoids these traps, although readers disdaining puns may wish he had not. He has produced an accessible, insightful book that shows he obviously has both intellectual understanding of and emotional attachment to the topic. His main intent is to address the potential benefits and dangers of various developments in the wine industry. Has globalization meant more choices at affordable prices or the homogenization of the choices facing consumers? How will climate change impact the traditional wine centers in Europe and the newly established regions in the New World? Will competition divide the market into a broad base of cheap wine in cardboard boxes for the masses and traditional wines costing thousands of dollars per bottle for a few elites? Veseth maintains his optimism, even if the prevailing mood is more dismal, and his optimism should be infectious for both wine lovers and those simply looking for an informative, entertaining book about the economics of a particular market. Summing Up: Highly recommended. All readership levels. * CHOICE *Wine is, first and foremost, a business, though the nuts and bolts of economic survival rarely make for good reading. Enter Mike Veseth, who brings the mind of a trained academic and the writing talent of a veteran blogger to this fascinating exploration of the macroeconomic forces shaping the global wine industry. He knows his subject inside and out, and after reading Wine Wars you will have a deeper understanding of the major trends that are shaping not only the business of wine but the actual flavors of the wines you drink. -- Paul Gregutt, columnist, blogger, and author of Washington Wines & Wineries: The Essential GuideIf we are what we drink, Mike Veseth knows the reasons have as much to do with market forces as mouthfeel. He is as at home with a winery's annual report as a vintner's tasting notes, and this delightfully unstuffy tour of the modern wine industry will fascinate anyone who wants to understand how business works today. -- Sasha Issenberg, author of The Sushi Economy: Globalization and the Making of a Modern DelicacyIn the fine tradition of insightful and accessible bestsellers like Freakonomics and The World Is Flat, Wine Wars provides a valuable service to wine enthusiasts everywhere. By combining a clear-eyed economist's point of view with globalization expertise, Veseth offers an insightful and accessible survey that will give readers an understanding not only of what's in the glass, but also how it got there, and what the future may hold as the borders of the global wine village draw closer. This is an important work and a fun read, too. -- Jeff Lefevere, writer, Goodgrape.comMike Veseth’s Wine Wars is broader than simply a book on the economics of wine, but it definitely looks at the trends that shaped the global wine industry as it has become today from an economist’s perspective. . . . These stories are fascinating and informative. . . . Anyone with an intellectual curiosity as to how all the factors came together to produce the wines available to us today will find much in Wine Wars to satisfy that curiosity. * New York Journal of Books *Written by a wine economics expert who lives in Washington, this book provides fascinating history on the globalization of the wine industry—and why that is not necessarily a bad thing. Veseth convincingly makes arguments for why inexpensive wine is not a problem and why the wine world is unlikely to collapse on itself. All in all, it is a comprehensive, well-written and glass-half-full book. Frankly, I learned a great deal about wine, how it is made and the history of many wine regions. I learned a great deal about the Chinese market, as well as the problems going on in France and Australia. This was a hugely entertaining and valuable read. * Goodreads *Of all the wine blogs in the wide, wide blogosphere, one that I look forward to reading the most is Mike Veseth’s Wine Economist. There’s nothing else quite like it. . . . As of this month, Professor Veseth’s thoughts are available in long form. He’s just published a book entitled Wine Wars in which he tackles economic forces as diverse as Two Buck Chuck (he’s a fan), the oft-debated descent of 'real' wine into 'McWine,' and much else. It’s more business book than guide to wine—but students of wine as well as the economy will find much to enlighten and even entertain, thanks to Professor Veseth’s readable style. * The Wall Street Journal *A clear-eyed and expansive take on globalism and big business in wine. It's a welcome addition to the wine book shelf. . . . For many writers, the wine business is handled as a dry, academic subject, but in the hands of Veseth (like Perdue before him) it's interesting and zippy reading (bordering on a fun vacation read) and an incredibly helpful primer for not only the newly wine interested to help them understand the wine wall at their grocery store, but also savvy veterans who have, perhaps, focused their learning in specific regions, not looking at the wine world in totality and from a business perspective. * Good Grape *Wine Wars is no dry textbook. Rather, it's a well-written story about what is—and isn't—happening to the world of wine. Every wine lover will find the stories and history of what is in their glass fascinating. * The News Tribune *Should wine be a beverage for everyone, or should it be an artisanally nurtured nectar, whose pleasures are available only to those with sophisticated noses and the deepest pockets? Veseth documents how these two contradictory approaches dictate what wines appear on shop shelves. The apotheosis of wine-for-all is the famous 'Two Buck Chuck,' a wine made ubiquitous in America by a German-owned chain of stores. At the same time that a mass market for wine has burgeoned, newly knowledgeable consumers have become increasingly aware of 'terroir,' the unique characteristics that