An epicenter of this barroom artistry can be found at the Absinthe Brasserie & Bar in San Francisco, the city that spends more money per capita on alcohol than any other in the country.Bartenders Jeff Hollinger and Bob Schwartz share their artisanal approach for stunning creations that unveil a new spectrum of flavors. Fresh herbs and even aromatic lavender are deftly used to augment classic and new cocktail recipes. Syrups and mixes are carefully crafted from scratch, ensuring small-batch perfection and a harmony of flavors. Hollinger and Schwartz also share the colorful anecdotes behind the 21 Hayes, Ginger Rogers, and other signature cocktails created at Absinthe.Acclaimed photographer Frankie Frankeny captures their virtuoso mixing performances with a refreshing take on the cocktail, creating a showpiece for any living room.

    In it, readers will discover the history of the American whiskey industry, how American whiskey is made and marketed, the differences among various types of American whiskey (bourbon, rye, Tennessee) and how they compare to other world whiskies. Readers also will meet the many fascinating characters who have made American whiskey what it is today, whether they be famous, infamous or largely unknown. All major producers and brands are discussed. The book includes a complete tasting guide with 35 detailed product reviews. Bourbon, Straight: The Uncut and Unfiltered Story of American Whiskey, is for fans of American whiskey, but also for readers who just enjoy a good tale steeped in American culture and heritage. Bourbon, Straight is richly detailed, clear, authoritative, insightful, independent and fun to read.

    It was not until 1942 that widely dispersed underground organizations would band together to form a united opposition to the occupying Germans. It was not until then that resistance would become the Resistance - a disciplined multi-national movement that would play a significant part in the outcome of World War II. In each occupied nation, resistance groups would grow, gathering and sending information to London, planning increasingly complex sabotage operations, and assisting thousands of people, particularly Jews, in fleeing Nazi-occupied territories. Their actions would eventually become a focused counteroffensive against the German army in 1944, when Allied troops gathered in Great Britain to prepare for the invasion of France. As their widespread activity weakened German outposts in France and other occupied countries, the Allies would gain the foothold they needed to win the war. This is their story.

    Now, the critically acclaimed bar has its first cocktail book, The Dead Rabbit Drinks Manual, which, along with its inventive recipes, also details founder Sean Muldoon and bar manager Jack McGarry’s inspiring rags-to-riches story that began in Ireland and has brought them to the top of the cocktail world. Like the bar’s décor, Dead Rabbit’s award-winning drinks are a nod to the “Gangs of New York” era. They range from fizzes to cobblers to toddies, each with its own historical inspiration. There are also recipes for communal punches as well as an entire chapter on absinthe. Along with the recipes and their photos, this stylish and handsome book includes photographs from the bar itself so readers are able to take a peek into the classic world of Dead Rabbit.

    They ingest 8,500 milligrams of salt a day, double the recommended amount, almost none of which comes from salt shakers. It comes from processed food, an industry that hauls in $1 trillion in annual sales. In Salt Sugar Fat, Pulitzer Prize-winning investigative reporter Michael Moss shows how this happened. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century--including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many more--Moss’s explosive, empowering narrative is grounded in meticulous, often eye-opening research. He goes inside the labs where food scientists use cutting-edge technology to calculate the "bliss point" of sugary beverages or enhance the "mouth feel" of fat by manipulating its chemical structure. He unearths marketing techniques taken straight from tobacco company playbooks to redirect concerns about the health risks of products. He talks to concerned executives who explain that they could never produce truly healthy alternatives to their products even if serious regulation became a reality. Simply put: the industry itself would cease to exist without salt, sugar, and fat.

    "Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it.""The Flavor Thesaurus "is the inquisitive cook's guide to acquiring that understanding--to learning the language of flavor.Breaking the vast universe of ingredients down to 99 essential flavors, Segnit suggests classic and less well-known pairings for each, grouping almost 1,000 entries into flavor families like "Green & Grassy," "Berry & Bush" and "Creamy Fruity." But "The Flavor Thesaurus" is much more than just a reference book, seasoning the mix of culinary science, culture and expert knowledge with the author's own insights and opinions, all presented in her witty, engaging and highly readable style. As appealing to the novice cook as to the experienced professional, "The Flavor Thesaurus "will not only immeasurably improve your cooking--it's the sort of book that might keep you up at night reading.""Cooking is an art, like writing or painting, and great cooks are artists. And although the ultimate source of creativity remains elusive, all painters have their color wheel, all writers their vocabulary. And now, in the form of this beautiful, entertaining and exhaustively researched book, cooks have their own collection of essential knowledge: "The Flavor Thesaurus."

