Discover the secrets of whiskey's aromas and flavors, the stories behind great distilleries, and expert tasting notes in this updated edition originated by one of the most highly respected commentators in the whiskey world, Michael Jackson.From grain to glass, Whiskey tells you everything and anything you'll ever want to know about whiskey, from storing and serving whiskey, to whiskey cocktails, to pairing whiskey with food.In addition to a refreshed design, this updated edition includes the recent names in whiskey today, a new section devoted to American craft distilleries, and the addition of new distilleries from across Europe, Africa, Asia, and Australia.This beautiful coffee table book makes a high-quality gift or self purchase.

    When asked who has influenced them most, chefs from New York to Little Washington to Charleston cite Ms. Lewis and her classic collection of recipes, In Pursuit of Flavor, first published in 1988. Edna Lewis learned to cook by watching her mother prepare food in their kitchen in a small farming community in Virginia. Because she was raised at a time when the vegetables came from the garden, fruit from the orchard, pickles, relishes, chutney, and jellies from quick canning, and meat from the smokehouse, Edna Lewis knows how food should taste. Every recipe included in her cookbook, both old friends and new discoveries, reflects her memory of and continuing search for good flavor.

    Over 900 full-color photographs and 70 black-and-white illustrations.

    Simply Scones features more than seventy luscious recipes for scones and spreads certain to delight both traditional and adverturesome palates:Sweet Scones: Oat Current, Triple Chocolate Chunk, Jam-Filled Walnut, Pistachio Fig SconesSavory Scones: Cheese, Hearty Grain, Pesto, Tex-Mex SconesSpreads: Apple Butter, Clotted Cream, Yogurt Cheese, Chocolate Nut Butter, Raspberry Cream Cheese SpreadPlus dozens more. Special sections tell how to make perfect scones, and how to serve a scrumptious afternoon tea. If you've never indulged in a batch of fresh-baked scones, there's no reason to miss out now!

    Tooler Doolus’s Oven Spaghetti and Bobbie’s Lemon/Lime Jell-O Cake Supreme, Ernie Mickler has collected another whopping batch of the“most magnannygoshus” recipes of the Very Deepest South. Previously known as SINKIN SPELLS, HOT FLASHES, FITS AND CRAVINS, this collection has a new name and a new cover that calls to mind its best-selling brother, WHITE TRASH COOKING. Same good eatin’, though. With color photographs by the author.

    . . . Food is placed in its contexts, which range from questions of land tenure to those of ritual. It is a book that can be read with pleasure both by amateurs of Chinese cooking and by persons interested in issues of agriculture and nutrition."—Ann Waltner, Annals of the American Academy of Political & Social Science E.N. Anderson’s comprehensive, entertaining historical and ethnographic account of Chinese food from the Bronze Age to the twentieth century shows how food has been central to Chinese governmental policies, religious rituals, and health practices from earliest times.  The historical survey of agricultural and culinary customs, in the first half of the book, offers a wealth of fact and interpretation on such topics as the effect of government policy on agricultural innovation; the relation of medical beliefs to appetizing cuisine; the recycling of waste products on the farm; the traditional absence of food taboos (including the practicality of eating one’s pests, or feeding them to pigs and chickens, instead of poisoning them and the environment); and the key factors in the gourmet quality of Chinese food from the simplest to the most elaborate dishes.  Without glossing over the occurrences of famine China’s history, Anderson concludes that the full story is one of remarkable success in feeding maximum populations over the millennia.  Underpinning this accomplishment, he cites China’s traditional stress on food as the basis of the state and as fundamental not only to individual well-being but to the enjoyment of life.  Anderson turns to present-day China in the latter half of the book, describing in rich and enticing detail the regional varieties in Chinese diet, food preparation, and rituals of eating and drinking.  These lively, readable chapters as well as those in the first half of The Food of China make it a prime source for anyone—general readers and scholars alike—with an interest in Chinese history or food.

    10 full-color and 50 black-and-white photographs.