Hailed by Bon App(c)tit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong--and they've found previous editions of this book invaluable. For anybody who cooks--or who simply loves food--here's a terrific reference source and an outstanding cookbook supplement.

    This new edition will help you to discover the differences between the "lightly earthy, nutty" palate of the 10-year-old Fettercairn; the "elegant, dry" 10-year-old Glenfarclas; the "full, smooth" body of the 1971 Millburn; and the "sweetish, gingery, warming" finish of the 12-year-old Oban malts.This is the essential reference for the discerning scotch drinker, and for those about to begin their exploration into the pleasures of single malt whiskies.

    Alice Medrich founded the first in a chain of chocolate shops in 1976, introducing legions of Americans to the joys of chocolate truffles. With the guidance of this lavish book, home cooks and budding pastry chefs can make their own renditions of the shop's sophisticated confections. Each fabulous recipe features detailed instructions that even first-time bakers can follow to create treats that are — almost — too beautiful to eat.Alice Medrich shares her exclusive techniques for making visually stunning, professional-quality desserts, from a Christmas mousse and a child's birthday cake of miniature cupcakes to dainty macaroons and soft-centered chocolate truffles. Easy-to-follow directions, illustrated in full color, explain how to sculpt chocolate roses, ruffles, fans, shavings, and other finishing touches. This newly revised edition features a new Introduction by the author, a new Chocolate Chart with advice on ingredients, and updated Resources and Equipment sections. The ultimate chocolate dessert book, Cocolat promises to be the crowning jewel of any cookbook collection."Alice Medrich's groundbreaking chocolate techniques and recipes, first at her much-missed Cocolat shops and then in her books, have certainly survived the test of time. Their flavor, appearance, and elegance are every bit as fresh and delightful today as they were when they first appeared. Cocolat is a true classic." — Nick Malgieri, author of PASTRY and BAKE!"My seduction by chocolate happened the moment I bit into my first dark chocolate truffle at Cocolat, Alice Medrich's groundbreaking shop. I've been a dedicated fan ever since and was thrilled when she shared her coveted recipes in this book. Alice has always stood on the forefront of the world of chocolate, and Cocolat is one of the most cherished books in my cookbook collection!" — David Lebovitz, author of My Paris Kitchen and The Sweet Life in Paris"At this very moment, I have a Mocha Pecan Torte in the oven because to read Cocolat is to bake from it, and that's as true now as it was when I was nine years old, awestruck by the sea of chocolate ruffles on the cover. Like many pastry chefs, I cut my teeth on this book, and it's hard to overstate Alice's influence on dessert menus and bakery cases across the country." — Stella Parks, Senior Editor at Serious Eats and author of BraveTart: Iconic American Desserts"The kinds and variations of chocolate available in the United States have exploded since the original Cocolat was published in 1999. But what has remained constant is Alice's expertise in sifting through all the information so home cooks can successfully create desserts with one of the best ingredients on earth. Alice's original Cocolat is a classic in many bakers' kitchens, including my own. The pages of mine are chocolate-stained and dog-eared. I know I will soon get this new, revised version as messy as I absorb and learn all Alice has to share with us on her new chocolate discoveries." — Emily Luchetti, San Francisco–based pastry chef and author of several dessert books including Stars Desserts and The Fearless Baker"Alice Medrich is the Grande Dame Extraordinaire of everything chocolate. Her patisserie, Cocolat was revolutionary and one of the very few in the banal landscape of American bakeries at the time. I have a copy of this original book and it inspired me early on in my career to master many of the techniques in here available to anyone who submits to their love for chocolate." — Elizabeth Falkner, Chef/Author/Artist

    Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction.Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America.Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.The Bread Builders will appeal to a broad range of readers, including:Connoisseurs of good bread and good food.Home bakers interested in taking their bread and pizza to the next level of excellence.Passionate bakers who fantasize about making a living by starting their own small bakery.Do-it-yourselfers looking for the next small construction project.Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.

    Replaced by ISBN 9780295994208

    Leah Chase spices her cookbook with stories that reflect her Creole heritage and document the origin of various recipes.

    Based on Foxfire students' interviews with neighbors and family members, the memories shared here are from a simpler time, when gifts were fewer but perhaps more precious, and holiday tables were laden with traditional favorites. More than just reminiscences, however, A Foxfire Christmas includes instructions for recreating many of the ornaments, toys, and recipes that make up so many family traditions, from Chicken and Dumplings to Black Walnut Cake, and from candy pulls to corn husk dolls and hand-whittled toy cars. The students who created this book attended Rabun County High School, where the innovative Foxfire program originated, in the mountains of northeast Georgia. They conducted the interviews, shot and developed most of the photographs and edited the final manuscript.

    French Tastemaster Awards, winning both Best Basic Cookbook and Best Cookbook overall of the year. This thoroughly revised, completely updated version set a new standard of excellence by offering :Hundreds of new recipes, New cooking equipment and techniques, Calorie, cholesterol, and sodium counts.

    279, Harleian Ms. 4016, and Extracts of Ashmole Ms. 1439, Laud Ms.

    Now control over those very plants threatens to shatter the world's food supply, as loss of genetic diversity sets the stage for widespread hunger. Large-scale agriculture has come to favor uniformity in food crops. More than 7,000 U.S. apple varieties once grew in American orchards; 6,000 of them are no longer available. Every broccoli variety offered through seed catalogs in 1900 has now disappeared. As the international genetics supply industry absorbs seed companies—with nearly one thousand takeovers since 1970—this trend toward uniformity seems likely to continue; and as third world agriculture is brought in line with international business interests, the gene pools of humanity's most basic foods are threatened. The consequences are more than culinary. Without the genetic diversity from which farmers traditionally breed for resistance to diseases, crops are more susceptible to the spread of pestilence. Tragedies like the Irish Potato Famine may be thought of today as ancient history; yet the U.S. corn blight of 1970 shows that technologically based agribusiness is a breeding ground for disaster.Shattering reviews the development of genetic diversity over 10,000 years of human agriculture, then exposes its loss in our lifetime at the hands of political and economic forces. The possibility of crisis is real; this book shows that it may not be too late to avert it.

    While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.

    A treasure-trove of information, including tea ceremonies, tea pots, and the health and aesthetic virtues of perhaps the world's most remarkable beverage. Fully illustrated. Contains glossary, index, bibliography, and Chinese English nomenclature of tea.

    Includes 3,000 species and 7,000 varieties of food plants. More than 1300 catalog sources for seeds, plants and food products are listed. Revised, updated and expanded edition.