    

    "A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry"--

    The reality is more complex, lying somewhere between heartbreaking and absurd. For more than a century, dirt farmers and big-cigar politicians alike rubbed shoulders at the Chicken Ranch, operated openly under the sheriff’s watchful eye. Madam Edna Milton and her girls ran a tight, discreet ship that the God-fearing people of La Grange tolerated if not outright embraced. That is, until a secret conspiracy enlisted an opportunistic reporter to bring it all crashing down on primetime television. Through exclusive interviews with Milton, former government officials and reporters, Jayme Lynn Blaschke delivers a fascinating, revelatory view of the Ranch that illuminates the truth and lies that surround this iconic brothel.

    He sheds light on Diana Ross’s relationship with Berry Gordy and her cutthroat rise to top billing in the group, as well as Florence Ballard’s corresponding decline. He also takes us inside the studio, examining how timeless classics were conceived and recorded on the Motown “assembly line,” and considers the place of Motown in an era of cultural upheaval, when not being “black enough” became a fierce denunciation within the black music industry.Deftly combining personal testimony, history, and expert analysis, Ribowsky not only tells the full, heartbreaking story of the Supremes, but shows why Gordy’s revolutionary concept of “blacks singing white” was essential to the modern evolution of music.

    But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater.Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild's finds weren't just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America's capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created.

    In my younger years I avoided that subject, be it in literature or in entertainment, whenever I possibly could. That was not easy. Television was full of programs in which Germans looked stupid and heinous. My own children watched these things with glee; I fled into another room. Since I have always read a lot, I was at least aware of the avalanche of books that were published about the Holocaust. Still, I kept my blinkers on. I firmly told myself that it was not my business, since I was just a child during that time. Sooner or later such an attitude will have to come to an end. It did for me after I fled a difficult marriage and finally began to examine my life. This was a slow process, aided by a patient psychiatrist. Now, years later, I want to write about my life and about the conflicted feelings such a search will cause in a woman of German nationality.

    So it was for James Jug Curran, all the way from New Guinea to the Philippines with the 348th Fighter Group, the first P-47 Thunderbolt outfit in the Pacific. After the attack on Pearl Harbor, Curran volunteered to try flying in the blue yonder, and trained as an Army fighter pilot. He got his wish to fly the P-47 in the Pacific, going into combat in August 1943, in New Guinea, and later helping start the Black Rams fighter squadron. The heavy U.S. Thunderbolts were at first curious to encounter the nimble, battle-hardened Japanese in aerial combat, but soon the American pilots gained skill of their own and their planes proved superior. Bombers on both sides could fall to fighters, but the fighters themselves were eyeball to eyeball, best man win. Check Six! is an aviation chronicle that brings the reader into flight, then into the fight, throughout the Pacific War and back. This work, from someone who was there, captures the combat experience of our aviators in the Pacific, aided by pertinent excerpts from the official histories of units that Jug Curran flew with. It is a tale of perseverance, as Curran flew over 200 combat missions, and with the men of the 348th Fighter Group proved the Thunderbolt s great capability as they battled their way against a stubborn and deadly foe. This work increases the body of knowledge on the critical role of aviation in the Pacific War, as U.S. fighter pilots took the lead in our counteroffensive against the short-lived island Empire."

    Eat well. That's always been my philosophy, Karen Barnaby says. I've just translated it into low-carbing. Anyone who is currently on-or contemplating embarking upon-one of the many low-carb diets will find The Low-Carb Gourmet to be a goldmine of recipes, tips, and inspiration.The first sophisticated low-carb cookbook on the market from acclaimed chef Karen Barnaby, who has lost 70 pounds through low-carb eating.Over the past few years, low-carb high-protein diets have changed the way America eats. But how much steak, bacon, and cheese can a person eat? Low-carbers have been looking for a cookbook that will give them the variety, sophistication, and sublime taste sensations that the true food lover craves-and yet will allow them to reap the weight-loss and health benefits of low-carb eating.In The Low-Carb Gourmet, award-winning Canadian cookbook author Karen Barnaby, executive chef of the famed Fish House in Vancouver, applies her carb-cutting techniques to sophisticated dishes, including soups, snacks, sauces, main dishes, and even spectacular sweets. The 250 recipes range from Prawns with Peppery Garlic Vinaigrette, Guacamole, and Pancetta Wrapped Salmon with Red Wine Butter to Beef Salad with Creamy Horseradish Dressing, Daikon Radish, Chinese Cabbage and Tofu Soup, Pumpkin Cheesecake, and Tiramisu. The author reveals some secrets to low-carb shopping and offers expertadvice on meal planning for special occasions.

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.