come from wine grapes grown in specific soils and carefully bottled and aged to bring out their most distinctive and subtle qualities. Nevertheless, outsize profits lure vintners to make their products attractive to consumers of average taste. The appearance of new markets in China and elsewhere challenges small winemakers to expand or disappear entirely. * Booklist *Veseth takes a sideways look when discussing The Curse of the Blue Nun, The Miracle of Two Buck Chuck, and the Revenge of the Terroirists (the sub-title of the book and the three sections in which is it divided). The first two parts help understand what’s different about shopping for wine at Trader Joe’s and Costco, and that was enough to keep my attention. Veseth is an economist and that’s one of the reasons I subscribe to his blog feed. . . . I wish there were more books like this focused on beer. * Appellation Beer *Mike Veseth has applied his economist’s perspective, his understanding of global affairs, his clear understanding of the business of wine and his crystal clear writing style to assemble one of the best wine books of 2011. . . . Veseth's analysis is thorough, sound and matter-of-fact. This is a well and tightly woven story, well-told by a creative thinker. . . . A fascinating read, this book has pace, humor and insight. * The Winesights Reader *Veseth expertly presents the economic forces that are shaping wine consumption, and he frets about the beverage's future, particularly with the pushback seen by 'terroirists'—people who are obsessive about a wine's 'terroir,' that its identity reflect its unique growing conditions and place. The battle for wine's future isn't only about money, he posits, but also about power struggles between vintners, retailers, and governments. . . . In his artful and sometimes amusing analysis of the 'wars' taking place within the wine world as a result of all these skirmishes. Veseth untangles a complicated issue and provides a cogent summary of an industry's challenges. For anyone who appreciates a good glass of wine—or who's been disappointed by a bad one, despite a high sticker price—Veseth's insights will prove tantalizing. * Foreword Reviews *Economist Mike Veseth is an authority on the global wine market and here presents his view of the three forces shaping the wine world today. . . . Ultimately, his view is optimistic. . . . Any consumer keen to understand how the wine world works—and may develop—will find this a highly readable, comprehensive account. * Decanter *Mike Veseth’s latest book gives an economist’s perspective on the globalization of wine. The conflict he writes about is that between the globalists and the terroirists; between mass-produced and handcrafted wines; between the large multinational corporation and the small, family winery; between the wines that critics love and those that consumers purchase. . . . Fortunately, he doesn’t write like an economist. Anyone familiar with his blog, The Wine Economist, already knows that he writes about wine markets in a way that non-economists can easily understand. Reading the book, I kept thinking about Freakonomics, another popular book [that] uses the principles of economics to explore and explain a variety of social phenomena in a way that anyone can understand. Mike Veseth does the same thing but focused on the wine industry. * I-Winereview Blog *Bottom line . . . this is an informative, well-written, and interesting book that I would recommend to any wine lover interested in what a wine economist has to say. * Wine Berserkers *This book is a lively, globe-trotting treatise. To sum up using wine reviewers' parlance: Wine Wars opens with a witty bouquet and a note of didacticism. On the palate it is well-balanced and juicy, and it has an optimistic finish that lingers. Cheers! * Kitsap Sun *I don't even like wine, and I found Veseth's book lively and engaging. * The Seattle Times *It's said that wine is bottled poetry, but Mike Veseth knows it is also big business. Veseth, a professor of international political economy at the University of Puget Sound in Washington, has pulled together his love of wine and economic sensibilities to write a book that is an interesting, accessible read. Veseth is clearly enthusiastic about both wine and economics, and as a self-proclaimed 'wine economist' he explains the intersection of these interests with verve. It's a quick tour of the field, and for the purposes of his discussion, he sticks to big names and describes the successes of Yellow Tail, Charles Shaw, Blue Nun, Costco, Tesco and even Olive Garden with admiration. As an economist he sees the benefits of globalization, including more choices for consumers and a stabilizing effect for an industry that reacts slowly to changes in supply and demand. * Wine Spectator *Globalization, corporatization, and terroir-ization of the fermented grape juice industry are all uncovered in this unveiling of the dark business side of winemaking by the market-minded yet engaging writer behind WineEconomist.com. . . . [A] gift your wino will love. * Santa Barbara Independent *Spritely written, easy to read and full of information about the history and growth of the global wine industry. . . . While dozens of fine new wineries start up in the U.S. each week and hundreds of wines can now be found on the wine wall of every large grocery store, Veseth worries that most wine drinkers never get past the few McWine makers that rule the industry. . . . He pins his hopes on winemakers he calls terroirists—those who care about the idea that wine should embody the unique tastes, aromas and characters of the place where it was made and the winemakers themselves. He believes many of those new wine drinkers will eventually graduate from lower priced bulk wines to higher priced hand-crafted local wines. Hopefully enough to support a rich and diverse market of wines for every occasion. * The Wenatchee World *Money makes the wine go round, and Wine Wars helps to make sense of it all. . . . Not to spoil the end of the story, but Veseth remains hopeful in the end about the mix of wine dynamics. Despite the seemingly crushing power of global price-cutting and homogenization, he thinks distinctive, even quirky wines have a bright future—in other words, something for everybody. . . . Along the way, his overview of economic forces that have shaped wine's career take the reader on a number of historical excursions and international visits. The treatment is breezy and easygoing. . . . Nonetheless, Veseth does get to some fundamental economic realities behind the surface of wine, and even readers who pay attention to the ups and down of the wine market will learn something. This kind of information may not change the way your next glass of Marlborough Sauvignon Blanc tastes, but it surely will help you understand how it got there. And that, to go back to wine's many wondrous properties, gets us back to the lure of enlightenment. * Vinography: A Wine Blog *There’s never a dull moment in its 225 pages. . . . Certainly if you’re a wine drinker—'oenophile' makes me visualize a trilobite-looking creature—this book provides a valuable education about what you think you’re buying, and who you’re buying it from. Veseth pulls back the curtain on an ongoing 'bargain wine revolution,' talking about the provenance of Trader Joe’s beloved Two Buck Chuck, and how conglomerates without house brands have bought their way into an assortment of once-local brands. * SunBreak *From the get-go you just don't want to put this book down, slaloming as it does informatively through economic and social history, the wine industry, the future, and observations setting the scene for the great battle between the market forces redrawing the world wine map and, as Veseth puts it, 'the terroirists who are trying to stop them.' Veseth . . . writes authoritatively and clearly. . . . This is undoubtedly a fascinating read that will be a treat to most tastes and is one of the books of the year. -- Paul O'Doherty, JancisRobinson.comWine Wars nicely captures the essence of [the] factors affecting the evolution of wine and the agenda for wine economics. The running theme throughout this book is a search for the future of wine. Writing in a brisk and non-technical style, Veseth uses this theme to focus on the competing forces vying for wine’s future. . . . The interrelationships that bring wine to the world are truly international in nature today, and will only become more so in the future. Veseth infuses Wine Wars with stories about these connections and conflicts, and in the process we learn much about the business aspects of wine—in addition to enjoying the narratives that inform the economics. . . . Anyone with an interest in wine and wine economics will enjoy reading Wine Wars. * Journal of Wine Economics *Jubilant. [Mike Veseth] possesses the art of expression: 'Wine Wall,' 'DaVino Code,' 'McWine Conspiracy' and, without doubt one of the best, 'Château Cash Flow.' He is swimming in a palette of colors, which he delights in dampening: Gallo’s famous Red Bicyclette, Yellow Tail, Blue Nun, his favorite White Zinfandel. . . . [His] work involves a veritable global framework and gives one the chance to visit Australia, [or] New Zealand, for example, in great depth. . . . The reality, which Veseth is right to underline, is that behind all the discourse, all the lyrical flights of fancy about the fabulous year, the involvement of generations of vintners and producers, there is always the fundamental question of money, of revenue and of power. * Revue d'économie régionale et urbaine *Wine Wars provides some terrific insights into how and why the wine you see in your local grocery store got there, and why you buy (or don’t) the wine you do. * The News Tribune *In his insightful and amusing new book, Wine Wars, author Veseth explains the complicated world of wine, analyzing its past and predicting its future. . . . This rich volume with peppery overtones is the perfect match for anyone wanting to know more about the business of wine. Recommended. -- Meg Trauner, Ford Library, Fuqua School of Business, Duke UniversityWine Wars by Mike Veseth is a fantastic, witty read that tells the story of wine market trends, like Two-Buck Chuck and Costco. Also, the book discusses globalization and how this affects wine enthusiasts with a ‘rich but overwhelming array of choices.’ * Nooga.com *[A] superb book about the forces shaping the modern wine industry. . . . [R]eplete with interesting tidbits about economic theory, including the way that protectionist policies have led to the production of plonk, while free markets have forced producers to raise the quality of the wine they sell. These are matters that Mr. Veseth devotes considerable time to, and that he explains in clear and elegant prose. He is an economist, to be sure, but he is a writer of considerable skill and his book is not just educational, but engaging and entertaining as well. It’s not just a great book about the wine industry, but a great business book, period. * Project Sunlight—A Winemaker's Education *If a glass of wine followed by a discussion of economics gets your blood boiling, Mike Veseth’s Wine Wars is the book for you. Writing with wit and verve, Mike Veseth, the wine economist, tells the compelling story of the war between the market trends that are redrawing the world wine map and the terroirists who resist them. . . . Veseth has 'grape expectations' that globalization, Two Buck Chuck, and the revenge of the terroirists will uncork a favorable future for wine in an engaging tour-de-force. * Great Wine News *Mike Veseth write about globalization and its effects on the wine industry, citing the popularity of cheap, branded products (Two Buck Chuck, most notably) and the subsequent backlash from “terroirists”- those who believe that a wine should reflect its local soil, culture and climate […] He takes a look at China’s emerging wine business (its output recently surpassed Australia’s) and samples a few glasses from two of its vintners, one the country’s oldest in existence, the other a relative newcomer. * Forbes *Veseth then recounts his own experience on a trip to Friuli in northeastern Italy, a place brutalized by the two world wars, where they have planted a special vineyard of peace using grapes varieties from all around the world. Interestingly, Veseth found that the wine produced from this vineyard, Vino Della Pace (Wine of Peace) wasn’t 'especially distinctive' on the palate, but was memorable for its 'optimistic symbolism.' . . . A few sentences later, 'We longed for the taste of peace when we didn’t have it. Now that we do, we find it a little bland. So we seek out terroir, even if it threatens to divide us once again.' It’s an astoundingly simple way to say something so profound and Veseth nails it perfectly. . . . Maybe there is more to economics than just money. * Wine Country BC *In Wine Wars, Veseth discusses the different forces that shape the world of wine today. If you want to talk about and understand wine markets, this book is essential. * Yahoo Lifestyle *Wine Wars takes us through the global wine business landscape highlighting many issues at play. He [Veseth] sees wine as a broad church, the future undetermined as the different forces battle it out. * Harpers Wine & Spirit *Wine Wars is a fascinating contemporary insight into the predominant market forces of globalization. . . .But Wine Wars is as much a social history of (and insight into) wine consumerism as it is an economic treatise. . . .Put simply, Wine Wars is one of the better, more informative and entertaining wine books I have read for ages. Thankfully, Mike Veseth avoids the miasma of pompous, self-congratulatory drivel that often swirls around wine criticism. So those in the business of wine who have not read it already, should do so now. . . .If Wine Wars was a wine I would rate it at 98/100— great balance and finesse, good body and grip, fine texture and length and a lingering aftertaste that leaves you craving for more. * Wine Business *Table of ContentsPrelude: Grape Expectations? 1. A Tale of Two Glasses 2. Old Bottles, New Wine Flight One: Globalization—Blessing or Curse? 3. The DaVino Code 4. Missionaries, Migrants, and Market Reforms 5. The Masters of Wine 6. Curse of the Blue Nun 7. America’s Hangover Globalization Tasting Flight Two: The Miracle of Two Buck Chuck 8. Martians versus Wagnerians 9. They Always Buy the Ten Cent Wine 10. Everyone’s a Critic 11. The McWine Conspiracy 12. The Future of Wine in Three Bottles Two Buck Chuck Tasting Flight Three: Revenge of the Terroirists 13. Mondovino and the Revenge of the Terroirists 14. The War on Terroir 15. The China Syndrome 16. The Best of Wines or the Worst of Wines? Grape Expectations Tasting

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Book SynopsisIn this provocative and entertaining book, Robert Shemin, a multimillionaire and successful entrepreneur and motivational speaker, has a secret for you: rich people are not that smart. In fact, they''re Idiots, and if you want the wealth and fulfilment you''ve always desired, you need to be an Idiot, too. In HOW COME THAT IDIOT''S RICH AND I''M NOT?, Shemin shows how the average ''smart'' person''s tendency to over-think can be financially crippling, and reveals simple principles for getting and keeping spectacular wealth. Follow the ''Path of the Idiot'' with Shemin and realize the mistakes that smart people invariably make: they take small steps, effectively paralysed by fear of failure, instead of acting decisively; their vanity prevents them from admitting ignorance, instead of finding the right person to help them achieve their dreams. By following Shemin''s step-by-step programme, you''ll be setting big goals, leaving your comfort zone, embracing the knowledge learned from failurTrade ReviewIf you've spent your life doing 'all the right thing s' but still feel like you're running in place financially, do yourself a favour and buy this book. * T. HARV EKER, author of SECRETS OF THE MILLIONAIRE MIND *This book shows the average person not only how to get rich, but create, connect and contribute greatly. Open the door to a better future now by absorbing what Shemin has to say. * MARK VICTOR HANSEN, co-creator of the CHICKEN SOUP FOR THE SOUL series *

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Book SynopsisBourbon: An Illustrated Rise, Fall, and Rebirth of an American Whiskey, by award-winning and best-selling author Fred Minnick, profiles America's unique history of bourbon, bourbon distillers, and bourbon drinkers, and it answers the question everyone wants to know: Who invented this most American of spirits?Trade Review"Fred Minnick's Bourbon: The Rise, Fall, and Rebirth of an American Whiskey dispels historical fiction while taking the reader on a timeline journey of American whiskey's highs and lows. You're ultimately left with the feeling of pride that you drink bourbon." * Bill Thomas, owner of the world's top bourbon bar, Jack Rose Dining Saloon in Washington, D.C. *"For anyone who thinks they know it all about bourbon, delve into this fascinating new look at everyone's favorite brown water. With his sharp eye for detail, historical accuracy and modern relevancy, Mr. Minnick's take on the history of bourbon will become an indispensable volume for bourbon fans worldwide." * Edward Lee, chef, author, of Smoke and Pickles, and host of PBS's The Mind of a Chef, Season 3 *"It's been clear for some time now that Fred Minnick is America's finest authority on spirits, and his new book on bourbon seals the deal—impeccably researched, beautifully illustrated, and written with such informed individuality that reading the book is like listening to the engaging teacher whose lectures enthralled you as much as enlightened you. There's never a last word on any subject, but Minnick's new book is unlikely to be exceeded by anything better for a long time to come." * John Mariani, author of The Encyclopedia of American Food and Drink *"Minnick's Bourbon is an instant classic." * Mike Veach, author of Kentucky Bourbon Whiskey: An American Heritage *"Bourbon: The Rise, Fall, and Rebirth of an American Whiskey in an important addition to American whiskey literature, and it's worth a read for anyone interested in bourbon's complex regulatory history." - RecentEats.com * RecentEats.com *

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Book SynopsisFrom bestselling author Tim Federle of Running Press's Tequila Mockingbird, Hickory Daiquiri Dock is the perfect follow-up cocktail book. From baby showers to birthday gatherings, this wry and silly take on the only way to survive your first year of parenthood will give readers plenty of laughs . . . and quite a few hiccups.Trade Review"More fun at a baby shower than a Diaper Genie." --Tampa Bay Times "It's not easy to riff off childhood favorites with such a clean balance of wit and punch, but Federle nails it." --Food Network Dish "The exhaustion and the joy of parenthood are palatable. That is what makes this book exceptional. It perfectly captures both ends of the parenting spectrum." --BookTrib "Hickory joins a line of recent publications like the viral smash Go the F**k to Sleep and the follow-up You Have to F**king Eat that add an irreverent twist to parenting." --Atlantic Magazine "[E]ssential cocktail book to add to your collection." --L.A. Times Daily Dish Praise for Tim Federle's Tequila Mockingbird "It's a little-known fact that the information in here will make anyone look and sound better than they actually do" --David Baldacci "...this is a wonderfully entertaining read, slight enough to be digested in one sitting, clever enough to be entertaining even if you never make a single one of the cocktails." --World of Beer blog

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Book SynopsisCrazy delicious vegan recipes that are good to eat and great for your bod. After five years atop the Skinny Bitch phenomenon, author Kim Barnouin has grown as a cook, a nutritionist, and a mom. Now she delivers the ultimate cookbook that will be for everyone looking for a healthier way to feed themselves, their families, and friends. Kim''s emphasis is on easy, and her kick-ass recipes feature seasonal produce (no fake meat or hard-to-find ingredients) and provide a versatility of tastes and cuisines, from Mediterranean to California-fresh. With almost 150 recipes, full-color photos, complete nutritional breakdowns, and simple switch-outs for quick variations, it will be the new gotta have on any healthy bitch''s bookshelf. Whether readers are looking to gradually add more meatless dishes to their meals, or want to go all-out vegan, Skinny Bitch: Ultimate Everyday Cookbook will be their go-to source for getting their bitch on-in the kitchen.Trade ReviewSophie Uliano, author of Gorgeously Green: 8 Simple Steps to an Earth-Friendly Life "I absolutely love how Kim has made vegan cooking so simple and delicious. This cookbook has me wanting to try my hand at every dish - YUM!" 944 Magazine, November 2010 ...visually stunning 291 pages filled with 150 healthy recipes that are also "good to the earth" along with vibrant photos." BlogonBooks.com, 1/12/11 "Leave it to Kim Barnouin to come up with the spiciest cookbook of the season; and we're not just talking about taste. ...Where Barnouin shines is in her easy to understand overview of problematic ingredients ... her analysis of everything from global fish depletion to the truth on organic foods is actually well worthy of serious consideration and finally proves that eating healthy can actually be fun." Blog On Books, 1/12/11 "Leave it to Kim Barnouin to come up with the spiciest cookbook of the season; and we're not just talking about taste. ...Where Barnouin shines is in her easy to understand overview of problematic ingredients ... her analysis of everything from global fish depletion to the truth on organic foods is actually well worthy of serious consideration and finally proves that eating healthy can actually be fun." Kirkus "Barnouin gives home, beauty and style some loving in this sassy new guide.Using the same formula that made vegan opus Skinny Bitch a whirlwind success (along with the subsequent sequels), the author trains her focus on the eco-friendly household. True to her brand's form, Barnouin's latest dispenses disturbing information about the toxicity and overall evilness of standard household items. She warns of benzene in paint and furniture (a known carcinogen), BPA in plastics (which imitates estrogen in the body and causes myriad health problems), phthalates in nail polish (linked to cancer in lab animals) and many more. Part of the series' appeal emerges from the author's ability make hippie philosophies seem glamorous, and this installment is no different. She explores each topic with girly banter and a good dose of verbal lashing. Some of Barnouin's mantras will be too hardcore for average readers, such as avoiding bleach as a cleaning product. And her advice to abandon wardrobe purchases consisting of polyester, non-organic cotton, leather, down, fur or fabric dyes will leave fashionistas with little to wear. Those wondering if any of their possessions are safe may find solace in the decidedly more mellow segments on gardening, recycling, essential oils and DIY facials. Ladies seeking an irreverent guide to an eco-friendly home will enjoy this fun primer."

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Book SynopsisThis introduction to French wine helps demystify the names; places; grape varieties; and wine values, making buying and ordering wine, and even visiting vineyards a pleasure.Table of ContentsIntroduction 1 How to Use This Book 2 Part I: Why France is the Home of Great Wines 3 Part II: France’s High-Profile Wine Regions 3 Part III: France’s Other Wine Regions 3 Part IV: The Part of Tens 3 Part V: Appendixes 4 Icons used in this Book 4 Part I: Why France is the Home of Great Wines 5 Chapter 1: France, Superstar 7 In the Beginning 7 Natural Talents 8 Climate ups and downs 10 Old dirt 11 Time passages 12 French Wine-Think 12 Chapter 2: French Wine Today 15 We’re Number One 15 The Variety of French Wine 16 The colors of France 16 Dry, sweet, and bubbly 16 Collectable to highly affordable 17 Regional characters 18 The Grapes of France 18 Chapter 3: Wine Laws and Labels 21 France’s Wine Laws: The Opposite of Laissez-Faire 21 Privileged versus ordinary locales 22 Small is beautiful 23 AOC, VDQS, and Vin de Pays 23 Degrees of pedigree within the AOC ranks 26 The French Wine Label 28 Part II: France’s High-Profile Wine Regions 29 Chapter 4: Elite Red Wines of Bordeaux 31 The Bordeaux Advantage 32 Bordeaux the red 33 Red Bordeaux’s grape varieties 34 The High-Rent Districts 35 The Left Bank style 36 The Villages of the Haut-Médoc 36 The Right Bank style 38 Classified Information 39 The 1855 Classification 40 The Graves/Pessac-Léognan classification 42 The St.-Emilion classification 43 Bordeaux’s Best Reds 45 Our top ten 45 Great Haut-Médoc wines 46 Top Pessac-Léognan wines 47 The Best St.-Emilion Bordeaux 48 A Pomerol ranking (unofficial) 50 Drinking Red Bordeaux 52 Visiting Bordeaux 52 Haut-Médoc and Graves 53 St.-Emilion 54 Chapter 5: Red Bordeaux on a Budget 55 Where the Bargains are 55 Cru Bourgeois wines of the Médoc and Haut-Médoc 56 Petits châteaux and generics 59 Other Bordeaux Districts 62 Fronsac and Canon-Fronsac 63 Côtes de Bourg and Premières Côtes de Blaye 64 Chapter 6: White Bordeaux—Dry or Sweet, and Delectable 67 Dry White Bordeaux Today 67 Where the dry whites are born 68 Two white grapes — and neither is Chardonnay 69 Drinking white Bordeaux 70 Good Producers of White Bordeaux 71 The star performers 71 Where quality and value meet 72 Other notable dry whites 73 Sauternes and Barsac 73 The Sauternes wine district 74 Sauternes’ grape varieties 75 Enjoying sweet Bordeaux 75 Producers of Sweet White Bordeaux 76 Beyond Château d’Yquem: great Sauternes/Barsacs 77 More good Sauternes/Barsacs 77 Bargain dessert wines 78 Chapter 7: Burgundy—Queen of France 79 The Where and Why of Burgundy 80 Soil and climate 81 The two great Burgundy grapes 81 The scale of Burgundy 82 Burgundy’s AOC System 84 Burgundy’s Districts 89 Chablis, from Chablis, France 90 Chablis appellations 91 Good Chablis producers 93 Recent Chablis vintages 94 Burgundy Royalty: Côte d’Or 95 The Côte d’Or wine villages 96 Côte d’Or wines in the market 99 Côte d’Or producers to buy 100 The Côte Chalonnaise: Affordable Burgundies 103 Côte Chalonnaise appellations 104 Chalonnaise producers to buy 105 Everyday Whites: Mâcon 106 Mâcon’s appellations and wines 106 Mâcon producers to buy 108 Serving Burgundy 109 Enjoying white Burgundy 109 Pairing Burgundy with food 110 Chapter 8: Beaujolais, The Fun Red 111 What Makes Beaujolais 111 The Beaujolais terroir 112 The Gamay grape 113 Beaujolais winemaking 113 From Frivolous to Firm 114 Beaujolais and Beaujolais-Villages 114 Beaujolais Nouveau 115 Cru Beaujolais 115 Producers and prices 117 Enjoying Beaujolais 118 Chapter 9: Robust Rhône Reds and Unique Whites 121 Two Regions in One 122 The nature of the North 122 The nature of the South 125 The Northern Rhône, Up Close 126 The reds rule 127 Uncommon whites 132 The Southern Rhône in the Spotlight 136 The major wines of the South 137 Satellite wine zones of the Southern Rhône 144 Enjoying Rhône Wines 146 Part III: France’s Other Wine Regions 147 Chapter 10: Champagne: The World’s Greatest Sparkling Wine 149 What Champagne is 149 The Champagne Region 151 Champagne’s climate and soil 153 The grape varieties of Champagne 155 The four grape-growing districts 156 Styles of Champagne 158 Non-vintage, vintage, and prestige cuvées 158 Blanc de blanks, blanc de noirs, and rosé Champagnes 163 From dry to sweet: Brut, Extra dry, and Demi-Sec Champagne 165 The Great Champagne Houses 167 “House styles” 168 Grower-producer Champagnes 169 Aging Champagne 170 Champagne with Food 171 Chapter 11: Alsace: White Wine Wonderland 173 Location, Location 173 Mountains’ majesty 174 Forecast: sunny and dry 175 The Grapes of Alsace 176 The Range of Wines 177 The dominant style 178 Legally speaking 179 VT and SGN: Measures of ripeness 182 Riesling, Above All 183 Alsace’s Other Wine Gems 185 Gewurztraminer 185 Pinot Blanc 186 Tokay-Pinot Gris 187 Other Alsace wines 188 Enjoying Alsace Wines 188 Top Alsace Producers 189 Chapter 12: The Loire Valley’s Hidden Gems 191 The Rambling Loire Valley 191 The Loire’s climate and soil 192 The major wine districts 194 The Upper Loire: Sauvignon Blanc’s Spiritual Home 194 Sancerre and Pouilly-Fumé 195 Other wines of the Upper Loire 197 Leading Upper Loire producers 198 The Diverse Central Loire 199 Touraine’s (too) many AOCs 199 The many faces of Vouvray 201 The Touraine’s best red wines 204 The dry and the sweet of Anjou-Saumur 205 Muscadet: The Value White 210 Enjoying Loire Valley Wines 212 Chapter 13: The South of France 213 Languedoc-Roussillon: The Mother Vineyard of France 213 The lay of the land 214 The seeds of change 216 Classical wines: better than ever 218 Languedoc fringe dwellers 222 Beautiful Provence 223 Climate and soil 224 The wines of Provence 225 Chapter 14: Other French Wine Regions 229 Southwest France 230 Bergerac 230 Cahors and vicinity 233 Béarn 235 Jura 236 Savoie 239 Corsica 241 Other French Regions 242 Part IV: The Part of Tens 243 Chapter 15: Answers to Ten Common Questions about French Wines 245 Why are French Wines so Expensive? 245 How are French Wines Different from American Wines? 246 Are Rosé Champagnes Really Dry? 247 Are French Wines the Best Wines? 247 Do French Wines Age Long? 248 Are Prestige Cuvée Champagnes Really Better? Or are they Just a Rip-Off? 248 Can I Keep My Wines in the Refrigerator? 249 The French Make a Big Deal about “Terroir.” Isn’t This Concept Overrated? 249 Is AOC (Appellation d’Origine Contrôlée) Status a Guarantee of Quality for French Wines? 250 Are All Burgundy Wines Expensive? 250 Chapter 16: Ten French Wine Myths Exposed 251 Champagne Isn’t For Dinner 251 Red Bordeaux Takes Forever to Mature 252 Sauternes are Delicious Young 252 Chablis is too Dry and Acidic 252 Champagne is too Expensive 253 You Must Drink Beaujolais Nouveau before spring 253 Châteauneuf-du-Pape is Full-Bodied and Long-Lasting 253 All Rieslings are too Sweet 254 Wines of Southern France are Rustic and Mediocre 254 Champagnes Don’t Age Well 254 Part V: Appendixes 255 Appendix A: Pronunciation Guide to French Wine Terms 257 Appendix B: Bordeaux and Burgundy Classifications 265 Appendix C: French Wine Vintage Chart: 1979 to 1998 277 Index 281

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Book SynopsisChoose a batter, flavor with syrup, add a frosting—it’s magic! Want something decadent and fudgy? Darkest Chocolate Cake + Caramel Syrup + Malted Milk Chocolate Frosting + crushed candy bars = Candy Bar Cake. Or how about a nutty cake like the Elvis: Peanut Butter Cake + Bacon Syrup + Nutella Frosting, topped with candied bacon. Fit for the king, indeed! This innovative and remarkably easy way to bake luscious, flavorful cakes is a formula for cake bliss. Cake Magic! is a full-color visual cookbook—photos in the front, recipes in the back—and the first step in every baker’s cake adventure. It includes valuable baking tips, vegan and gluten-free variations, plus how to tweak the recipes to make sheet cakes, Bundt cakes, and cupcakes, too.  Trade Review"One of the most user-friendly baking books out there. Here's why: each of the 8 basic cakes starts with the same Cake Magic! Cake Mix (there's a gluten-free version, too)." —MyRecipes.com “I don’t think I’ve ever seen a cake book that is so inventive, so easy and written by a chef that understands the needs of us home bakers” —David Venable, QVC

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Book SynopsisIt can be difficult to find truly indulgent vegan desserts -- especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime. Author, baking instructor, and vegan powerhouse Fran Costigan has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she''s recreated some of her favorite chocolate desserts as better-for-you interpretations that pass the taste test: Bittersweet Chocolate Truffles (with a variety of flavor variations), a Brooklyn Blackout Layer Cake, a Sacher Torte, even chocolate Moon Pies! Her detailed instructions make for professional-quality outcomes every time: it''s like a personal baking class, right in your kitchen. The perfect gift for anyone with a sweet tooth, Vegan Chocolate is sure to become an instant classic.Trade Review"Fran's infectious passion for chocolate radiates from these voluptuous yet amazingly approachable recipes. From breakfast smoothies to show-stopping desserts and even nightcaps, Fran finds a way to sneak a little chocolate bliss into every corner of your day. Warning: these hedonistic recipes aren't for the faint of heart! (I admit it. I actually licked page 92.)" --Dynise Balcavage, author of Pies and Tarts with Heart and The Urban Vegan "I am an ardent proponent of clean, unadulterated flavors. Years ago I've eliminated milk and cream from my chocolate cakes to achieve a truer flavor statement. From a culinary standpoint, Fran Costigan demonstrates the same desire for purity. With scientifically-based explanations and the refined palate of a trained pastry-chef, she teaches both amateur and professional cooks how to make amazing desserts without any animal sources. Not only are the recipes safe for the vegan lifestyle and allergy sufferers, they stand on their own as ambrosial desserts." --Ron Ben-Israel, owner of Ron Ben-Israel Cakes and host of Sweet Genius "Fran Costigan's Vegan Chocolate is the holy grail of sweet, plant-based treats! This cookbook is destined to be a treasured baking classic for all kitchens." --Kris Carr, New York Times bestselling author of Crazy Sexy Kitchen "Regarded as the authority on cruelty-free chocolate anything and everything, Costigan's baking book (bible?), with its myriad tips and tricks, is not to be missed." --The Daily Meal "Delve in, and Vegan Chocolate becomes a kind of cake itself, prepared to perfection and dense with flavor. Packed with vibrant photos by Kate Lewis, the book itself appeals sensually in addition to its valuable info. Costigan has finally gotten the top-of-the-line packaging her work has always deserved... This new, sumptuous book is an appropriate summation of more than a decade of sweet-tooth expertise." --Philadelphia Daily News "When those of us of the grains, beans, and veggies persuasion want to indulge in a sweet treat, it has to be something spectacular--and preferably chocolate! There's no better guide to the world of delectable chocolate desserts than Fran Costigan; that they happen to be egg- and dairy-free is icing on the vegan cake. A feast for all the senses, Vegan Chocolate sets the bar at a new level for home cooks as well as chefs." --Nava Atlas, author of Wild About Greens and Vegan Holiday Kitchen "A treasure... Chef Fran Costigan raises the vegan chocolate bar to such great heights that everyone will be shown a luscious path to confectionary nirvana. Chef Fran's talent and wizardry are gifts to be shared. We cherish and savor all her decadent creations." --Bart Potenza and Joy Pierson, owners of Candle Cafe, Candle 79, and Candle West "Fran Costigan's stunning new book is a game changer. Vegan Chocolate is a delicious book, filled with clearly written user-friendly recipes, inventive techniques, and practical information. Nothing is missing from these sumptuous chocolate desserts except the dairy, eggs, refined sugar, and cholesterol. With an Opera Cake and a Buche de Noel, truffles, ice creams, simple cookies, and more, transitioning over to vegan eating has never been more tempting. This book has earned a permanent place in my kitchen!" --Tal Ronnen, New York Times Bestselling author of The Conscious Kitchen "Fran Costigan absolutely delights with her book Vegan Chocolate. This expansive cookbook--filled with drop dead gorgeous photos and decadent recipes--will inspire chocolate lovers everywhere to get into the kitchen and create something extra-special." --Allyson Kramer, author of Great Gluten-Free Vegan Eats "As always, Fran Costigan's recipes are beguiling and tempting to make (and even more so, to eat!) even to one who is not a vegan pastry cook. I'm ever impressed with what Fran has been able to do without the usual ingredients, like butter and eggs, and have it come off so well. These are recipes based on skill and passion for good chocolate desserts, the best combination possible." --Deborah Madison, author of Vegetable Literacy and Vegetarian Cooking for Everyone "Anyone who loves chocolate desserts, whether they follow a vegan diet or just want to try something new and different, will be thrilled with the results of Fran Costigan's recipes. Fran is a natural baker in many senses and her desserts sing out real flavor and quality with every bite. And I love the fact that some recipes are gluten free too -- now everyone can enjoy chocolate cakes, pies, tarts, ices, and confections!" --Nick Malgieri, author of Bake and Nick Malgieri's Bread "Fran is a pioneer of the vegan baking world. Her recipes have been extensively tested to perfection. As a fellow chocoholic, I am thrilled that Fran is sharing her extensive collection of decadent chocolaty creations with the world. Any vegan will feel like a kid in a candy store flipping through the mouthwatering pages of this book. Bravo Fran!" --Chloe Coscarelli, cookbook author and winner of Food Network's Cupcakes Wars "I'm still drooling thinking about the chocolate 'plant-strong' wedding cake Fran made for our wedding." --Rip Esselstyn, best-selling author, My Beef with Meat; The Engine 2 Diet "Are you swooning yet? You will be when you dig in to the luscious recipes in this book: they're downright delectable and simply the best chocolate treats you'll ever experience. The most astounding thing is that not one of these recipes has eggs or dairy in them, so they're not only crazy-delicious, but they're good for the soul!" --Kathy Freston, New York Times bestselling author of The Lean and Veganist

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Book SynopsisThis convenient handheld guide introduces a history of lighters dating from the late 1800s through the 1980s.

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Book SynopsisHome Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.

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Book Synopsis@font-face { font-family: Times New Roman ; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: Times New Roman ; }table.MsoNormalTable { font-size: 10pt; font-family: Times New Roman ; }div.Section1 { page: Section1; } In Dates, Nawal Nasrallah draws on her experience of growing up in the lands of ancient Mesopotamia, where the date palm was first cultivated, to explore the history behind the fruit. Dates have an important role in their arid homeland of the Middle East, where they are a dietary staple, consumed fresh or dried, as a snack or a dessert. They are even thought to have aphrodisiac qualities. The ancients said that the date palm had 360 uses: its seeds can be burned for charcoal, its trunk used as an irrigation pipe in fields, its leaves are woven into baskets and its sap can be turned into wine. It is no wonder, then, that it has played such a central role in the economy - and the culture - of the Middle East. The date palm's story follows its journey from its land of origin to the far-flung regions where it is cultivated today, such as Australia, California and Spain. Along the way, Nasrallah weaves many fascinating and humorous anecdotes that explore the etymology, history, culture, religion, myths and legends surrounding dates. She explains how the tree came to be a symbol of the Tree of Life; how it is associated with the fiery phoenix bird, the famous ancient goddess Ishtar and the moon; and lifts the veil on the curious sex life of the date palm. This delightful and unusual book gives a new perspective on the 'bread of the desert', the fruit from this most beautiful and useful of trees.Trade Review'These are food memoirs, salacious and exotic, colourful, powdered, sweet, greasy and globe-trotting ... sharp and speedy little reads, spotted with off-kilter illustrations' - Chicago Tribune 'Nasrallah's epic food memoir offers a smorgasbord of date history and fascinating facts topped with a dash of culture and a sprinkling of Arabic myth. Spicy and exotic, Dates: A Global History is also jam-packed with scrumptious date recipes for every occasion. After one read of this book, you'll feel like an honorary member of Nasrallah's huge family: armed and ready to prepare your own Middle Eastern date banquet.' - Etihad In-flight

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Book Synopsis

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Book Synopsis

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Book Synopsis

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